81. Pluto Coffee

Ingredients: 12 oz Fresh ground coffee, preferably chocolate mint, or swiss chocolate 2 oz Or more 151 Rum 1 Large scoop whipped cream 1 oz Haagen-Dazs Liqueur or Baileys Irish Cream 2 tb Chocolate syrup How To: Fresh grind the coffee. We use either the Swiss chocolate or the chocolate mint coffee. Brew. In a large mug, put the 2+ oz of 151 rum in the bottom (have a little to taste test if you wish!). Pour the hot coffee into the mug 3/4 of the way up. Add the HagenDaz or Bailey's Irish Cream. Stir. Top with the fresh whipped cream and drizzle chocolate syrup

82. Praline Coffee

Ingredients: 3 c Hot brewed coffee 3/4 c Half-and-half 3/4 c Firmly packed Lt.Brown sugar 2 tb Butter or margarine 3/4 c Paraline liqueur Sweetened whipped cream How To: Cook first 4 ingredients in a large saucepan over medium heat, stirring constantly, until thoroughly heated (do not boil). Stir in liqueur; serve with sweetened whipped cream.

83. Turkish Coffee

Ingredients: ¾ c Water 1 tb Sugar 1 tb Pulverized Coffee 1 Cardamom Pod How To: Combine water and sugar in an ibrik or small saucepan. Bring to a boil; then remove from heat and add coffee and cardamom. Stir well and return to heat. When coffee foams up, remove form heat and let grounds settle. Repeat twice more. Pour into cups; let grounds settle before drinking.

84. Vanilla Almond Coffee

Ingredients: 1/3 c Ground coffee 1 ts Vanilla extract 1/2 ts Almond extract 1/4 ts Anise seeds How To: Place coffee in a blender or food processor fitted with a steel blade. In cup, combine remaining ingredients. With processor running, add flavourings. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator Yields: mix for eight 6 ounce servings.

85. Viennese Coffee

Ingredients: 4 oz Semisweet Chocolate 1 tb Sugar 1/4 c Whipping Cream 4 c Hot Strong Coffee Whipped Cream Grated Orange Peel How To: Melt chocolate in a heavy saucepan over low heat. Stir in sugar and whipping cream. Beat in coffee with a whisk, 1/2 cup at a time; continue to beat until frothy. Top with whipped cream and sprinkle with orange peel.

86. Viennese Coffee Mix

Ingredients: 2/3 c (scant) dry instant coffee 2/3 c Sugar 3/4 c Powdered non-dairy creamer 1/2 ts Cinnamon ds Ground allspice ds Cloves ds Nutmeg How To: Mix all ingredients & store in airtight jar. Mix 4 ts with 1 cup hot water.

87. Cinnamon Spiced Coffee

Ingredients: 1/3 c Instant coffee 3 tb Sugar 8 Whole cloves 3 Inches stick cinnamon 3 cup Water How To: Whipped cream Ground cinnamon Combine 1/3 cup instant coffee, 3 tablespoons sugar, cloves, stick cinnamon, and water. Cover, bring to boiling. Remove from heat and let stand, covered, about 5 minutes to steep. Strain. Pour into cups and top each with spoonful of whipped cream; dash lightly with cinnamon. Fun to serve with cinnamon sticks as muddlers. Makes 4 to 6 servings.

88. West Indies Coffee (made with Brown Sugar-yum)

Ingredients: 3 1/2 c Milk 1/4 c Instant coffee 1/4 c Brown sugar 1 ds Salt How To: Bring milk just to boiling. Pour over coffee, brown sugar, and salt, stirring to dissolve. Serve in mugs. Makes between 4 and 5 servings.

89. Viennese Coffee 20 servings

Ingredients: 2/3 cup dry instant coffee 2/3 cup sugar 3/4 cup powdered non-dairy creamer 1/2 tsp cinnamon dash each of ground allspice, cloves, and nutmeg. How To: Mix all ingredients & Store in air tight jar. To make, mix 4 tsp with one cup hot water. Creadit : www.rlb-publishing.co.uk 2006