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The Only Coffee and Tea Handbook You'll Ever Need

By Brittney Bond

The Only Coffee and Tea Handbook You'll Ever Need




1 c. nonfat dry milk powder

1 c. powdered nondairy creamer

1 c. French vanilla powdered nondairy creamer

1 1/2 c. granulated sugar

1 1/2 c. unsweetened instant tea

2 tsp. ground ginger

2 1/4 tsp. ground cinnamon

1 1/8 tsp. ground cardamom

1 1/8 tsp. ground cloves


In a food processor, combine all ingredients; cover and process until powdery.

Store in an airtight container in a cool dry place for up to 6 months.

To prepare 1 serving: Dissolve 3 T. of mix in 1 c. boiling water; stir well.

Homemade Pumpkin Spice Coffee Creamer


2 teaspoons pumpkin pie spice (try my homemade version

1/4 cup pumpkin puree not pumpkin pie filling

4 Tablespoons packed light brown sugar

1 cup milk

1 cup heavy cream see note


In a medium saucepan, toast up spices for 1 minute over a medium heat.

Using a whisk, mix in pumpkin puree and brown sugar. Let it all heat up for about 30 seconds.

Remove from the heat.

Add milk and cream (or half and half). Whisk until well mixed.

Pour into heat-proof glass bottle or cool to room temperature and pour into a container with lid.

Store in the fridge for up to 5 days.

Homemade Coffee Syrups


1 Cup Sugar

1 Cup Water

Caramel Syrup

⅓ cup caramel sauce

Peppermint Syrup

2 tsp Peppermint extract or 5 drops Peppermint Essential Oil

Vanilla Syrup

2 tsp Vanilla extract

Orange Cream Syrup

1 tsp Orange Extract

1 tsp Vanilla Extract

Maple Vanilla

3 tbsp vanilla

¼ cup maple syrup


Put sugar and water into a heavy saucepan and bring to gentle boil, stirring often)

Simmer on low for 15 minutes, stirring occasionally.

Cool before putting into a container.

Stir in the desired mix in to flavor your syrup accordingly

Vanilla Bean Ice Cubes


2 c. almond or refrigerated coconut milk

1/3 c. granulated sugar

1 vanilla bean

1 tsp. vanilla (optional–add for more intense vanilla flavor)


Combine almond milk and sugar in a large saucepan. Slice open vanilla bean lengthwise and scrape insides into saucepan, then place empty vanilla bean into mixture. Bring to a simmer over medium heat, whisking to break up clumps of vanilla. Once mixture has come to a simmer, reduce heat to low and cook 10 minutes more, whisking occasionally.

Allow vanilla mixture to come to room temperature. Pour through a fine mesh strainer into a bowl with a spout, then pour mixture into ice cube trays. Freeze until completely solid, 3-4 hours (depending on the temperature of your freezer and size of the cubes). Serve with iced coffee, tea, or other beverages.




2 cups (500ml) unsweetened almond milk or pecan milk

2 chai tea bags

2 tbsp maple syrup

1/2 tsp vanilla extract

1 tsp cinnamon

1 tsp ground cloves

1 tsp ground nutmeg

coconut whipped cream, as topping


1. In a saucepan over medium heat, warm the nut milk until it just starts to simmer, then immediately remove from heat.

2. Add the chai tea bags and leave to steep for 5 minutes. Remove and discard the tea bags, then add the rest of the ingredients and whisk well to combine. Taste and adjust sweetness or spice to your liking, then pop it back over low heat for a few minutes until warmed through. Transfer the mixture to a blender and blend for 20-30 seconds, until frothy, then transfer to mugs.

3. Serve warm with a dollop of coconut whipped cream if you wish!



1 part Salted Caramel coffee liqueur - Bailey's or Kaluha

2 parts Salted Caramel Vodka

1 part Half & Half

Caramel sauce to garnish


In a cocktail shaker, combine the Kahlua, vodka, and half & half. Stir with a spoon to combine.

Drip caramel sauce down the side of a drinking glass. Add ice until the glass is about three quarters full; then pour in your cocktail. Garnish with a straw and serve.



2 c. low fat milk

1 c. half and half

2/3 c. white chocolate chips

2 Tbsp instant coffee

1 tsp vanilla

1/4 tsp almond extract



In a medium size saucepan heat milk, half and half, white chocolate chips and instant coffee until chips are melted, stirring occasionally.

