1. Alexander Espresso

Ingredients:

• 1 cup Cold water

• 2 tb Ground espresso coffee

• ½ Cinnamon stick (3" long)

• 4 ts Crème de Cacao

• 2 ts Brandy

• 2 tb Whipping cream, chilled

• Grated semisweet chocolate to garnish

How To:

Break out your espresso machine for this one or just make really strong coffee with a small

amount of water. Break cinnamon stick into small pieces and add to hot espresso. Allow to

cool for 1 minute. Add crème de cacao and brandy, and stir gently. Pour into cute

demitasse cups. Whip the cream, and float some cream on top of each cup. For looks,

garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it's

perfect for a party. Serves 2

2. Canadian Coffee

Ingredients:

¼ c Maple syrup; pure

½ c Rye whiskey

3 c Coffee; hot, black, double strength

Topping:

¾ c Whipping cream

4 ts Maple syrup; pure

How To:

Topping: Whip cream with maple syrup just up until soft mounds; set aside.

Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour

in coffee to 1 inch of top; spoon topping over coffee.

3. Alpine Carnival

Ingredients:

2 tb Instant coffee

1 ts Vanilla

2 tb Brown sugar

1 ts Water

1 ½ c Boiling water

½ c Whipping cream, whipped

How To:

Divide instant coffee and vanilla evenly between two Spanish coffee glasses. In a small

heavy saucepan, dissolve sugar in the teaspoon of water. Over medium heat, stir dissolved

sugar until it reaches a full boil. Immediately remove from heat and stir in boiling water.

Divide sugar mixture between coffee glasses and top with a dollop of whipped cream.

Makes 2 x 6 oz servings.

4. Amaretto Coffee

Ingredients:

1 ½ c Warm Water

1/3 c Amaretto

1 tb Instant Coffee Crystals

Dessert Topping from a pressurized can

How To:

In a 2-cup measure stir together water and instant coffee crystals. Micro-cook uncovered,

on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in

mugs. Top each mug of coffee mixture with some dessert topping.

5. Amaretto Coffee / Variation

Ingredients:

¾ c Warm water

3 tb Amaretto

1 ½ ts Instant coffee crystals

Dessert topping; * see note

How To:

* Dessert topping should be in a pressurized can.

In a non-metal mug stir together water and instant coffee crystals. Micro-cook, uncovered,

on 100% power about 1 1/2 minutes or just till mixture is steaming hot. Stir in Amaretto.

Top with pressurized dessert topping.

6. Arabian Coffee

Ingredients:

1/2 litre (about 1 pint) water

3 tablespoons coffee

3 tablespoons (or more) sugar

1/4 teaspoon cinnamon

1/4 teaspoon Cardamom

1 teaspoon vanilla or vanilla sugar

How To:

Mix all ingredients in a saucepan and heat until foam gathers on top. Do not pass through

a filter. Stir it up before you serve it.

7. Black Forest Coffee

Ingredients:

6 oz Fresh brewed coffee

2 tb Chocolate syrup

1 tb Maraschino cherry juice

Whipped cream

Shaved chocolate/chips

Maraschino cherries

How To:

Combine coffee, chocolate syrup, and cherry juice in a cup; mix well. Top with whipped

cream, chocolate shavings and a cherry.

8. Buttered Rum Coffee

Ingredients:

1/3 c Ground coffee

1/4 ts Freshly ground nutmeg

1 1/4 ts Rum extract

1/8 ts Liquid butter flavouring

How To:

Place coffee and nutmeg in a blender or food processor fitted with a steel blade. In a cup,

combine remaining ingredients. With processor running, add flavorings. Stop processor

and scrape sides of container with a spatula. Process 10 seconds longer. Store in a

refrigerator. Yields: Mix for eight 6-ounce servings

9. Cafe Au Lait ( Coffee with Milk )

Ingredients:

1 c Milk

1 c Light cream

3 tb Instant coffee

2 c Boiling water

How To:

Over low heat or in double boiler, heat milk and cream till hot. Meanwhile, dissolve coffee

in boiling water. Before serving, beat milk mixture with rotary beater-till foamy. Pour milk

mixture into one warmed pitcher or server, and coffee in another. To serve: Fill cups from

both pitchers at the same time, making the streams meet en route. Makes 6 servings.

10. Louisiana Cafe Au Lait

Ingredients:

2 c Milk

Sugar

1 c Louisiana coffee with chicory

How To:

Put milk in saucepan; bring to a boil.

Pour hot freshly brewed coffee and milk simultaneously into cups; sweeten with sugar to

taste.

11. Cafe Au Lait Luzianne

Ingredients:

2 c Milk

1/2 c Heavy cream

6 c Louisiana coffee w/chicory

Combine milk and cream in saucepan; bring just to a boil (bubbles will form around edge

of pan), then remove from heat.

Pour small amount of coffee in each coffee cup.

Pour remaining coffee and hot milk mixture together until cups are 3/4 full.

NOTE: Skim milk can be substituted for milk and cream for those who are counting

calories.

12. Cafe Au Cin

Ingredients:

1 c Cold strong French roast coffee

2 tb Granulated sugar

ds Cinnamon

2 oz Tawny port

1/2 ts Grated orange peel

How To:

Combine and mix in a blender at high speed. Pour into chilled wine glasses.

13. Cafe Cappuccino

Ingredients:

1/2 c Instant coffee

3/4 c Sugar

1 c Nonfat dry milk

1/2 ts Dried orange peel

How To:

Crush in mortar and pestle

Use 2 T. for each cup of hot water

14. Cafe Cappuccino Mix

Ingredients:

1/2 c Instant coffee

3/4 c Sugar

1 c Nonfat dry milk

1/2 ts Dried orange peel(1 bottle)

How To:

Mash orange peel with a mortar and pestle. Stir ingredients together. Process in a blender

until powdered. Use 2 Tablespoons for each cup of hot water. Makes about 2 1/4 cups of

mix.

15. Cafe Con Miel

Ingredients:

2 c Prepared coffee, (fresh, instant, or decaf)

1/2 c Milk

4 tb HONEY, more or less to taste

1/8 ts Cinnamon

Dash nutmeg or allspice

Dash vanilla

How To:

Heat ingredients in a saucepan, but do not boil. Stir well to combine. Serve as a light

dessert.