INGREDIENTS:
2 c Milk
Sugar
1 c Louisiana coffee w/chicory

INSTRUCTIONS:
Put milk in saucepan; bring to a boil.
Pour hot freshly brewed coffee and milk simultaneously into cups; sweeten with sugar to taste.

INGREDIENTS:
8 c Water
2 sm Cinnamon sticks
3 Whole cloves
4 oz Dark brown sugar
1 Square semisweet chocolate or Mexican chocolate
4 oz Ground coffee

INSTRUCTIONS:
Bring the water to a boil, the add the cinnamon, cloves, sugar, and chocolate.
When the liquid comes to a boil again, skim off any foam.
Reduce the heat to low and make sure the liquid does not boil.
Add the coffee, and let it steep for 5 minutes.
Serve the coffee in an earthenware pot with a ladle.

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

INSTRUCTIONS:
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.

INGREDIENTS:
2 c Half-and-half
15 oz Can cream of coconut
4 c Hot brewed coffee
Sweetened whipped cream

INSTRUCTIONS:
Bring half-and-half and cream of coconut to a boil in a saucepan over medium heat, stirring constantly.
Stir in coffee.
Serve with sweetened whipped cream.

INGREDIENTS:
1/4 c Finely Ground Coffee
1 1/2 c Cold Water
2 Strips Lemon Peel

INSTRUCTIONS:
Fill filter section of a steamed-pressure coffeepot with water.
Place filter in base and screw on top portion of coffeepot.
Heat over medium heat until coffee begins to bubble into top portion.
Reduce heat to low and simmer until bubbling stops. S
erve immediately.
Garnish with lemon peel.

INGREDIENTS:
2 Scoops vanilla frozen yogurt divided
1/2 c Milk
1 T Hershey's choc. milk mix
1 1/2 t Instant coffee granules

INSTRUCTIONS:
Place 1 scoop frozen yogurt, milk, chocolate milk mix and coffee granules in food processor or blender.
Process 30 seconds or until smooth.
Pour into tall glass; top with remaining scoop of frozen yogurt.

INGREDIENTS:
1/4 c Coffee; instant, regular or decaffeinated
1/4 c Sugar or low calorie sweeten
1 l Milk; cold

INSTRUCTIONS:
Dissolve instant coffee and sugar in hot water.
Stir in 1 litre of cold milk and add ice.
For mocha flavor, 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.

INGREDIENTS:
2 c Hot Strong Coffee
2 c Hot Traditional Cocoa
Whipped Cream
Granted Orange Peel

INSTRUCTIONS:
Combine 1/2 cup coffee and 1/2 cup cocoa in each 4 mugs.
Top with whipped cream; sprinkle with orange peel.

INGREDIENTS:
1/4 c Powdered nondairy creamer
1/3 c Sugar
1/4 c Dry instant coffee
2 tb Cocoa

INSTRUCTIONS:
Place all ingredients in mixer, beat at high until well blended.
Mix 1 1/2 T mix with 3/4 c. hot water.
Store in airtight jar.

INGREDIENTS:
3/4 c Water
1 tb Sugar
1 tb Pulverized Coffee
1 Cardamon Pod

INSTRUCTIONS:
Combine water and sugar in an ibrik or small saucepan.
Bring to a boil; then remove from heat and add coffee and cardamon.
Stir well and return to heat.
When coffee foams up, remove form heat and let grounds settle.
Repeat twice more.
Pour into cups; let grounds settle before drinking.