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Amaretto Delight from Riknard

One cup strong coffee
One package instant hot cocoa mix
One shot amaretto
Non-alcoholic version:
Replace amaretto with two drops almond flavoring and one drop brandy flavoring.
Top with whipped cream if desired.

Caffe Latte
Add steamed milk (150-170 F) to a freshly drawn shot of espresso. Finish with a quarter inch of foamed milk. NOTE: Some like to add the shot of espresso last. Pour slowly into the center of the cup. If desired, sprinkle with chocolate or cinnamon.

Caffe Mocha
Start with a long pour of mocha syrup to thoroughly coat the bottom of the cup. Follow with a shot of espresso and then add steamed milk (150-170 F). Crown with a generous scoop of whipped cream and lightly sprinkle with sweet ground cocoa.

Cafe Royale
Over a cup of hot black coffee, place a lump of sugar cube on a spoon. Pour an ounce of bourbon through the lump (which in turn runs into the coffee). Light the soaked sugar cube and let it burn out. Stir and serve.

Caramel Fudge Latte from Rob Schulz
Its basically a latte, except its got equal amounts of espresso and caramel fudge latte (not that weak Torani stuff). Best way to do this is put the caramel into your dosing pitcher when dosing, then stir it up and pour it into either a glass of hot milk (white or chocolate) or a glass of cold milk & ice. For some reason it tastes real good with skim milk....the whole milk and caramel together is almost too much. Of course you can also substitute some ice cream for the milk and throw it all in a blender also. Without a doubt the tastiest espresso drink of all time.

Caveman Coffee from KiowaGirl
Take 1 coffee plant. Open the seeds, ground them in your teeth, spit them into a cup, stir, and let sit in the sun. Bada bing, bada boom!

Chocolate Covered Espresso Beans from Fantsy1669@aol.com

1 bag of espresso beans
1 bag of nestle chocolate chips
1 sheet of wax paper

This is an easy recipe! Place the sheet of wax paper over a cookie sheet. Place the espresso beans about 1/2 inch apart. Melt the chocolate either in a pan on the stove or in a microwave safe dish in the microwave. Spoon the melted chocolate over the beans and set them in the fridge to harden. Once they're hard, eat 'em up as you like! They taste great as a topping for ice cream, or just as candy. ***Suggestion*** -after the first layer of chocolate dries, put on another coat, this gives you a thicker chocolate layer and tastes even better.

Chocolate Orange: from Melanie
Juice from one half of med. sized orange in large cup. Place several squares of semi- to sweet chocolate in cup. Pour dark roast coffee over top. Stir well to melt chocolate. Can also use two shots of espresso and rest of cup dark roast coffee.

CoffCap from Nikki
Just add 3-4tsp.. of instant cappuccino to your regular coffee. It's good with or without sugar. Creamer just makes it taste "watery".

Coffee Extract from Sharon Callahan
In the coffee growing parts of Mexico, people make coffee extract. Just leave your freshly ground coffee soaking in cold water for about 3 days and then strain and bottle. Keeps for ages and can be used for drinks or cooking. Used for "café con leche" i.e. with hot milk for breakfast. Use about 2 liters to a kilo but you can vary it depending on your taste. If you use good coffee it makes a great café con leche on a cold morning!

Coffee Frape from ~*ShEnnAnIGaN*~

Ice cube tray of coffee concentrate
Favorite flavoured double-strength coffee brewed, and cooled. Sweeten as desired.
Cream or milk (optional)
Crush coffee cubes and add to individual glasses sweeten the brewed coffee if desired. Now pour brewed coffee over crushed ice.

Coffee Liqueur from SHIRLEY THINKS

Bring 4 cups water to a boil.
Stir in 4 cups sugar. Cook until sugar dissolves.
Add 2 ounces good instant coffee.
Bring to a simmer, DO NOT BOIL, till dissolved.
Put a whole vanilla bean in a gallon jug. Pour in one fifth bourbon and add coffee mixture. Cap and let set for one month.
Pur into interesting bottles.

This makes two or three nice gifts with one to keep! Vodka can be used instead of bourbon, but it isn't as flavorful. The hardest part of this recipe is having to wait a month to sample the finished product.

