Monday, March 29, 2010

Carmel Banana Mocchachino Freeze

•1 ripe banana
•3/4 cup caramel ice cream sundae topping
•3 cups cold espresso or double strength coffee
•1 cup dry milk
•1/4 teaspoon cocoa powder
•1/8 teaspoon ground cinnamon
•2 cups ice
•Whipped cream (optional)
•2 Tablespoons caramel topping (optional)

Place all ingredients in a blender and mix on high until smooth & frosty. Pour into glasses and top with whipped cream and a drizzle of caramel topping, if desired.

Frozen Hot Chocolate

4 squares BAKER'S Semi-Sweet Chocolate, melted
1-1/2 cups milk, divided
2 Tbsp. sugar
2 cups ice cubes
1 cup COOL WHIP or COOL WHIP French Vanilla Whipped Topping, unthawed
1 tsp. vanilla
Make It

PLACE chocolate, 1/2 cup of the milk and the sugar in blender container; cover. Blend on high speed until well blended.

ADD remaining 1 cup milk, the ice, frozen whipped topping and vanilla; cover. Blend on high speed until smooth.

SERVE immediately

Mocha Punch

2 cups cold water
1 cup MAXWELL HOUSE Instant Coffee, any variety
1/2 gal. (8 cups) coffee, vanilla or chocolate ice cream, softened
1 qt. (4 cups) milk
1 cup chocolate syrup
1 bottle (28 fl. oz.) club soda, chilled
STIR water into coffee granules in punch bowl or 1-gal. serving bowl until coffee is dissolved.

ADD remaining ingredients; beat with wire whisk until well blended.

SERVE immediately.

Easy Hot Choco-Mallow Milk Shake

1 cup 2% milk
2 Tbsp. JELL-O Chocolate Instant Pudding
1/4 cup JET-PUFFED FUNMALLOWS Marshmallows
Make It

MICROWAVE milk in microwavable mug on HIGH 1-1/2 minutes or until hot. Add pudding mix; stir several minutes until pudding mix is completely dissolved. Stir in marshmallows. Serve immediately.

Kraft Kitchens Tips

Jazz It Up
For an extra special chocolate treat, prepare as directed using chocolate-flavored 1% milk.
Prepare as directed, using fat-free milk.
Food Facts
Drink will thicken as it stands. If necessary, thin with small amount of additional milk.

Spiced Hot Chocolate Mug

1 cup milk
1/4 tsp. ground cinnamon
1 square BAKER'S Semi-Sweet Chocolate, finely chopped
2 OREO Cookies
Make It

MIX milk and cinnamon in saucepan. Bring just to boil on medium-high heat.

ADD chocolate; beat with wire whisk until chocolate is completely melted and milk is slightly frothy.

SERVE hot with the cookies.

Thai Coffee

1/2 cup ground MAXWELL HOUSE Coffee
1/2 cup sweetened condensed milk
3 cups cold water
Make It

PLACE coffee in filter in brew basket of coffee maker. Pour condensed milk into empty pot of coffee maker.

PREPARE coffee with cold water. When brewing is complete, stir until well blended.

POUR into 4 large cups or mugs to serve.

Cafe de olla

8 cups water
4 oz ground coffee
4 oz sugar (brown)
2 cinnamon sticks
3 whole cloves
1 square of chocolate (semi-sweet)

In a small saucepan, bring water to a boil, then add cinnamon, cloves, sugar and chocolate.

When the mixture comes back to a boil, skim off foam. Reduce the heat to a simmer, then add coffee. Steep for 5 minutes then strain out the coffee grounds and spices. Serve immediately

Rich 'N Thick Hot Chocolate

1 cup water
2 squares BAKER'S Unsweetened Chocolate
1/2 cup sugar
3 cups milk
1 tsp. vanilla
Make It

PLACE water and chocolate in heavy medium saucepan; cook on low heat until chocolate is completely melted and mixture is well blended, stirring constantly with wire whisk. Add sugar; mix well.

BRING to boil on medium-high heat. Boil 3 min., stirring constantly. Gradually add milk, stirring with wire whisk until well blended. Stir in vanilla. Reduce heat to medium.

COOK until mixture is heated through, stirring occasionally.

Chocolate Hazelnut Java

POUR cocoa mix into large heat-proof pitcher.

ADD coffee; stir until cocoa mix is completely dissolved.

POUR into 4 large cups or mugs. For a coffeehouse touch, stir each with a cinnamon stick.

Tuesday, March 23, 2010

Avocado Facial Mask

2 tablespoons of mashed avocado
2 tablespoons of ground oats
1 tablespoon of honey

Combine all ingredients together with a fork in a small glass bowl. Apply to clean face and neck with fingertips in a circular motion, avoiding eye area. Leave on face/neck for 10-15 minutes. Rinse with cool water and gently pat dry with towel. Makes enough for one application.

Skin Lightening Hand Pack

2 tablespoons (30 ml) ground oatmeal
1 tablespoon (15 ml) plain yogurt
1 teaspoon (5 ml) any quality oil
2 teaspoons (10 ml) fresh pineapple, lemon, or strawberry juice

Good for: sun-damaged, dry, unevenly colored hands

Use: two times per week

Follow with: moisturizer or SPF-15 sunscreen

Prep time: 5 to 10 minutes

Mix with: spoon and small bowl

Store in: Do not store. Mix as needed.

Yields: 1 treatment

Special: Leaves hands soft and smooth.

Combine ingredients to form a paste and allow to thicken for 1 minute. If too thick, add a bit of water to thin slightly. Apply mixture to back of hands and allow to dry for 15 to 30 minutes. Rinse with cool water. Pat almost dry and apply a good moisturizer or sunscreen.

Refreshing Pore Cleanser Facial Steam

3 cups (710 ml) distilled water
1 teaspoon (5 ml) yarrow
1 teaspoon (5 ml) sage (or rosemary)
1 teaspoon (5 ml) Peppermint

Good for: normal and oily skin

Use: one to two times per week

Follow with: moisturizer

Prep time: approximately 15 minutes

Store in: Dry ingredients: zip-seal bag, low tub or jar, tin. Keep in cool dark place.

Yields: 1 treatment

Boil the 3 cups distilled water. Remove from heat and add the herbs to steep, with the lid on the pot, for about 5 minutes. Now, place the pot of herbs in a safe, stable place where you can sit comfortably for 10 minutes. Use a bath towel to create a tent over your head, shoulders, and steaming herb pot. With your eyes closed, breathe deeply and relax as you cleanse your pores with this wonderful, fragrant steam.

Important note: Please allow 8 to 10 inches between the steaming herb pot and your face so you wont' risk burning your skin.

Rinse with tepid, then cool, water. Follow up with a mask and then a moisturizer.

Fresh Lemon After Bath Splash

1/2 Cup 100 proof Vodka
1/2 Teaspoon Lemon Fragrance Oil
1 Teaspoon Glycerine

Combine all ingredients in a bottle and shake gently until well blended.

