HungryRecipes.com

2 oz Unsweetened Chocolate,

- (2-1 oz squares) 1/4 c Sugar

1 c Coffee, double-strength,

- and 2 1/2 c Milk, hot

1 1/2 c COCA-COLA, chilled

Whipped cream, – OR vanilla ice cream In the top of a double-boiler over hot water, melt the chocolate squares. Stir in the sugar. Gradually stir in hot coffee, mixing thoroughly. Add the milk and continue cooking until all particles of the chocolate are dissolved and the mixture is smooth, about 10 minutes. Pour into a jar. Cover and chill. When ready to serve, stir in the chilled Coca-Cola. Serve over ice cubes in tall glasses. For a beverage, top with whipped cream. For a dessert, add a scoop of vanilla ice cream.

2 oz Chocolate, unsweetened

1/4 c Sugar

1 c Coffee, double-strength

And hot 2 1/2 c Milk

1 1/2 c COCA-COLA, chilled

Whipped cream or vanilla Ice cream In the top of a double-boiler over hot water, melt the chocolate squares. Stir in the sugar. Gradually stir in hot coffee, mixing thoroughly. Add the milk and continue cooking until all particles of the chocolate are dissolved and the mixture is smooth, about 10 minutes. Pour into a jar. Cover and chill. When ready to serve, stir in the chilled Coca-Cola. Serve over ice cubes in tall glasses. For a beverage, top with whipped cream. For a dessert, add a scoop of vanilla ice cream. Makes 5 cups. Recipe: “International Cooking with Coca-Cola”, a give-away pamphlet from The Coca-Cola Company, 1981

1 oz Triple Sec

1 oz Brown creme de cacao

2 Scoops vanilla ice cream

Preparation : Each “Hummer” recipe yields 2 servings. Soften the ice cream a little before adding to other ingredients. Blend until creamy and enjoy. Mix all ingredients together and have a wonderful afternoon!

1 oz Kahlua

1 oz Creme de cacao

2 Scoops vanilla ice cream

Preparation : Each “Hummer” recipe yields 2 servings. Soften the ice cream a little before adding to other ingredients. Blend until creamy and enjoy. Mix all ingredients together and have a wonderful afternoon!

2 c Milk

Sugar 1 c Louisiana coffee w/chicory

1. Put milk in saucepan; bring to a boil.

2. Pour hot freshly brewed coffee and milk simutaneously into cups; sweeten

with sugar to taste.

2 c Milk

1/2 c Heavy cream

6 c Louisiana coffee w/chicory

1. Combine milk and cream in saucepan; bring just to a boil (bubbles will

form around edge of pan), then remove from heat. 2. Pour small amount of coffee in each coffee cup.

3. Pour remaining coffee and hot milk mixture together until cups are 3/4

full. NOTE: Skim milk can be substituted for milk and cream for those who are counting calories.

1 c Cold strong French roast

-coffee 2 T Granulated sugar

ds Cinnamon 2 oz Tawny port

1/2 t Grated orange peel

Conbibe ingredients and mix in a blender cup at high speed. Pour into chilled wine glasses. Nutritional analysis per serving: 70 calories; 0.006 grams total fat (0 percent of calories from fat); 0 milligrams cholesterol; 4.54 milligrams sodium.

1 T Brown sugar

1 Cinnamon stick

5 Whole cloves

1 Lemon rind,thinly slivered

1 Orange rind,thinly slivered

2 Thin slices lemon

1 Thin slice orange

1/2 c Orange-flavored liquer

1/4 c Brandy

3 c Louisiana coffee w/chicory

Lemon rind curls Orange rind curls 1. Combine sugar, cinnamon, cloves and citurs rinds in a chafing dish or

medium skillet; heat until sugar begins to dissolve. 2. Add citrus slices, liquer and brandy; heat.

3. Half fill a metal ladle with some of the hot liquid and carefully

ignite. 4. Add to mixture in pan to ignite, ladling to distribute flavors.

5. When flame dies, add coffee; heat.

6. Serve in demitasse cups; garnish with curls of lemon and orange rind if

desired.

2 c Hot Strong Coffee

2 c Hot Traditional Cocoa

Whipped Cream Granted Orange Peel Combine 1/2 cup coffee and 1/2 cup cocoa in each 4 mugs. Top with whipped cream; sprinkle with orange peel. From Sheila Buff & Judi Olstein, “The New Mixer’s Guide to Low-Alcohol & Nonalcoholic Drinks.” Published By HPBooks, Inc., 1986, ISBN 0-89586-458-4.