Welcome to Happy Bean Coffee’s recipe pages featuring a huge selection of coffee treats just perfect for blending in one of our gourmet varietal or flavored coffees. If you haven’t yet been to our store, take a moment to look over our flavored coffee selection, organic coffee, and our varietal beans, including Guatemala beans, Arabian Mocha, Colombian coffee, espresso beans, and more.

1 shot of espresso = 1/8 cup extremely strong coffee

1 shot of espresso = 1/2 tablespoon instant coffee powder

1 tablespoon of instant coffee powder = 2 shots of espresso

Recipe Ingredients

• 3 squares unsweetened chocolate, melted
• 2 shots of low acid espresso
• 1 1/2 cups cake flour, sift before measuring
• 1 teaspoon baking powder
• 1 1/2 teaspoons salt
• 1/2 cup soft butter, room temperature
• 1/2 cup shortening (or butter)
• 2 cups granulated sugar
• 4 eggs
• 1/2 cup chopped pecans
• pecan halves
• frosting, below

Directions

1. Preheat oven to 350°.
2. Blend melted chocolate with coffee; set aside to cool.
3. Into another bowl sift flour together with baking powder and salt.
4. Cream butter with shortening until light and fluffy, gradually adding sugar.
5. Add eggs; beat until well blended.
6. Stir in chocolate and coffee mixture;
7. blend in flour mixture, then stir in chopped nuts; mix well.
8. Spread batter in a generously greased and floured 13- x 9- x 2-inch pan. Bake 30 to 40 minutes, or until done.
9. Turn out onto rack to cool.
10. Spread bars with coffee butter icing and mark into bars, placing a pecan half in the center of each bar.
11. When icing is set, cut into bars. Makes about 36 coffee mocha bars.

Frosting
* 1/2 cup butter, softened
* 1 teaspoon vanilla
* 2 cups confectioners’ sugar
* 1 1/2 tablespoons milk
* 2-3 teaspoons instant coffee

* 2 teaspoons sugar, or to taste
* 2/3 cup hot brewed coffee
* 2 tablespoons Irish whiskey
* whipped cream, sweetened if desired

Preparation:
Combine first 3 ingredients; top each cup with a generous dollop of whipped cream.

• 3 cup milk
• 3 cup water
• 1 cinnamon stick (1-in long)
• 5 cardamom pods
• 6 tablespoon sugar
• 6 tablespoon coffee, regular grind

Combine water and milk in a saucepan and bring to a boil.

Add
cinnamon, cardamom pods, sugar and coffee into boiling liquid in
saucepan. Stir a few times and boil over medium heat 3 to 4 minutes.
Make sure it does not boil over.

Strain coffee through cheesecloth into another pan.
Place coffee over heat and bring to a boil.
Pour coffee between two pans until thick and creamy. Serve in cups immediately.

1 cup whole milk
1 teaspoon pure vanilla extract
1/4 cup chocolate syrup (or 1/3 cup cocoa powder)
6 cups boiling water allowed to cool for three minutes
2 teaspoon brown sugar
1 teaspoon cinnamon
1/2 cup ground low acid coffee beans -  (ground coarse for press pot) - Mexican preferably!
whipped cream to garnish

Combine the milk, vanilla, chocolate and sugar in a saucepan and heat gently while
stirring. Do not bring to a boil.

Meanwhile, add the coffee grounds and cinnamon in a French press coffee maker
and add the near boiled water to make coffee as usual.

Add the coffee to milk saucepan and mix together. Serve in cappuccino glass cups
and add whipped cream and cinnamon sticks to garnish.

Ingredients

1/2 cup espresso or 1/2 cup French Roast coffee (preferable Sumatran), chilled

1/2 large ripe avocado

1/2 cup half & half

2 cups ice cream (your choice of flavor)

2 teaspoons Tahitian vanilla extract

2 tablespoons chocolate syrup

Garnish by floating 3 dark roasted coffee beans on top

Optional: add ½ teaspoon of ginger to add tartness

Or

add 1 teaspoon of sugar to sweeten

or

substitute yogurt for ice cream (plain or with fruit)

or

substitute ½ cup of blueberries for the avacado (but do try the avacado - it adds great body to the drink)

Preparation

Brew coffee the day before & place in sealed container in refrigerator

Split avocado in halves

Spoon avocado flesh into a blender, first

Add remaining ingredients

Puree until completely smooth

Serve chilled

Caffe Latte

Single shot of espresso with steamed milk at approximately a 3:1 ratio of milk to coffee.

Cappuccino

Traditionally made with equal parts espresso, steamed milk and frothed milk.

Cafe Americano

Single shot of espresso with 6 to 8 ounces of hot water added.

Hammerhead (A Shot in the Dark)

A shot of espresso served in a coffee cup and filled with drip coffee.

Mocha

Most often a Cappuccino or a Caffe Latte with chocolate syrup added.

Espresso Con Panna

A shot espresso with whipped cream.

Double Shot

Two shots of espresso added to the other ingredients included in the drink of your choice.

Cafe Macchiato

A shot of espresso or in a demitasse (small espresso cup) topped with steamed milk. Ratio of approximately 80/20 and often served with a teaspoon of sugar mixed in.

Cafe Breva

More or less like a cappuccino made with half and half rather than whole milk.

Dry Cappuccino

An espresso drink made with a tiny bit of foam and no steamed milk.

2 oz organic espresso

2 oz organic chocolate syrup

4 oz steamed organic milk

Dollop of organic whipped cream

Make sure your chocolate syrup is at room temperature. Prepare 2 oz espresso (which on most espresso machines typically equals 2 “shots”). If you do not have a home espresso machine, a “mocha” style stove-top espresso pot will do, but increase the amount to 3 oz. as mocha-style espresso is not as concentrated.

Steam the milk to approximately 165°. If you want more foam keep the tip of the steam wand just below the surface. For less foam, submerge the wand further into the milk.  (You may alternatively heat your milk in a saucepan.) Pour the syrup into a mug, then add the espresso, and then the hot milk. Top with a dollop of organic whipped cream (optional).

2 shots organic espresso

8 oz steamed organic whole milk

1 Miniature Candy cane

Put the syrup into the bottom of a cup. Prepare two shots of the espresso, steam the whole milk. Pour the espresso into the cup, then add dollops of the steamed milk and foam to taste. Garnish with miniature candy cane.