Basic Lotion

1 oz. solid fat (shea butter, cocoa butter, ect.)
3 oz. skin oil (almond, olive, ect..)
2 oz. Rosewater (or herbwater of your choice)
5 drops oil of rose
5 drops essential oil of your choice

Melt the solid oil in a double boiler. Add the oil and Rosewater alternately, a bit at a time, stirring continuously. Remove from heat. Add essential oil and stir in completely. Pour into a 6-8oz. bottle. Shake almost continuously until cooled.

Witch Hazel and Herb Body Toner

Take a 1:1 ratio of herbs to witch hazel (prefer to use your own infusion, or check with your local pharmacy for witch hazel made with distilled water).

Place the ingredients in an airtight jar at leave at room temperature for 2 weeks. Strain through coffee filters or muslin and bottle.

Here are some herbal combos to consider:

Lavender buds, rosemary and mint

Lavender buds, rosemary, peppermint leaves, comfrey leaves, rose petals and thyme

Peppermint, lemon verbena, sage, rosemary & comfrey

Under Eye Oil

2 tsp sweet almond oil
1/2 tsp jojoba oil
3 drops carrot seed oil

Essential oils believed to help with wrinkles....

clary sage

Add two or three drops of the above.

Milk & Honey Bath Potion

1 whole egg
1/2 cup mineral oil
2 tsp. liquid dish soap
1/4 cup 100 proof vodka
2 Tbs. honey
1/2 cup whole milk
Essential oil for fragrance

Directions: Put all ingredients in blender and process for 30 seconds.

Place in decorative squeeze bottle and label. Use 1-2 Tbs. in bath.


Bathing can be a beautiful ritual with just a small amount of effort. Here are some things to consider...

You don't want to get bored in there after going to so much trouble, put on some music that has meaning to you, bring a magazine with you, or just plan on daydreaming about something, or someone, beautiful.

Choose a scent that you love, or one that has an aromatherapeutic or magickal effect that you would like. Layer it by using bath salts, oils, powders, body lotion and perfume that all match. Fragrance is the most important part of your bath, this should be carefully considered.

Try using scented candles that are in tune with your fragrance theme or magickal goal, turn off the lights, forget the magazine and now is the time to daydream.

Something that you should be aware of... a brandy snifter will float in the water. This not only provides a convenient place to keep your glass, but the hot water will warm your cognac.

When the water begins to cool, get out, or add some more hot water. It's not perfect unless your skin is warm and soft and glowing when you're finished.

Bath Salts will not only soften and scent the water, but if you use enough, you should get a floating effect. If you don't feel this, put more in. If you find your scented salts to be too strong in this instance, mix in some plain epsom salts until the scent is as you like it.

If you use a bath oil, choose one that disperses in the water rather than just laying there on top looking like an oil slick. A milk & honey potion will leave your skin softer than you could believe possible.

Don't use both Bath Salts & Bath Oil, you'll have to choose. The oil will coat your skin and you will lose the detoxifying effects of the salts. I guess this is one of those cases where decadence can be taken too far.

Chocolates are appropriate food to eat while bathing. I don't care what your mother says. As long as you get them in your mouth and not floating around the water, you're ok.

Think about what you're going to do after your bath, before you begin. If you have to go out, this is an excellent way to begin your primping excercises, if you get to stay in, I would suggest clean sheets and a fluffy pillow. Either way,make sure that you have something warm to put on when you get out. There's nothing worse than feeling all warm and dreamy and then realizing that you forgot a towel. Running around the house cold and wet will just defeat the purpose.

Loofahs, scrubbies, pumice, have no place in this ritual, they are far too utilitarian to worry about now. This particular bathing experience is for soothing your body, soul and your mind.

A bit about bubbles. Bubble bath is usually fairly harsh and not necessarily good for your skin. Recent reports are that it can cause problems for women by stripping the natural PH balance. They're ok, but they're not THAT much fun. And I loose my rubber ducky in them and that's upsetting. I'm always trying new bubble bath formulas, but until I find one that has some added benefit and is not a detriment, I won't produce it.

Breath deeply and visualize your goal.

"There must be quite a few things a hot bath won't cure, but I don't know many of them."--Sylvia Plath

"Goddess in Modern Art" graciously done by Eliza who has a beautiful site at

Saturday, March 13, 2010

Spiced Holiday Coffee

1/3 cup ground Coffee
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/4 cup orange marmalade
3 cups cold water
Make It

PLACE coffee, cinnamon and cloves in filter in brew basket of coffee maker. Place marmalade in empty pot of coffee maker.

ADD water to coffee maker; brew. When brewing is complete, stir until well blended.

Peppermint Mocha

6 cups freshly brewed MAXWELL HOUSE Coffee
4 squares (1 oz. each) BAKER'S Semi-Sweet Chocolate
1-1/2 cups hot milk
1 tsp. peppermint extract
8 peppermint sticks
Make It

POUR coffee into large saucepan. Add chocolate; cook on low heat 5 min. or until chocolate is melted, stirring occasionally.

ADD milk and extract; stir until well blended. Garnish each serving with a peppermint stick.

Christmas Coffee

•1 pot of coffee (10-cup equivalent)
•1/2 cup sugar (baker's suger is best with it's smaller quicker to dissolve granules)
•1/3 cup water
•1/4 cup unsweetened cocoa
•1/4 teaspoon cinnamon
•1 pinch grated nutmeg
•whipping cream for topping
Prepare pot of coffee.

In a medium sauce pan, heat water to a low boil. Add sugar, cocoa, cinnamon and nutmeg. Bring back to a low boil for about a minute - stir

Combine coffee and holiday mixture and serve topped with whipped cream.

Raspberry Cappuccino

3/4 cup chocolate milk
1/3 cup espresso or 1 tablespoon instant coffee
dissolved in 1/3 cup water, room temperature or chilled
2 tablespoons chocolate syrup
1 1/2 cups coffee frozen yogurt
1 cup fresh raspberries, frozen *
1/2 cup cold milk
Unsweetened chocolate powder for garnish

Combine the chocolate milk, espresso and chocolate syrup in a blender. Add the frozen yogurt and raspberries. Blend until smooth. Pour into 2 glasses. Rinse out the blender container. Pour the milk into the blender and blend on high speed until frothy, about 15 seconds. Divide between the smoothies and sprinkle them with chocolate powder.

* Sort through berries and discard any that are moldy or spoiled. Place in a plastic bag and freeze until firm.

Serves 2.

Indulgent Coffee Creamer

1/2 cup Kahlua
1 pint heavy cream
1 can sweetened condensed milk
2 to 3 tablespoons chocolate syrup

Add all ingredients in a blender and mix well. Pour in a jar and cover with lid. Store in refrigerator

Holiday au lait

spiced coffee that is perfectly suited for the holiday season, but you can make this cafe au lait style drink any time of the year. Cinnamon, vanilla and nutmeg go so well together.

•1 cup hot coffee
•8 oz milk
•1 oz vanilla syrup or extract
•1/8 tsp of each: cinnamon, sugar, allspice, cloves
In the bottom of your mug, mix the spices and vanilla. Fill halfway with hot coffee, then the other half with warm milk

Citrus Frost

1 1/2 c. orange sherbet
1 (6 oz.) can frozen orange juice concentrate
4 ice cubes
3 (12 oz.) low calorie grapefruit carbonated beverage
1 c. cold water

In blender combine orange sherbet, orange juice concentrate, ice cubes, and cold water. Cover and blend until smooth. Pour into 6 tall glasses and pour carbonated beverage down sides of glasses.

