Thanksgiving Day Coffee Recipes

It’s the season of turkey and Thanksgiving celebration is on its way, and what better way to close this festive celebration is serving a cup of coffee after the big feast on Thanksgiving day.

Here are perfect coffee drinks to serve after a mammoth of a meal on Thanksgiving dinner.

Mint Chocolate Iced Coffee

A bold and refreshing coffee drink that is perfect to serve after Thanksgiving dinner. This iced coffee is lightly flavored with fresh mint, cold brewed for a smooth flavor, and served over chocolate-cream ice cubes.

The Recipe

For the Cold Brewed Mint Iced Coffee

• 4 cups cold water
• 3/4 cup Folgers Coffeehouse Blend coffee grounds
• 1/2 cup loosely packed mint leaves, torn

For the Chocolate Coffee Ice Cubes

• 1 1/2 cups traditionally brewed coffee
• 1/3 cup half and half (more to taste)
• 2 TB sugar (more to taste)
• 3 teaspoons unsweetened cocoa powder (more to taste)

Cook That:

For the Cold Brewed Mint Iced Coffee

Combine the water, coffee grounds and mint leaves in a pitcher, bowl or large jar. Stir to combine. Refrigerate for 12 hours.
Using a coffee filter and strainer, pour the cold brewed coffee mixture into another pitcher or jar.

For the Chocolate Coffee Ice Cubes

1. Combine the coffee, half and half cream, sugar, and cocoa powder until well blended. Carefully pour into ice cube trays and freeze until solid.
2. To serve, place ice cubes in a tall glass. Pour the mint coffee over the top. Add more cream and sweetener to taste. Keep in mind the coffee will get more chocolate and sweeter as the ice cubes melt.
3. Garnish with fresh mint!

Recipe by: buy this cook that 

Coffee Punch 

Punch after a big meal? Yass, please! This is a kid-friendly coffee punch that is so good, creamy, smooth, and oh, so yummy!

The Recipe

• 2 cups water
• 1 cup of sugar
• 1/2 cup decaf instant coffee
• 8 oz cool whip
• 1 gallon of milk
• 1/2 gallon chocolate ice cream
• 1/2 gallon vanilla ice cream

1. The night before you will serve the punch cook the first three ingredients over medium heat until sugar and coffee are dissolved.
   Allow to cool and store in the refrigerator.
2. The day you’ll serve the punch put both ice cream flavors in your punch bowl.
3. Pour coffee mixture over the ice cream.
4. Wait about 20 minutes or so for the ice cream to soften.
5. Stir in the gallon of milk.
6. Add the cool whip.

Serve with a smile and come back for seconds!

Recipe by: what Marty sees

Pumpkin Pie Frappuccino

Thanksgiving celebration is not complete without the pumpkin spice latte. PSL is a classic coffee staple, but also a perfect treat after a big meal. Look no further than this tasty recipe that tastes just like the real thing!

The Recipe

• 1/3 cup brewed espresso
• 1/3 cup milk
• 1 cup ice
• 1 tablespoon sugar
• 2 tablespoons pumpkin puree
• 1 teaspoon pumpkin pie spice
• 2 pumps cinnamon syrup
• Whipped cream to taste.

1. Brew the espresso in your Mr. Coffee® Steam Espresso & Cappuccino Maker. Let cool for 30 minutes.
2. In a blender, combine the coffee, milk, ice, sugar, pumpkin puree and pumpkin pie spice. Blend until smooth, for about 40 seconds.
3. Add the cinnamon syrup and whipped cream, blend for another 10 seconds.
4. Pour mixture into a tall glass, top with more whipped cream and serve.

Recipe by: Mr Coffee

Vanilla Bean Horchata Iced Coffee

This horchata-inspired drink blends creamy-cool rice milk with warm cinnamon spice and a little sweet vanilla for a somewhat unusual but very cozy flavor.

INGREDIENTS:

For horchata: 

• 1-1/3 cup long grain white rice (uncooked)
• 2 cinnamon sticks
• 3 cups water
• 1 cup whole milk
• 1/3 cup sugar
• 1 tablespoon vanilla bean paste

For horchata iced coffee: 

• 1 part vanilla bean horchata
• 1 part iced coffee
• Whipped cream, optional

DIRECTIONS:

For horchata:

1. In a high powered blender (I used my Vitamix) add rice, cinnamon sticks, and water. Blend until chunky and the rice is in smaller pieces and cinnamon sticks are broken up. Let sit for at least 3 hours or overnight.
2. Once the horchata has set place a strainer over a large bowl and lines the strainer with cheesecloth. Pour the rice mixture through the strainer, gently squeeze out the rice in the cheesecloth to try and get all the liquid.
3. To the strained mixture add milk, sugar and vanilla bean paste. Whisk to combine. You can also opt to rinse out your blender, add the strained liquid, milk, sugar and vanilla bean paste to the blender and blend to combine.
4. Pour the horchata mixture into a jar (I used one of these cute glass swing top bottles!) and store in the refrigerator.

For horchata iced coffee:

Add ice to a large glass and add equal parts vanilla bean horchata and iced coffee. Stir to combine and top with whipped cream if desired.

Recipe by: Nutmeg Nanny 

 Irish Affogato

INGREDIENTS

• 2 scoops ice cream or gelato
• 1 ounce Baileys Irish Cream
• 2 ounces hot espresso

PREPARATION

1. Scoop ice cream into an Irish coffee mug.
2. Pour Baileys Irish Cream and hot espresso over ice cream.
3. Serve immediately.

Recipe by: BAKE LOVE GIVE  

The Roast and Toast Bourbon-Coffee Cocktail

Let’s admit it, in every celebration cocktail is always the start of the show. That is why this Roast and Toast Bourbon-Coffee Cocktail is the perfect cocktail drink after Thanksgiving dinner.

The Roast and Toast combines the sugary sweet toasted marshmallow and the rich robustness of a dark roast coffee to create a cocktail that has a cool presentation and delicious flavor.

The Recipe

Ingredients

• 2 oz cold coffee
• 1.5 oz Bourbon
• .25 oz orange juice
• 1.25 oz Amaro
• 0.5 oz Brulee Liqueur
• 1 Marshmallow

Instructions

1. Brew a pot of dark roast coffee and allow to cool.
2. Add bourbon, coffee, orange juice, amaro and brulee to a shaker.
3. Add ice to the shaker.
4. Shake and strain into a large rocks glass.
5. Skewer the marshmallow on a bamboo spear or a cocktail pick.
6. When ready to serve, light the marshmallow on fire with a culinary torch.
7. Before drinking, blow the fire out, and take a bite of the marshmallow along with a sip of your cocktail.

Cheers!

Recipe by: THE GASTRONOM  

Coffee S’more Milkshake

This recipe combines the after dinner coffee with a decadent dessert. It’s super delicious and easy to make right at home.

The Recipe

Ingredients:

• 1/2 cup brewed coffee
• Chocolate sauce, to taste
• 1 tablespoon marshmallow cream
• 4 cups vanilla ice cream
• Crushed graham crackers for topping
• Chocolate drops for garnish.

Directions

1. Brew the coffee in your Mr. Coffee® Electric French Press.
2. Grab two glasses and spread the chocolate sauce along with the interior sides in a vertical pattern. The glass should look as if it’s striped with chocolate.
3. Spread marshmallow cream around the lip of each glass.
4. In a blender or food processor, combine the coffee and ice cream until they are well mixed.
5. Pour the mixture into the glasses and top with crushed graham crackers.
6. Garnish with a chocolate drop and serve.

Recipe by: Mr Coffee