Stir in vanilla and almond extract.

Pour into coffee mugs and top with Reddi-Wip and a dusting of cocoa if desired.

Authentic Irish Coffee


Glass mug with handle

hot water

6- ounces brewed black coffee

2 teaspoons sugar , or to taste

2 tablespoons Irish Whiskey

2 tablespoons heavy cream


Fill the mug with hot water and let stand 2 to 3 minutes.

Empty water from mug and add brewed coffee and stir in sugar.

Stir in whiskey.

Place heavy cream in a mixing bowl and whisk until frothy, but pourable. You can also use an electric mixer.

Hold a spoon upside down over the mug and slowly pour the cream over the spoon, allowing the cream to float on top of the coffee.




1 ¼ cups strong brewed coffee

¼ cup milk

3 tablespoons white chocolate chips,, (depending on desired richness can add more)*

1/2 teaspoon vanilla extract

whipped cream,, for serving


Combine coffee, milk, and white chocolate chips in a small saucepan. Bring to a simmer over medium high heat. Whisking constantly, simmer for 1-2 minutes. Remove from heat and stir in vanilla.

Pour into a large mug, and top with whipped cream. Serve immediately.



4 tablespoons ground coffee

1 cup milk I used 2%

2 tablespoons sugar

2 tablespoons dark cocoa powder I use Hershey's special dark

1/2 teaspoon vanilla extract

4 tablespoons whipped cream


Brew coffee in coffee maker as you typically would, making 2 - 8 ounce cups of coffee.

Meanwhile, whisk together milk, sugar, dark cocoa and vanilla in a small saucepan. Cook over medium-low heat for about 5-7 minutes whisking occasionally. Keep watch not to burn it. Don't let it come to a boil.

Pour this chocolate mixture into 2 coffee mugs. Divide brewed coffee between both mugs. Stir.

Top with whipped cream. Dust with additional cocoa, if desired. Sip & enjoy!

coconut pumpkin spice latte



1/2 cup freshly ground coffee grounds.

2 cups ZICO Organic Fair Trade Coconut Water


2 tablespoons pumpkin puree

1/2 teaspoon pumpkin pie spice*

pinch of black pepper

2 tablespoons pure maple syrup

half of a vanilla bean seeds removed (optional)

1 1/2 cups canned coconut milk

1/2 cup Zico Organic Fair Trade Coconut Water

2 tablespoons pure vanilla extract

1 cup coconut coffee base from above

coconut whipped cream for serving

cinnamon nutmeg and/or ginger for garnish



In a large 4 cup glass measuring cup, combine the coffee grounds and Zico Organic Fair Trade Coconut Water. Cover and let sit at room temperature overnight or up to 4 days in the fridge. The next morning, strain the coffee through a thin kitchen towel, cheesecloth or coffee filter. Set the filtered coffee aside.

If in a pinch, you can combine the coffee grounds and coconut water in a small sauce pot, cover and bring to a simmer. Simmer 5 minutes and then remove from the heat and let sit another 5 minutes. Strain the coffee as directed above, keep warm.


In a small sauce pan, combine the pumpkin, pumpkin pie spice, a tiny pinch of black pepper and the maple syrup. Cook the mixture, stirring often until the pumpkin is hot and fragrant. Slowly stir in the coconut milk, 1/2 cup Zico Organic Fair Trade Coconut Water and vanilla. Bring the mixture to a low simmer, stirring often to ensure the mixture does not boil over. When then mixture is steaming hot, remove it from the heat. Using a small whisk or a fork, whisk with all your might until frothy (or add to a blender and blend for 1 minute). Now take the warm coffee and if needed reheat on the stove or for one minute in the microwave. Pour in a mug and then add the frothed milk mixture. Top with whipped cream and a dusting of cinnamon if desired.



1 earl grey tea bag

¾ cup boiling water

¾ cup milk of choice*

½ to 1 tablespoon vanilla syrup, depending on desired sweetness**

sprinkle of cinnamon


Add the tea bag to a mug and pour in the boiling water. Let steep for about 2 to 3 minutes. Remove the tea bag.

Meanwhile, add the milk to a small saucepan set over medium heat. Heat until just steaming (do not let the milk boil). Alternatively, you can heat the milk in the microwave. {If desired, you can whisk the steamed milk until very frothy before pouring it into the mug (or use a milk frother). I just prefer these lattes without the foam.}

Add the milk to the mug and stir in the vanilla syrup. Top with a sprinkle of cinnamon and enjoy.