Banana Coffee Smoothie

•3/4 cup 2% milk
•1/3 cup reduced-fat coffee yogurt
•1 small banana, frozen, peeled and cut into chunks
•1/8 teaspoon ground cinnamon
•Dash ground nutmeg
In a blender, combine all ingredients; cover and process for 45-60 seconds or until blended. Pour into a chilled glass. Serve immediately. Yield: 1 serving.

Red Sherbert Smash

5 scoops Hawaiian Punch (red punch drink mix)
1 (16 oz.) can frozen lemonade concentrate
5 c. water
2 (12 oz. each) cans carbonated lemon-lime beverage, chilled
1 pt. lemon, orange, or pineapple sherbet

In punch bowl, combine red punch drink mix, lemonade concentrate and water; stir to dissolve. Chill. Before serving, pour in lemon-lime beverage. Float small scoops of sherbet on top. Garnish with lemon slices, if desired.

Low cal orange julius

2 tbsp. unsweetened frozen orange juice concentrate
1/4 c. non-fat milk
1/4 c. water
Artificial sweetener = to 6 tsp. sugar or to taste
1/4 tsp. vanilla
3-4 ice cubes

Combine all ingredients except ice cubes. Blend at medium speed, adding ice cubes 1 at a time. Serves 1.

Thai Won On ( thai iced coffee)

Make espresso the day before...lots of shots in a container that you put into the fridge (double strength coffee like that which you brew for iced coffee works too; as does a cold-brew concentrate like what you can make with a Filtron cold brew system).

•In a tall, slender high ball glass add crushed ice (about 1/3of the way).
•In a separate glass, fill with 2 oz sweetened condensed milk.
•Pour 2-3 oz (depending upon strength you like) over the sweeten condensed milk (you'll notice the coffee will sit on top as its own layer).
•Stir rapidly with a spoon until well blended.
•Pour over the ice in the other glass.
This is a great dessert unto itself and is awesome after spicy asian meal. You can garnish with either a sprinkle of cinnamon - although a drop of vanilla and/or anise makes for paradise in a cup.

Aniseed Drink (egyptian tea)

For each cup:

3/4 c. water
1 tsp. aniseeds
2 tsp. sugar or honey to taste

Boil ingredients together for 2 minutes. Pour through a tea strainer into serving cups.

Chocolate cinnamon coffee

1 oz. semi-sweet chocolate
1/4 c. sugar
1/4 tsp. vanilla
1/4 tsp. cinnamon
2 c. strong brewed coffee

Melt semi-sweet chocolate in top of double boiler. Pour 1/2 cup boiling water on top of chocolate; add sugar. Stir constantly until chocolate and sugar are dissolved. Add vanilla, cinnamon, and coffee. Serve hot. Garnish with whipped cream and chocolate shavings.

Chocolate Covered Espresso Beans

First, you must choose some freshly roasted coffee beans. A medium to dark roast is great, but a light roast would be too acidic. Usually a local roaster would be the best, like Cochise Coffee or Bisbee Coffee Co. Then you must choose your chocolate. I am a huge fan of dark chocolate, especially Ghirardelli, but semi-sweet, milk, or even white chocolate would be tasty. You can use chocolate chips, squares, or special dipping chocolate. You might also want to have on hand some powdered sugar or cocoa powder for decoration.

1.Melt 1/2 cup chocolate chips in a double boiler over low heat to keep from burning the chocolate. You can also melt it in the microwave, but remember to stir it every 15-30 seconds.
2.After it is smooth, turn off the heat and let it cool for a minute, then mix in about 1/3 cup of the roasted coffee beans and stir.
3.With a spoon or fork, lay the coffee beans out on some wax paper on a tray, making sure they are all separated from each other.
4.Let them cool there, or put them in the freezer to speed things up. If you would like more chocolate on them, or just for looks, drizzle some white or other chocolate over them. Let them cool completely.
5.Separate them into a bowl or bag, and then dust them with powdered sugar or cocoa powder if you chose.

Afternoon Zest

one orange pekoe tea bag

hot water

orange juice


lime slices

perk the tea as usual add in orange juice and lime slices...serve iced

Almond Tea

•4 cups hot water
•1/2 cup sugar
•2 tablespoons instant tea
•1 tablespoon lemon juice
•3/4 to 1 teaspoon almond extract
•1/4 teaspoon vanilla extract
In a large saucepan, bring the water and sugar to a boil; cook and stir until sugar is dissolved. Remove from the heat; stir in the tea, lemon juice and extracts. Yield: 4-5 servings.

ice cream and creme brulee

Following my ice cream craving from last night i decided this sounded so good. It wasnt like i thought it would be but it was delish

•1 cup heavy cream
•1 cup half-and-half
•1/2 cup sugar
•3/4 teaspoon vanilla extract
•a pinch of salt
•2 tablespoons instant coffee granules
•1/4 cup chocolate syrup
Stir until the sugar is dissolved and then freeze in your ice cream maker according to the directions.

If you would like to spend a little more time, this is an excellent recipe for coffee ice cream, and you can add toasted almonds and fudge sauce if you would like, making it Mocha Almond Fudge ice cream. First, in a coffee filter measure 4 tablespoons of ground coffee, then using a rubber band secure it at the top to make a pouch. In a double boiler or a medium saucepan, while stirring, heat 1 cup half-and-half and 1 cup milk until it is steaming, turn off the heat, or turn it down very low, and insert the coffee pouch. Let it steep, stirring occasionally, for about 5 min. In a medium bowl, whisk together 4 large egg yolks and 2/3 cup sugar. Pour ½ of the hot milk into the egg mixture, whisking as you pour, then whisk it all together in the saucepan. Stirring constantly, cook this over low for about 10 minutes until it thickens. Pour this back into a bowl, mix in 1 cup heavy whipping cream, and set it in the refrigerator to cool for at least an hour. If you would like to make the chocolate fudge, now would be the time to do that. In a small saucepan, heat 2 Tbsp sugar, 2 Tbsp unsweetened cocoa, ¼ cup light corn syrup, 2 Tbsp half-and-half, 1 Tbsp butter, ¼ tsp vanilla, and a dash or so of salt. While stirring, heat over medium until it boils, then reduce to low and simmer for 2 minutes. Place this in the refrigerator to cool. Once the custard is cool, freeze in the ice cream maker according to the directions. When the ice cream is nearly finished but still a little soft, mix in ¼ cup toasted almonds and as much of the fudge sauce as you would like, then place it in your freezer until it is firm. My family and I had a hard time not eating it all before it made it to the freezer… Mmmmmm.

