Whether you prefer it black, white, strong, or sweet, there are endless coffee recipes out there to curb those caffeine cravings.
I’m a massive coffee lover, and I adore traveling and trying local coffees.
For example, you know that sweet caramel macchiato with syrup, steamed milk, and oodles of caramel?
Well, if you order a caramel macchiato in Italy, you’ll likely get a shot of espresso, a dollop of milk foam on top, and a chewy caramel on the side.
How about we look at some other coffee recipes from around the world and try to find a favorite?
I’ve been a little obsessed with McDonald’s iced coffee ever since I first saw that $1 price tag.
It was worth a try at that price, and it totally exceeded my expectations.
First of all, McDonald’s coffee is rich, smooth, and extremely tasty. Of course, that goes for all of their coffees in the McCafé, not just the iced version.
Still, their iced coffee is so much more indulgent. It’s sweet and creamy with just the right amount of intense coffee taste to balance it all out.
When I first saw this luscious, thick, foamy coffee on Instagram, I was sure it needed some kind of expensive coffee and fancy equipment.
Needless to say, I was floored to learn you’ll use instant coffee for this delicious cold coffee recipe.
You’ll need to start with boiling water to ensure everything dissolves, and it has to be instant coffee to get the right texture.
Just whisk those with white sugar and bam! Instant coffee foam.
Even if you don’t speak French, I think most people know that cafe au lait refers to coffee with milk. It’s known as a Caffè Misto in Starbucks.
Unlike a latte that uses espresso and generous amounts of steamed milk, a cafe au lait typically calls for equal parts brewed coffee and milk.
Although this doesn’t include quite as much milk as a latte, it’s still worth steaming the milk since you’ll add equal amounts, and milk from the fridge will make your drink cold.
For those who enjoy their coffee 100% pure, rich, and intense, the Americano is the one to try.
At its core, an Americano is one or two shots of espresso diluted with hot water.
So, you’ll get that intensity of the coffee, but the additional water helps to mellow out the bitterness.
It also makes the drink last a little longer since a shot of espresso is usually pretty small.
Made with coffee, cinnamon, and raw dark sugar, this Mexican coffee is warm, spicy, and impossible to resist.
Traditionally made in a large clay pot, this is the kind of coffee you might see on the stove all day long, ready for anyone who comes to visit.
The coffee flavor is quite strong, but the cinnamon and sugar give it notes of sweetness.
You can also add orange peel and star anise if you want it more floral.
A Cafecito is a Cuban espresso drink sweetened with sugar and whisked to create a light foam on top.
This “little coffee” is very specific to Cuban culture, and you’ll see it at almost every meal.
It’s the technique of creating the sweet crema that makes this distinctly Cuban.
You’ll need to add a splash of hot espresso over granulated sugar before whisking it until it turns pale and foamy.
Finish by pouring it over the rest of the espresso.
Even if you’ve never had a latte, I know you’ve seen them being made in coffee shops the world over. It involves hot steam, plenty of milk, and a steady hand.
Unfortunately, we don’t all have fancy coffee machines with steamers to make lattes at home.
But I know you have a microwave and a whisk, right? And that’s all you’ll need to save yourself $5 and a trip to the local Starbucks.
Just heat the milk for 30-45 seconds in a microwave-safe mug or pitcher.
Then, hold your whisk between your palms (like you’re trying to start a fire), and beat the milk vigorously until you see foam on top.
The cappuccino was created in Italy and named for the Capuchin friars whose robes matched the light color of the drink.
Unlike a cafe au lait that calls for equal parts milk and coffee, the cappuccino includes three equal parts: coffee, steamed milk, and foam.
To make a vanilla-flavored cappuccino, you’ll infuse the milk on the stove before frothing it, either by hand or with a frother.
But you can’t forget to add the foam to the top, or else it’s not a real cappuccino!
Also known as cafe noir, this might look like a standard cup of black coffee, but it’s so much more than that.
Thanks to the inclusion of chicory, this coffee is dark, deep, sweet, and has a thicker consistency than you might expect.
You can find chicory online in granules, and many people use it as a coffee alternative since you get similar flavors without the caffeine.
Making cold brew could technically be as simple as making a pot of coffee and letting it go cold. But I find that makes it taste a little stale.
Cold brew, as you might’ve guessed, is coffee without any heat. This leaves the final drink with a smoother and less acidic finish.
And it’s so easy to make at home, too! Just pour filtered water over coarsely ground coffee beans and let it sit for 12-24 hours.
Then, strain and serve however you like.
