Orange Cinnamon Coffee Recipes

BREWED ORANGE CINNAMON COFFEE

Steps:

• Blend coffee and dry ingredients in a blender.
• Blend in flavoring and extracts.
• Scrape sides and blend 15 seconds more.
• Makes one 8-cup pot.
• Add sugar/sweetener and/or creamer as desired.
• To give as a gift: Place coffee mix in a filter. Place filter on a square of plastic wrap. Draw together with a ribbon.

ORANGE-CINNAMON COFFEE

Steps:

• Stud the strip of orange peel with whole cloves, 2 inches apart. In a copper saucepan, place the orange peel, cinnamon sticks, and both liqueurs. Warm them, then stick the end of the orange peel with a fork and hold it up over the pan. Light the liqueur on fire, then using a small ladle, pour the liqueur over the orange peel starting at the top. Let the liqueur drizzle down, spiraling down into the pan. Continue ladling for a few minutes. Douse the flame with a little coffee. Place the orange peel and cinnamon sticks on a side plate. Divide the liquid into 2 glasses, then top them off with more coffee. Garnish with whipped cream and the reserved cinnamon sticks.

MOROCCAN CINNAMON COFFEE WITH ORANGE FLOWER WATER

Steps:

• Add the cinnamon to the ground coffee beans and brew the coffee according to your coffee maker's directions.
• Stir in the orange flower water.
• Serve hot with milk and sugar or vanilla sugar if desired.

SPICED ORANGE COFFEE

Steps:

• Place coffee, orange zest and cinnamon in filter in brew basket of coffee maker. Place brown sugar in empty pot of coffee maker.
• Add water to coffee maker; brew. When brewing is complete, stir until well blended.
• Pour into 8 large mugs; top each with 2 Tbsp. COOL WHIP.

ORANGE SPICE ICED COFFEE

Steps:

• In a small saucepan over medium heat, stir together the sugar and water. Using a paring knife, peel two large (about 2 - 3 inches long) strips of peel from a fresh orange. Be careful to avoid the bitter pith (the white part) as much as possible. Add the orange peel, cinnamon stick, cloves, and nutmeg, to the sugar-water mixture and bring to a boil. Reduce heat and simmer for fifteen minutes, stirring occasionally. Remove from heat and allow to cool completely. Pour syrup over a sieve into a small bowl or jar and discard solids.
• Keeps refrigerated in an airtight container for up to two weeks.
• Fill a 12 ounce or larger glass with ice. Pour coffee concentrate and syrup over ice, stir in cream, if using. Top with orange zest and a dash of cinnamon. Serve with a straw.