For a change from coffee, try these Chai Tea recipes. Chai Tea can be found in just about any grocery store; my favorite brand is Good Earth. It is a type of black tea that is spiced with Cinnamon, Nutmeg, Chicory, and other spices. It is great hot, or you can have it iced. To make a Chai latte or breve just steep one or two bags in a few ounces of boiling water, then remove the bags, add sugar if you like, then milk or half-and-half and ice. For a special evening, consider Chai Tea Crème Brulee, sweet and spicy and very delicious! First preheat your oven to 300°, then put 4 ramekins in a roasting pan and add hot water into the pan, halfway up the sides of the ramekins. Combine 1/4 cup sugar, 1/4 tsp vanilla, and 4 large egg yolks and then set it aside. In a medium saucepan pour in 1 1/2 cups heavy cream and place 3 bags of Chai Tea into the cream. Being careful to keep the tea’s paper tags away from the flame, heat on low, stirring constantly, and bring it almost to a boil. If you prefer a stronger flavor, let the tea steep for a little longer, or use 4 tea bags. Remove the tea bags and pour the cream into the other mixture slowly, stirring constantly. Pour this equally into the ramekins and bake for about 35 minutes, then chill in the refrigerator a couple of hours. Just before serving, sprinkle the tops with sugar and either broil in the oven or use a torch to brown the sugar on top. Bon appetit!

Apple cider mocha

Make your mocha coffee as usual...add a half pack of apple cider flavoring top with whipped cream and carmel.

Easy to make! Tastes great!


3/4 cup of coffee

chocolate powder mix or syrup (whichever your prefer) to taste

Grandma's Hot cocoa

milk (about 1 cup)

marshmellows (if you like them)

chocolate syrup

peppermint stick or cinnamin stick

Very simple---warm the milk to desired temperature in a mug

mix in syrup

sprinkle in marshmellows

garnish with a peppermint stick


Friday, March 5, 2010

Praline Coffee

2 quarts brewed coffee
3 (12 ounce) cans evaporated skim milk
1/2 cup packed brown sugar
3 cups vanilla ice cream, softened
1 cup vodka
1 tablespoon vanilla extract
2 teaspoons maple flavoring

In Dutch oven, combine coffee, milk and sugar. Stirring occasionally, cook over medium-high heat until mixture begins to boil. Remove from heat. Stir in ice cream, vodka, vanilla extract and maple flavoring.

Serve hot.

Makes about 20 (6 ounce) servings.

Butterscotch Coffee

1 cup butterscotch

chips, divided
8 cups hot brewed coffee
1/2 cup half-and-half
5 to 8 tablespoons sugar

Whipped cream in a can

In a microwave-safe bowl, heat 1/2 cup butterscotch chips at 70% power for 2-3 minutes or until melted.

Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe "mom" eight times onto a waxed paper-lined Baking sheet. Refrigerate until set, about 10 minutes.

In a large bowl, stir the coffee and remaining butterscotch chips until chips are melted. Stir in half-and-half and sugar.

Serve in mugs with whipped cream

Serves 8.

Cinnamon Caramel Iced Coffee

6 tablespoons ground coffee
1/2 teaspoon cinnamon
1/2 cup caramel dessert syrup
Mix the cinnamon and the ground coffee and brew a pot of coffee as usual. Add the syrup to the hot coffee and stir until dissolved. Chill thoroughly, and serve over ice, with milk or sugar to taste.

Black Forest Mocha

2/3 cup hot brewed coffee
2 tablespoons HERSHEY'S chocolate syrup
2 tablespoons light cream
1 tablespoon maraschino cherry juice

Whipped Cream (optional)
Maraschino cherry (optional)

In large mug, stir together coffee, Hershey's Chocolate Syrup, cream and cherry juice. Garnish with whipped cream and cherry, if desired. Serve immediately.

Cherry Frappuccino

1 cup ice
2 scoops cherry ice cream
1 scoop coffee ice cream
1 tablespoon chocolate syrup
1 shot espresso or 1/4 cup strong coffee
1/3 cup whole or skim milk

Put ingredients in blender and whirl away. Top with whipped cream or drizzle with chocolate syrup if desired.

Coconut Cloud Coffee

2 cups milk
1 1/3 cups flaked coconut
2 cups hot, strong, brewed coffee
1/4 cup imitation rum extract

whipped cream
Toasted coconut
Finely chopped toasted almonds

In a saucepan combine milk and coconut. Heat over medium-low heat, stir

, until mixture steams. Pour hot milk mixture into container of electric blender. Cover and blend on high speed until smooth. Strain.

In same saucepan, combine strained milk and hot coffee; heat thoroughly, but do not boil. Remove from heat; stir in rum extract.

Pour into 4 heat-proof glasses or coffee cups. Top each with a dollop of whipped cream. Sprinkle toasted coconut and toasted almonds over each serving. Serve immediately.

Makes 4 (1 cup) servings.

Holiday Coffee

3/4 cup ground coffee
4 cups water
1/2 cup sweetened condensed milk
Whipped cream
4 (3-inch) sticks cinnamon
4 maraschino cherries with stems

Prepare coffee according to manufacturer's directions using 3/4 cup ground coffee and 4 cups water. Stir sweetened condensed milk into coffee, and serve immediately with a dollop of whipped cream, a stick of cinnamon and a maraschino cherry.

Makes 4 1/2 cups

Eggnog Latte

2 cups dairy or canned eggnog
1 tablespoon light rum
1 tablespoon Bourbon
1 cup hot brewed espresso
Ground nutmeg

Heat eggnog in small heavy saucepan over medium heat until hot (do not boil). Transfer about half the eggnog and half the espresso mixture to a blender container, Cover; blend until very frothy. Repeat with remaining mixtures.

Divide evenly among coffee cups. Sprinkle with nutmeg.

Makes 5 (6 to 8 ounce) servings.

Coconut Cream Coffee

2 cups half-and-half
15 ounces coconut cream

4 cups hot brewed coffee
Sweetened whipped cream

Bring half-and-half and cream of coconut to a boil in a saucepan over medium heat, stirring constantly. Stir in coffee.

Serve with sweetened whipped cream.

Makes 4 servings.

Cowboy Coffee

4 quarts water
1 1/2 cups freshly ground coffee
1 egg shell
1/2 cup cold water
Bring water to a boil in a large saucepan or coffee pot. Add coffee grounds and egg shell to boiling water. Return to a boil, then remove from heat and let stand for 2 minutes. Slowly add cold water to settle grounds to the bottom. Strain if desired.

Creamy Iced Coffee

1 cup chilled brewed coffee, made double-strength
2 rounded tablespoons confectioners' sugar
3 cups chopped ice

Combine the coffee, sugar, and ice, and blend until creamy.

Yield: 1 cup

Gourmet Coffee

4 coffee scoops whole coffee beans
(about 8 tablespoons)
1 (1-inch) vanilla bean (whole)
1/2 tsp ground nutmeg
1 1/2 teaspoons ground cinnamon

Combine all ingredients in a coffee grinder until it is a fine powder. Store in an airtight bag and use according to coffee maker directions.

Brown Sugar Coffee

1 cup hot brewed coffee
2 tablespoons whipped cream.
2 tablespoons dark brown sugar, packed
1/2 tsp. vannilla extract
1/4 teaspoon ground allspice
Whipped cream or cinnamon sticks for garnish

Pour hot coffee into 2 cups or heat proof glasses. To each cup, add half of the whipping cream, brown sugar, vanilla extract and allspice. Mix until smooth. Garnish each serving with a dollop of whipped cream or a cinnamon stick.