2 shots espresso coffee (2 ounces)

1 1/2 cups whole milk

For gingerbread syrup:

1 tablespoon water

1 tablespoon white sugar

1/4 teaspoon vanilla extract

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

For toppings:

whipped cream

ground cinnamon


Heat gingerbread syrup ingredients in a small bowl in the microwave. Stir and mix well. Set aside.

Pour the milk into a coffee mug. Foam the milk using an espresso steamer attachment. Scoop off the top layer of foam.

Pour the gingerbread syrup and espresso into the mug with the milk, and stir once.

Top with whipped cream and a pinch of cinnamon.

Crock Pot Vanilla Latte


4 cups milk (I like 2% but whole is, of course, also delicious)

2 cups very strong brewed coffee

1/2 cup Vanilla Coffee Syrup

Whipped cream (optional)


Add milk, coffee, and vanilla coffee syrup to a 2 quart or larger Crock Pot. Stir.

Cook on high for two hours or until heated through. Make sure it doesn't boil! You may also heat it on low, but it will take a little longer to heat up. Turn Crock Pot to warm setting to keep latte warm for 2 - 3 hours. You can use low to keep it warm if your slow cooker doesn't have a warm setting, but keep an eye on it. Stir occasionally to make sure it doesn't scald.

Scoop by the ladleful into individual mugs. Top with whipped cream if desired. Serve.

coconut iced coffee…with mini chocolate glazed coffee doughnuts.



5 cups brewed cold coffee


1 can full-fat coconut milk

1/2 cup granulated sugar

1/2 teaspoon vanilla extract


2 tablespoons cocoa powder

1/4 cup honey use brown rice syrup if honey is an issue

1/3 cup coconut milk

1/4 teaspoon salt

3 ounces semi-sweet chocolate use vegan chocolate if needed

1 tablespoon coconut oil

1 teaspoon vanilla extract


2 tablespoon plus 1 teaspoon active dry yeast

1 cup warm milk I used 2%

2 1/2 cups bread flour

1 teaspoon pure vanilla extract

3 large egg yolks

2 tablespoons granulated sugar

1/2 teaspoon kosher salt

4 tablespoons unsalted butter softened at room temperature and cut into cubes, 1/2 stick

1 tablespoon instant coffee

canola oil for frying


1 cup powdered sugar

3-5 tablespoons coconut milk

1 tablespoon brewed coffee

4 ounces melted semi-sweet chocolate


5 ounces cold brewed coffee

2 tablespoons chocolate sauce optional

1/3 cup coconut sweetened condensed milk or regular sweetened condensed milk

2-3 tablespoons coconut milk or regular cream/milk

1/2 teaspoon vanilla extract

1 tablespoon toasted coconut for the rim, optional

[coconut whipped cream | https://www.halfbakedharvest.com/corn-fritters-with-coconut-whipped-cream-and-sweet-honey-bourbon-syrup/] optional

mini chocolate glazed doughnuts optional



Pour the cold coffee into ice cube trays and freeze overnight. Store in the freezer until ready to use.


Add the coconut milk, sugar and vanilla to a small sauce pot. Bring to a low boil and then reduce the heat to a simmer. Simmer on low for 1 hour and 30 minutes to 2 hours. Once the milk has thicken and reduced by half remove from the stove and allow to cool. Pour the milk into a glass jar and store in the fridge until ready to use or up to two weeks.


Add the cocoa powder, honey, coconut milk, salt, chocolate and coconut oil to a small pot and place over medium heat. Slowly melt the chocolate and milk into each other. Continue stirring until they become a smooth sauce. Remove from the heat and store in the fridge until ready to use. Re-warm on the stove or in the microwave.


In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.

Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 tablespoon plus 1 teaspoon of yeast with the remaining 1/4 cup milk. Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it's incorporated, about 30 seconds.

Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time and the instant coffee. Knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour. After one hour, gently press down on the dough to remove any gas bubbles. At this point you can either roll the dough out or chill the dough, covered, for up 24 hours.

When ready to roll out the dough, line 2 baking sheets with parchment. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 1 1/2 to 2-inch-diameter rounds. Punch out a small hole in the middle using the end of a pastry tip or other item you have. Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them rise in a warm place until almost doubled in size, about 10 to 15 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time.

In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. When done, transfer to a wire rack. Make sure to return the oil to 350 degrees F. between batches. Let the doughnuts cool slightly before + glazing.


