1 cup strong coffee 
1 cup hot chocolate 
2 orange slices 
whipped cream 
dash of cinnamon 
 
1. Mix coffee and hot chocolate
2. Place one orange slice into each cup
3. Pour coffee mixture into cups
4. Top with whipped cream, and garnish with cinnamon

8 tablespoons coffee grounds 
8 cups water 
Peel of one large orange 
Peel of one large lemon 
30 cloves 
4 teaspoons sugar 
 
1. Place coffee and spices in coffeemaker's basket
2. Add water and brew
3. Add sugar to coffee and serve.

1 1/2 cups cold water 
4 teaspoons dark roast coffee (ground very fine) 
4 teaspoons sugar 
1. Heat water in saucepan, add coffee and sugar when warm
2. Bring to boil
3. Pour half of the coffee into demitasse cups.
4. Return remaining coffee to stove, and allow to return to boil.
5. Spoon off foam, and gently place into each cup (don't stir)

1/2 cup chocolate 
2 1/2 cups strong coffee 
4 tablespoons light cream 
2/3 cup heavy cream 
1 teaspoon sugar 
dash of cinnamon 
dash of cocoa 
 
1. Melt chocolate in sauce pan
2. Stir in light cream
3. Slowly add coffee, beating until frothy
4. In a cold bowl whip heavy cream and sugar
5. Pour coffee mixture into cups
6. Top off with heavy cream
   Garnish with sprinkle of cinnamon and cocoa

Death By Chocolate Cappuccino

Ingredients

• Large coffee mug
• 1oz Vanilla Syrup
• 2-2oz Shots of espresso or 4oz of strong coffee
• 4oz-6oz of Chocolate Milk (Milk may vary depending on size of coffee mug)
• Chocolate Redi Whip
• Sprinkles-any color
• Chocolate pieces

Directions

First pour the vanilla syrup into a large coffee mug. Next add your fresh brewed coffee to the vanilla syrup and blend the two ingredients together. Then steam your chocolate milk to 160 degrees F. You can use a beverage or candy thermometer to test the temperature of the milk. Once milk has been steamed add it to you coffee. Finally, top your cappuccino with the whipped cream to your desired amount. Add sprinkles and chocolate for decoration.

• Plenty of ice
• 1 teaspoon of Monin mint chocolate coffee syrup
• 2 scoops of mint choc chip ice cream
• 1 or 2 espresso shots (using coffee beans always gives a better flavour)
• Cold milk
• Whipped cream
• Chocolate dust/sprinkles

You will also need a blender and ideally an espresso maker for this creation.

Directions

1. Put handful of ice into blender
2. Add 2 scoops of mint choc chip ice cream
3. Add 1 teaspoon of Monin chocolate mint flavoured coffee syrup
4. Pour in preferred amount of cold milk (depending on how thick you want it) and 1-2 shots of espresso (depending on how strong you like it)
5. Blend for one minute
6. Pour into glass and top with whipped cream and chocolate dust/sprinkles or a drizzle of chocolate mint syrup

The Iced Mint Mocha is now my favourite. The refreshing mint and the sweet chocolate make this iced coffee espresso drink a light combo. This is also good as a sundae-style desert, just add less milk so the mixture is really thick, and then top with whipped cream, chocolate sprinkles and a drizzle of chocolate mint syrup. Monin coffee syrups are available in a variety of flavours including almond, hazelnut, vanilla and white chocolate. My coffee syrup addiction has continued ever since I started working for a coffee supplier, and I’m not willing to go cold turkey until I have created as many inspiring recipes as possible.

An Espresso-Based Frozen Drink Recipe

Recipe (makes 2 medium-sized frozen drinks)

• 4 shots of espresso - - I used Sweet Maria's Liquid Amber Espresso Blend, home-roasted to perfection and pulled fresh exactly 24-hours after roasting. If you aren't a home roaster substitute an espresso blend from your favorite roaster. And if you don't have an espresso machine, brew 4 oz. of double-strength coffee with your coffee brewer.
• 1/4 cup of white sugar - - it is best to mix the sugar in with hot espresso to ensure that the sugar dissolves (see notes on sugar substitues below)
• 2.5 cups of either whole or 2% milk -- 1% milk works, but it doesn't result in as rich of a drink
• 1 tablespoon of pectin
• At least 2 cups of ice - - that's about 1 cup of ice per drink serving, depending on your blender

Preparation Tips

• If you don't have pectin, it can be skipped, but this element does help the drink to "feel" right when compared to the store-bought drinks. The pectin should be added to the mixture a minimum of thirty minutes prior to serving the drinks. This works out well because you can make the drink mixture prior to the serving time. This drink mixture stores well for up to 24 hours (but I didn't try to store it longer).
• The pectin will combine with any undissolved sugar and thicken the mixture, so be sure to stir mixture prior to pouring it in the blender and adding the ice.