Coffee Soda Adds a nice sparkle to your coffee.

1/2 cup coffee
Ice cubes
1/4 carbonated water or cola
Strip of lemon, lime, or orange peel
Pour coffee over ice and add carbonated water. Garnish.

Cowboy Coffee
Heat fresh water over an open campfire. Add one fist-full of coffee for each cup of water. Bring to a boil and then add a splash of cold water to settle the grounds. There is no such thing as strong coffee, only weak people.

Death From The Kettle from The Lone Teaspoons, Australia

Coffee (6 teaspoons per cup)
Powdered Malt Extract (2 teaspoons per cup)
Drinking Chocolate (3 teaspoons per cup)
Chocolate-Coffee Swirl Ice-cream (1 tablespoon per cup)
Put powdered ingredients in bottom of tall, chilled glass. Add just enough boiling water to cover powdered ingredients. Mix until thick paste forms. 3/4 fill glass with milk. Add ice-cream. Stir vigorously till paste and milk mix. Sit down (DO NOT TAKE THIS STEP LIGHTLY). Drink.

Egg Coffee by Ron Kertscher
You need a pot that will hold 12 cups of water with headroom. Bring water to a boil. In the meantime measure 12 tablespoons of regular grind coffee in a bowl, add 1 whole egg and mix. Add a little water so mixing is easier. When the pot boils remove from heat add the egg and coffee mixture and stir. Return to heat and let come to a boil. Immediately remove from heat and let sit until the egg with coffee which has formed a ball like mass sinks to the bottom. It is rare a strainer is necessary. You will be surprised how clear and good this coffee tastes. My Mother in law has been making this coffee forever and she is 82. Would love to know what a food scientist has to say about the addition of the egg.

Electra Mudslide from Higgzie's Hire
GET A LATTE GLASS AND PUT A SHOT OF CHOCOLATE SAUCE IN THE BOTTOM, THEN FILL WITH WARM FROTHED MILK
TAKE A SHOT OF ESPRESSO IN A SMALL JUG AND SLOWLY POUR ON THE FROTHED MILK. TAKE CARE NOT TO DISTURB THE CHOC SAUCE.
FINISH LIKE A CAPPUCCINO WITH MORE FROTH AND A SPRINKLE OF CHOCOLATE.

Eskimocha from Alan Hale

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.

Frape Mocha from Silas Clatterbuck
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.

French Kiss from Serge Clavet, Joe Moka Café, Moncton NB Canada
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.

Iced Chocolate Latte from Daniel Dietz

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.

Iced Cappuccino

Fill a glass with ice
2 oz. espresso
6 oz. steamed milk
whipped cream, optional
Fill the glass with ice, add steamed milk and pour espresso gently down the side of the glass. Top with whipped cream if desired

Iced Coffee
Brew double strength - using twice as much coffee or half as much water. This allows for the heat of the coffee melting the ice cubes. African coffees are really good iced!

Iced Espresso

Fill a glass with ice
2 oz. espresso
1 oz. Chocolate Syrup
1 oz. half-and-half or milk
non-flavored soda water
whipped cream, optional
Fill the glass with ice, add syrup, soda water and half-and-half or milk. Stir to combine flavors. Top with whipped cream if desired.

Iced Mochaccino
Fill a glass with ice
2 oz. espresso
1 oz. Chocolate Syrup
5 oz. steamed milk
whipped cream, optional
Fill the glass with ice, add steamed milk. Mix espresso with syrup and pour gently down the side of the glass. Top with whipped cream if desired.

Irish Coffee A classic drink made from:

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.

Irish Monk from the Joker

1/2 oz Baily's
3/4 oz Frangelica
Fill with coffee and top with whipped cream.

