FREE Calypso Coffee Recipes

 Makes 1 serving

1/2 oz  White Rum
1/2 oz  Dark Creme de Cacao
5 oz  Capypso Reserve coffee – fresh brewed
1 1/2 oz Whipped cream
1 tsp Amaretto  liqueur
1 tsp Sugar

Combine coffee, rum and creme de cacao into a stylish glass and sweeten to taste. Float the cream on top, add amaretto, and serve. The light chocolaty almond taste of this drink is perfect after dinner or on a cold winter night.


images-85 The Classic CALYPSO COFFEE COCKTAIL  

Makes 1 serving

1/2 oz. Dark Rum
1 1/2 oz. Tia Maria
2 oz.  Brewed Calypso Espresso Crema coffee
2 oz. Cream

Combine rum, Tia Maria and hot Calypso espresso in an Irish coffee glass. Stir well. Layer cream on top. Sweet, rich and luxuriouosly  delish !

images-3 The Creamy CALYPSO COFFEE – tini  COCKTAIL
 Makes 1 serving

1 oz. Coconut Rum
1 oz. Creme de Cacao
2 oz. Calypso House Blend Coffee ( brewed strong)
1 oz. Cream
2 oz. Whipped cream
4 oz. Ice

Pour coconut rum, Creme de Cacao,  Calypso coffee and cream over ice, shake, strain into a martini style glass… layer with whipped cream, sprinkle with cocoa powder and ENJOY! The fresh and creamy coconut flavor is reminescent of  tropical island bliss.


 Makes 1 serving

1 oz. Light Rum
1 oz. Creme de Cacoa
4 oz. Calypso House Blend coffee
2 oz. -  Cream
4 oz. Ice cubes

Combine rum, cream de cacoa, coffee, cream and ice cubes in a large glass. Shake … ENJOY!




 Makes 1 serving

1/2 oz. Spiced Run
1/2 oz. Dark Rum
1/2 oz. Creme de Cacoa
2 oz. Calypso Espresso

Combine Spiced and Dark rum, Creme de Cacoa and Calypso Espresso.Shake over ice and pour into a martini glass. Garnish with chocolate shavings or dust with cocoa powder.



images-11The CALYPSO COFFEE Mocha Smoothie
Makes 1 serving

4 oz. Cold milk
4 oz. Brewed Calypso Coffee
2 tbsp. Chocolate Syrup ( Ghirardelli or Hershey’s) ) 
1 scoop of  Vanilla Frozen Yogurt
4 oz. Ice


Blend all of the above ingredients together, pour into a chilled 16 oz. mug, top with whipped cream and drizzle chocolate syrup for a little pizazz!


calypso-coffee-12042311651 The  Caribbean CALYPSO COFFEE Cocktail
 Makes 1 serving

6 oz. Fresh brewed Calypso Coffee
1.5 oz. Spiced Rum
1 oz. Coconut Rum
Coconut whipped cream



Pour coffee, spiced rum and coconut rum into a glass mug,  top with coconut cream. Add desired raw sugar or garnish with sugar wands.


The Original CALYPSO COFFEE Shot
Makes 1 serving

1 /2 oz. White/Silver Rum
1/2 oz. Tia Maria
1/2 oz. Creme de Cacoa
1/2 oz. Irish Creme
1.5 oz. Calypso Espresso

Combine ingredients in a shaker filled with ice, strain and pour into a glass. Garnish with chocolate shavings or cocoa powder.



images-35 The CALYPSO COFFEE Milkshake
 Makes 1 serving

4 oz. Calypso Coffee
2 oz. Almond / Coconut / Soy or 1%  Milk
2 tbsp. Caramel Syrup  ( Ghirardelli or Hershey’s)
2 tbsp. White Chocolate Syrup  ( Ghirardelli or Hershey’s)
4 oz. Ice
Pinch of cinnamon
Whipped cream

Blend  the Calypso coffee,  milk,  syrup and ice …sprinkle a pinch of cinnamon on top, add whipped cream and serve.


images-31 The CALYPSO COFFEE Kiss
 Makes 1 serving

2 Shots of Calypso Coffee Espresso
2 tbsp. Chocolate syrup ( Ghirardelli or Hershey’s)
2 oz. Half and Half
4oz. Ice

Pour espresso, chocolate syrup and half and half  into a shaker… SHAKE, SHAKE, SHAKE then strain into a chilled martini glass. Garninsh with a few fresh Calypso Coffee beans and serve. 


images-4The CALYPSO COFFEE Cooler

Makes 1 serving








images-32 CALYPSO COFFEE Noir
Makes 1 serving

2  oz. Calypso Coffee Espresso Gustav
1 oz. Sweetened Condensed Milk


Brew espresso, layer milk. Enjoy!  Shake over ice and pour if you prefer to try this recipe iced.



images-6 CALYPSO COFFEE Frosty Malt
Makes 1 serving

4 oz. Cold milk
1 Scoop of Malted Milk Powder
2 oz. Brewed Calypso Espresso
2 tbsp. Dark Chcolate Syrup or Cocoa Powder
1 scoop of  Vanilla Frozen Yogurt or Ice Cream
4 oz. Ice
Combine ingredients in a blender, pour into a chilled mug! Enjoy. ( add whipped cream and/or flavored topping if desired)


images-33 The SPANISH CALYPSO COFFEE- tini
 Makes 1 serving

1 oz. Kahula
1 oz. Silver / White Rum
4 oz. Calypso Coffee – ( brewed strong)
Pinch of cinnamon (or nutmeg)
Whipped Cream


Combine Kahula, rum, coffee and pinch of cinnamon …. stir  add a dollop of whipped cream.




