Cardamom-spiced Coffee

3/4 c Ground Coffee

2 2/3 c Water

Ground Cardamom

1/2 c Sweetened Condensed Milk

Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Pour into 4 cups. To each serving, add a dash of ground cardamom and about 2 tablespoons of the condensed milk; stir to blend.

3/4 c Ground Coffee

2 2/3 c Water

Ground Cardamom

1/2 c Sweetened Condensed Milk

Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Pour into 4 cups. To each serving, add a dash of ground cardamom and about 2 tablespoons of the condensed milk; stir to blend.

Chocolate Almond Coffee

1/3 c Ground coffee

1/4 ts Freshly ground nutmeg

1/2 ts Chocolate extract

1/2 ts Almond extract

1/4 c Toasted almonds, chopped

Process nutmeg and coffee, add extracts. Process 10 seconds longer. Place in bowl and stir in almonds. Store in refrigerator. Makes 8 six ounce servings. To brew: Place mix in filter of an automatic drip coffee maker. Add 6 cups water and brew

1/3 c Ground coffee

1/4 ts Freshly ground nutmeg

1/2 ts Chocolate extract

1/2 ts Almond extract

1/4 c Toasted almonds, chopped

Process nutmeg and coffee, add extracts. Process 10 seconds longer. Place in bowl and stir in almonds. Store in refrigerator. Makes 8 six ounce servings. To brew: Place mix in filter of an automatic drip coffee maker. Add 6 cups water and brew

Cappuccino Royal

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.

Alexander Brandy Espresso

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.

Creamy Cappuccino

1/4 c Instant espresso or instant dark-roast coffee

2 c Boiling water

1/2 c Heavy cream, whipped

Cinnamon, 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 Shake

1 c Skim milk

1 1/2 ts Instant coffee

2 pk Artificial sweetener

2 dr Brandy or rum flavoring

1 ds Cinnamon

In a blender, combine milk, coffee, sweetener and extract. Blend until coffee is dissolved. Serve with a dash of cinnamon. For a hot drink, pour into a mug and heat in a microwave.

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.

Cafe Au Cin

1 c Cold strong French roast coffee

2 tb Granulated sugar

ds 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.