Cappuccino Orange

 1/3 c Powdered nondairy creamer
1/3 c Sugar
1/4 Dry instant coffee
1 Or 2 orange hard candies (crushed)
Blend all ingredients together in mixer. Mix 1 Tb with 3/4 cup hot water. Store in airtight jar.

Cajun Coffee

3 c Hot Strong Coffee
6 tb Molasses
6 tb Dark Rum (If Desired)
Whipped Cream
Nutmeg (Freshly Ground)
Combine coffee and molasses in a saucepan. Heat, stirring, until molasses is dissolved and coffee is very hot. Do not allow to boil. If desired place 1 Tbls. rum in each mug. Add coffee. Top with whipped cream; sprinkle with nutmeg. Do not stir before drinking.

Caffe Di Cioccolata

1/4 c Instant espresso
1/4 c Instant cocoa
2 c Boiling water
Whipped cream
Finely shredded orange peel or ground cinnamon
Combine coffee and cocoa. Add boiling water and stir to dissolve. Pour into demitasse cups. Top each serving with whipped cream and shredded orange peel. Serves 6 to 7.

Cafe Vienna Lookalike

1/2 c Instant coffee
2/3 c Sugar
2/3 c Nonfat dry milk
1/2 ts Cinnamon
1 pn Cloves
1 pn Allspice
1 pn Nutmeg
Blend in blender until very fine powder. Use 2 teaspoons per cup

Cafe Royale

3/4 c Hot Strong Coffee
4 ts Brandy
1 Sugar Cube
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.

Cafe AlVanCocoa

Amaretto coffee beans
1 tb Vanilla extract
1 ts Almond extract
1 ts Cocoa powder
1 ts Sugar
Brew coffee. Add flavorings, 1 tsp. chocolate and sugar per cup. Garnish with whipped cream, chocolate and red candy sprinkles, and a chocolate- covered strawberry on top.

Cafe' Mexicano

1 oz Coffee liqueur
1 ts Chocolate syrup
1 ea Hot coffee
1/2 oz Brandy
1 ea Dash ground cinnamon
1 ea Sweetened whipped cream
Combine coffee liqueur, brandy, chocolate syrup and cinnamon in a coffee cup or mug. Fill to the top with hot coffee. Top with whipped cream.

Cafe De Ola

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
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.

Cafe Con Miel

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

Cafe Cappuccino Mix

1/2 c Instant coffee
3/4 c Sugar
1 c Nonfat dry milk
1/2 ts Dried orange peel(1 bottle)
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.

Cafe Cappuccino

1/2 c Instant coffee
3/4 c Sugar
1 c Nonfat dry milk
1/2 ts Dried orange peel
Crush in mortar and pestal
Use 2 T. for each cup of hot water

Cafe Au Cin

1 c Cold strong French roast coffee
2 tb Granulated sugar
ds Cinnamon
2 oz Tawny port
1/2 ts Grated orange peel
Combine  and mix in a blender  at high speed. Pour into chilled wine glasses.

Cafe Au Lait Luzianne

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.

Louisiana Cafe Au Lait

2 c Milk
Sugar
1 c Louisiana coffee w/chicory
Put milk in saucepan; bring to a boil.
Pour hot freshly brewed coffee and milk simultaneously into cups; sweeten with sugar to taste.

Cafe Au Lait ( Coffee with Milk )

1 c Milk
1 c Light cream
3 tb Instant coffee
2 c Boiling water
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.

Black Forest Coffee

6 oz Fresh brewed coffee
2 tb Chocolate syrup
1 tb Maraschino cherry juice
Whipped cream
Shaved chocolate/chips
Maraschino cherries
Combine coffee, chocolate syrup, and cherry juice in a cup; mix well. Top with whipped cream, chocolate shavings and a cherry.

Amaretto Coffee

1 1/2 c Warm Water
1/3 c Amaretto
1 tb Instant Coffee Crystals
Dessert Topping from a pressurized can
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.

Amaretto Coffee / Variation

3/4 c Warm water
3 tb Amaretto
1 1/2 ts Instant coffee crystals
Dessert topping; * see note
* Dessert topping should be in a pressurized can.
In a nonmetal 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. 

Alpine Carnival

2 tb Instant coffee
1 ts Vanilla
2 tb Brown sugar
1 ts Water
1 1/2 c Boiling water
1/2 c Whipping cream, whipped
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 6 oz servings.

