Oriental Chai Zowie

2 tsp cardamom, ground
4 tbs sugar
4 tbs heavy cream
1 tsp almond extract
Preparation:
Use your favorite brewing method to make 4 cups of coffee, mixing the ground cardamom in with the grounds first. Add sugar and almond to the hot coffee, and mix until dissolved. Let cool. Half-fill 4 tall glasses with crushed ice, then fill up with chilled coffee. Add a spoonful of cream to each, just before serving. Serves 4

Coffee Crunch Milkshake

Ingredients:
2 shots espresso, 1 hot and 1 cold
2/3 cup frozen yogurt, vanilla
1 banana
1/4 cup coconut cream
3 tsp brown sugar
2 tbs peanut butter, crunchy
1-5 strips of dried mango, chopped
2 Brazil nuts, chopped
1/2 tsp coconut, shredded
Preparation:
Mix the brown sugar into the hot shot of espresso, and let cool. Blend everything except fruit and nuts, in a blender until smooth. Stir in the chopped mango and nuts. Top with coconut. Serves 1

Cafe Le Lemon

1/4 cup coffee
2 oz lemon sherbet
1/2 tsp lemon juice
1 tsp grated lemon rind
1 tsp sugar
Preparation:
Combine everything and blend until smooth. Serve in a chilled glass

Iced Cappuccino

1 tsp instant coffee crystals
4 tbs heavy cream
1 tsp vanilla
4 ice cubes
3/4 cup water
2 tsp sugar
Preparation:
Combine everything in a blender, and blend until smooth and frothy

Almond Tea

Ingredients:

4 Tea bags your favorite tea

1/2 tsp Lemon zest, finely grated

4 cups Boiling water

1/2 cup Sugar

2 tbs Lemon juice

1 tsp Almond extract

1/4 tsp Vanilla

Method:

Steep tea and lemon rind in boiling water for about 5 minutes. Stir in sugar, lemon juice, almond and vanilla. Serve hot

Raspberry Chocolate Cappuccino

Ingredients:
1/2 oz chocolate syrup
1/2 oz raspberry syrup
1/2 cup strong coffee, chilled
1 cup milk
Preparation:
Pour the chocolate and raspberry syrups into the coffee and stir well, to dissolve the syrups. Mix in milk. Pour over ice cubes and serve.
If you find that the syrups don't blend in the cold coffee, try using hot coffee to start and then chill after mixing.

Honey Iced Hive

Ingredients:
2 tbs instant coffee
1/4 cup boiling water
1/4 cup honey
3/4 cup cold water
1 quart milk
1 cup ice cubes
Preparation:
Dissolve the instant coffee in hot water. Stir in honey and mix well. Add cold water, and pour over ice in glasses. Top of with milk. Serves 4

Iced Cafe Au Paris

Ingredients:
2 1/4 cups coffee, cold
2 cups milk
2 cups crushed ice
Preparation:
Blend all ingredients until frothy. Serve over ice

Frosty Misty Shake

Ingredients:
1 cup coffee
1/4 cup sugar
1/4 cup brown sugar
1/2 tsp almond extract
Preparation:
Dissolve sugars in coffee while it is hot. Let cool, and add almond. Pour into a metal tray and freeze until nearly solid. Beat well, then freeze again until it reaches a sherbet texture. Serve topped with whipped cream. Serves 4

Chocoholic Surprise

4 Medium Eggs -- beaten
1 Cup Sugar
3/4 Cup Flour
1 Tablespoon Cornstarch
1 Dash Salt
3 Tablespoons Cold Coffee
1 Teaspoon Mocha Flavoring
Milk
*** Topping -- ***
2 Cups Whipping Cream
2 Tablespoons Sugar
2 Teaspoons Instant Coffee
1 Teaspoon Mocha Flavoring
2 Tablespoons Almonds -- slivered

Directions Beat eggs and sugar until light and fluffy. Sift dry ingredients over egg mixture and fold in. Blend fully. Stir in cold coffee. Pour into greased 9 inch round pan. Bake at 375 for 25 minutes. Remove and cool completely. Divide cake horizontally in 2 and sprinkle with a little milk. Whip cream, sugar, and instant coffee until thick. Add mocha flavoring. Stir. Spread some of the whipped cream inbetween the 2 layers and then frost the cake with the rest. Sprinkle with almonds and serve.