Brazilian Coffee

4 cups hot chocolate
1 1/2 cups strong coffee
1 cup brandy or rum
1/2 cup heavy cream, whipped with 1 tsp. sugar

Heat the chocolate, coffee and brandy or rum together. Fold in Whipped Cream (or place a spoonful on top of each serving).

Amaretto Coffee

1 large brandy snifter, preheated
10 ounces medium roast brewed coffee
1 1/2 jiggers Amaretto liquer
1/4 cup lightly whipped coffee
1/2 teaspoon toasted, sliced almonds (optional)

Pour hot coffee in the heated brandy snifter and stir in the liqueur. Top with whipped crean and almonds, if desired.

Almond Cappuccino

2 quarts brewed coffee
4 cups evaporated skim milk
1/2 cup packed brown sugar
1 tablespoon vanilla extract
1 teaspoon almond extract

, combine coffee, milk and sugar. Cook on medium high heat,stir

until mixture begins to boil. Remove from heat and add extracts. Serve hot.

Yield: 16 (6 ounce) servings

Amaretto Rum Cappuccino

1 1/2 teaspoons amaretto

1 1/2 teaspoons rum

1 1/2 teaspoons creme de cacao

3 ounces milk steamed

1/4 cup heavy cream

sliced almonds

Mix your espresso amaretto rum and de cacao in the glass. Add 11/2 ounce steamed milk and 11/2 ounces milk foam. Top with whipped cream and almonds.

Bailey's Irish Cream

1 cup hot gourmet coffee
1 shot of Bailey's Irish Cream

Combine your gourmet coffee and Bailey's Irish Cream. Top with whipped cream and serve. Makes 1 serving.

Monday, March 1, 2010

Almond-Oatmeal Body Scrub Recipe


2 to 3 aloe vera leaves
2 Tbs. honey
2 drops geranium essential oil
2 drops palmarosa essential oil
1 cup ground almonds
1 cup colloidal oatmeal


You will need 2 ceramic or glass bowls, a stainless steel spoon, and a sterilized 8-oz. jar. 1) Cut the aloe leaves in half lengthwise and scoop out the clear gel into a bowl. Mix in the honey and essential oils. 2) Place the almonds and oatmeal into the second bowl. Stir in the liquid, adding a little distilled water as needed to make a thick paste. 3) Makes enough for two applications. Store in the refigerator.

Elbow and Knee Lotion

3.0 oz. Cetearyl Alcohol/Ceteareth 20
0.3 oz. Beeswax
0.5 oz. Cocoa butter
1.0 oz. Liquid glycerin
1.5 oz. Sweet almond oil
1.3 oz. Jojoba
0.5 oz. Evening Primrose oil
3.5 oz. Aloe Vera gel
3.5 oz. Distilled water
0.12 oz. Phenonip preservative or GermabenII
Optional: fragrance or essential oil, 0.10 to 0.25 oz.

1. Add the Cetearyl Alcohol/Ceteareth 20, Beeswax, Cocoa Butter, Sweet Almond Oil, Evening Primrose Oil and Jojoba to either a double boiler or microwave safe cup.
2. Melt all the waxes and oils together. Attempt not to boil the mixture.
3. Add the liquid glycerin, distilled water and Aloe Vera gel together.
4. Stir all ingredients well and combine the two bowls/mixing glasses.
5. Add the Phenonip.
6. Use a stick blender to emulsify and mix the oils, waxes and Aloe Vera gel.

Note: This product will not set up until it is fully cooled. Do not pour into containers (squeezable containers are recommended) until you are certain that the lotion is fully blended and will not separate

Makes 12 oz. of product.

Night Foot and Hand Créme

0.5 oz. Cetearyl Alcohol/Ceteareth 20
1.0 oz. Stearic Acid
1.5 oz. Shea butter
0.8 oz. Cocoa butter
2.0 oz. Sweet almond oil
0.5 oz. Fractionated coconut oil
1.0 oz. Liquid glycerin
1.0 oz. Jojoba
8.0 oz. Aloe Vera gel
0.16 oz. Phenonip preservative or GermabenII
Optional: fragrance or essential oil, 0.10 to 0.25 oz.

1. Add the Cetearyl Alcohol/Ceteareth 20, Stearic Acid, Shea Butter, Cocoa Butter, Sweet Almond Oil, Coconut Oil and Jojoba to either a double boiler or microwave safe cup.
2. Melt all the waxes and oils together. Attempt not to boil the product.
3. Add the liquid glycerin and Aloe Vera gel together.
4. Stir all ingredients well and combine the two bowls/mixing glasses.
5. Add the Phenonip.
6. Use a stick blender to emulsify and mix the oils, waxes and aloe Vera gel.

Note: This product will not set up until it is fully cooled. Do not pour into containers (jars are recommended) until you are certain that the lotion is fully blended and will not separate.
Makes 16 oz. of super creamy lotion.

Cleopatra's Milk Bath

2 cups powdered milk (dry)
1 Tbsp. dried orange peel
2 tsp. dried lavender flowers
2 tsp. dried rosemary

Mix all the ingredients together and pour into a clear glass bottle. Use 1/2 cup of the mixture per bath - soak for 20 minutes. Tie a ribbon and a sprig of dried flowers to the jar for a ready gift!

Old Fashion Beauty Bath

One pound barley
One pound bran
One pound oatmeal
One pound brown rice
One-half pound bay leaves
One-half pound dried lavender flowers

Boil all of these ingredients in four quarts of rainwater for sixty minutes, then strain the mixture. Use 2 quarts of the liquid for each tub of bathwater. An extra rinse after this herbal bath is unnecessary and would deprive you of some of its benefits. Follow it with a vigorous towel drying.

Secret Garden Bath Teas

Makes one tea bag.
1 tsp lavender flowers (dried)
1 tsp rose petals (dried)
1/2 tsp lemon balm (dried)
1/4 tsp rosemary (dried)
1/8 tsp spearmint (dried) (just to give it a bit of a snap)
4 drops lavender EO
2 drops rose EO
1 drop patchouli (spelling?) EO

Mix well, put into heat sealable teabag.

Shaving Soap

Package this in a wide mouth jar and sell with a shaving brush!
2 pounds Bramble Berry Goats Milk liquid soap base
2 tbs. Calendula, ground
8 oz. melt and pour base
1 oz. of your favorite fragrance

Add melted melt and pour to the goatsmilk base; stir in fragrance oil and ground calendula. Pour into wide mouth jars; wait 24 hours to harden. Soap will get slightly hard but not hard enough to pour into individual molds.

Brown Sugar Body Scrub

2/3 cup brown sugar, packed
1/3 - 1/2 cup almond oil
1/2 tsp of vitamin E
45-60 drops of fragrance or essential oil

Mix almond oil, vitamin E and fragrance or essential oil together in a glass bowl. Add the brown sugar and mix in well. Divvy up into jars and have a great time using it!