In a bowl mix together the powdered sugar, coconut milk, coffee and vanilla until smooth. Whisk in the melted chocolate until smooth. Dip the tops of the doughnuts into the glaze. Sprinkle with sprinkles if desired and place on a wire baking rack to dry.


Mix together the sweetened condensed coconut milk, coconut milk and vanilla until smooth. Dip a large tall glass into 1 tablespoon chocolate sauce and then roll in toasted coconut. Drizzle the remaining chocolate up and down the sides of the glass. Place a few coffee iced cubes in the glass. Fill the glass with coffee. Pour in the milk mixture and use a spoon to mix it all together. Top with coconut whipped cream if desired. Place a straw in the glass and a doughnut on the straw or just eat the doughnut and drink the coffee!

Salted Caramel Frappuccino


1 cup coffee use Starbucks brand coffee

2 tablespoons caramel syrup

1/4 teaspoon kosher salt

1 cup milk


To make this Drink you are going to get started the night before.

Brew your coffee, I like to make a full pot of Starbucks brand coffee because then it is even better, but you really can use any brand of coffee.

After you brew your coffee pour it into a plastic pitcher. Then add the caramel and salt and stir.

Put your pitcher of coffee in the fridge so it cools overnight. Then pour the milk into ice cube trays and put in the freezer to freeze over night.

When you are ready to make your Salted Caramel Frappuccino Starbucks Drink, get out your blender and add all of the ingredients into it. and blend until smooth but still a little ice chunky like at Starbucks.

Pour everything in to a glass, or if you are like me and love the coffee tumblers they work well too.

Then top with whip cream and drizzle extra caramel on the top.

Add your straw, because we all know that a Frappuccino must be enjoyed with a straw! Then sit back and enjoy!

Caramel iced coffee



½ cup (4 fluid ounces) chilled coffee or cold brew

¼ cup (2 fluid ounces) milk

1 tablespoon whipping cream

1 ½ tablespoons caramel sauce


Add ice to glass. Pour in coffee, milk, cream, and caramel. Stir until entirely smooth and enjoy!



1 cup ice

1 1/2 cups vanilla bean ice cream

1 tsp sugar

dash of vanilla


Place all ingredients except the whipped cream in a blender.

Blend until completely combined

Pour in to a glass and top with whipped cream

Iced Caramel Macchiato


1 tablespoon and 1 teaspoon vanilla syrup (20ml)

1 cup ice cubes, large

1 cup milk, cold (240ml)

2 shots espresso (or 80ml strongly brewed coffee)

1 tablespoon and 1 teaspoon caramel sauce (20ml)


In a serving cup, add in ice, vanilla syrup, cold milk, and espresso.

Blend until smooth.

Finally drizzle caramel sauce on top.

Salted Caramel Mocha Protein Shake

½ cup brewed coffee ( cooled )

¼ cup unsweetened vanilla almond milk ( or other milk of your choice )

1 scoop chocolate or vanilla protein powder ( if using vanilla protein powder, add an additional 1 Tablespoon of cocoa powder to your shake )

1 Tablespoon unsweetened cocoa powder

¼ teaspoon caramel extract

? teaspoon salt

1 packet stevia

1 cup ice

Optional: whipped topping and/or salted caramel syrup for garnish

Add all ingredients to blender and combine! Garnish with whipped topping and salted caramel syrup, if desired.





half & half

chocolate syrup

whipped cream


Fill a glass with ice.

Fill the glass a little over half full with coffee

Add half & half, a lot or a little depending on how much coffee taste you want.

Add a few good squirts of chocolate syrup.

Give everything a few good stirs.

If desired, top with whipped cream and a drizzle of chocolate.

How to Make Cold-Brew Coffee


1 and 1/3 cups ground coffee

4 cups water (cold or room temp)

Jar or pitcher

Fine mesh strainer (or cheese cloth, clean dish towel, anything to filter out the grounds)


1. Place coffee in jar or pitcher and pour water over top.

2. Stir to combine.

3. Seal and let sit for at least 8 hours to overnight at room temperature.

4. Pour mixture over a strainer in to a bowl. Clean jar.

5. Strain a second time in to clean jar.

6. Ta-da! Cold brew coffee concentrate. 4 cups of concentrate will make about 8 cups of iced coffee. This will last up to a week in the fridge.