Sweet Eggnog Coffee

Ingredients:
4 eggs
4 tbs sugar
1 pint milk, cold
1 pint coffee, cold
Nutmeg
Preparation:
Beat eggs and sugar together, then whisk in coffee and milk. Serve in eggnog in chilled glasses with a sprinkling of nutmeg. Serves 4

Holy Moly Chocolate Coffee

Ingredients:
1 cup coffee, strong and cold
1 cup cold milk
10 ice cubes
1/3 pkg of instant pudding mix (chocolate)
2 tbs cocoa powder
Hazelnut creamer, to taste
Sugar, to taste
Preparation:
Combine everything in a blender, and blend until ice is crushed and shake is thick.

Coffee Soda Fizz

Ingredients:
3 cups strong coffee, chilled
1 cup half & half
4 scoops coffee ice cream
3/4 cup club soda
1 tbs sugar
Whipped cream
Preparation:
Mix coffee, sugar and half & half. Fill 4 tall glasses about halfway. Add 1 scoop of ice cream to each, then fill up with soda. Top with whipped cream. Serves 4

Coffee Coke Floater

Ingredients:
2/3 cup light cream
2 1/2 cups strong coffee
4 scoops coffee ice cream
1 bottle of Coke
Preparation:
Mix the cream and coffee, pour into 4 glasses (half full). Add a scoop of ice cream to each, then top off with coke. Serves 4

Black Saffron Tea

Ingredients:

4 bags Golden Green tea

6 Green cardamons

4 tsp Sugar

1/2 tsp Saffron threads

4 cups Water

4 bags Golden Green Tea Black

Method:

Add the cardamon, sugar and saffron to the water and bring to a boil. Simmer until reduced by half. Bring to a boil again, add tea bags and steep for 8 minutes. Strain out tea and spices. Serve hot.

Caramel Cinnamon Bang

Ingredients:
6 tbs ground coffee
1/2 tsp cinnamon
1/2 cup caramel dessert syrup
Preparation:
Mix the cinnamon into your loose ground coffee and then brew a pot of coffee by whatever method you prefer. Add the caramel syrup to the cinnamon-spiced coffee, and stir well until completely dissolved. Chill through in the fridge, and serve over ice cubes, with added milk or sugar to taste. The syrup makes this iced coffee pretty sweet as it is.

Espresso Chiller

Ingredients:
2 tbs instant coffee
3/4 cup cold water
1 cup ice cubes
2 tbs sugar
Preparation:
Combine everything in a blender, and blend until smooth. Serves 2

Praline Coffee

Ingredients
3 cups hot coffee
3/4 half n half
3/4 cup brown sugar
2 tbs butter
3/4 praline liqueur
Directions
Combine everything but the praline liqueur and heat through, until sugar dissolves.
Add liqueur and serve.
Serves 4

Rainforest Crunch Shake

Ingredients
2 shots espresso, 1 hot and 1 cold
2/3 cup frozen yogurt, vanilla
1 banana
1/4 cup coconut cream
3 tsp brown sugar
2 tbs peanut butter, crunchy
1-5 strips of dried mango, chopped
2 Brazil nuts, chopped
1/2 tsp coconut, shredded
Directions
Mix the brown sugar into the hot shot of espresso, and let cool
Blend everything except fruit and nuts, in a blender until smooth
Stir in the chopped mango and nuts
Top with coconut
Serves 1

Vermont Coffee

Ingredients

1 oz light cream
1 oz maple syrup
2 oz dark rum
6 oz hot coffee
Mix and serve

Beautiful Feet

If you take 1 cup Lemon Juice, Cinnamon (for smell), 2 tablespoons (or less) olive oil, 1/4 cup of milk, and water you can make a wash that leaves skin refreshed and fragrant (the amount of water does not matter).
If you do not like the cinnamon smell you can replace it with another spice, perfume, or flower petals such as roses.
After you make it, you can put it in a tub were you can soak your feet or body.
Next dry your feet or rinse them with water and a MILD soap.

After a few weeks of doing this your skin will be silky smooth.

Cranberry Iced Tea Cooler

2 quarts CRAN-AID Iced Tea
1 can (6 oz.) frozen cranberry concentrate, partially thawed and undiluted
1 cup orange juice
¼ cup sugar
Method:

ICED TEA: Place 4 CRAN-AID tea bags in a glass or porcelain container. Pour 2 quarts boiling water over tea bags and steep 7 to 10 minutes. Squeeze and remove tea bags, allow tea to cool.

