Mocha Frosted for the Holidays!

• 1 cup freshly brewed coffee
  
• 6 tablespoons chocolate syrup
  
• 1 pint vanilla ice cream, softened
  
• 1 cup prepared cold coffee
  
• Place hot coffee and chocolate syrup in blender container. Blend until smooth. Cool to room temperature. Pour into a medium howl. Add softened ice cream and cold coffee. With rotary beater, beat until smooth. Spoon into tall glasses, and serve immediately. Serves 4.

Thai Iced Coffee

• Make some extra strong coffee with 6 to 8 tablespoons
  dark roast and 1/2 cup boiling water, then mix with
  
• 2 tsp. sweetened condensed milk and pour over ice.

Cafe Mocha

• Mix 1 oz. chocolate syrup and 1 shot dark roast coffee. Fill the remainder of the cup with foamed milk and top with whipped cream and chocolate sprinkles.
  

Cafe Mexicano

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

Iced Cappuccino

• 60 ounces dark roasted coffee, brewed
  
• 2 ounces simple sugar syrup*
  
• 8 ounces milk
  
• Add simple sugar syrup to coffee, and cool mixture. Pour into pitcher and store in refrigerator until ready to serve. Add milk when coffee has cooled. Serve over ice. Serves 8 to 10.
  

Cool Coffee Tropicana

• Brew 4 cups coffee. Combine with 1 cup milk, or cream, and 1 teaspoon rum flavoring. Chill. Pour over cracked ice in tall glasses, and add ice-cold sparkling water. Sweeten with simple sugar syrup,* and stir gently. Serves 6.
  
• *Simple Sugar Syrup-Simmer together equal quantities of sugar and water for about five minutes until sugar is dissolved. Cool. Store in a covered jar in the refrigerator. This keeps indefinitely and is the best way to sweeten coffee drinks.

Basic Iced Coffee

• To brew a pot of delicious iced coffee, use 3 ounces of quality coffee per 64 ounces of water. (The coffee-to-water ratio can be adjusted for taste, different types of brewing equipment, and pot size.) Final yield will be approximately 60 ounces of brewed coffee. Allow coffee to cool after brewing. Keep it refrigerated if not to be used within two hours. Keep it covered to retain freshness. (To brew extra-strength coffee, use an additional amount of ground coffee with the same amount of water used for regular-strength coffee.)
  
• Try these creative suggestions:
  
• Use a dark roasted or flavored coffee for that extra special treat.
  
• Experiment with a slightly finer grind.
  
• Add Half 'n Half or another dairy product to create a richer taste and pleasant color.
  
• Add sugar or low-calorie sweetener to the freshly brewed coffee, and mix thoroughly.

Iced Cafe Au Lait

• 1 cup brewed coffee
  
• 1 cup chilled skim milk
  
• 1 tablespoon nondairy whipped topping
  
• Pinch of ground cinnamon
  
• 1/2 teaspoon vanilla
  
• Combine vanilla and milk with coffee. Pour the mixture over ice, and top with whipped topping and a pinch of ground cinnamon. Serves 2.

Iced Coffee with Honey

• Use 1 cup coffee. Pour over cracked ice, or ice cubes, with 1 teaspoon honey in glass. Dust with ground cinnamon and ground nutmeg. Serves 1.

Coffee Frappe

• 1/2 cup extra-strength cold coffee
  
• 1 cup light rum
  
• 3 egg yolks
  
• 6 tablespoons granulated sugar
  
• 4 tablespoons whipped cream
  
• Combine egg yolks and granulated sugar. Beat until frothy. Combine coffee and rum and add to sugar mixture, blending well, Pour into ice cube tray and allow to set. Serve in metal goblets, and garnish with whipped cream.
  Serves 4.
  

Brandied Chocolate Punch

• 1 cup prepared cold coffee
  
• 1 cup milk
  
• 2 squares semisweet chocolate, melted
  
• 2 tablespoons brandy
  
• Freeze coffee in an ice cube tray. Combine frozen cubes with milk, chocolate, and brandy in blender container. Blend until frothy. Serve at once. Serves 2.
  

Coffee Alexander

• 1/2 ounce Tia Maria
  
• 1/2 ounce Amaretto
  
• 6 ounces chilled coffee
  
• 2 scoops chocolate ice cream
  
• Put ingredients in blender, and mix well until smooth. Top with whipped cream and chocolate shavings. Serves 2.
  

Coffee Glace

• 1/2 cup extra-strength cold coffee
  
• 1 cup light cream
  
• 3 egg yolks
  
• 6 tablespoons granulated sugar
  
• 4 tablespoons whipped cream
  
• Combine egg yolks and granulated sugar; beat until frothy. Combine coffee and light cream and whip the mixture until smooth. Add coffee mixture to the sugar mixture, and pour into ice cube tray. Chill until thickened to sherbet consistency. Serve in metal goblets and garnish with whipped cream. Serves 4.
  

Almond Coffee Cream

• 2 teaspoons finely ground coffee
  
• 1/4 cup skim milk
  
• 2 egg whites
  
• 1/2 teaspoon salt
  
• Low-calorie sugar substitute (equal to 1/4 cup sugar)
  
• 1/8 teaspoon almond extract
  
• 1/4 cup finely chopped almonds
  
• 0·4 ounces non dairy whipped topping, thawed
  
• Dissolve finely ground coffee in milk. Beat egg whites with salt until foamy.
• Gradually beat in sugar substitute until mixture forms stiff. shiny peaks.
• Blend in coffee/milk mixture, almond extract and chopped almonds. Fold in dietetic whipped topping. Spoon into individual parfait glasses; garnish with additional chopped almonds if desired. Freeze until firm. Serves 6.
  

Mocha Mint

• 1 cup cold coffee
  
• 1 pint chocolate ice cream
  
• 1/4 cup creme de menthe
  
• Very thin chocolate-mint wafers
  
• Combine coffee, ice cream, and creme de menthe in blender container.
• Blend on low speed. Spoon into sherbet or wine glasses, and garnish each serving with a chocolate mint wafer. Serves 4.
  

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.