Tea company

1 teaspoon ground coffee, 200 ml of water

Cold water bring to boil in pot, remove from heat and pour the coffee into the boiling water. To prevent lather and put on a small fire. As soon as the foam rises – remove from heat, add a teaspoon of cold water, pour into cups.

Turkish coffee

1 teaspoon finely ground coffee, 1 tsp sugar, 200 ml of water, 1/5 tsp salt

In Turku pour the coffee, sugar and salt mix well, cover with cold water, stir again and put on a red-hot sea sand, which can replace low heat. When it begins to rise foam – remove from heat, put a small piece of ice (a teaspoon of really cold water), let stand 1-2 min.

Coffee Popsicle

1 teaspoon finely ground coffee, 1 tsp sugar, 200 ml of water, 1/5 tsp salt

In Turku pour the coffee, sugar and salt mix well, cover with cold water, stir again and put on a red-hot sea sand, which can replace low heat. When it begins to rise foam – remove from heat, put a small piece of ice (a teaspoon of really cold water), let stand 1-2 minutes, add 2 tbsp of ice cream and 3 tbsp of melted chocolate.

drain, add 2 tbsp of ice cream and 3 tbsp of melted chocolate.

Mocha Arabic

4 teaspoons finely ground coffee, 2 tsp sugar

Coffee and sugar pour in hot water, stir and put on fire. Bring to a boil, remove from heat and after a few seconds to put back (so 3 times). In ready to drink add a teaspoon of cold water. Along with coffee feeding cold water into the glasses.

Mexican-style coffee

2 cups strong coffee, brewed in the traditional way, 2 tbsp sugar, ½ tsp ground cinnamon, a pinch of grated nutmeg, 2 tbsp chocolate syrup, ½ Cup of whipped cream .

Mix the chocolate syrup, cream, cinnamon, sugar and nutmeg. Pour in the coffee mixture and mix thoroughly. Pour into cups. Garnish with whipped cream and cinnamon.

Coffee “Orient”

4 tsp coffee, 1 tbsp honey, 200 ml of water

Stir in Turka honey, put on fire and boil. Remove from heat, add coffee, stir, put on fire and, stirring, bring to a boil.

Black forest coffee

250g of freshly-brewed coffee French roast 4 tablespoons chocolate syrup 2 tablespoons cherry juice from dark cherries 1/4 Cup sweetened whipped cream 1 table¤ spoon chocolate shavings or grated chocolate 2 dark candied cherries

Combine coffee, chocolate syrup and cherry juice. Pour into two warmed Chinese cups 170 grams each, decorate the top with grated chocolate and cherries.

Coffee with milk

2 cups hot coffee French roast 2 cups hot milk

In one heated pot, pour hot coffee and another with milk. Simultaneously pour the coffee and milk in hot cups at 230 grams each.

Coffee “The Borgias”

2 cups of hot chocolate 2 cups strong hot coffee 1/2 Cup sweetened whipped cream grated orange zest for decoration

Connect the hot chocolate with the coffee, pour into four warmed mugs with a capacity of 250 grams. top with remaining whipped cream and sprinkle with grated orange zest.

Coffee Con Leche”

2 cups strong hot coffee 2 cups hot milk 1 tablespoon sugar 4 small cinnamon sticks

Connect coffee with milk and sugar. Pour equally into 4 pre-warmed mugs. In each Cup put a cinnamon stick.

Coffee De Olla”

2 cups water 1/4 Cup Mexican coffee coarse 1 large stick cinnamon 1 tablespoon sugar

Pour water, coffee, put cinnamon and sugar in a saucepan with a long handle and bring to a boil. Let it cool and boil again for 3-5 minutes. Strain. Serve in large, heavy preheated mugs.

Caribbean coffee

1 coconut medium size 2 cups of milk 4 cups of strongly roasted Costa Rican coffee 1 teaspoon sugar

Make the coconut two holes with a nail and hammer. Pour the coconut milk into a saucepan with a long handle, and walnut bake in the oven at 150 degrees C for 30 minutes, until the flesh is easily separated from the shell. Slice the flesh of the nut (should be 1 Cup). In a heated mug, pour equal amounts of hot coffee and hot milk, sprinkle sugar. Put the roasted flesh of the nut.