In large pitcher, combine the cranberry and orange juice. Stir until both are well mixed. Then pour in the ice tea. Add the sugar and mix until you dissolve the sugar. Cover and place in refrigerator to chill about 1 hour. Serve in ice-filled glasses.

Hot Buttered Rum Coffee

Ingredients:
1 heaping teaspoon Folgers Instant Coffee Crystals
8 ounces boiling water
2 to 3 tablespoons butterscotch ice cream topping
1/8 teaspoon rum extract
1 tablespoon whipped topping

Directions:
1. Stir together the Folgers Instant Coffee Crystals with the boiling water until dissolved.
2. Stir in the butterscotch topping and rum extract to mix well.
3. Top with the whipped topping.
4. Serve immediately.

Spice Tea

4 bags of your favorite tea
1/2 cup (4 oz) sugar
1 cup (8 floz) water
1 stick cinnammon
6 whole cloves
3 cardamom pods (optional)
2 tbsp tea leaves
4 cups (32 floz) boiling water
juice of 1 large lemon and 2 oranges
ice cubes
iced water or soda water (club soda) to taste
orange and lemon slices to decorate
Method:

1. Boil the sugar, water and spices for 5 mins, then remove from heat. Put the tea bags in a large pot and pour the boiling water over, leave for 5 mins.

2. Strain into large bowl, add the strained syrup and leave to cool. Stir in the strained lemon and orange juice, then add ice cubes and dilute with iced water or club soda to taste. Decorate with slices of orange or lemon.

Strawberry and Cream Coffee

Ingredients:
1 cup fresh, regular, brewed Folgers coffee
1 cup sliced frozen or fresh strawberries
1/4 cup strawberry preserves
2 scoops vanilla (or strawberry) ice cream
5 or 6 ice cubes

Directions:
1. Pour the hot coffee into a blender jar.
2. Add the strawberries, preserves, and ice cream.
3. Blend together.
4. With the blender motor running at the highest speed, drop in the ice cubes one at a time, and mix until mixture is very cold and frothy.
5. Pour into one large or two medium-sized glasses and serve immediately.
(Makes 1 to 2 servings.)

Thai Iced Chai

Gurana or California Chai made with 3 bags.
16oz Water
8 to 12 ice cubes
1 oz Dalf & half
4 oz Milk
2oz Almond Syrup
2 oz Coconut Syrup
1 oz Passionfruit Syrup
Method:

In a blender combine above ingredients. Blend in bursts on high till all the ice is chopped fine and the mix is even. Pour into tall glasses and garnish each with a cinnamon stick.

Cafe Frappe

1 egg white
1/2 cup cold water
1/2 cup ground coffee
4 cups boiling water
1 cup sugar
Beat egg white slightly
Add cold water and mix with coffee
Add mixture from above to boiling water. Continue to boil one minute
Let cool for ten minutes. Strain, add sugar, and freeze to a mush
Serve in frappe glasses with whipped cream, sweetened and flavored.

Indian Chai Tea

Ingredients:

3 teabags black tea

4 cups water

1 3 inch cinnamon stick

1 inch piece of ginger root cut into 4 slices

1/2 tsp (2 ml) cardamom seeds

1/2 tsp (2 ml) black peppercorns

1/2 tsp (2 ml) whole cloves

1 tsp (5 ml) whole coriander seeds

1 cup (225 ml) milk

honey or other sweetener to taste

Method:

Bring water to boil in a saucepan. Add spices, cover, and simmer 20 minutes. Add teabags and steep 10 minutes. Add milk and heat to drinking temperature-do not boil. Strain mixture through a cheesecloth or cotton dish towel. Serve with honey or other sweetener to taste.

Fruit Punch Tea

Ingredients:

2 Bags Golden Green tea
1 1/2 cups water
1 cup honey
1 cup orange juice
1/2 cup fresh lemon juice
1 cup fresh fruit, crushed
1 pint ginger ale
Method:

Make tea as per instructions on the tea bags. Allow it to cool. Mix all ingredients except ginger ale. Just before serving add ginger ale and crushed ice. If the punch is too strong for your taste you can dilute with ice water or more ginger ale.

Caramel and Chocolate Coffee

Ingredients:
1 cup fresh, regular, brewed Folgers coffee
2 tablespoons caramel ice cream topping
1 tablespoon chocolate syrup
1 to 2 tablespoons cream (optional)

Directions:
1. Stir together.
2. Serve hot.