Sick of Starbucks? How about creating your own Christmas coffee blend? Okay, okay, even if you love your Starbucks mocha frappe or peppermint latte, chances are you're not drinking one every day. They are a tad bit pricey after all. But that doesn't mean you can't recreate a luscious holiday coffee in your own kitchen and impress your dinner guests.
We've got 5 unique coffee recipes just in time to kick off the holiday season properly. First of all, let's do a little brainstorming, shall we?
What flavors fit the holiday theme? Once you have these basics down, you can mix and match as many as you want to create any blend you desire.
Must-Have Holiday Flavors
Chocolate (white, milk, or dark)
Cookies n' cream
Chocolate & peppermint
Cookies n' cream & peppermint
Caramel & cinnamon
Chocolate & caramel
Gingerbread & chocolate
Also, we highly recommend adding a splash of one (just one?!) of these liqueurs, life-destined for coffee:
Frangelico - A creamy hazelnut dream that tempers coffee's bitter edge.
Bailey's Irish Cream - Boozy & delicious--a natural alternative to half & half + whiskey.
Kaluha - A creamy brew made not just for coffee but made from coffee (with 100% arabica beans).
Godiva Chocolate Liqueur - Pure chocolatey decadence, in white & dark.
Amaretto - Soft, nutty, and heavy on the almonds. Adds a lovely light syrupy sweetness to your java.
Gran Marnier - Sweet, sultry, and 40 proof--phew! If you like orange notes in your coffee, this is the one to go for.
Now for the recipes. Just a note on milk--you can use any milk alternative in place of cow's milk. However, the foam may take longer to achieve and probably won't stick around as long.
One more thing--each Christmas recipe makes two servings, so double it for a dinner party of four.
This is our #1 choice for winning Christmasholiday coffees with a twist. It's warm, comforting, and easy to make. It may not be as glamorous as the others, but it wins the hearts and bellies of all who try it. Serve it up with a fresh-baked gingerbread cookie!
2 cups milk
1 cup freshly brewed espresso or strong coffee
4 tbsp gingerbread syrup
Whipped cream (optional but highly recommended!)
- Heat the milk in a small saucepan over medium heat.
- Brew the espresso (or use instant if you don't have an espresso machine).
- Pour the espresso and gingerbread syrup into 2 large mugs.
- When the milk is hot (as indicated by bubbles forming), remove it from the heat. Whisk it until frothy and pour it into the mugs.
- Stir to combine and top with whipped cream.
Salted Caramel Espresso Martini
Can coffee be described as sexy? When it's this good--definitely. It's got all the curves and luscious long-legged effect of a high-class showgirl, dripping with lashings of sweet caramel, tempered with licks of salt. Interested? Why not make it a double shot?!
2 tbsp salted caramel sauce
75 ml hot espresso, freshly brewed
50 ml coffee liqueur (Mr Black or Kaluha)
100 ml vodka
Cocoa powder for garnish
- Combine salted caramel sauce and espresso until caramel has completely melted. Set aside to cool.
- Add the ice to a cocktail shaker and pour the cooled espresso mixture, coffee liqueur, and vodka over top. Shake to combine.
- Strain mixture into 2 martini glasses.
- Dust with cocoa powder and serve.
So okay, this one isn't really coffee, but it is kicking the booze you're after! Spiced with warm notes of cinnamon and rich with chocolatey bliss, you'll want to drink this one every night--and maybe even for breakfast. And of course, you can throw in an espresso shot to kick it up a notch. It's quick, easy, and delicious!
2 oz Drambuie
9 oz hot whole milk
3 oz hot cocoa mix (eg. Hershey's)
¼ tsp ground cinnamon
⅛ tsp Himalayan rock salt
- Combine all ingredients in a saucepan and stir over medium heat until simmering.
- Serve hot & with the works: mini marshmallows, whipped cream & chocolate sprinkles.
The After Eight
Peppermint and chocolate have always been a match made in heaven, and when you booze it up and add coffee, the blend gets even more delightful. Hook a mini candy cane over the mug's rim for garnish.
3 cups brewed coffee
2 tbsp white sugar
1 tsp mint extract
2 tbsp chocolate syrup
1 cup half & half
- Combine the brewed coffee and sugar in a small saucepan until the sugar dissolves.
- Remove from heat and add the mint extract.
- Put the chocolate syrup in the empty mugs to create a base, then pour in the coffee mixture.
- Heat the half & half cream in a saucepan until hot (bubbles will form). Pour it over the coffee. Serve hot.
S'more Than Just Coffee
Welcome to a sippable heaven. This is coffee, chocolate, booze, and cookies n' cream all in one luscious combo. Include the coffee or not, but if you do, a quality espresso shot will cover it.
2 cups milk
1 cup water
¼ cup quality cacao powder
2 tbsp chocolate syrup
2 ½ tbsp white sugar
1 shot of Kaluha
1 shot espresso
1 pinch high-quality Himalayan rock salt
Graham crackers, crushed - to line the rim
½ cup mini marshmallows
- Broil the marshmallows until golden brown.
- Combine the milk & water in a saucepan and stir over medium heat for approximately 5 minutes.
- Add cacao powder, chocolate syrup, salt and Kahlua, and whisk to combine thoroughly.
- Rub a few marshmallows on the mugs' rims to create a sticky surface for the cracker crumbs, then dip the rim into the crumbs.
- Pour the hot chocolate mixture into the mugs and top with marshmallows.
- Place both mugs on a baking sheet and broil for a few minutes until marshmallows are properly browned.
- Drizzle with chocolate syrup & a sprinkling of graham cracker crumbs.
No Eggnog Required…
Sometimes eggnog just needs to take a backseat. It knows its place with rum, so let's keep it simple.
Dig an almond Christmas cake iced coffee? Check out this recipe from Southern Farm and Kitchen on YouTube. It's loaded, super chill, and just the right hit of sweet for the sugar lovers.
If you're planning to make all five specialty Christmas coffees, we'd love to hear which one you loved best. Hop over to our Facebook page and let us know!
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From our kitchen to yours, sit back and sip something special this Christmas season!