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Cinnamon Spiced Coffee
Ingredients:
1/3 c Instant coffee
3 tb Sugar
8 Whole cloves
3 Inches stick cinnamon
3 cup Water
Whipped cream
Ground cinnamon
How To:
Combine 1/3 cup instant coffee, 3 tablespoons sugar, cloves, stick cinnamon, and water. Cover, bring to boiling. Remove from heat and let stand, covered, about 5 minutes to steep. Strain. Pour into cups and top each with spoonful of whipped cream; dash lightly with cinnamon. Fun to serve with cinnamon sticks as muddlers. Makes 4 to 6 servings.

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Pluto Coffee
Ingredients:
12 oz Fresh ground coffee, preferably chocolate mint, or swiss chocolate
2 oz Or more 151 Rum
1 Large scoop whipped cream
1 oz Haagen-Dazs Liqueur or Baileys Irish Cream
2 tb Chocolate syrup
How To:
Fresh grind the coffee. We use either the Swiss chocolate or the chocolate mint coffee.
Brew. In a large mug, put the 2+ oz of 151 rum in the bottom (have a little to taste test if you wish!). Pour the hot coffee into the mug 3/4 of the way up. Add the HagenDaz or Bailey's Irish Cream. Stir. Top with the fresh whipped cream and drizzle chocolate syrup.

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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.

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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.

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Coffee Soda
Ingredients:
3 c Chilled double-strength coffee
1 tb Sugar
1 c Half and half
4 Scoops (1 pint) coffee ice cream
3/4 c Chilled club soda
Sweetened whipped cream, 4
Maraschino cherries,
Chocolate curls or cocoa, for garnish, optional
How To:
Combine the coffee and sugar blend in the half and half fill 4 soda glasses halfway with the coffee mixture, add a scoop of ice cream and fill the glasses with soda. Garnish as desired with whipped cream, cherries, chocolate curls or cocoa.

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Di Saronno Coffee
Ingredients:
1 oz Di saronno amaretto
8 fl Coffee
Whipped cream
How To:
Blend Di Saronno Amaretto with coffee, then top with whipped cream. Serve in Irish Coffee mug.

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Original Iced Coffee
Ingredients:
1/4 c Coffee; instant, regular or decaffeinated
1/4 c Sugar or low calorie sweeten
1 l Milk; cold
How To:
Dissolve instant coffee and sugar in hot water. Stir in 1 litre of cold milk and add ice. For mocha flavour, use chocolate milk and reduce the sugar to taste. For single serving: dissolve 1 tbsp of instant coffee and 2 tsp sugar in 1 tbsp hot water. Add 1 cup of cold milk and stir.

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Old Fashioned Irish Coffee
Ingredients:
¾ Warm Water
2 tb Irish Whiskey
Dessert Topping from a pressurized can
1 ½ s Instant Coffee Crystals
Brown Sugar To Taste
How To:
In a non-metal mug combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Top with pressurized dessert topping.

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Kahlua Irish Coffee
Ingredients:
2 oz Kahlua or coffee liqueur
2 oz Irish Whiskey
4 c Hot coffee
¼ c Whipping cream, whipped
How To:
Pour one-half ounce coffee liqueur in each cup. Add one-half ounce Irish Whiskey to each cup. Pour in steaming freshly-brewed hot coffee and stir. Gently spoon two heaping tablespoonful of whipped cream on top of each. Serve HOT. Serves 4.

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Maple Coffee
Ingredients:
1 c Half-and-half
¼ c Maple syrup
1 c Hot brewed coffee
Sweetened whipped cream
How To:
Cook half-and-half and maple syrup in a saucepan over medium heat, stiffing constantly, until thoroughly heated (do not boil). Stir in coffee, and serve with sweetened whipped cream.

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Orange Cinnamon Coffee
Ingredients:
1/4 c Ground coffee
1 tb Grated orange peel
1/2 ts Vanilla extract
1 1/2 Cinnamon sticks
How To:
Place coffee and orange peel in blender or food processor fitted with steel blade. With processor running, add vanilla. Stop and scrape sides of container with a spatula. Process 10 seconds longer. Place mix in a small bowl and stir in cinnamon sticks. Store in refrigerator Yields: Mix for eight 6 ounce servings.