To serve

So, as I mentioned above, this is very concentrated coffee. You will need to dilute this to your liking. I drink it in a 2 to 1 ratio (1/3 coffee, 2/3 water) with some creamer. You could go more or less water depending on preference.




½ cup butter

2 cups granulated sugar

½ cup pumpkin puree

1 teaspoon cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon cloves

1/8 teaspoon nutmeg

1/8 teaspoon allspice

3 cups old-fashioned oatmeal uncooked

1 teaspoon pure vanilla extract


In a heavy bottomed saucepan, melt the butter. Add sugar, pumpkin puree, cinnamon, ginger, cloves, nutmeg, and allspice. Bring the mixture to a boil, and let boil 2 minutes. Remove from heat.

Stir in oatmeal and vanilla. Stir to combine. Drop by large spoonfuls onto silpats or aluminum foil or use a cookie dough scoop to form mounds. Allow candy to cool.

Cinnamon Roll Cheesecake Cookies


1 17.5 ounce package sugar cookie mix plus the ingredients to make the cookies

1 TBSP brown sugar

1 tsp cinnamon

1 box of Cheesecake Flavor Pudding mix just the dry mix

1 cup white chocolate chips


Preheat your oven according to the directions on the cookie mix.

Combine all of your ingredients. Make one inch sized balls out of the cookie mix and space an two inches apart on parchment paper or a silicone mat . Bake according to the instructions on the cookie package or until the cookies begin to turn golden at the edges. It took my cookies about 15 minutes.

Chai Tea Snickerdoodles


1 stick unsalted butter

1 stick salted butter

1 or 2 chai tea bags

2-3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1-1/2 cups sugar

2 eggs

1 tablespoon unsweetened powdered chai tea, such as Blue Lotus Chai

3/4 cup superfine sugar


In a double boiler, melt butter with tea bags. Remove from heat and allow tea bags to steep for 30 minutes to an hour. Place butter with teabags in fridge for several hours, until it resolidifies. Take butter out, remove tea bags, and squeeze out excess butter. Allow butter to come to room temperature.

In a large bowl, sift flour, cream of tartar, baking soda, and salt together and set aside. In a stand mixer, beat butter and sugar at medium speed for about 2 minutes, or until fluffy. Add eggs and beat until thoroughly mixed. Add flour mixture in 1/2-cup increments, beating until combined. Chill dough for an hour or overnight until it is cold and firm.

Once dough is chilled, remove from fridge and preheat oven to 400°F. Line cookie sheets with parchment paper. In a small bowl, combine 3/4 cup sugar and powdered chai. Scoop 1-inch balls and roll them in chai sugar. Space cookies 2 inches apart out on cookie sheets. Top each cookie with a little more sugar. Bake 5 minutes on one side, then rotate trays and bake another 5 minutes. Transfer the parchment paper and cookies to a wire rack to cool for 5 minutes before transferring cookies directly onto the rack. Store in an airtight container for up to a week.



1 1/4 cup all-purpose flour

Pinch of coarse sea salt

1/2 tablespoon dried lavender culinary lavender

1/4 cup sugar

1/2 cup 1 stick unsalted butter, at room temperature

2 -4 tablespoons grapefruit juice

1 cup powdered sugar

Maldon or other flaky sea salt for garnish


Whisk together flour and sea salt in a small bow. Set aside.

Grind together lavender and sugar with a mortar and pestle or an electric spice grinder (coffee grinders work great for this also, just make sure to clean it out thoroughly first).

Add butter and ground lavender mixture to the bowl of an electric stand mixer fitted with a paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Reduce speed to low and gradually add in flour, mixing until the dough just comes together. Transfer dough to a clean surface, divide in half and form into two balls. Wrap dough balls in plastic wrap and chill for at least 30 minutes.

Preheat oven to 350°. On a lightly floured work surface, roll each dough ball out to a 1/4-inch thickness. Use a heart-shaped or 1 1/2-inch round cookie cutter to cut cookies. Place cookies on parchment lined baking sheets.

When the oven is preheated, bake cookies for 8 -10 minutes, until just browned around the edges. Remove from oven and allow to cool on the baking sheets for 5 minutes then remove to a wire rack to cool completely.

Whisk together grapefruit juice and powdered sugar until smooth. Add more grapefruit juice if necessary to thin out the icing. Spread icing onto cooled cookies and sprinkle with flaky sea salt.

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Brittney Bond
See all posts by Brittney Bond