Years ago, I used to have a neighbor who made a concentrate from coffee which she kept in the refrigerator. To make a cup, you added a teaspoon of the coffee concentrate to a cup of hot water and it tasted like fresh brewed. Does anyone have a recipe for making the concentrate? I’m thinking you brew some extra strong coffee but would like to have measurements if anyone has them.

I was wondering how to make the pure chocolate drink, i have the Special Dutch Chocolate they sale at the Coffee Bean and i didn’t know if i just add that and milk to crush ice or not. i been looking for a recipe everywhere and i can’t find it, any hints on how to make it?
thank you

Caramel Iced Coffee ingredients list:
3 cups of crushed ice or ice cubes.
1 ½ cups of cold coffee.
½ cup of whole milk.
½ cup of granulated sugar.
2 tablespoons of caramel syrup.
1 teaspoon of chocolate syrup.
¼ teaspoon of salt.
Pinch of vanilla extract.
Instructions for Caramel Iced Coffee:
In a blender, combine the cold coffee, whole milk, sugar, caramel and chocolate syrups, and salt.
Blend on medium speed for 20 seconds.
Add a pinch of vanilla extract and 3 cups of ice. Blend on high speed until the drink is smooth and creamy.
Serve as desired.
Notes about this recipe:
This recipe yields enough drink for two large servings.

http://allrecipes.com/Recipe/Easy-Iced-C…

I would preffer if instead of instant coffee, recipe uses grain or ground coffee. If not, no matter, any recipe is helpful. Thanks!

Chocolate Espresso Cookies:
INGREDIENTS:
3 (1 ounce) squares unsweetened chocolate
2 cups semisweet chocolate chips
1/2 cup butter
3 eggs
1 cup white sugar
2 1/4 teaspoons finely ground espresso beans
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1 cup chopped walnuts
————————————–…
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper.
In the top of a double boiler, melt together the unsweetened chocolate, 1 cup of the chocolate chips and the butter. This can also be done in a microwave oven on low setting. Stir occasionally until melted. In a medium bowl, beat the eggs and sugar until thick and light, about 3 minutes. Stir in the espresso. Add the chocolate mixture, mix well. Sift together the flour and baking powder, fold into the egg mixture. Carefully fold in the chopped nuts and remaining chocolate chips.
Drop dough by tablespoonfuls 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Cookies will have a crackled appearance when done. Cool on baking sheets.

What’s the best filling? Nut or fruit? Please don’t leave recipes.

my current recipe for a chocolate cheesecake topping is to heat up a half cup of heavy whipping cream, and pour it over 4 oz. of semisweet chocolate. should i just put in ground coffee beans, or soak the cream in the beans, or what? i dont want it to turn out gritty, but i still want a strong enough coffee flavor in the topping. any ideas?

like actual brewed coffee – can I add it to a banana muffin or apple muffin recipe?

Do you have one?