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Coffee Week Part 2: Hot Coffee Recipes from the Test Kitchen

This week, we are celebrating coffee week and today we are diving into the topic of hot coffee. There are hundreds of ways to make it, and everyone has their own version of the ideal cup. Do you drink your coffee black or do you take it with cream and sugar? Do you prefer it hot or closer to room temperature? Do you like flavors, whipped creams and syrups or do you prefer a more straightforward cup of joe? Do you prefer a light roast or a full-bodied dark roast? The combinations are endless.

Coffee can be made in a variety of ways, too. Do you use a coffee maker with a carafe or do you prefer the innovative Brewstation® Coffee Makers that dispense your coffee without the need for a carafe? Do you like a single-serve coffee maker like The Scoop® Single-Cup Coffee Maker (49981) or do you like to use single-serve packs in the FlexBrew® Single-Serve Coffee Maker (49995R)? You might prefer a latte or espresso to the traditional cup of coffee in the Espresso Maker (40715). Or maybe you prefer the 2-Way Brewer (49980Z) that lets you make a pot for home or a single-cup mug for mornings on the go. Again, the possibilities are numerous and everyone has a personal preference.

To learn more about all of Hamilton Beach’s coffee maker options, click here. Check out our post on iced coffee for some additional recipes. Read on for a few of our favorite hot coffee recipes, and check back later this week for some tips on how to brew your coffee, clean your coffee maker and get the perfect grind.

Vietnamese Coffee

Yield: Serves 6
Author: Hamilton Beach Test Kitchen

Ingredients

  • 12 Tablespoons dark roast coffee
  • Coffee filter
  • Water – to 12 cup line
  • 2 Tablespoons sweetened condensed milk per mug

Instructions

  1. Pour water into water tank.
  2. Place filter and coffee in filter basket.
  3. Brew coffee.
  4. Place 2 tablespoons sweetened condensed milk in each mug. Dispense coffee into mug and stir.

Notes

Vietnamese coffee is a strong dark roast coffee that is paired with sweetened condensed milk. It’s history goes back hundreds of years, and this coffee is still served in Vietnamese restaurants today, where you can find it hot or iced. To make Vietnamese iced coffee, simply pour the drink over ice.

Salted Caramel Mocha Coffee

Yield: Serves 1
Author: Hamilton Beach Test Kitchen

Ingredients

  • 3 Tablespoons ground coffee
  • 12 ounces water
  • 2 Tablespoons half and half
  • 2 Tablespoons caramel ice cream topping
  • 1 Tablespoon chocolate syrup
  • Whipped cream
  • Sea salt

Instructions

  1. Scoop coffee into Scoop filter (do not fill above MAX line).
  2. Fill mug with water and pour into coffeemaker.
  3. Select BOLD setting. Brew coffee into mug.
  4. Stir in half and half, caramel ice cream topping and chocolate syrup.
  5. Top with whipped cream. Drizzle with caramel topping and sprinkle with sea salt.

Notes

If brewing a full carafe of coffee, pour 10-12 oz. of brewed coffee into a large mug. Add flavoring ingredients to taste and enjoy!

Choco-Hazelnut Coffee

Yield: Serves 1
Author: Hamilton Beach Test Kitchen

Ingredients

  • 8 ounces brewed coffee
  • 2 Tablespoons hazelnut syrup
  • 1 Tablespoon chocolate sauce
  • Milk or cream to taste

Instructions

  1. Mix chocolate sauce with brewed coffee.
  2. Add hazelnut syrup and stir well.
  3. Add milk or cream to taste and enjoy!

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