• 14 oz (one can) of evaporated milk.
• 2 cups of strong coffee.
• 1 cup of hot water.
• ½ cup of pure cocoa powder.
• ½ cup of sugar.

Directions:

In a suitably sized starsol saucepan, mix together the cocoa powder and sugar.

Add the hot water and whisk lightly until smooth.

Heat gently for 2 minutes until the mixture turns thick, stirring constantly.

Add the evaporated milk and the coffee.

Heat to just boiling, beat, then serve as desired.

• 4 cups of cold milk
• ¼ cup of sugar.
• ¼ cup of instant coffee.
• ¼ cup of hot water.
• Ice

Directions:

Mix together the coffee, sugar and hot water until the coffee and sugar has dissolved.

Add 4 cups of cold milk and mix in a blender.

Serve over ice cubes.

• 2 quarts of vanilla ice cream, softened.
• 2 quarts of strong brewed coffee, cooled.
• 2 cups of milk.
• 2 cups of whipping cream, whipped.
• ½ cup of sugar.
• 1 tablespoon of vanilla extract.
• Ground nutmeg.

Directions:

Combine the coffee, milk, sugar, and vanilla; stir thoroughly. Chill.

Place the vanilla ice cream in a large punch bowl.

Pour the coffee mixture over top of the ice cream, stirring gently.

Top with whipped cream, sprinkle with nutmeg, then serve.

• 1 cup of Sour Cream.
• 1 pkt French vanilla cake mix.
• 3 Eggs.
• ¼ cup of Water.
• 1 can Cherry pie filling.
• ½ cups of Almond slices.
• Powdered sugar glaze.
• 1 cup of crushed strong instant coffee.

Directions:

Combine the cake mix, sour cream, egg and water together.

Pour into greased 15X10 inch baking tin.

Drop spoonfulls of cherry pie filling onto the mix.

Bake 350 for 25-30 minutes, or until golden.

Sprinkle with almonds and glaze.

• 3 cups of crushed ice or ice cubes.
• 1 ½ cups of cold coffee.
• ½ cup of whole milk.
• ½ cup of granulated sugar.
• 2 tablespoons of caramel syrup.
• 1 teaspoon of chocolate syrup.
• ¼ teaspoon of salt.
• Pinch of vanilla extract.

Directions:

In a blender, combine the cold coffee, whole milk, sugar, caramel and chocolate syrups, and salt.

Blend on medium speed for 20 seconds.

Add a pinch of vanilla extract and 3 cups of ice. Blend on high speed until the drink is smooth and creamy.

Serve as desired.

Notes:

This recipe yields enough drink for two large servings.

• ¾ cup of coffee chilled.
• ½ cup of chilled apricot juice.
• 1/3 cups of cold milk.
• ½ pt softened vanilla ice cream.
• ½ cup of fresh apricots.

Directions:

1. Mix the coffee, milk and apricot nectar together in a bowl.
2. Add the softened ice cream and beat until smooth.
3. Blend fresh apricots in a blender until smooth. Pour the apricot mixture into a coffee glass and top with the coffee mixture.

• 1 egg, beaten.
• 2 cups of flour.
• ½ cup of sugar.
• ½ cup of melted butter.
• ½ cup of heavy cream, unwhipped.
• ¼ cup of coffee liqueur.
• ¼ cup of Irish whiskey.
• 1 tablespoon of baking powder.
• ½ teaspoon of salt.

Directions:

Preheat your oven to 400°F (205°C).

Sift together the flour, baking powder, salt and sugar.

Stir in the remaining ingredients, until moistened.

Fill paper-lined muffin tins full.

Bake in your oven for 20 minutes.

For the crust:

• 16 tablespoon cold unsalted butter, cut into small pieces.
• ½ cup of granulated sugar.
• 1 ¼ cup of all-purpose flour.
• ¼ cup of rice flour.
• ½ cup of cocoa powder.
• Large pinch of salt.

For the Cheesecake:

• 1 ½ lb (three 8oz. packages) cream cheese, at room temperature.
• 1 cup of granulated sugar.
• 4 x eggs.
• 1 lb sour cream.
• 1/3 cups of Baileys Irish Cream.
• 2 tablespoons of instant espresso powder.

Directions:

To make the crust:
1. In an electric mixer fitthe flat beater. Mix the butter, all-purpose flour, granulated sugar, rice flour, cocoa powder and salt.
2. Mix on low until the dough comes together.
3. Roll the dough into a 9-inch round. Pat into the bottom of a 9-inch springform tin.
4. Refrigerate overnight if possible, but a minimum of 30 mins.
5. Once the base has refrigerated, preheat an oven to 300 F.
6. Bake the crust for 30 minutes. Cool completely.

To make the cheesecake topping:
1. In an electric mixer, fit the flat beater. Beat the cream cheese on medium until smooth.
2. Slowly add the granulated sugar and beat until smooth.
3. Add 1 egg at a time, beating well after each.
4. Stir in the sour cream, the Bailey’s Irish Cream, the espresso powder, and mix until smooth.

To make the final cheesecake:
1. Spread the topping evenly over the crust.
2. Place the springform tin in a large roasting or baking pan, then place on the oven rack.
3. Carefully fill the roasting pan halfway with hot water.
4. Bake for 1 hour 15 mins. Test it is cooked by gently shaking the pan. The cheesecake should be set but not dry.
5. Transfer the tin to a wire rack and cool for 30 minutes.
6. Refrigerate until chilled throughout.

• 1 cup of strong hot coffee.
• 1 tablespoon of Irish whiskey.
• 1 tablespoon of cream.
• 1 tablespoon of sugar.

Directions:

Make coffee as normal.

Once the coffee is ready, add the whiskey, sugar and cream.

Serve.

• 4 cups of fresh coffee.
• 1 cup of whipping cream.
• ½ cup of Irish whiskey.
• ¼ cup of sugar.
• 2 tablespoons of Sugar.
• 2 tablespoons of Irish whiskey.

Directions:

In a saucepan, add 4 cups of strong fresh coffee, ½ cup of Irish whiskey and ¼ cup sugar. Heat up, but do not boil.

Whip 1 cup of whipping cream until it is light, then beat in 2 tablespoons of sugar and 2 tablespoons of whiskey.

Pour the coffee into coffee mugs and spoon the cream on top.

Serve.