Easy Nutmeg In Coffee Recipes

EGGNOG COFFEE CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Whisk the flour, baking powder, nutmeg, cinnamon, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, egg yolk and vanilla until combined.
• Reduce the mixer speed to low and add the flour mixture in three batches,
• alternating with the sour cream in two batches. Increase the mixer speed to medium high and beat until well combined, about 30 seconds. Transfer the batter to the prepared pan; set aside.
• Make the topping: Combine the flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Work in the butter with your fingers until clumpy. Scatter the topping over the cake batter. Bake until golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes, then remove the springform ring and let cool completely.
• Make the glaze: Whisk the confectioners' sugar with 3 tablespoons eggnog in a medium bowl until smooth. If the glaze is too thick, gradually whisk in the remaining 1 tablespoon eggnog as needed. Drizzle the glaze over the cake before serving.

CAST-IRON APPLE NUTMEG COFFEE CAKE

Steps:

• Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, melt butter over low heat. Add apple and 1/4 cup brown sugar. Cook and stir until crisp-tender, about 5 minutes. Stir in coffee; remove from heat., In a large bowl, beat oil, sugar, egg, egg white, vanilla and remaining 1/4 cup brown sugar until well blended. In another bowl, whisk flour, cinnamon, salt, baking soda and nutmeg; gradually beat into oil mixture. Gently spread over apple mixture., Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 10 minutes., Meanwhile, for drizzle, in a small saucepan, bring coffee and cream to a boil; cook until liquid is reduced to 1/4 cup, 10-12 minutes. Remove from heat; stir in confectioners' sugar. Let stand 10 minutes. Drizzle over cake.

HONEY COFFEE

Steps:

• In a small saucepan, combine the coffee, milk, honey, cinnamon and nutmeg. Cook and stir until heated through. (Do not boil.) Remove from the heat; stir in vanilla. Pour into cups or mugs; serve immediately.

NUTMEG-COATED CREAMY FRENCH TOAST

Steps:

• Cut the bread into thick slices a little shy of 1 inch (see Note). Arrange the bread in a single layer in a 13-by-9-inch pan, using an additional 8-inch square pan if necessary.
• Whisk the eggs, egg yolks, and salt together in a medium bowl for 1 to 2 minutes, or until they are light, frothy, and completely smooth. (There should be no bits of egg or stringiness remaining, or you will have pieces of cooked egg on the toast.) Whisk in the half-and-half, yogurt, granulated sugar, and 2 teaspoons nutmeg until well blended. Pour the egg mixture over the bread. Cover with plastic wrap and refrigerate overnight, carefully turning the bread once or twice if possible.
• When ready to cook, preheat an electric nonstick griddle to 350°F or heat a nonstick skillet over medium heat. Lightly brush the griddle or skillet with some butter and cook the bread in batches for 6 to 8 minutes or until golden brown on the outside but still soft in the center, turning once. Adjust the heat as necessary.
• While the bread is frying, stir together the powdered sugar and 1/8 teaspoon nutmeg and put in a fine-mesh strainer. Sprinkle the hot French toast with the powdered sugar mixture and serve topped with maple syrup or preserves.

NUTMEG & ORANGE CHRISTMAS COFFEE

Steps:

• Put the ground coffee, cinnamon stick and dates in a large cafetiere. Add the ground nutmeg, cloves and orange zest, then pour over 400ml freshly boiled water.
• Stir gently with a wooden spoon to combine, then leave to steep for 4 mins. Slowly push down the plunger and serve in espresso cups.

SIMPLE BUTTERMILK COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs.
• Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

EGGNOG COFFEE

Steps:

• Place eggnog in a large saucepan. Cook and stir until heated through. (Do not boil.) Stir in coffee. Pour into cups or mugs; serve immediately. Garnish with whipped cream and nutmeg if desired.