Ingredients:

1/2 c Hot coffee
2 tb Crème de cacao liqueur
1 Scoop Mint chocolate chip ice cream

How To:

For each serving combine 1/2 cup coffee and 2 tablespoons liqueur. Top with scoop of ice
cream.

Ingredients:

1/3 c Ground coffee
1 ts Chocolate extract
1/2 ts Mint extract
1/4 ts Vanilla extract

How To:

Place coffee in a blender or food processor. In a cup, combine extracts. With processor
running, add extracts. Stop and scrape sides of container with spatula. Process 10 seconds
longer. Store in refrigerator. Yield: mix for eight 6-ounce servings.

Ingredients:

2 tb Instant coffee
1/4 c Sugar
1 ds Salt
1 oz Squares unsweetened chocolate
1 c Water
3 c Milk
Whipped cream

How To:

In saucepan combine coffee, sugar, salt, chocolate, and water; stir over low heat until
chocolate has melted. Simmer 4 minutes, stirring constantly. Gradually add milk, stirring
constantly until heated. When piping hot, remove from heat and beat with rotary beater
until mixture is frothy. Pour into cups and sail a dollop of whipped cream on the surface of
each. Makes 6 servings.

Ingredients:

3/4 c Ground Coffee
2 2/3 c Water
Ground Cardamom
1/2 c Sweetened Condensed Milk

How To:

Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Pour into
4 cups. To each serving, add a dash of ground cardamom and about 2 tablespoons of the
condensed milk; stir to blend.

Ingredients:

1 c Skim milk
1 1/2 ts Instant coffee
2 pk artificial sweetener
2 dr Brandy or rum flavouring
1 ds Cinnamon

How To:

In a blender, combine milk, coffee, sweetener and extract. Blend until coffee is dissolved.
Serve with a dash of cinnamon. For a hot drink, pour into a mug and heat in a microwave.

Ingredients:

1/2 c Half-and-half
1/2 c Freshly brewed espresso
2 tb Brandy
2 tb White rum
2 tb Dark creme de cacao
Sugar

How To:

Whisk half-and-half in heavy small saucepan over high heat until frothy, about 3 minutes.
Divide espresso coffee between 2 cups. Add half of brandy and creme de cacao to each cup.
Re-whisk half-and-half and pour into cups. Sweeten to taste with sugar.

Ingredients:

1/4 c Instant espresso or instant dark-roast coffee
2 c Boiling water
1/2 c Heavy cream, whipped
Cinnamon, nutmeg, or finely shredded orange peel

How To:

Dissolve coffee in boiling water. Pour into small, tall cups filling only about half full. Offer
sugar. Now pass whipped cream-- everyone adds a spoonful, dashes It with cinnamon,
nutmeg, or orange peel, then folds the cream into coffee.