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

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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.

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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 Cinnamon

Dash nutmeg or allspice

Dash vanilla

Heat ingredients in a saucepan, but do not boil. Stir well to combine.

Serve as a light dessert.

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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.

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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.

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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.

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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.

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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.

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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.

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