Coffeebreakfastdrink Recipes

HEALTHY & DELICIOUS ICED COFFEE

Healthy & Delicious Iced Coffee image

This simple recipe will help you prepare a refreshing iced coffee that's healthy and incredibly tasty! Pour cooled coffee over ice, add a splash of almond milk, and sprinkle on your favorite spice to make a healthy treat.

Provided by Dan Simms

Categories Drinks

Time 8m

Number Of Ingredients 4

Ingredients

12 ounces brewed coffee
2 ounces almond milk (unsweetened)
1 cup coffee ice cubes (or regular ice)
1/2 teaspoon cinnamon (or your favorite spice)

Steps:

Brew your coffee and let it cool for 5 minutes.
Fill a cup with ice. We like to use coffee ice to avoid watering down the drink, but regular ice is delicious as well!
Pour the coffee over the ice and stir to help it cool.
Add an ounce or two of almond milk. Then sprinkle on a little cinnamon (or your favorite spices) and enjoy your healthy iced coffee!

Nutrition Facts : Calories 10 kcal, ServingSize 1 serving

KETO BREAKFAST COFFEE

Keto Breakfast Coffee image

Protein, medium-chain fatty acids, caffeine with a frothy head. Pure keto goodness.

Provided by insanedieg0

Categories 100+ Breakfast and Brunch Recipes Drinks

Time 5m

Yield 2

Number Of Ingredients 5

Ingredients

1 egg
2 tablespoons virgin coconut oil
1 tablespoon butter
2 cups hot coffee
1 pinch ground cinnamon

Steps:

Place egg, coconut oil, and butter in a blender. Add hot coffee; blend on low until combined, about 1 minute. Pour into a coffee cup and sprinkle cinnamon on top of the froth.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 0.6 g, Cholesterol 108.3 mg, Fat 21.9 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 16.2 g, Sodium 80.7 mg, Sugar 0.2 g

YOGURT BREAKFAST DRINK

Yogurt Breakfast Drink image

Sleepyheads will savor this dreamy smoothie. Simply blend yogurt, milk and orange juice concentrate for a fresh start to your day. -Renee Gastineau, Seattle, Washington

Provided by Taste of Home

Categories Breakfast Brunch

Time 5m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

2 cups vanilla yogurt
2 cups peach yogurt
1/2 cup thawed orange juice concentrate
1/2 cup fat-free milk
2 cups ice cubes

Steps:

In a blender, combine the first 4 ingredients; cover and process until smooth. Add ice cubes; cover and process until smooth. Pour into glasses; serve immediately.

Nutrition Facts : Calories 166 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 100mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

NONCAFFEINE BREAKFAST DRINK

Noncaffeine Breakfast Drink image

This is a delicious hot drink good for breakfast or anytime - there is no caffeine. The mix will last for weeks in the fridge.

Provided by Bergy

Categories Beverages

Time 15m

Yield 2 Cups of the mixture, 10 serving(s)

Number Of Ingredients 6

Ingredients

3/4 cup hot water
1/2 cup carob powder
1 cup powdered milk (non instant)
1/2 teaspoon cinnamon
1/2 cup honey
whipped cream (optional)

Steps:

Using a blender combine all the ingredients (except whipped cream).
Run until smooth, scrapping down the sides.
Blend until well mixed and smooth.
Cover and store in the fridge.
To make the hot drink: Put 3 tbsps of the mixture in a cup and add 1 cup hot water or milk, stir well.
Top with whipped cream if you wish.

Nutrition Facts : Calories 115.3, Fat 3.4, SaturatedFat 2.1, Cholesterol 12.4, Sodium 48.7, Carbohydrate 19, Fiber 0.1, Sugar 18.8, Protein 3.4

CLASSIC BREAKFAST COFFEE CAKE

Classic Breakfast Coffee Cake image

This is a cake I would wake up to periodically as a kid. It will send hypnotic aroma waves through the whole house, waking everyone up...As far as the process of making this cake goes, I really like to begin by making the topping. Combining the flavors that will top the cake provides motive to hurry and bake the cake and get to the eating part!

Provided by Alex Guarnaschelli

Time 1h25m

Yield 10 to 12 servings

Number Of Ingredients 16

Ingredients

1 cup walnuts, coarsely chopped
2/3 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar
2 teaspoons ground cinnamon
1 teaspoon kosher salt
5 tablespoons butter, melted
1/2 stick (4 tablespoons) unsalted butter, plus additional for greasing the pan
1 cup granulated sugar
2 eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups sour cream
Zest of 1 lemon

Steps:

For the topping: Prepare a baking sheet fitted with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13-by-9-inch baking pan. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, "cream" the butter and sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, one by one, and beat until thoroughly integrated.
Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk the sour cream until smooth. Turn the mixer on low and alternate adding some of the flour mixture with some of the sour cream. Add the lemon zest. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated.
Transfer the batter to the greased baking pan and "tap" it lightly on the sides so it falls evenly in the pan and removes any air bubbles. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Place the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 22 to 30 minutes. Allow to cool for 30 minutes before serving.