Coffee Europe”

1 beaten egg white 1/4 teaspoon vanilla extract 1 Cup strong hot coffee 2 tablespoons porter beer (50:50)

Whisk egg white with vanilla. Distribute it equally between two warm coffee mugs, add coffee and mix porter beer.

Mediterranean coffee

8 cups freshly made strong coffee 1/3 Cup sugar 4 sticks cinnamon 1-1/2 teaspoon cloves 1/2 teaspoon anise seed, wrapped in cheesecloth 1/2 Cup whipped cream, slices of orange and lemon

Connect first six ingredients in a saucepan for boiling coffee. Bring to the boil and dramatically reduce the heat so that the coffee is boiled gently until cooked. Pour into warm mugs equally, complete the whipped cream to the top, put slices of lemon and orange.

Australian coffee with condiments

4 slices of orange peel size h cm 4 slices of lemon peel size sm 20 pieces cloves 4 tablespoons ground coffee 1 liter of cold water 2 teaspoons sugar

Put orange and lemon peel with the cloves on the bottom of the coffee maker dripping type. Brew the coffee so that the coffee drops fell on the spices. Pour the resulting coffee in four heated mugs. Sugar put to taste

“Coffee grog”:

6 slices of orange peel size sm 6 slices lemon peel (1×2 cm 1/2 cups warm nourishing cream 3 cups hot strong coffee

To cook first divide mix its components equally among six warmed mugs for coffee, then add the coffee, orange and lemon peel and warm cream. Mix everything carefully.

Nutmeg coffee

1 tablespoon sugar 1 egg yolk 1/2 Cup cream 1 Cup coffee, very hot nutmeg

Whisk egg yolk with sugar. In a small pot heat the cream. Slowly stir in them eggnog, gently heat nearly to boiling, but do not boil. Remove from the heat. Pour the coffee into two warm bowls and add the cream to the egg. Sprinkle nutmeg.

Coffee with orange

1 orange slice 100g of strong, hot coffee 100g of hot chocolate 1/4 Cup sweet whipped cream 1/8 teaspoon cinnamon

Put a slice of orange in a warm mug with a capacity of 250 grams. Add coffee and hot chocolate. Top with remaining cream and sprinkle with cinnamon.

Refreshing coffee South

2 cups of hot chocolate 2 cups of fresh – brewed coffee (preferably Mexican) 1 tablespoon cinnamon 400g whipped cream 1/4 teaspoon nutmeg 1 tablespoon sugar 1 yellow spoon grated chocolate for decoration

Combine hot chocolate, coffee and cinnamon. Whip the cream with the cinnamon, nutmeg and sugar. Pour the coffee into four mugs, add whipped cream and sprinkle with chocolate.

Coffee Mocha coffee with spices

4 cups cold water 2 cinnamon sticks with a length of 2.5 cm 12 pieces 8 cloves of bayberry 120g ground coffee 1 Cup whipping cream 1/4 Cup unsweetened cocoa 1/4 Cup sugar 1 teaspoon vanilla extract

In hot water put the lemon, cloves, pepper and simmer for 10 minutes. Then cool and strain. Pour coffee into the coffee maker and pour the broth. Then cook according to instructions. Whip the chilled cream with cocoa, sugar and vanilla. Pour hot coffee in a large preheated mug, add whipped cream, sprinkle with grated chocolate.


1/4 Cup sugar 3/4 Cup hot water 1.5 cups of hot chocolate 2 cups freshly brewed coffee

Take a clean heavy pan of medium size, put it on the fire and heat. Then pour on it the sugar and stir constantly until it is dissolved and will not turn light brown. Do not overheat, as the sugar will burn! Remove from heat and carefully add the water, stirring constantly, until the sugar is completely dissolved and turns into syrup. Add hot chocolate, coffee and boil. Serve in a warmed coffee mugs.

Viennese coffee with condiments

4 cinnamon sticks 8 pieces 8 cloves peas allspice 6 cups carefully ground coffee 1/2 Cup sweet whipped cream

Pour coffee into the coffee maker with a capacity of about 2.5 liters. pour cold water to which has been added cinnamon, cloves and pepper. Make coffee as usual, and let it stand for fifteen minutes. Then strain and pour into 8 warmed mugs or thermos, add whipped cream, sprinkle cinnamon.

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