Solid Brown Sugar Scrub

4 oz. melted melt and pour soap
8 oz. grapeseed oil or Avocado Oil
3-4 oz. brown sugar
1/2 oz. honey
Fragrance oils or essential oils (20 drops)

Mix your grapeseed oil, honey and melted melt and pour soap together. Add the brown sugar and mix together with hands. You can add your fragrance or essential oils at any point during the mixing process. Divvy up into wide-mouthed jars. Wait 24 to 48 hours for the mixture to harden into a semi-solid mixture

Sugar, Salt and Nut Scrub

1/2 cup ground almonds
1/2 cup ground oatmeal
1/2 cup sugar
1/2 cup salt
1/4 cup almond oil
45-60 drops fragrance or essential oil

Variation: Add 2 tablespoons of honey for an extra-moisturizing scrub.

Mix almond oil and fragrance or essential oil together in a glass bowl. Add the sugar, finely ground almonds and salt together in a separate bowl and mix thoroughly together. Add this mixture to the almond oil. Mix well with your hands to incorporate.

Floating Bath Soak

3 oz cocoa butter
1 tbsp creamed coconut
1 tsp almond oil
1 tbsp honey
1 tbsp powdered oatmeal
2 drops tangerine EO

Melt cocoa butter in double boiler, remove from heat. Mix creamed coconut, almond oil, honey and oatmeal, blend well. Add mixture to melted cocoa butter, blend well. Add tangerine EO (or your favorite EO!), blend in. Pour mixture into ice cube trays, chill until firm. Toss one into tub of running water and enjoy.

Easy Clay Mask

1 part bentonite clay
1 part rhassoul clay
optional: skin loving essential oil, such as Lavender, Lemongrass or German Chamomile

Mix with water until the mask has a consistency that you like. Apply to body or face and wait for clay to dry fully. Take off with a warm water washcloth. If all over body, jump in the shower to get off more quickly than a washcloth.

Easy Lotion Bars

4 ounces mango or shea butter
4 ounces beesweax, yellow or white
5 ounces liquid oil (jojoba or grapeseed are both excellent)
2 teaspoons of essential oil or fragrance oil

This lotion bar does not use cocoa butter so you can use any fragrance or essential oil that your heart desires and not have a chocolate over-smell.

Melt the beeswax in a separate container and the butter/oil in another container. Add together, mix well, stir in FO/EO and pour into containers. Mixture will harden in approximately 1-2 hours. The cooler the mixture is upon pouring it, the less 'divets' you'll get in the bar (that sunken spot at the top of the bar).

Shea Butter Soap

Coconut Oil 16 oz.
Olive Oil 18 oz.
Palm Oil 16 oz.
Shea Butter 4 oz.
Tallow 16 oz.
Totals 70 oz.
5% Superfatted Lye Amount 9.815 oz.
Ounces of water recommended 23.100 oz.

Honey Bee Soap

Olive Oil 32 oz.
Palm Oil 16 oz.
Tallow 24 oz.
Totals 72 oz.
5% Superfatted Lye Amount 9.477 oz.
Ounces of water recommended 23.760 oz.

At trace, add fragrance and 1 Tablespoon of Honey. Do not insulate your soap as the Honey may cause your soap to superheat.

Victoria's Body Scrub

Honey 3/4 cup
Caster sugar 1 cup
Sea salt 1 cup
Jojoba oil 3ml
Fragrance oil 3ml (orange & ylang ylang are beautiful combined with the honey)

Pour honey into medium sized bowl, then add sugar and stir to combine. Add the salt in increments, to adjust the consistency to your liking. (I prefer a consistency not unlike crytallized honey). When all ingredients combine, add oils and stir well. This recipe is particularly long keeping as the lack of water discourages bacteria.

Brown Sugar and Lemon Scrub

1/2 cup brown sugar
1/2 cup salt
1 tablespoon of kalamansi or lemon
1 tablespoon of virgin coconut oil(vco)
1 tablespoon of honey

Mix brown sugar and salt, then add kalamansi or lemon juice, virgin coconut oil and honey, mix well.

Oatmeal & Brown Sugar Scrub

/4 cup Brown Sugar
1/2 cup ground oatmeal (not instant)
1/4 cup pure honey
3/4 to 1 cup (or to total saturation)
Oil of choice - I use Jojoba, Grapeseed or Sweet Almond
1/4 tsp Essential or Fragrance oil of choice (optional) Vanilla works nicely. Though this smells great on it's own.

Mix the brown sugar & oatmeal together in a large bowl. Now add the honey. Drizzle the oil over the mix. Mix well. When all your mix is saturated and sinks to the bottom of the bowl and you have oil on top you're done. Add your essential oil or fragrance oil. A six or eight ounce wide-mouthed jar works nicely. Spoon mixture in.

Ginger Cinammon-Salt Body Scrub

1 cup sea salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 cup almond oil or olive oil

Mix all ingredients together, then gently rub over your damp skin (except your face) to slough off dry skin. Rinse with warm water.

Marigold Blossoms

10 marigold blossoms
6 geranium leaves
5 rose blossoms
2 tsp dried lavender
2 tsp orrisroot
2 drops rose fixative
Mix well. Fold and seal the bag with a paper clip and leave in a dry, dark, cool place for 2 weeks. Every other day, stir the contents gently to blend and disperse ingredients and scents. Place in glass bowls or candy dishes

Essence of Rose


1 cup pink rose petals
1/2 cup red rose petals
1/2 cup white rose petals
1/4 cup chamomile fs
1/2 cup crushed statice (blue or white)
1/4 cup eucalyptus leaves
1/4 cup oakmoss
20 drops rose oil
Gently combine petals and leaves in a large bowl. Scatter drops of rose oil over the mixture using an eyedropper. Stir gently. Place mixture in a brown paper bag lined with wax paper. Fold and seal the bag with a paper clip and leave in a dry, dark, cool place for 2 weeks. Every other day, stir the contents gently to blend and disperse ingredients and scents. Place in glass bowls or candy dishes. Top with small white or pink rose buds.

Cinnamon Shapes

6 Tbsp of applesauce (any kind will do as long as there are no lumps of apple in it)
9 Tbsp plus 2 tsp ground cinnamon
1 tsp ground cloves
Extra cinnamon for rolling out dough
Ribbon in a variety of colors (1/16th or 1/8th inches wide)
Cookie cutters of various shapes and sizes
Small straw

In a small bowl, combine applesauce, cinnamon and cloves. Stir until blended. Work with your hands until mixture is smooth and clay like.

"Flour" pastry cloth/counter and rolling pin with cinnamon. Roll dough out to about 1/4 inch thick.

Using cookie cutters cut out shapes. Continue to roll out dough and cut shapes until dough is used up.

With a small straw, make a hole in the shape big enough for the ribbon to go through. If you wish to make designs on your shapes, use a small skewer.
NOTE: If the hole for the ribbon is too big, the shape may be brittle in that area and break.

Move shapes to a cookie sheet using a spatula.

Heat oven to 120 F. Bake for about 1 1/2 hours. Turn heat off. Leave shapes in the oven 5-6 hours or even overnight. Makes about twenty 2" shapes.

Thread ribbon through the holes.
NOTE: To dress up your shapes, use quick drying craft glue and add items such as small flowers, beads or other items.

Store in an airtight container with tissue or paper towel between.

These wonderful smelling shapes can be:

Tucked into your kitchen linen drawer
Tied in amongst ribbons and bows on a gift
Hung over a stove. The heat will bring out the cinnamon smell
Used wherever you would like to have the smell of cinnamon
NOTE: They should not be eaten.