Every once in a while, I like to indulge in something super sweet and decadent.
And I don’t know anything more decadent than Starbucks frappuccinos.
One ingredient you may find unusual here is xanthan gum. This harmless addition is used in cooking as a thickener or stabilizer.
In this case, it will keep your drink from splitting as it sits.
Since you’ll be blending this with ice, you can use freshly brewed coffee (just let it cool for 15 minutes).
Though, I prefer to use the cold brew since it has a nicer overall taste.
If you want to ensure your frappuccino isn’t watered down, try making coffee ice cubes.
Vietnamese coffee is a blend of freshly brewed coffee and condensed milk. It’s thick, sweet, and wonderfully creamy.
But it’s not as easy as pouring condensed milk into your coffee cup!
Instead, there’s a bit of theatre to go along with it, and I highly recommend you buy a Vietnamese coffee filter set online.
With this filter set, you add the condensed milk to the bottom of the cup and place the little container on top.
Then, pour the hot water over the coffee and watch as it slowly drips into the waiting milk.
This creamy Italian dessert is a rich blend of hot and cold. It takes minutes to put together, and it’s delicious no matter the time of day.
Affogato means “drowned,” and in the context of this coffee recipe, you’ll be drowning a scoop of creamy vanilla ice cream with coffee.
But it has to be hot coffee! That’s the key to this.
The ice cream will start to melt as soon as the hot coffee touches it, and you’ll get this amazingly refreshing hot and cold feeling as you scoop it out.
Once the ice cream is gone, you’re left with a thick and creamy coffee to drink. How does it get any better?
For those who like their coffee extra rich, a caffè mocha is the perfect combination of coffee, milk, and chocolate.
It can be made with chocolate syrup or ganache, real chocolate, or cocoa powder.
It works with each method, and only the consistency will change with each.
This recipe calls for hot cocoa mix, so you’ll get a layer of sweetness, too. Just add it to the hot coffee and stir until it’s dissolved.
The whipped cream on top is optional, but we all know it will make this 10 times better!
Turkish coffee is incredibly unusual and beautifully addictive.
Rather than filtering hot water over ground coffee beans that get thrown away, Turkish coffee is made with ground beans so fine that they mix right into the drink.
This gives the coffee a lovely thick finish.
If you want to make this a little lighter, you can add milk and sugar to the pot, letting it all meld together over the heat.
A flat white is like a short latte. Both drinks are made with espresso and steamed milk, but this version has far less milk and foam, making it “flat.”
This drink is super popular in Australia and New Zealand, as they typically like their coffees a little stronger than we do.
To make this at home, you’ll need two shots of pretty strong espresso to about a cup of milk.
Feel free to add sugar but remember that, either way, this will be stronger than a latte.
Traditional Irish coffees need only four ingredients: hot coffee, whiskey, sugar, and whipped cream.
Start by adding the whiskey to the mug. Adding it first will help it to mix as you pour in the coffee.
If you want it less sweet, leave out the sugar. If you want it sweeter, try using maple syrup for a nice flavor boost.
I prefer whipped cream on my coffee, so I can drink the coffee through the cream.
I enjoy the hot and cold mix and just love that final gulp of boozy cream at the end.
But you can always use regular milk or cream if that’s easier for you.
Fun fact: if you order cafe con hielo (coffee with ice) in Spain, they will serve you cafe con leche (coffee with milk) and a small glass with ice.
Basically, cafe con leche is the coffee drink in Spain, so don’t expect to find a Starbucks on every corner.
This is more or less the Spanish version of the cafe au lait; only this usually has a touch more foam on top.
If you like warm spices, this drink is a must-try. It’s hot, intense, and loaded with everything from cinnamon to black pepper.
Though there is no set rule for what spices to include here, you’ll find it’s typically a variation of cinnamon, ginger, nutmeg, black peppercorns, cardamom, and clove.
Since this is a drink for a special occasion, it’s best made with a cafetière if you have one.
That will allow the freshly ground spices to blend with the coffee better.
Of course, you could add the spices into your filter with the coffee, too. It just won’t be as deeply flavored.
Another option is to use a teapot and let the coffee sit with the spices for at least 5 minutes.
After that, you’ll just need to have a filter handy when serving.
White chocolate mocha is an extra-rich and creamy, super sweet, and sinful drink that you just have to make the minute it gets cold.
You’ll start by heating up the milk and adding good-quality chocolate.
If you try to use something cheap, it probably won’t melt quite right or leave you with the same luscious flavor.
Pour this over freshly brewed coffee and serve with plenty of whipped cream.
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