Ingredients

• 8 cups water
• 4 oz ground coffee
• 4 oz piloncillo (or dark brown sugar)
• 2 cinnamon sticks
• 3 cloves, whole
• 1 square of semi-sweet chocolate

Directions

1. Boil water in a saucepan, then add cinnamon, cloves, sugar and chocolate.
2. When the mixture comes to a boil, skim off foam.
3. Reduce the heat to a simmer, then add coffee.
4. Steep for 5 minutes then serve.

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• 1 tray of frozen coffee cubes
• 3 scoops frozen coffee yogurt
• 3 tablespoons chocolate syrup
• 1/4 cup Bailey’s Irish Cream
• 1/2 cup milk

Directions

1. In a blender process six coffee cubes, frozen yogurt, chocolate syrup, Irish cream and milk until smooth
2. Serve in a tall glass

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• 6 oz hot coffee
• 2 tbs chocolate syrup
• 1 tbs maraschino cherry juice
• Whipped cream
• Chocolate shavings
• Maraschino cherries

Directions

1. In a mug, mix coffee, syrup and cherry juice
2. Stir well then top with whipped cream, chocolate shavings and cherries.
3. Serves 1

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• 2 oz espresso
• 1 oz chocolate syrup
• 5 oz steamed milk
• Ice

Directions

1. Fill a glass with ice, then add the steamed milk
2. Mix the espresso with syrup then pour slowly down the side of the glass
3. Serves 1

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• 6 tsp instant coffee
• 2 tsp malt powder
• 3 tsp cocoa powder
• 1 tbs chocolate ice cream
• milk

Directions

1. Put the powders in the bottom of a tall glass
2. Add a little boiling water, just enough to turn the powders into a thick paste
3. Fill the rest of the glass with milk, then mix in the ice cream
4. Serves 1

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• 1 package of Jell-O® brand vanilla instant pudding (2.5 oz.)
• 1 package of Jell-O® brand chocolate instant pudding (2.5 oz.)
• 3 ½ cups of milk.
• 1 cup of drip coffee, chilled. (Any house blend will do, just don’t use a flavored coffee.)
• Whipped cream in a can for garnish.
• Three bowls, and serving dishes for the pudding.

Directions

1. Follow the directions on the package for preparing the vanilla pudding: add 2 cups of cold milk and pudding mix in a bowl and whisk for two minutes.
2. In a separate bowl, prepare the chocolate pudding. The directions call for 2 cups of milk. Instead, put in 1½ cups of milk and ½ cup of chilled coffee and pudding mix in a bowl and whisk for two minutes.
3. Transfer about 4 tablespoons of the vanilla and 4 tablespoons of the chocolate pudding to a third bowl.
4. Add 2 more tablespoons of coffee to this batch. Whisk this batch.
5. It should appear a few shades lighter than the chocolate pudding’s color. Discard the remainder of the coffee (or drink it).
6. Serves 2-3

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