7 Coffee Recipes to Energize Your Small Party Gatherings

Coffee recipes to create for your your next gathering, bridal shower, or engagement party.

After months of being shut in and separated from loved ones due to COVID, things are finally beginning to look up. It would be great to sample new coffee recipes with friends to reconnect.

If you’re a coffee-lover, you will salivate over these delicious coffee recipes. Adding these items to your small party gathering to perk up your menu and give your guests an unexpected culinary twist to enjoy. 

If you are planning on getting married anytime soon, I’m sure the thought of gathering with friends is a relief to you. So, now it’s time to start looking at planning your small gatherings. If you are like many others, you may have found yourself with a lot of extra time on your hands over the past year. If so, you may have found yourself tapping into your culinary creative skills. Since you’re planning a gathering to bring your friends together soon, why not try several creative coffee recipes to serve to your guests.

Here are seven palate-pleasing coffee recipes to energize your small party gathering menu from the book Coffee: Savor more than 85 coffee recipes. Just follow the step-by-step instructions with the following easy to find ingredients for a delicious treat. 

Viennese Coffee Served Hot 

Ingredients

3 cups strongly brewed coffee of your choice
3 table Spoons of chocolate syrup
1 teaspoon of sugar
1/3 cup of whipping cream plus additional cream for garnish
¼ cup crème de cacao or Irish cream liqueur (optional)
Chocolate Shavings for garnishing (Optional)

Step-by-Step Instructions

This recipe is best prepared by using a slow cooker. Combine coffee, chocolate syrup, and sugar in a slow cooker. Cook covered on low heat for 2 to 2 ½ hours. The next step is optional. For those who want a creamy beverage, stir in the whipping cream and crème de cacao or (Irish cream liqueur). Cover and cook on low heat for 30 minutes or until heated thoroughly.

This should make 4 cups of coffee.  Once the coffee is hot, use a ladle to pour coffee into the cups and finish it up with whip cream and chocolate shavings. 

Hint: For the best tasting coffee do not boil, reheat, or leave on heating elements more than 15 minutes after preparation.

Toffee Coffee Serviced Cold

Ingredients

2 cups vanilla ice cream
½ cup milk
2 cups brewed coffee
1 cup ice cubes
½ cup chopped chocolate-covered toffee candy bar (divided)
Optional use whipping cream for garnish

Step-by-Step Instructions

Combine the ice cream, milk, ice and 6 tablespoons of candy with the chopped toffee candy bar in a blender. Blend the ingredients until it has a smooth texture. Pour the mixture into four glasses and sprinkle the remaining candy on top. Optional, before garnishing the drink with the candy, add whipping cream followed by candy sprinkles for a picture-perfect drink, as shown in the photograph below.

Source: 

Mini Mexican Coffee Pops

Ingredients

1/4 cup ground dark roast coffee 
2 3-inch cinnamon sticks, broken into pieces
2 cups water 
1 1/2 teaspoon sugar 
1/3 cup cinnamon half-and-half (or use any flavor half-and-half or milk of your choice)
½ teaspoon vanilla flavor
Ice cube trays 
Toothpicks or mini pop sticks

Step-by-Step Instructions

Use your coffee maker and place coffee and cinnamon sticks in the coffee maker’s filter basket. Add water to the coffee maker and brew the coffee according to the manufacturer’s directions. Remove the coffee from the heat and begin to stir in the sugar until it dissolves. Cool to room temperature for about an 1 hour then add half-and-half and vanilla to the cooled coffee. Pour mixture into an ice tray and place in the freezer for 4 to 6 hours. Before ice cubes completely harden insert a toothpick or popsicle stick in the center of the cube and then place the ice tray back into the freezer until the ice cube firms completely. Remove pop cubs from trays making sure not to twist or pull the pop sticks from the cube.

Chocolate Espresso Brownies

Ingredients

4 squares (1 ounce each) unsweetened chocolate
1 cup sugar
¼ cup dried plum Puree (see Dried Plum Puree recipe below) or prepared dried plum butter
3 egg whites
1 to 2 tablespoons instant espresso coffee powder
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
½ cup all-purpose flour
Powdered sugar

Step-by-Step Instructions

Preheat oven to 350° F and prepare 8-inch baking pan sprayed with cooking vegetable spray. Place chocolate in a saucepan and slowly melt it over low heat while stirring it to create a smooth texture. Next, let the mixture cool. In a mixing bowl, mix the chocolate and all remaining ingredients except for the flour and powdered sugar at medium speed until it is well blended. Next, slowly add the flour to the mixture. Spread the batter evenly in the baking pan. Place the pan in the center of the and back it for 30 minutes or until a toothpick is inserted in the center and comes out clean. Once the brownies are done cooking cool them on a wire rack. Finally, dust powdered sugar on top of the brownies in a design of your choice and cut it into squares. 