Justin's Frozen Coffee Drink from Justin
ingredients:

2 1/2 Cups Chopped Ice
2 Shots espresso
4 tablespoons of Justin's Chocolate (see recipe)
4 teaspoons Hershey's Cocoa Powder
3 teaspoons Vegetable Oil
3 teaspoons Sugar
1/4 cup sugar
Whipped Cream
2 Cups Milk
1/4 Cup half and half or 1/4 cup whipping cream
1 teaspoon Vanilla Extract
Justin's Chocolate -
Mix all ingredients together, until the chocolate is thick, then refrigerate for a little while.
The Drink-
First, blend together the espresso, and the Milk. When that is well mixed, add the sugar, and let this blend for about a minute. Add in Justin's Chocolate, and blend for 2 minutes. Add in 1 teaspoon vanilla extract, and half and half or whipping cream. When this is semi-thick, add in the ice. Blend for 30 seconds, or until ice is well chopped up. Pour into glass, leaving about 1/2 inch from top. put whipped cream on top. Enjoy.

Keoke Coffee from the Joker

1/2 oz brandy
1/2 oz Kahlua
1/4oz light creme de cacao (or dark)
Fill with coffee, top with whipped cream and garnish with a cherry or nutmeg.

Lazy Person's Mocha From Andrea A.
Ingredients:
coffee
packet of hot chocolate mix
Empty packet into coffee. Stir. Drink.

Molasses Cleaner Upper from helihig
To one cup of your favorite coffee, add a tablespoon of molasses. Stir in some 2% lactaid milk. Not only does this taste good, but it will also improve your "colon hygiene"!

Mexican Coffee (non-alcoholic) from Marie
For each cup,
1 cinnamon stick
1 tbs brown sugar
1 heaped tbs ground coffee beans, espresso style
1 cup water
Thickened cream
Put sugar, cinnamon and water into a saucepan, and slowly bring to the boil. Remove from heat, drop in coffee. Strain into cup then add a dollop of cream. Enjoy.

Mexican Coffee (alcoholic)
3/4 oz. Tequila
3/4 oz. Kahlua
Coffee
1/2 cup heavy cream, whipped
Add liquor to a heated cup, fill with coffee, and then top off with whipped cream.

Mexi Mocha - from Shellie
Brew a shot of espresso, add skim milk, shot of chocolate syrup, whip cream, and sprinkle cinnamon on the top.

McDonalds, 6:55 a.m. - Large coffee - 2 creams from Diane
If I could duplicate the smell and taste, I'd brew it myself, but I can't.
Its aroma reminds me of my childhood. Aunt Betty Jo worked at the Texan
Cafe -- when you entered you could smell the most delicious coffee. She
always gave me a scoop of vanilla ice cream with a little coffee over it.
Great memories go a long way to enjoying a cup of coffee.

Mikes Mocha Cooler from Topaz1948@aol.com
In a 12 oz glass, put 3 or 4 Ice cubes, a shot of 1/2 and 1/2, or low fat milk if you want to cut down on the fat. Two heaping tablespoons of No Sugar Added NesQuick and fill glass with room temp coffee. A splash of Kahlua is nice. Some vodka also, if you like. Stir gently and enjoy.

Milky Way Cappuccino from Jennifer

2 shots of espresso
1 shot of chocolate syrup
1 shot of caramel syrup
Pour coffee and flavorings into cup, fill with steamed milk. Top with foam.

Millionaire Coffee from Evets306@aol.com

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!

Mint Mocha Frape from Damian Arnold

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.

Mocha Hazelnut Cappuccino from JadaLoveBug@aol.com
Calls for:
half an ounce of mocha (chocolate)
half an ounce of hazelnut
1, 2, or 3 shots of espresso
steamed and frothed milk.
Directions,
Depending on whether you want a latte or a cappuccino:
(latte more milk than froth, cappuccino more froth than milk)
12 oz, calls for one shot of espresso, half an oz of mocha, half of hazelnut
16 oz, two shots of espresso, 1 oz of mocha, 1 oz of hazelnut
20 oz, three shots of espresso, 1 and a half oz, mocha and hazelnut
After you've decided what size you would like, put it together with the flavors and steamed milk. If you like strong coffee Cappuccino is better, because it has less milk and vice versa.

Moffatt Mochacino from Holly
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!

Mud Puppies
1c of coffee
1T of creamer
1 t of capuchino
1 heaping T of sugared cocoa
Mix together and enjoy!