Canadian Coffee

1/4 c Maple syrup; pure
1/2 c Rye whiskey
3 c Coffee; hot, black, double strength
Topping:
3/4 c Whipping cream
4 ts Maple syrup; pure
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.

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

Chocolate Coffee Spoons

 

*All you will need is:

  2 cups (12 ounce package) of chocolate chips (any flavor), OR white chocolate chips, OR candy melts of any color or flavor!

  35-45 heavy duty plastic spoons, any color, try golden ones too!

  2 large cookie sheets

  waxed paper

 large heatproof glass measuring cup

     STEP 1> First, cover the cookie sheets with the waxed paper.

     STEP 2> Next, You may simply use your microwave to slowly melt the chips, or melts  in the heat proof glass measuring cup . Set the microwave to 50% power and nuke for 1 minute. Remove, and stir. Repeat as neccessary to melt the chocolate at 50% power and 30 second intervals. If the chocolate is melted but too stioff, add 1 tsp. solid shortenning to it and stir gently.

     STEP 3> Then, dip the spoons in far enough to coat the "bowl" of each spoon. Do this to all the spoons, placing them, right side up, on the waxed paper covered cookie sheets to dry. (Your chocolate may require a little reheating in the microwave as it cools to remain workeable.)

     STEP 4> Decorate!!! You can use a different color chip, or candy melt, also melted to drizzle over the spoons. Try drizzling white chocolate over dark chocolate, or red and green melts over white chocolate for Christmas....Or, pink and blue melts for a baby shower....Or, Yellow melts with lavender and pale green for Spring....Etc.....Etc!!!!!!

     Try also, sprinkling with different colored sugars before the chocolate dries, or dipping the still damp spoons into sprinkles, or tiny round nonpariels!

     Why not crush peppermint candies and dip chocolate spoons into the crushed candy for a minty winter treat!

     Use your imagination!!!! Try pairing flavors that you love. Coffees come in almost every flavor now-a-days, so be creative!!!

     Do you love a touch of cinnamon in your coffee? The following spices, and even combinations of them are great for dusting the spoons before they dry completely: Try cinnamon, a dab of nutmeg, maple sugar, pumpkin pie spice, apple pie spice, finely ground, dried peppermint leaves, or even dried orange peel!!!

     STEP 5> Wrap spoons individually in plastic wrap, and tie with a little bow when they have dried!

Use these spoons to decorate a coffee gift basket , make a bouquet for a shower gift, or almost any occassion! What a great touch to add to any holiday or themed dinner table!!!! Fun for an evening get together.. Gives new color to "Come on over for some cake and coffee! ".

HOME MADE COFFEE LIQUOR

This recipe yields about 5cups liquor. You will need:

  1 1/2 cups packed dark brown sugar

  1 cup sugar

  2 cups water

  1/2 cup instant coffee granules

  3 cups vodka

  1 1/2 tsp pure vanilla extract

  10 whole coffee beans

In a medium sized sauce pan combine sugars and water over medium-high heat. Bring to a boil, stirring occassionally. Now, lower the heat to a simmer, and cook until mixture comes to a syruppy consistency, about 5 minutes. Remove from the heat and whisk in the instant coffee. Allow this to cool to room temparature and then stir in the remaining ingredients (all except for the coffee beans!) until well blended. Use a funnel top pour this into a clean, 1/2 gallon glass jar, and drop in the coffee beans. Cover tightly, and allow to rest for two weeks. Uncap and try your own homemade coffee liquor in your next cup of coffee!

BUTTERED RUM CAFE

version 1

Combine:

  1/3 cup of your favorite ground coffee beans

  1/4 tsp. nutmeg

  1 1/4 tsp. extract of rum

  1/8 tsp. extract of butter

Mix all ingredients thoroughly,and place in a coffee filter. Set up your automatic drip coffee maker for 8 cups of coffee, using your Buttered Rum Cafe mixture. Brew and enjoooy!!

version 2 explanation

Buttered Rum Coffee
1/3 c Ground coffee
1/4 ts Freshly ground nutmeg
1 1/4 ts Rum extract
1/8 ts Liquid butter flavoring
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 refrigerator. Yields: Mix for eight 6-ounce servings 

FRENCH COFFEE

Brew 1 pot of coffee, and a t the same time, heat i pot of milk on the stove top. Simultaneousely pour the coffee and the milk into large mugs!