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Viennese Coffee 20 servings
Ingredients:
2/3 cup dry instant coffee
2/3 cup sugar
3/4 cup powdered non-dairy creamer
1/2 tsp cinnamon
dash each of ground allspice, cloves, and nutmeg.
How To:
Mix all ingredients & Store in air tight jar. To make, mix 4 tsp with one cup hot water.

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Coffee Ice
Ingredients:
2 c Brewed espresso
1/4 c Sugar
1/2 ts Ground cinnamon
How To:
In a saucepan over medium heat, simmer all ingredients just to dissolve. Place mixture in a metal dish, cover and freeze for at least 5 hours, stirring the outer frozen mixture into the centre every half hour, until firm but not solidly frozen. Just before serving, scrape the mixture with a fork to lighten the texture. Makes 4 (1/2 cup) servings.

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Chocolate Coffee
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.

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Cafe Royale
Ingredients:
3/4 c Hot Strong Coffee
4 ts Brandy
1 Sugar Cube
How To:
Pour coffee into warmed mug. Float 2 teaspoons brandy on coffee. Put remaining 2 teaspoons brandy into a tablespoon with sugar cube. Warm spoon over hot coffee. With a match, carefully ignite brandy in teaspoon. Slowly lower spoon into coffee to ignite floating brandy. Wait 1 minute after flame has died before drinking.

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Iced Mocha Cappuccino
Ingredients:
1 tb Chocolate syrup
1 c Hot double espresso or very strong coffee
1/4 c Half-and-half
4 Ice cubes
How To:
Stir the chocolate syrup into the hot coffee until melted. In a blender, combine the coffee with the half-and-half and the ice cubes. Blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass. This recipe yields 1 serving.

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Bailey's Irish Cappuccino
Ingredients:
3 oz Bailey's Irish Cream
5 oz Hot coffee
Dessert topping, pressurized
1 ds Nutmeg
How To:
Pour Bailey's Irish Cream into a coffee mug. Fill with hot black coffee. Top with a single spray of dessert topping. Dust dessert topping with a dash of nutmeg.

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Italian Coffee With Chocolate
Ingredients:
2 c Hot Strong Coffee
2 c Hot Traditional Cocoa
Whipped Cream
Granted Orange Peel
How To:
Combine ½ cup coffee and ½ cup cocoa in each 4 mugs. Top with whipped cream; sprinkle with orange peel.

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Mocha Coffee
Ingredients:
1 c Instant coffee crystals
1 c Hot chocolate or cocoa mix
1 c Non-dairy creamer
½ c Sugar
How To:
Combine all ingredients; mix thoroughly. Store in a tightly- covered jar. To serve; put 1 ½ to 2 tablespoons into a cup or mug. Stir in boiling water to fill cup. Makes 3 ½ cups coffee mix or about 25 or more servings.

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Praline Coffee
Ingredients:
3 c Hot brewed coffee
3/4 c Half-and-half
3/4 c Firmly packed Lt.Brown sugar
2 tb Butter or margarine
3/4 c Paraline liqueur
Sweetened whipped cream
How To:
Cook first 4 ingredients in a large saucepan over medium heat, stirring constantly, until thoroughly heated (do not boil). Stir in liqueur; serve with sweetened whipped cream.

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Viennese Coffee Mix
Ingredients:
2/3 c (scant) dry instant coffee
2/3 c Sugar
3/4 c Powdered non-dairy creamer
1/2 ts Cinnamon
ds Ground allspice
ds Cloves
ds Nutmeg
How To:
Mix all ingredients & store in airtight jar. Mix 4 ts with 1 cup hot water.

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Homemade Coffee Liqueur
Ingredients:
4 c Sugar
1/2 c Instant coffee
3 c ;Water
1/4 ts Salt
1 1/2 c Vodka, high-proof
3 tb Vanilla
How To:
Combine sugar and water; boil till sugar dissolves. Reduce heat to simmer & simmer 1 hour. LET COOL. Stir in vodka & vanilla. Pour up.

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