• 1/2 cup fat free milk
• 1 cup (8 ounces) low fat coffee yogurt
• 2 tablespoons chocolate syrup
• 6 ice cubes

Directions

1. Place ingredients in smoothie machine or blender in order given
2. Blend & serve

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• Espresso Chill
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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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• 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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Ingredients

• 1 oz dark rum
• 1 oz Tia Maria
• 3/4 oz heavy cream
• 4 oz chilled coffee
• Crushed ice

Directions

1. Combine liqueurs, coffee and cream
2. Partially fill a wine glass with crushed ice, and pour mixture over ice
3. Serve

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• 2 tbs instant coffee
• 1/4 cup boiling water
• 1/4 cup honey
• 3/4 cup cold water
• 1 quart milk
• 1 cup ice cubes

Directions

1. Dissolve the instant coffee in hot water
2. Stir in honey and mix well
3. Add cold water, and pour over ice in glasses
4. Top of with milk
5. Serves 4

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• 1 1/4 oz coffee brandy
• 3 oz half-n-half
• 4 oz crushed ice

Directions

1. Shake everything together and serve cold
2. Serves 1

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• 1 cup coffee
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/2 tsp almond extract

Directions

1. Dissolve sugars in coffee while it is hot
2. Let cool, and add almond
3. Pour into a metal tray and freeze until nearly solid
4. Beat well, then freeze again until it reaches a sherbet texture
5. Serve topped with whipped cream
6. Serves 4

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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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• 2 shots espresso, 1 hot and 1 cold
• 2/3 cup frozen yogurt, vanilla
• 1 banana
• 1/4 cup coconut cream
• 3 tsp brown sugar
• 2 tbs peanut butter, crunchy
• 1-5 strips of dried mango, chopped
• 2 Brazil nuts, chopped
• 1/2 tsp coconut, shredded

Directions

1. Mix the brown sugar into the hot shot of espresso, and let cool
2. Blend everything except fruit and nuts, in a blender until smooth
3. Stir in the chopped mango and nuts
4. Top with coconut
5. Serves 1

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