Nutmeg Cinnamon Coffeelatte Recipes

EASY NUTMEG IN COFFEE RECIPE

Steps:

• Make an ordinary-strength cup of coffee using your favorite brew method. There are no rules, and whatever you usually make should work well. Choose a medium or dark roast if you have an option.
• Add 1/4 teaspoon of ground nutmeg and stir vigorously. Make sure there are no clumps and that the nutmeg dissolves completely.
• Add milk and sugar to taste. We recommend trying your coffee before you add milk or sugar, even if you usually take your coffee with them since the nutmeg drastically changes the flavor, and you might like it just fine black.

CINNAMON NUTMEG TUILES

Steps:

• Preheat oven to 375°F. and have ready a rolling pin.
• In a saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring occasionally until sugar is dissolved. Remove pan from heat and stir in flour, cinnamon, nutmeg, and a pinch salt until smooth.
• Drop 6 rounded 1/2-teaspoons batter about 3 inches apart onto an ungreased baking sheet. Bake cookies in middle of oven 6 minutes, or until golden.
• Remove 1 cookie from baking sheet with a thin metal spatula and immediately drape over a rolling pin to create a curved shape. Cool cookie completely on rolling pin and transfer to an airtight container. Make more cookies with remaining batter and form into tuiles in same manner. (If cookies become too brittle to drape over rolling pin, return baking sheet to oven a few seconds to allow cookies to soften.) Tuiles keep 5 days in an airtight container at cool room temperature.

CINNAMON NUT COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the butter, eggs, milk and vanilla. Stir into dry ingredients just until moistened; set aside. In a small bowl, combine topping ingredients. , Spread half of batter into a greased 13x9-in. baking dish. Sprinkle with half of the topping. Carefully spread remaining batter over top; sprinkle with remaining topping. , Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Serve warm.

NUTMEG FEATHER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Combine the flour, baking powder, baking soda, nutmeg, and salt; stir into the creamed mixture alternately with the buttermilk until just blended. Pour the batter into the prepared pan.
• Bake for 40 minutes in the preheated oven, until the cake springs back when pressed lightly in the center. Cool completely before frosting.

CINNAMON LATTE

Steps:

• In a large pan, mix the cinnamon and sugar with a bit of milk.
• Add the rest of the milk and bring to a boil.
• Just as the mixture comes to a boil, take it off the heat.
• Split your hot coffee between 4 mugs.
• Pour in the milk and serve immediately.
• Another variation is to leave out the ground cinnamon, but instead put a large cinnamon stick, some cloves and green cardamom pods in the milk. Leave as it comes to a boil, set aside and let it infuse for a couple minutes. Then strain out the seasonings and pour into the coffee.

NUTMEG CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch round cake pans.
• Beat the butter and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs in three batches, blending them into the butter mixture fully. Stir in the vanilla.
• Sift together the flour, baking powder, baking soda, nutmeg, and salt.
• Pour 1/3 of the flour mixture into the bowl; mix just until incorporated. Stir in 1/2 the buttermilk, mixing gently. Continue adding the flour alternately with the buttermilk, mixing until combined. Spread the batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of the cakes comes out clean, about 25 to 30 minutes. Let the cakes cool in the pans for 10 minutes, then invert them on a wire rack to cool completely before icing.
• To make the Caramel Icing: In a medium saucepan, heat the brown sugar, cream or milk, and 1/4 cup butter until it boils. Boil for 2 minutes, then remove from heat. Let cool. Stir in confectioner's sugar and beat until smooth. Add more cream or milk or confectioner's sugar as needed to achieve desired spreading consistency. Makes about 1 1/3 cups.

NUTMEG COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Grease a 9-inch square baking dish.
• Set aside.
• In a large mixing bowl, combine sugar, flour, baking powder, baking soda and salt.
• Cut butter into small pieces.
• With a pastry cutter, two forks or your fingertips, blend butter into flour mixture until it resembles fine cornmeal.
• Take half of it and press into the bottom of the baking dish.
• In a small bowl, combine milk, egg and nutmeg.
• Add to remaining flour mixture along with chopped walnuts.
• Spoon over the mixture in pan.
• Bake for 45–50 minutes until toothpick inserted in center comes out clean.
• Let cool in pan slightly before turning out onto a wire rack to cool.

NUTMEG CRUMB CAKE

Steps:

• Preheat the oven to 375 degrees. Coat an 8-inch square baking pan with nonstick oil spray.
• Melt the butter in a medium saucepan or in a mixing bowl in a microwave oven.Stir in the flour, brown sugar, and nutmeg until the mixture resembles coarse crumbs. Measure out and reserve 1/2 cup of the crumbs.
• In a small bowl, whisk the baking soda into the buttermilk or yogurt, then whisk in the vanilla and egg yolk. Stir the liquid ingredients into the dry ingredients. Spread the batter evenly in the pan, then sprinkle with the reserved 1/2 cup crumbs.
• Bake until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Serve warm or at room temperature on the day of baking. (The cake may be covered and frozen for up to 1 month.)

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.

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.