Cafe' Latte'
Added: May 15, 2003
2 shots Espresso
16 oz. Glass
Steamed milk
Milk Froth

Pour espresso into glass.
Carefully pour milk into glass
holding back froam while being careful
to preserve the layer of espresso until
the glass is about 3/4 full. Spoon clean foam
into glass, filling to top.
SERVES ONE

ENJOY

CAPPUCCINO

Pour espresso into glass.
Carefully pour milk, holding back foam
until glass is 1/2 - 2/8 full.
Spoon clean foam on top of liquid
until glass is almost full.
Top with a light dusting of
unsweetened Cocoa or Fresh nutmeg.
SERVES ONE

CHOCO-MOCHA SMOOTHIE

2 Tblsp. chocolate syrup
1 Tblsp. coffee concentrate made with Mocha Java
1-2 scoops coffee ice cream
4-6 oz. milk (white or chocolate)
Defrost coffee concentrate if necessary
Add all ingredients to blender
Blend until smooth
SERVES ONE

CAFEMOCHA COFFEE

1 tray (2 cups) ice cubes
1/2 cup water
2 tablespoons instant coffee
1 tablespoon liquid chocolate (like to make choc. milk with)
1 can FAT FREE sweetened condensed milk
food processor

In the food processor, crush the ice cubes
Heat the 1/2 cup water in the microwave and add
the instant coffee and liquid chocolate syrup
and stir and pour into the food processor.
Then add the can of condensed milk and blend until smooth.
It's not only great but it's FAT FREE, too.
SERVES ONE-TWO

COFFEE CHOLOMALT

1 cup cold, strong-brewed coffee
1 cup 2% milk
1 cup chocolate ice cream
2 Tblsp. granulated sugar
3 Tblsp. malted-milk powder

To "strong-brew" for iced coffee recipes:
Start with your regular recipe and increase the coffee by 1/2
If you use 2 scoops for a 4 cup maker, increase to 3 scoops.

Place all ingredients in a blender
and blend at a high speed until smooth.
Serve in tall 12 oz. glasses.
SERVES TWO

FRANGELICO COFFEE

1 12oz. wine glass, preheated
10oz. full city roast brewed coffee
1 1/2 jiggers Frangelico liqueur
1/4 cup lightly whipped cream

Pour hot coffee in the heated wine glass and stir in the
Frangelico. Top with the whipped cream.
SERVES ONE

CAFE-ROYAL

1 - 12oz wine glass, preheated
10ozs. French Roast brewed coffee
1/2 teaspoon granulated sugar
1 cube sugar
1 1/2 jiggers brandy

Pour the hot coffee in the heated wine glass. Stir in the
half teaspoon of sugar to dissolve. Place the cube of sugar
in a small, warmed bowl and add the brandy. Ignite the
brandy and immediately pour into the coffee, allowing the flames
to burn off the alcohol. Stir into the hot coffee.
SERVES ONE

COFFEE-MINT FRAPPE

3 Tblsp. sugar dissolved in 1/4 cup hot water
1 tsp. vanilla extract
3 Tblsp. heavy cream
1 cup no-fat vanilla-flavored frozen yogurt
5-6 FRESH mint leaves, minced
1 sprig of FRESH mint
3-4 chocolate-coated coffee beans

Allow sugar-water mixture to chill thoroughly.
Fresh mint must be used or the results will be disappointing.

Place coffee, sugar-water mixture, vanilla extract, heavy cream
frozen yogurt and freshly minced mint leaves in blender.
Process until the mixture is thick and creamy. Pour into a
tall, chilled glass with ice and garnish with a sprig of
fresh mint and top with the chocolate-coated coffee beans.
SERVES ONE

RAINFOREST CRUNCH COFFEE SHAKE

3 Tblsp. brown sugar dissolved in 1 shot of hot Espresso
1 shot of chilled expresso made from Brazilian Santos coffee beans

1 ripe banana
2/3 cup none fat frozen vanilla yogurt
2 Tblsp. cashew butter or crunchy peanut butter
1/4 cup canned coconut cream
1-5 strips of dried, sweetened mango, chopped
2-3 Brazil nuts, chopped
1/2 tsp. shredded coconut
few dashes good quality sweetened cocoa powder

Chill the brown sugar-espress misture.
Place the chilled express, banana, brown sugar-espresso mixture,
yogurt and cashew butter in a blender.
Process until smooth and thick.
Add dried mango and Brazil nuts and stir to blend.
Pour into a tall chilled glass and top with coconut and dust with cocoa powder.
SERVES ONE

KIOKI COFFEE

Pour strong hot coffee into a heated mug. Add 1 jigger brandy
and 1 jigger Kahlua and stir well. Top with 1/4 cup lightly whipped cream.
Serves One

CAFE MEXICANO

Whip 1/4 cup heavy cream with 1/4 tsp. cinnamon,
1/4 tsp.nutmeg and 1 tblsp sugar,
put a tsp chocolate sauce in bottom of four demitasse cups
and add 1/2 tsp. cinnamon to the coffee.
Pour into cups and stir the syrup.
Now spoon on the whipped cream.
SERVES ONE

COFFEE COKE FLOAT

2/3 cup cream, 2/12 cups strong sweetened coffee,
4 scoops coffee ice cream, 1 bottle coke.
Stir cream into coffee, fill 4 glasses 1/2 full,
add scoop of ice cream to each and top with coke.
SERVES ONE

THAI ICED COFFEE

Make some extra strong coffee with 6 to 8 Tablespoons
French raost and 1/2 cup boiling water, then mix with
2 tsp. sweetened condensed milk and pour over ice.
SERVES ONE

CAFE MOCHA

Mix 1 oz. chocolate syrup and 1 shot espresso.
Fill the remainder of the cup with foamed milk
and top with whip cream and chocolate sprinkles.
SERVES ONE

CAFE BRULOT

Mix in small saucepan, 1 1/2 jiggers Cognac, 1 tsp. sugar
1 or 2 whole cloves, 1 stick cinnamon, 1 strip ea. of orange & lemon peel.
Warm gently over low heat for two minutes, or
until the mixture becomes aromatic. Stir in the coffee.
Strain into the preheated brandy snifter, and stir in the Grand Marnier.
SERVES ONE