Cappuccino Royale

1/2 c Half-and-half
1/2 c Freshly brewed espresso
2 tb Brandy
2 tb White rum
2 tb Dark creme de cacao
Sugar

Whisk half-and-half in heavy small saucepan over high heat until frothy, about 3 minutes. Divide espresso coffee between 2 cups. Add half of brandy and creme de cacao to each cup. Re-whisk half-and-half and pour into cups. Sweeten to taste with sugar.

Creamy Cappuccino

1/4 c Instant espresso or instant dark-roast coffee
2 c Boiling water
1/2 c Heavy cream, whippedC
innamon, nutmeg, or finely shredded orange peel

Dissolve coffee in boiling water. Pour into small, tall cups filling only about half full. Offer sugar. Now pass whipped cream-- everyone adds a spoonful, dashes It with cinnamon, nutmeg, or orange peel, then folds the cream into coffee

Cappuccino Orange

1/3 c Powdered nondairy creamer
1/3 c Sugar
1/4 Dry instant coffee
1 Or 2 orange hard candies (crushed)

Blend all ingredients together in mixer. Mix 1 Tb with 3/4 cup hot water. Store in airtight jar.

Cajun Coffee

3 c Hot Strong Coffee
6 tb Molasses
6 tb Dark Rum (If Desired)
Whipped Cream
Nutmeg (Freshly Ground)

Combine coffee and molasses in a saucepan. Heat, stirring, until molasses is dissolved and coffee is very hot. Do not allow to boil. If desired place 1 Tbls. rum in each mug. Add coffee. Top with whipped cream; sprinkle with nutmeg. Do not stir before drinking.

Caffe Di Cioccolata

1/4 c Instant espresso
1/4 c Instant cocoa
2 c Boiling water
Whipped cream
Finely shredded orange peel or ground cinnamon

Combine coffee and cocoa. Add boiling water and stir to dissolve. Pour into demitasse cups. Top each serving with whipped cream and shredded orange peel. Serves 6 to 7.

Cafe Vienna Lookalike

1/2 c Instant coffee
2/3 c Sugar
2/3 c Nonfat dry milk
1/2 ts Cinnamon
1 pn Cloves
1 pn Allspice
1 pn Nutmeg

Blend in blender until very fine powder. Use 2 teaspoons per cup

Cafe Royale

3/4 c Hot Strong Coffee
4 ts Brandy
1 Sugar Cube

Pour coffee into warmed mug. Float 2 teaspoons brandy on coffee. Put remaining 2 teaspoons brandy into a tablespoon with sugar cube. Warm spoon over hot coffee. With a match, carefully ignite brandy in teaspoon. Slowly lower spoon into coffee to ignite floating brandy. Wait 1 minute after flame has died before drinking.

Cafe AlVanCocoa

Amaretto coffee beans
1 tb Vanilla extract
1 ts Almond extract
1 ts Cocoa powder
1 ts Sugar

Brew coffee. Add flavorings, 1 tsp. chocolate and sugar per cup. Garnish with whipped cream, chocolate and red candy sprinkles, and a chocolate- covered strawberry on top.

Cafe' Mexicano

1 oz Coffee liqueur
1 ts Chocolate syrup
1 ea Hot coffee
1/2 oz Brandy
1 ea Dash ground cinnamon
1 ea Sweetened whipped cream

Combine coffee liqueur, brandy, chocolate syrup and cinnamon in a coffee cup or mug. Fill to the top with hot coffee. Top with whipped cream.

Cafe De Ola

8 c Water
2 sm Cinnamon sticks
3 Whole cloves
4 oz Dark brown sugar
1 Square semisweet chocolate or Mexican chocolate
4 oz Ground coffee

Bring the water to a boil, the add the cinnamon, cloves, sugar, and chocolate. When the liquid comes to a boil again, skim off any foam. Reduce the heat to low and make sure the liquid does not boil. Add the coffee, and let it steep for 5 minutes. Serve the coffee in an earthenware pot with a ladle.

Cafe Con Miel

2 c Prepared coffee, (fresh, instant, or decaf)
1/2 c Milk
4 tb HONEY, more or less to taste
1/8 ts CinnamonDash nutmeg or allspice
Dash vanilla

Heat ingredients in a saucepan, but do not boil. Stir well to combine. Serve as a light dessert.

Cafe Cappuccino Mix

1/2 c Instant coffee
3/4 c Sugar
1 c Nonfat dry milk
1/2 ts Dried orange peel(1 bottle)

Mash orange peel with a mortar and pestle. Stir ingredients together. Process in a blender until powdered. Use 2 Tablespoons for each cup of hot water. Makes about 2 1/4 cups of mix.

Cafe Cappuccino

1/2 c Instant coffee
3/4 c Sugar
1 c Nonfat dry milk
1/2 ts Dried orange peel


Crush in mortar and pestal Use 2 T. for each cup of hot water

Cafe Au Cin

1 c Cold strong French roast coffee
2 tb Granulated sugards Cinnamon
2 oz Tawny port
1/2 ts Grated orange peel

Combine and mix in a blender at high speed. Pour into chilled wine glasses.

Cafe Au Lait Luzianne

2 c Milk
1/2 c Heavy cream
6 c Louisiana coffee w/chicory

Combine milk and cream in saucepan; bring just to a boil (bubbles will form around edge of pan), then remove from heat. Pour small amount of coffee in each coffee cup. Pour remaining coffee and hot milk mixture together until cups are 3/4 full.

NOTE: Skim milk can be substituted for milk and cream for those who are counting calories.

Louisiana Cafe Au Lait

2 c Milk Sugar
1 c Louisiana coffee w/chicory
Put milk in saucepan; bring to a boil.

Pour hot freshly brewed coffee and milk simultaneously into cups; sweeten with sugar to taste.

Cafe Au Lait ( Coffee with Milk )

1 c Milk
1 c Light cream
3 tb Instant coffee
2 c Boiling water

Over low heat or in double boiler, heat milk and cream till hot. Meanwhile, dissolve coffee in boiling water. Before serving, beat milk mixture with rotary beater-till foamy. Pour milk mixture into one warmed pitcher or server, and coffee in another. To serve: Fill cups from both pitchers at the same time, making the streams meet en route. Makes 6 servings.

Buttered Rum Coffee

1/3 c Ground coffee
1/4 ts Freshly ground nutmeg
1 1/4 ts Rum extract
1/8 ts Liquid butter flavoring

Place coffee and nutmeg in a blender or food processor fitted with a steel blade. In a cup, combine remaining ingredients. With processor running, add flavorings. Stop processor and scrape sides of container with a spatula. Process 10 seconds longer. Store in refrigerator. Yields: Mix for eight 6-ounce servings

Black Forest Coffee

6 oz Fresh brewed coffee
2 tb Chocolate syrup
1 tb Maraschino cherry juice
Whipped cream
Shaved chocolate/chips
Maraschino cherries

Combine coffee, chocolate syrup, and cherry juice in a cup; mix well. Top with whipped cream, chocolate shavings and a cherry.

Amaretto Coffee / Variation

3/4 c Warm water
3 tb Amaretto
1 1/2 ts Instant coffee crystals
Dessert topping; * see note

* Dessert topping should be in a pressurized can.

In a nonmetal mug stir together water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or just till mixture is steaming hot. Stir in Amaretto. Top with pressurized dessert topping.