Ingredients

• 1/2 oz amaretto
• 1/2 oz Kahlua
• 6 oz espresso, chilled
• 1 scoop chocolate ice cream
• Whipped cream

Directions

1. Blend all ingredients, except whipped cream, in a blender until smooth.
2. Serve immediately, topped with whipped cream.
3. Serves 1

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• 1 1/2 cups of strong brewed coffee or expresso
• 2 tbsp unsweetened cocoa powder
• 2 tbsp sugar
• few drops of mint extract
• 1 and 1/2 cups low-fat milk
• mint sprigs for garnish

Directions

1. Mix the cocoa powder and sugar in a saucepan
2. Stir in enough coffee to make a paste, then add the rest of the coffee
3. Heat just to boiling, stirring frequently
4. Cool slightly, add mint flavoring, then pour into ice cube trays or a shallow dish or pan
5. Freeze until almost solid
6. Place frozen coffee mixture into a blender or food processor
7. Add milk and process until smooth
8. Transfer to a serving glass and top with a sprig of fresh mint

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• 6 tbs espresso ground coffee
• 4 tbs brown sugar
• 1 quart boiling water
• 1 cup whipped cream
• Cocoa powder

Directions

1. In a bowl, combine the ground coffee and brown sugar.
2. Add boiling water and mix
3. Let steep until water has cooled, then strain out coffee grounds
4. Pour the mixture into a shallow pan or dish, and freeze for at least 3 hours
5. A deeper container will take longer to freeze through
6. When the sorbet is nearly frozen (still scoopable), serve into tall chilled glasses and top with whipped cream and a sprinkle of cocoa

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• 1 cup espresso, chilled
• Sparkling mineral water
• Crushed ice

Directions

1. Pour espresso over ice in a tall glass
2. Fill the remainder of the glass with mineral water
3. Give a quick stir and serve
4. Serves 1

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• 7 oz vodka (Stoli coffee-flavoured vodka is a good choice)
• 1/2 oz Kahlua
• 1/2 oz espresso
• 4 coffee beans, for garnish

Directions

1. In a cocktail shaker, shake vodka with crushed ice for about 30 seconds
2. Add Kahlua and espresso and give another couple of shakes to combine
3. Let stand for a minute, to fully chill through
4. Strain into 2 chilled martini glasses, and add 2 coffee beans to each glass
5. Serves 2

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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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• 1 shot espresso
• 1 tbs cocoa powder
• 1 oz caramel syrup
• 1 oz orange juice
• Milk

Directions

1. Fill a tall glass halfway with ice
2. Whisk together the ingredients (not the milk) and pour over the ice
3. Fill the glass the rest of the way with cold milk
4. Stir lightly and serve
5. Serves 1

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• 3 oz espresso, chilled
• 3/4 cup non-fat frozen yogurt
• 1/2 cup ice cubes
• 1 1/2 tbs sugar

Directions

1. Blend all ingredients in a blender until smooth
2. Serve in a tall glass
3. Serves 1

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• 2 shots espresso
• 2 tbs condensed milk, sweetened
• Ice cubes

Directions

1. Add ingredients with enough ice to fill a cocktail shaker
2. Shake vigorously and serve
3. Serves 1

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• 2 tbs instant coffee
• 3/4 cup cold water
• 1 cup ice cubes
• 2 tbs sugar

Directions

1. Combine everything in a blender, and blend until smooth.
2. Serves 2

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