Orange Pomanders

A firm orange
1 tablespoon ground cinnamon
3/8 inch masking tape
1 1/2 teaspoons ground nutmeg
A fine knitting needle, nail, awl or scewer
1 1/2 teaspoons ground ginger
2 feet of 1/2 inch ribbon - cut in half
waxed paper (grease proof)
Whole cloves (approx 1 oz per orange)

Note: Ground oris root (1 tablespoon) mixed in with the cinnamon, nutmeg and ginger helps to preserve the pomander.

Mix together cinnamon, nutmeg, ginger and oris root (optional). Set aside.

Start at stem end of the orange. Wrap tape around the orange. Wrap a second piece of tape in the same manner so that the orange is divided into quarters. Using an a knitting needle or other sharp object, poke holes into the orange next to the tape. Insert a clove in each hole. Make holes as close together as possible creating your own design.

Remove the tape. To make extra spicey, roll in cinnamon mixture. This step is optional.

Lay ribbon in the space left by the tape. Tie up at the top.

To preserve, place in a cool, dark closet wrapped in waxed paper (grease proof) until it is hard and dry - approx 5-6 weeks. It will shrink as it dries and smell spicey for years.

These make nice Christmas gifts or a little something to give at any time of the year.

Lavender Pillow

Materials:(makes 1)
Top - 8-inch square of material. Chose any type you wish.
Back - 8-inch square of material. This should be a cotton or muslin as it breathes; however, using the same material as the top will work
Two 6 inch square muslin or cotton or cheesecloth
1/4 to 1/2 cup of dried lavender flowers.

Sew 6-inch squares on three sides. Fill with lavender and sew fourth side.
Pillow Case:
With good sides facing each other, sew the 8-inch squares on three sides. Press and clip corners. Fold open side back 1/4 inch (wrong sides of material together) to make a casing and press. Fold casing again and sew in place. Press. DO NOT SEW END SHUT. Turn pillowcase right side out. Press. Attach 2 or 3 small snaps evenly across opening. Insert lavender pillow. Snap closed. Place under your pillow for a good night's sleep or in your linen closet between the sheets.
NOTE: The end of the pillow case is not sewn shut in order for you to replace the lavender pillow with a fresh pillow in the future or, renew the scent with a drop or two of Lavender essential oil.

Scents for your Linens

Lavender was used to keep the linen fresh smelling, to soothe troubled minds to help with a peaceful sleep and to ward off moths in the linen closet.
Other herbs that may have been used are Woodruff which would give a fresh cut hay scent or sprigs of Rosemary.

These memories are yours for the making with our Lavender Sachet, Lavender Baskets, Orange Pomanders, Spiced Amour, or our Cinnamon Shapes, to freshen your linen closet. Or perhaps you would like to add scented "Drawer Liners" you can make yourself.

Spiced Cones

3 cups small pinecones NOTE (1)
1 cup white pine bark broken into small pieces
10 anise stars
1 cup broken cinnamon sticks
1/2 cup allspice
1/2 cup cloves
1/2 cup orrisroot
1/4 cup bay leaves broken into pieces
10 drops of oil of cloves (more or less as desired) NOTE (2)
In a small glass jar, place oil on orrisroot. Gently mix. Set aside.
In a large glass or metal container, very gently mix all of the other ingredients together. Add orrisroot. Place in a large glass container that has a tight fitting lid. Store covered for six weeks. You will need to stir the mixture weekly. To stir, lay jar on its side and gently roll back and forth. DO NOT UNCOVER.

To use, place into open containers throughout the house. As with any pot pourrie, heat will enhance the scent. For a stronger scent, put small amounts in open containers over your heat registers.
NOTE: This should not be done if you have children or animals who may have access to this area.

NOTE (1) Use both open and tightly closed pinecones
NOTE (2) Clove oil is very irritating to the skin and should be handled with care and caution

SUGGESTION: To give this potpourri some color, place in the bowl you will ultimately display it in. Gently fold in dried flowers, rose hips or dried orange slices.
NOTE: Dried flowers and rosehips can be added to the original recipe prior to curing. DO NOT add dried fruit prior to curing for six weeks.

Oriental Jasmine

2 ounces each of Rose Petals, Jasmine Flowers and Orange Flowers
1 ounce each of Sweet Basil and Sandalwood Chips
1/4 ounce of Ginger Root - crushed and broken into small pieces
2 teaspoons crushed Anise Seed
2 teaspoons crushed Coriander Seed
2 teaspoons crushed Cummin Seed
3 tablespoons Gum Benzoin
6 drops Jasmine Oil

Wearing rubber gloves, mix all ingredients except Jasmine Oil together in a glass bowl. When mixture is well blended, add oil and continue to mix with your hands.

Pines & Needles

6 cups dried pine needles (not brown)
2 cups white pine bark broken into small pieces
2 cup dried orange peel
1 cup dried rosehips
1 cup dried rose petals
1 cup broken cinnamon sticks
4 tablespoons of orrisroot grains
15 to 20 drops of oil of pine (more or less as desired)
In a small glass jar, place oil on orrisroot. Gently mix. Set aside.
In a large glass or metal container, very gently mix all of the other ingredients together. Add orrisroot. Place in a large glass container that has a good fitting lid. Store covered for six weeks. You will need to stir the mixture weekly. To stir, lay the jar on its side and gently roll. DO NOT UNCOVER.

To use, place into open containers throughout the house. As with any pot pourrie, heat will enhance the scent. For a stronger scent, put small amounts in open containers over your heat registers. NOTE: This should not be done if you have children or animals who may have access to this area.

Soul Soother

2 ounces Rose Petals
1 ounce each of Chamomile Flowers, Meadowsweet and Agrimony
1/2 ounce each of Hibiscus Flowers and Lemon Balm
8 crushed Bay Leaves
1 tablespoon crushed Cinnamon Sticks
1 tablespoon crushed Vanilla Pod
2 teaspoons crushed Cloves
2 teaspoons crushed Allspice
3 tablespoons Orris Root
3 drops Carnation Oil
2 drops Violet Oil

Wearing rubber gloves, mix all ingredients except Oils, together in a glass bowl. When mixture is well blended, add oils and continue to mix with your hands.

Holiday Scents

Cinnamon sticks broken into pieces to equal 1 cup
Whole allspice - 1 cup
Dried orange peel - 1 cup
Bay leaves broken into pieces to equal 1 cup
Coriander - 1 cup
Mint - 1 cup
Whole cloves - 1/2 cup
Star anise - 1/2 cup
Pine needles - 1/2 cup NOTE: These should not be dried and brown
Rosemary leaves - 1/2 cup
Orrisroot granules - 1/2 cup
Cinnamon oil - approximately 10 drops (more or less as desired)
Orange oil - approximately 5 drops (more or less as desired)

In a small glass or metal container, mix cinnamon and orange oil with orrisroot chips. Set aside.
In a large glass or metal container, combine all other ingredients using a metal spoon. You can mix ingredients together with your hands, however, it is advised to wear latex or rubber gloves in doing so.
Store in a sealed glass container out of direct sunlight and heat until ready to use.
To use, place 1/3 cup of mixture in a saucepan and cover with 4 cups of water. NOTE (1). Simmer, uncovered. Adding water as necessary. NOTE (2)

NOTE (1) For a stronger scent, double the amount of mixture used and use only 6 cups of water.
NOTE (2) Once mixture has simmered, it can be stored in a sealed container in the refrigrator to be used later.
SUGGESTION: To re-use simmered pot pourri, place in a container on an out of the way heat register (perhaps in the bathroom). As it evaporates, keep refilling for a fresh scent. NOTE: This should not be done if you have children or animals who may have access to this area.

