Recipes

Recipes

NICOLET SUMMER ICED COFFEE

INGREDIENTS

  • 1/2 cup of your favorite NICOLET COFFEE ground coffee.
  • 3 cups cold water
  • Creamer (optional)
  • Sweetener (optional)
  • Ice cubes

   DIRECTIONS

  1.  Brew the coffee using 1 1/2 cups of the cold water.
  2. Pour the hot brewed coffee in pitcher. Add sweetener, if desired. Stir. Blend in the other 1 1/2 cups cold water. Add creamer, if desired.
  3.  Serve over ice.  Makes 4 servings.

FROZEN S’MORES CARAMEL SLUSH

INGREDIENTS

  • 1/4 cup Nicolet Coffee S’mores Caramel ground coffee.
  • 2 tablespoons of your favorite caramel flavored sundae syrup
  • 1/4 cup vanilla-flavored creamer
  • 2 cups ice cubes
  • Whipped cream
  • Coarse sea salt

DIRECTIONS

  1.  Place coffee, caramel sundae syrup, creamer and ice cubes in blender container. Cover and process until slushy.
  2.  Pour into glasses. Top with whipped cream. Drizzle with more caramel sundae syrup and sea salt, if desired.

NICOLET COFFEE TOFFEE BARS

INGREDIENTS

  • Non-Stick Cooking Spray
  • 1/2 cup butter (1 stick), melted
  • 1 cup quick rolled oats
  • 1/2 cup packed brown sugar
  • 1/2 cup All Purpose Flour
  • 1/2 cup finely chopped nuts of your choice
  • 1/4 teaspoon baking soda
  • 2 tablespoons butter
  • 1  can (14 oz.)  Sweetened Condensed Milk
  • 2 teaspoons of your favorite Nicolet Coffee finely ground
  • 1 teaspoon vanilla extract
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips

DIRECTIONS

  1.  Heat oven to 350ºF. Coat 13" x 9" baking pan with non-stick cooking spray.
  2.  Combine 1/2 cup melted butter, oats, brown sugar, flour, nuts and baking soda in large bowl. Press firmly onto bottom of prepared pan.
  3.  Bake for 10 to 15 minutes or until surface is bubbly. Melt 2 tablespoons butter in medium saucepan, over medium heat. Add sweetened condensed milk, coffee and vanilla. Cook and stir until mixture thickens, about 15 minutes. Pour over crust.
  4.  Bake an additional 10 to 15 minutes or until golden brown. Remove from oven. Immediately sprinkle chocolate chips on top. Let stand 1 minute. Spread chocolate while warm. Cool thoroughly. Refrigerate 30 minutes if chocolate is still soft. Cut into bars.

IRISH COFFEE OF THE NORTH

INGREDIENTS

  • 1 Shot (1.5 oz.) Irish cream liqueur
  • 1 Shot (1.5 oz.)  Irish whiskey
  • 1 cup hot brewed Nicolet Coffee<
  • 1 tablespoon whipped cream
  • 1 dash ground nutmeg

CAPPUCCINO CAKE RECIPE

INGREDIENTS

  • 1 sponge cake, pre-made
  • 1 cup boiling Nicolet Coffee
  • 1 cup condensed milk
  • 2 teaspoons of gelatin
  • Whipped Cream, for topping
  • Powdered chocolate, for topping

DIRECTIONS

  1. Line a suitably sized starsol cake tin with foil and place the premade sponge cake inside.
  2. Dissolve the gelatin in the boiling Nicolet Coffee.
  3. Mix the coffee into the condensed milk.
  4. Pour the mixture over the sponge cake, distributing so that mixture is evenly absorbed.
  5. Place in your refrigerator for 3-4 hours or until set.
  6. Top with cream and powdered chocolate.
  7. Serve

NICOLET MOCHA COCOA

INGREDIENTS

  • 2 cups milk
  • 2 tablespoons cocoa
  • 2 tablespoons brown sugar
  • 1 tablespoon of ground Nicolet Coffee
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. Heat all ingredients in a small saucepan and whisk until steaming.
  2. Strain thru a coffee filter or fine strainer.
  3. Pour into 2 coffee mugs.

COFFEE CREAM

INGREDIENTS

  • 10 oz. of your favorite brewed Nicolet Coffee Company
  • 2 oz. Irish cream liqueur
  • 1/4 cup whipped cream
  • Add ground cinnamon to taste (optional)

DIRECTIONS

  1. Pour hot coffee into a 12 ounce glass. Add the Irish Cream and stir well. Top with a scoop of whipped cream. Sprinkle on cinnamon.