New Mexico Spice Coffee from the Coyote.
Tastes REALLY good as a nightcap. Brew 12 cups at a time and make it strong so your basic stock is up to you. Mix Arabica coffee beans ground to espresso consistency and add 1 heaping teaspoon of ground cinnamon and 3/4 teaspoon vanilla extract into the grinds before brewing. After brewing, serve latte style with a little sugar for those who need it.

Nose Warmer from the Joker

1/4 oz Tia Maria
1/4 oz Baily's
1/4 0z Grand Marmier
1/4 oz Frangelica
1/4oz dark creme de caccao
Fill with coffee, top with whipped cream and garnish with cinnamon.

A Night In Florida

1 1/2 teaspoons Kahlua
1 1/2 teaspoons Grand Marnier
1 1/2 teaspoons Bailey's Original Irish Cream
1 1/2 teaspoons Frangelico
3/4 cup coffee
1/4 cup heavy cream, lightly whipped
Grated orange peel, for garnish
Combine the Kahlua, Grand Marnier, Bailey's Original Irish Cream, and Frangelico in a glass. Add the coffee and top with whipped cream. Garnish.

Palo Alto Iced Kahlua Coffee from Sharon Conser

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

Premium Spanish Coffee from Roger & Marsha Beebe
Ingredients:
3/4 oz. Kahlua
1/4 oz. Triple Sec
1/2 oz. Bacardi 151 Proof Rum
Whipping Cream (Preferably heavy)
Instructions:
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.

Raspberry Avalanche - (Raspberry white chocolate mocha) from LSparklesD@aol.com
white chocolate powder (sweet)
1 shot espresso
steamed milk
raspberry syrup
whipped cream (optional)
Steam milk and make espresso as normal. Put chocolate and shot and raspberry syrup into cup and stir thoroughly. Add milk and stir some more. Add whipped cream if desired. Enjoy!

Red Eye from Melanie
Add one to two shots of espresso (to taste- a single shot is called Shot In The Dark) to tall mug, fill rest of cup with rich coffee. I prefer a French roast. Very strong...!

Royal Mug
Pour 2/3 cup of coffee into a heated mug. Add 1 tablespoon of white creame de menthe, 1 tablespoon Kahlua, and 1/2 teaspoon Drambuie. Top with whipped cream.

Spanish Queimada
Fill earthenware bowl partly with brandy, zest with lemon peel, set ablaze and stir. After a few seconds, pour strong, heavily sweetened coffee into the bowl. This extinguishes the flames. Dip your coffee cups into the brew and enjoy!

Spice Latte from Jjsraboreo@aol.com
The spices in this recipe and the honey make a delicious coffee. For this recipe, I do not have measurements because it depends on your taste. If you like a really a sweet coffee I recommend you add more honey.
What you need:
honey
vanilla extract
ground cinnamon
nutmeg
espresso
milk
Steps
1. Brew espresso and steam milk just as you would for a Café Late.
2. Lace the bottom of the mug with honey.
3. Add half as much vanilla.
4. Add cinnamon and nutmeg to desired taste.
5. Pour espresso and steamed milk into cup
6. Enjoy

Spider from the Joker
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.

Swede Coffee from John Rannells
When grinding Your coffee, add one cardamom seed for each cup.
ENJOY!!


Swiss coffee from the Joker
1 oz Vandermint (this is mint chocolate flavored)
1/4 oz dark creame de cacao
Fill with coffee, top with whipped cream and garnish with a cherry.

Turkish Coffee
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.

Vanilla Latte or Cappuccino from the Melanie
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).

Vanilla Cloud From Lightningrod
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.

Viennese Coffee From Vienna's coffeehouses:

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.

Why Bother from PL Appleby
To relax or treat myself to a great latte I prefer to have it served to me. My favorite little coffee shop Bean Around The World in West Vancouver serves a Why Bother in a Bowl. So what's special? First, it is a decaf latte served in soup bowl. Yes you have to master the art of bowl sipping. Actually it just commits you to sitting down and staying put for a while, no choice but to relax. On a cold winter day you can wrap your hands around the bowl to keep you warm. Mostly I like it because has to be consumed very slowly.


??? from ILove2Tap@aol.com
1 cup of ice
1/2 cup milk (lowfat, 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
enjoy!!!
To make it with Just Chocolate, don't add the Mocha!