images-8 The Iced CALYPSO COFFEE Caramel Macchiato
Makes 1 serving

4 oz. Strong brewed Calypso Coffee
2  oz. Sweet Condensed Milk
2 tbls. Caramel sauce ( Ghirardelli or Hershey’s)
1/2 oz. Vanilla syrup
4 oz. Ice
Combine ingredients pour over ice, stir and serve. Add whipped cream if desired.


images-30  The Traditional CALYPSO Cafe Con Leche
 Makes 1 serving

4 oz. Steamed milk or half and half
2 oz. Steaming  CALYPSO Espresso


Pour steaming milk into your favorite mug, add desired sugar ( usually 3 heaping tsp.)  to a shot of hot Calypso Espresso them add to the steaming milk, and serve. Jumpstart your day with this traditional Cuban favorite. Delish!



images-28 The Skinny Iced Caramel CALYPSO COFFEE
Makes 1 serving

4 oz. Fresh brewed Calypso Coffee
2 oz. Sugar free Caramel flavored topping
1.5 oz. Skim or 1% Milk
4 oz. Ice

Combine Calypso Coffee, SF caramel topping and milk in a shaker ….  SHAKE ,SHAKE, SHAKE and pour over ice.



images-26 Iced CALYPSO COFFEE Quencher
Makes 1 serving

6 oz. Fresh brewed Calypso Coffee
2 Tbsp. Dark chocolate cocoa powder ( Ghirardelli or Hershey’s)
4 oz. Ice

Combine cocoa powder to hot coffee, allow to dissolve, stir in honey to desired sweetness. Chill for 4 hours in the fridge then serve over ice.


Makes 1 serving

1.5 oz. Calypso Espresso
4 oz. Steamed milk

Pour espresso shot into your favorite mug then spoon the foam from the steamed milk into the cup sot hat it floats on top of the espresso shot. Garnish with a sugar wand ( also known as a rock candy stick) and serve.



images-2 CALYPSO COFFEE Caramel Frappe
 Makes 1 serving

4 oz. Half and Half
2 oz. Brewed Calypso Espresso
2 oz. Caramel Topping ( Ghirardelli or Hershey’s)
4 oz. Ice
Combine half and half, Calypso espresso and caramel topping…. shake, pour over ice. Garnish with      chocolate  shavings for a bit of decadence!


 Makes 1 serving

2 0z. Hot Calypso Coffee
1 Sugar cube
1.5 oz. Brandy

Rest a spoon holding the sugar cube and brandy over cup holding the coffee. Set the brandy alight.
Once the flame has burned out, pour the brandy and sugar into the cup.


images-64 The CALYPSO COFFEE ROYALE -tini
 Makes 1 serving

1 Tsp. Sugar
2 oz. Fresh brewed Calypso coffee
1.5 oz. Brandy
1 oz. Whipped cream

1. Dissolve the sugar in a small amount of coffee   2. add Brandy  3. fill with fresh brewed Calypso coffee  4. stir or shake then top with whipped cream


 Makes 1 serving

1 oz. Chocolate syrup ( Ghirardelli or Hershey’s)
2oz. Fresh brewed Calypso Milano Espresso coffee
8oz. Cold milk
Whipped cream

Combine all ingredients and pour over one cup of ice into a 16-oz. glass. Garnish with whipped cream and drizzle with chocolate sauce for a refreshing sweet treat.


                                                               images-9COLD-BREWED ICED COFFEE RECIPE   by Marcus Samuelsson

Makes 2-4 servings

1. Fill a pitcher of Calypso coffee and water with a ratio of 1 cup of medium to coarsely ground coffee to 4.5 cups of water.

2. Stir the mixture, cover, and place in the refrigerator.

3. Leave overnight for 12 hours.

4. After it is done steeping, strain the mixture through a coffee filter or fine-mesh sieve (cheesecloth will also work!) and pour   over a cup of ice. Doctor with sweetener or milk to taste.

The great thing about cold-brewing your iced coffee is that it will have a lower acidity and can become infused with sweet undertone flavors of vanilla, chocolate and fruit flavors that often become masked by coffees natural acids when using hot brewing methods, making it an even tastier version of your regular coffee.



Unknown-1-1 Classic Sun Brewed CALYPSO TEA

Capture a bit of summer in a glass jar and  try brewing some ” sun tea”. Allowing tea leaves to steep in the warmth of the sun rather than boiling in water, is a classic method of  brewing unsweetened iced tea. After  the large, clear glass jar with approximately 2 oz. of your favorite loose leaf  tea has soaked in the sun,  allow this divine nectar to chill over night in the fridge.

Many prefer to add flavored syrups such as peach, raspberry or passion fruit . I add a lump of sweetener before serving over ice with a fresh lemon wedge. When brewing your tea, keep in mind that the longer you leave the tea to steep in the sunshine, the stronger it will be. I have also heard that adding a few fresh sprigs of mint from your herb garden will impart a very nice flavor. You can also make yourself an Arnold Palmer by adding equal parts of tea and fresh lemonade.



 2 cups of White Sugar
2 cups of Calypso Reserve Coffee  (strongly brewed)

COMBINE sugar and coffee in medium saucepan while stirring. Bring to a boil over medium-high heat.

REDUCE heat and simmer 15 minutes or until mixture is reduced to 2 cups. Cool to room temperature.

TRANSFER syrup to tightly covered container or squeeze bottle .

STORE in refrigerator up to 1 month. Use to flavor hot and cold beverages or as a dessert topping. To make strong brewed coffee use 1/2 cup Calypso Reserve Ground Coffee and 3 3/4 cups water.