• 1 cup instant coffee
• 1 cup sugar
• 2 cups nonfat dry milk
• 4 tsp. cocoa powder

Combine all ingredients together. Store in airtight container. Use 2 to 2½ teaspoons per cup of boiling water. Relax and enjoy!

• 2/3 cup instant coffee
• 1-1/3 cups sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. allspice

Combine all ingredients together. Store in airtight container. Use 2 to 2½ teaspoons per cup of boiling water. Relax and enjoy!

• 1/2 oz light creme de cacao
• 1/2 oz Amaretto
• 1/4 oz Kahlua

Fill with coffee, top with whipped cream and dribble Creame De Menthe on top.

For each cup of coffee, put three ounces of water in a sauce pan and bring to a boil over low heat. For each serving, stir in 1 heaping teaspoon of espresso grind coffee (the finest grind) and 1 teaspoon of sugar. When the coffee boils to a thick froth, remove the pan from the heat and stir. Repeat the boiling, frothing, and stirring again. Boil the coffee a third time and then serve. NOTES:

• An Arabian Mocha Sanani blend should be used.
• Do NOT over-boil - do NOT let the water start roiling.
• Although a sauce pan may be used, the traditional method uses a ibrik, a long-handled, tapered brass or copper Turkish coffee pot.
• When serving, first spoon a small amount of coffee into each preheated cup for good luck. Then fill the cups.

This Turkish Coffee recipe is from Arzu Ayata
Always put Turkish Coffee grounds one full of teaspoon, to pot then add cup per people water then start to boil at simmer heat, after bubbles come up, fill half of the cups, boil once more, then serve to the cups, this helps the special cream/bubbles of the Turkish coffee to be still, if you boil it many times you will end with clear dark water of no blend or cream. The special pot used boiling is named as 'cezve', 'ibrik' is many centuries ago - used as water pot.

• 2 cups coffee, preferably Viennese another dark roast
• 1/2 cup heavy cream, whipped
• Ground cinnamon, nutmeg, or cloves

Pour the coffee into 2 cups and top them off with a large dollop of whipped cream. Sprinkle with cinnamon, nutmeg, or cloves.

• 2 cups half-and-half
• 15 oz. coconut cream
• 4 cups hot brewed coffee
• Sweetened whipped cream

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.

• 4 cups fresh brewed coffee
• 1/2 cup chocolate syrup
• 1/4 cup maraschino cherry juice
• Sweetened whipped cream
• Shaved chocolate
• Maraschino cherries

Combine coffee, chocolate syrup, and cherry juice; mix well.
Top individual servings with whipped cream, chocolate shavings and a cherry.

• 3/4 oz. Kahlua
• 1/4 oz. Triple Sec
• 1/2 oz. Bacardi 151 Proof Rum
• Whipping Cream (Preferably heavy)

Rim a snifter with sugar. Add 151 and Kahlua to glass and lay on its side. Light and rotate glass until sugar is caramelized all the way around. Then stand glass up and add Triple Sec(can be done while still flaming). Add coffee leaving about an inch and a half to the top. Blend whipping cream until slightly thickened (or for convenience, use whipped cream from a can over the top)and pour slowly on top allowing it to float. Top with a sprinkle of cinnamon and nutmeg. It's a labor intensive drink, but well worth it.

• 1c of coffee
• 1T of creamer
• 1 t of capuchino
• 1 heaping T of sugared cocoa

Mix together and enjoy!

• 1 cup instant coffee
• 1-1/2 cups sugar
• 2 cups nonfat dry milk
• 1 tsp. dry orange peel

Combine all ingredients together. Store in airtight container. Use 2 to 2½ teaspoons per cup of boiling water.

• 1/2 cup double brewed coffee (I use mocha coffee)
• 2-3 cups crushed ice
• 1 cup milk
• 2-3 squirts of chocolate syrup
• 3 small mint patties (like a york peppermint patty)
• 1tbs sugar

Make your coffee, with the sugar in it, put it in the freezer for about 30 minutes. Put the peppermint patties in the microwave for about 20-30 seconds, you'll now have a chocolate goo, put about 4-5 tbs of milk in the goo, and mix it together, put it back in the microwave for another 10 seconds. Now take the liquid part and pour it into the chilled coffee.

Take your coffee and pour into a blender along with the milk, chocolate syrup, and ice, and blend till smooth.

• 1/2 ounce Kahlua
• 1/2 ounce Bailey's Irish Cream
• 1/2 Grand Marnier
• 1/2 ounce Frangelico
• brewed coffee
• whipped cream to garnish (optional)

Pour liqueurs into tall coffee mug. Add hot coffee. Top with whipped cream. Try this just once and I think you'll agree....it is worth it's weight in gold!