Citrus Zing

1 oz each of lemon verbena, lemon balm and lemon thyme
1/2 oz marjoram
1/4 oz crumbled bay leaf
1 tbsp crushed lemon peel
6 tbsp crushed orange peel
2 tbsp orris root powder
2 drops orange blossom oil
2 drops lemon oil

Mix all dry ingredients together in glass or metal container. Add both oils and mix well. Makes approximately one cup. A refreshing scent for your kitchen or laundry room.

Keoke Coffee

½ shot of Kahlua
1 cup of hot gourmet coffee
½ shot of Courvoisier
½ shot of Dark Cream de Cacao

Combine your Kahlua coffee liqueur, gourmet coffee, Dark Cream de Cacao, and Courvoisier. Top with whipped cream and serve. Makes 1 serving.

Calypso Island Coffee

1 cup of hot Gourmet Coffee
½ shot of Frangelico Liqueur
½ shot of Malibu Rum

Combine your Frangelico, gourmet coffee and Malibu Rum. Add chocolate then top with whipped cream. Makes 1 serving.

Café au Lait or Café con Leche

1 cup strong dark roast gourmet coffee or espresso
1 cup hot milk

Traditional Spanish and French drink is prepared by simultaneously pouring equal amounts of hot, strong dark roast gourmet coffee and hot milk into a large cup. The milk can either be heated in the microwave or stovetop. The heated milk adds a special sweetness to this delicious drink. The Cuban version is actually prepared with a cup of hot milk and a shot of Cuban coffee poured into it. Sugar is a must to fully appreciate this drink. Makes 2 servings.

Mocha Cinnamon Shake

1 cup brewed gourmet coffee at room temperature
1 cup chocolate ice cream
1 cup milk
1 cup crushed ice
2 cinnamon sticks
1 teaspoon ground cinnamon

Combine the gourmet coffee, ice cream, milk and crushed ice in a blender. Blend it until it is all combined and serve. Pour into two mugs and add cinnamon sticks. Makes 2 servings

Coffee Breakfast Drink

1 tablespoon instant espresso or instant coffee
2 cups of milk
2 tablespoons of protein powder
1 teaspoon of honey
½ teaspoon vanilla extract

Combine the milk, instant espresso or coffee, protein powder, vanilla and honey in an electric blender until uniform. Serve in tall glasses. Makes 2 servings.

Iced Coffee Extra Smooth

•1 cup chilled brewed coffee, made double-strength or with a rich dark roast
•2 rounded tablespoons sugar (extra fine)
•1/2 cup heavy whipping cream
•1/4 tsp genuine vanilla extract
•2 cups ice

Combine the coffee, sugar, cream, vanilla and ice in a blender and blend until creamy.

Viennese Coffee

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

Turkish Coffee

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)

Spiced Coffee

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.

Orange Spice Coffee

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

Not Your Mom's Hot Chocolate

2 cups coffee
1/3 cup cocoa
2 cups milk
1/2 teaspoon vanilla extract
1/2 cup whipping cream
dash cinnamon

1.Mix cocoa, sugar, coffee and milk in a sauce pan
2.Heat, over medium heat constantly stirring, until simmering
3.Remove from heat and stir in vanilla
4.Pour into cups, top with whipped cream and cinnamon

Mexican Mocha

1 1/2 cups strong coffee
4 teaspoons chocolate syrup
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon sugar
1/2 cup whipping cream

1.Put 1 teaspoon of chocolate syrup into each cup
2.Mix Whipping cream, 1/4 teaspoon of the cinnamon, nutmeg, and sugar.
3.Whip until you have soft peaks
4.Place the last 1/2 teaspoon of cinnamon into coffee, and stir
5.Pour coffee into cups, stir to mix in chocolate syrup
6.Top with whipped cream mixture


8 cups strong coffee
1/3 cup sugar
1/4 cup chocolate syrup
1/2 teaspoon aniseed (tied in cheesecloth)
20 cloves
4 cinnamon sticks
whipped cream
orange and lemon twists

1.Place coffee, sugar, chocolate syrup, aniseed, cloves and cinnamon into a sauce pan
2.Heat to 200 F degrees over medium heat
3.Strain into mugs
4.Top with whipped cream and twists

Irish Cream

2 cups strong coffee
2 tablespoons orange juice
2 teaspoons lemon juice
whipped cream

1.Mix coffee, orange juice and lemon juice
2.Pour into Irish whiskey glass
3.Top with whipped cream


3 cups coffee
1/2 cup heavy cream
1 cup brown sugar
2 tablespoons softened butter
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
Peel of one large orange, broken into 6 pieces
Peel of one large lemon, broken into 6 pieces

1.Place one piece of each peel into cups
2.Mix butter, sugar, cloves, nutmeg and cinnamon
3.Mix coffee and cream
4.Pour both mixtures into cups and stir.


1 coconut
2 cups milk
4 cups strong coffee
1 tablespoon sugar

1.Punch two holes in to coconut, pour liquid into saucepan
2.Bake coconut for 30 minutes at 300 F degrees
3.Break open coconut, remove meat, and grate.
4.Mix coconut meat, coconut liquid, and milk in a sauce pan
5.Heat over low heat until creamy.
7.Toast grated coconut under broiler
8.Mix milk mixture, coffee, and sugar
9.Pour into mugs, garnish with toasted coconut.

Coffee Float

2 1/2 cups strong coffee
2 teaspoons sugar
2/3 cup cream
4 scoops of coffee flavored ice cream
1 large bottle of Coke

1.Sweeten coffee with sugar, and chill
2.Mix coffee and cream
3.Fill 4 glasses half full
4.Add one scoop of ice cream to each glass
5.Top with coke

Coconut Coffee

1 coconut
2 cups milk
4 cups strong coffee
1 tablespoon sugar

1.Punch two holes in to coconut, pour liquid into saucepan
2.Bake coconut for 30 minutes at 300 F degrees
3.Break open coconut, remove meat, and grate.
4.Mix coconut meat, coconut liquid, and milk in a sauce pan
5.Heat over low heat until creamy.
7.Toast grated coconut under broiler
8.Mix milk mixture, coffee, and sugar
9.Pour into mugs, garnish with toasted coconut.

Cafe Borgia

2 cups strong Italian coffee
2 cups hot chocolate
whipped cream
grated orange peel (garnish)

1.Mix coffee and hot chocolate
2.Pour into mugs
3.Top with whipped cream and orange peel

Hot Coffee Float

•3/4 cup (6 ounces) hot freshly brewed coffee
•1 scoop coffee, caramel, chocolate or vanilla ice cream
•serve coffee in a mug with the scoop of ice cream on top.
•Very good, nice and creamy