A moment for you: 3 excellent recipes for intoxicating coffee treats

Hazelnut muffins with coffee filling.

Coffee lovers can't imagine a day without this intoxicatingly fragrant beverage. By adding selected spices, you can turn your coffee into an intoxicatingly fragrant drink, or you can conjure up the taste of coffee when baking sweets.

Try something different, something special, and pamper your taste buds with unique flavors Kotányi My Coffee Spice spice mixes.


Macchiato with salted caramel

Ingredients for 4 people

For the caramel sauce

For the latte macchiato:

  • 800 ml of milk
  • 4 espresso coffees


For the caramel sauce, heat the sugar and water in a saucepan until the sugar is completely dissolved. Then caramelize it on medium heat for 10 to 15 minutes until it becomes a light caramel color. Meanwhile, stir constantly. Remove the pan from the heat, add the butter and stir until melted. Add salted caramel to Kotánya and leave to cool. Place 1 or 2 teaspoons of caramel sauce in each glass. Make 4 espressos and froth the milk with a frother. Pour the milk into the glasses and then carefully add the coffee. Decorate with salted caramel Kotányi.


Iced cumin coconut coffee

Ingredients for 4 people


Mix the coconut milk with one tablespoon of the spice mixture Cinnamon Dream, pour the mixture into an ice cube tray and freeze. Just before serving, whip the cream until it hardens, add it to a pastry bag and place the star tip on it. Divide the ice cubes into four glasses and pour cold coffee over them, which can be sweetened with a little maple syrup or agave nectar if desired. A lot of whipped cream is sprinkled on the coffee, which is decorated with a freshly ground spice mixture Cinnamon Dream.


Hazelnut muffins with coffee filling

Makes 12 muffins

For the filling:

  • 250 ml of sweet cream
  • 50 ml of espresso
  • 200 g of dark chocolate

For the muffins:


For the filling, boil espresso and sweet cream. Finely chop the chocolate and put it in a bowl. Pour boiling coffee over it and mix with a whisk to get a smooth mass. Let it sit in the fridge for at least two hours. Preheat the oven to 180 °C. Softened butter, sugar, spice mix Chai Moment and salt until frothy. Add the eggs. Separately mix the flour, hazelnuts and baking powder and gradually add the mixture together with the coffee to the frothy mixture. Line muffin tins with muffin paper or grease them, then fill them with the hazelnut mixture. Bake on medium for about 30 minutes. Remove the muffins from the oven and let them cool completely. Take the chocolate cream out of the fridge and mix it until it is nice and creamy. Then put it in a piping bag with a star tip and pipe it onto the muffins. At the end, decorate these with the spice mixture Chai Moment.

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