• 1 teaspoon sugar or 3 cubes or sugar
• 1 jigger of Bushmills' Irish Whiskey
• 2/3 cup of coffee
• 1/4 cup of heavy cream, lightly whipped

Preheat the glass with hot water. Dump the water and fill with hot coffee, add three cubes of sugar, and stir. Add a jigger of Irish whiskey, and top with a collar of lightly whipped whipping cream. For best results use a dark roasted coffee. Try Some African coffees.

• 2.5 cup black coffee - Brew a little bit stronger than you would usually drink. (A personal-size coffee maker will make this much.)
• 2/3 cup milk
• 1.5 tbsp of brown sugar (darker is better)
• 5 tbsp of chocolate syrup
• 1/4 tsp of cinnamon

Remember - cold and frozen is the name of the game! Brew the coffee and let it freeze solid. Once it is frozen, put the milk, chocolate syrup, brown sugar, and cinnamon into a blender. Blend ingredients until well mixed. Place the blender into the freezer to chill. Do not let it freeze solid. Meanwhile, remove the frozen coffee and chip it into small slivers. An ice shaver does this really well. Take out the blender and add the shaved coffee to it. Blend the mixture until it is completely blended. You may have to help the blender out by stirring the top portion of the mix. Place blender back into freezer to chill some more.

Serves 2 large (drinking glass) servings, or 4 small (coffee mug) size servings.

• 3 or 4 cups of ice depending on consistency liked
• 2 shots of cappuccino (shot glass)
• 3 1/2 shots of Hersheys chocolate syrup
• 1/2 cup of 2% whole milk

Blend together until ice is liquefied.

Proceed in normal making of latte or capp, but before steaming milk, add one to two tbsp (to taste) of powdered Vanilla. Steam milk, make latte or cappuccino (there is a brand named "Gilly's" that makes a good hot vanilla drink powder).

In an Irish coffee type mug, add 1/2 oz of vanilla syrup, 1/2 oz of caramel syrup. Add hot milk so it floats over the syrup, than add 1 shot of espresso so it floats over the milk. Add whip cream and top it off with fine pink sugar.

• A tall glass filled with ice
• 4-5 oz. Of double brewed coffee
• 2 tbsp. Sugar
• a good long squirt of chocolate syrup
• 1/4-1/2 cup of whole milk (as much or as little as you like)
• whipped cream (optional)
• cinnamon (optional)

Start with making some strong coffee by brewing 6-7 oz. of coffee and then pouring it back into your coffee maker and brewing it again. This may not be good for some coffee makers. You will loose some water in the process, producing 4-5 oz. of coffee. I recommend French Vanilla or Crème Brùlèe for the coffee flavors. Add the sugar, syrup, and the milk to the coffee; stir well. (I find that this order works best.) Poor the coffee over the ice in a tall glass and top with whipped cream or foamed milk; lastly, sprinkle a dash of cinnamon on top.

• 1 cup of ice
• 1/2 cup milk (low fat, nonfat, 1%, it really doesn't matter)
• 3 table spoons of any chocolate powder (Hershey's, Ghirradeli, Any store brand)
• 3 table spoons of a mocha powder (the kind that you use to make Iced Mocha's)

Mix it all in a blender, and enjoy!

To make it with just chocolate, don't add the mocha!

• Skim Milk
• Vanilla Flavoring
• Equal (tm)
• Cinnamon
• Deep, hard bean, Colorado chilled Brazilian beans

Begin by preparing a latte as normal, but before steaming the milk, do this: mix half skim milk and half vanilla flavoring until completely blended. Add half of a packet of Equal (tm) to this and then steam. Pour liquid into espresso and then put the thick foam on top. Garnish with a dash of cinnamon.

• 8 Cups Coffee, Brewed and cooled to room temp.
• 1 14 oz. Can Sweetened Condensed Milk
• 1 Cup Kahlua or Coffee Liqueur
• 2 Cups Half-And-Half
• 4 Cups Ice Cubes

In a large pitcher mix 4 cups coffee with sweetened condensed milk, then add remaining ingredients except for ice. Fill individual stemmed glasses with ice and serve with whipped cream if desired.

Serves 8.

• Any type of coffee you like
• Hot chocolate
• Sugar
• Whipped Cream

Fill coffee mug 3/4 full with coffee. Stir in 3 or more heaping tablespoons of hot chocolate mix, depending on your taste. Add 1 - 2 teaspoons of sugar. Fill rest of glass with whipped cream. Enjoy!!! Drink History: This drink is called Moffatt Mochacino, because it is sweet - just like The Moffatts!