Dried Plum Puree. 
Combine 1 and 1/3 cups in (8 oz) pitted dried plums and 6 tablespoons hot water in a food processor or blender. Pulse on and off until dried plums are finely chopped and smooth. Refrigerate leftovers in a covered container for up to 2 months. This makes one cup of puree.

Hazelnut Cappuccino Rugalach

Ingredients

1 package (17.3 Oz package) Pepperidge Farm® pastry sheets (2 sheets)
3/4 cup sugar 
2 tablespoons cappuccino coffee drink mix 
1 teaspoon ground cinnamon
2/3 cup hazelnut, toasted and finely chopped
4 oz milk chocolate chopped 

Step-by-Step Instructions

Unthaw the pastry sheets at room temperature for approximately 40 minutes or until they are easy to handle. Heat the oven to 375°F. Lightly grease baking sheets or use parchment paper to line baking sheets. Stir sugar, cappuccino coffee mix, and cinnamon in a small bowl. Sprinkle 1/4 cup sugar mixture onto a work surface. Unfold one pastry sheet into the sugar mixture. Sprinkle with 1/4 cup sugar mixture. Roll the pastry sheet into a 12 x 10-inch triangle. Sprinkle with 1/4 cup sugar mixture on top. Sprinkle with 1/3 cup nuts. Gently roll the nuts with the rolling pin, pressing them into the pastry. Cut the pastry into 4 (12 x 2 ½ inch) strips. Now cut each strip into 4 3-inch pieces. Next cut each piece diagonally in half making two triangles. You will end up with thirty-two triangles. Starting at the widest side begin to roll the triangles to make a croissant shape. Place on a baking sheet making sure to have the pointed side down on the sheet. Repeat this process for all remaining pastry sheets and pieces. Bake for 15 minutes or until the pastries are golden. Place pastries on a cooling wire rack. Next, melt the chocolate in the microwave on high for 30 seconds. Stir chocolate until it is melted and smooth. Drizzle the chocolate over the pastries. 

Mocha Iced Chocolate Chip Cookies

Ingredients

1 package (16.5 oz) Nestle® Toll House® refrigerated chocolate chip cookie bar dough 
1 teaspoon Nescafe® Taster’s Choice® House Blend 100% instant coffee granules 
1 teaspoon vanilla extract
1 package (8 oz) cream cheese, softened
1/3 cup sifted powdered sugar 
1 tablespoon Nestle® Toll House® baking cocoa 

Step-by-Step Instructions

Bake cookies according to package instructions. Cool completely. Mix coffee granules and vanilla extract in a small bowl. In another small bowl, mix cream cheese until fluffy. Next add the powdered sugar, cocoa, and the coffee-vanilla mix with the fluffy cream cheese mixture and mix well until smooth. Spread the frosting over the cookies and serve. 

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No-Bake Coffee Bean Cookies

Ingredients

1 package 9 oz chocolate wafer cookies
1/3 cup light corn syrup
1/3 cup coffee-flavored liqueur
1 cup finely chopped walnuts toasted
3/4 cup powdered sugar
3 tablespoons unsweetened cocoa powder
Chocolate covered coffee beans

Step-by-Step Instructions

Divide the cookies into portions. Place a portion of the cookies into a food processor. Using the on/off pulse feature crumb the cookies to a fine crumb consistency. Transfer to a small bowl and repeat this process with the remaining cookies. Now, combine corn syrup and liquor in a medium bowl. Stir until well blended. Stir in crumbs and walnuts and blend well. Combine powdered sugar and cocoa in a small bowl and blend well. Add 1/2 cup cocoa mixture to cookie crumb mixture and blend. Set aside the remaining cocoa mixture for coating the cookies later. Shape dough into 1-inch balls with grease hands and place on a large cooking baking sheet. Cover baking sheet and refrigerate at least 3 hours or up to 3 days before serving. Roll each ball in the previously reserved cocoa mixture to coat. Place on a serving plate and top each cookie with a chocolate-covered coffee bean. Cookies can be served hot or at room temperature.