50. Homemade Coffee Liqueur

Ingredients: 4 c Sugar 1/2 c Instant coffee 3 c ;Water 1/4 ts Salt 1 1/2 c Vodka, high-proof 3 tb Vanilla How To: Combine sugar and water; boil till sugar dissolves. Reduce heat to simmer & simmer 1 hour. LET COOL. Stir in vodka & vanilla. Pour up.

51. Hot Baja Coffee

Ingredients: 8 c Hot water 3 tb Instant coffee granules 1/2 c Coffee liqueur 1/4 c Creme de Cacao liqueur 3/4 c Whipped cream 2 tb Semi-sweet chocolate, grated How To: In slow-cooker, combine hot water, coffee, and liqueurs. Cover and heat on LOW 2-4 hours. Ladle into mugs or heat-proof glasses. Top with whipped cream and grated chocolate.

52. Easy Iced Cafe Au Lait

Ingredients: 2 1/4 c Cold freshly brewed coffee 2 c Milk 2 c Crushed ice Sugar (opt) How To: Blend ingredients. Add sugar and continue blending until frothy. Pour over ice.

53. Iced Cinnamon Coffee

Ingredients: 4 c Strong coffee (use 2 to 4 teaspoons instant to 1 c Boiling water 1 3" stick cinnamon, broken in pieces 1/2 c Heavy cream Coffee syrup How To: Pour hot coffee over cinnamon pieces; cover and let stand about 1 hour. Remove cinnamon and stir in cream. Chill thoroughly. To serve, pour into ice-filled glasses. Stir in desired amount of Coffee Syrup. If desired, top with sweetened whipped cream and sprinkle with ground cinnamon. Use cinnamon sticks and stirrers.

54. Original Iced Coffee

Ingredients: 1/4 c Coffee; instant, regular or decaffeinated 1/4 c Sugar or low calorie sweeten 1 l Milk; cold How To: Dissolve instant coffee and sugar in hot water. Stir in 1 litre of cold milk and add ice. For mocha flavour, use chocolate milk and reduce the sugar to taste. For single serving: dissolve 1 tbsp of instant coffee and 2 tsp sugar in 1 tbsp hot water. Add 1 cup of cold milk and stir.

55. Iced Mocha Cappuccino

Ingredients: 1 tb Chocolate syrup 1 c Hot double espresso or very strong coffee 1/4 c Half-and-half 4 Ice cubes How To: Stir the chocolate syrup into the hot coffee until melted. In a blender, combine the coffee with the half-and-half and the ice cubes. Blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass. This recipe yields 1 serving.

56. Iced Mochacchino

Ingredients: 1/2 c Brewed espresso, chilled 6 tb Chocolate syrup 1 tb Sugar 1/2 c Milk 1 c Vanilla ice cream or frozen yogurt 1/4 c Heavy cream, softly whipped How To: Cinnamon, chocolate curls or cocoa powder for garnish Place the espresso, chocolate syrup, sugar and milk in a blender, and blend to combine. Add the ice cream or yogurt, and blend until smooth. Pour mixture into two chilled glasses, and top each with whipped cream and chocolate curls or a dusting of the cinnamon or cocoa.

57. Instant Coffee-swiss Style Mocha Mix

Ingredients: 1/2 c Instant coffee granules 1/2 c Sugar 2 tb Cocoa 1 c Nonfat dry milk powder How To: Combine all and mix well. Store mix in an airtight container. For each serving: place 1 tbsp. + 1 tsp. of mix into a cup. Add 1 cup boiling water and stir well.

58. International Cappuccino Coffee Mix

Ingredients: 6 ts Instant coffee 4 tb Unsweetened cocoa 1 ts Ground cinnamon 5 tb Sugar Whipped cream Mix all ingredients. How To: To make a cup of coffee use 1 tablespoon of mixture and place in large mug; pour 1 ½ cups boiling water over and stir. Top with whipped cream. To make a smaller cup just cut mixture down to 1/2 tablespoon and 3/4 cup boiling water. Serves 10-12.

59. Bailey's Irish Cappuccino

Ingredients: 3 oz Bailey's Irish Cream 5 oz Hot coffee Dessert topping, pressurized 1 ds Nutmeg How To: Pour Bailey's Irish Cream into a coffee mug. Fill with hot black coffee. Top with a single spray of dessert topping. Dust dessert topping with a dash of nutmeg.

60. Old Fashioned Irish Coffee

Ingredients: ¾ Warm Water 2 tb Irish Whiskey Dessert Topping from a pressurized can 1 ½ s Instant Coffee Crystals Brown Sugar To Taste How To: In a non-metal mug combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Top with pressurized dessert topping.

61. Bushmills Irish Coffee

Ingredients: 1 1/2 fl Bushmills Irish whiskey 1 ts Brown sugar (optional) 1 ds Crème de menthe, green 1 x Strong fresh coffee 1 x Whipped cream How To: Pour whiskey into Irish coffee cup and fill to 1/2 inch from top with coffee. Add sugar if wanted and mix. Top with whipped cream and drizzle crème de menthe on top. OPTIONAL - May rim cup with sugar.

62. Instant Creamed Irish Coffee

Ingredients: 1 ½ Cup Warm Water 1 tb Instant Coffee Crystals 1/4 c Irish Whiskey Brown Sugar To Taste Dessert Topping in a pressurized can. How To: In a 2-cup measure combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 4 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Serve in mugs. Top each mug of coffee mixture with some pressurized dessert topping.

63. Quick Irish Coffee

Ingredients: 1 ts Sugar ¾ c Strong black coffee to 1 c Strong black coffee 1 ½ oz (1 Jigger) Irish Whiskey Whipped cream How To: Dissolve sugar in black coffee in an Irish coffee glass or a heat-resistant, non-metallic glass, cup or mug. (DO NOT USE A GLASS WITH METALLIC TRIM.) Heat, uncovered, in Microwave Oven 1 to 2 minutes or until hot. Stir in Irish Whiskey. Carefully float a spoonful of whipped cream on top.

64. Kahlua Irish Coffee

Ingredients: 2 oz Kahlua or coffee liqueur 2 oz Irish Whiskey 4 c Hot coffee ¼ c Whipping cream, whipped How To: Pour one-half ounce coffee liqueur in each cup. Add one-half ounce Irish Whiskey to each cup. Pour in steaming freshly-brewed hot coffee and stir. Gently spoon two heaping tablespoonful of whipped cream on top of each. Serve HOT. Serves 4

65. Irish Coffee Milkshake

Ingredients: ½ c Skim milk ½ c Plain low-fat yogurt 2 ts Sugar 1 ts Instant coffee powder 1 ts Irish whiskey How To: In blender at low speed, blend all ingredients about 30 seconds. Pour into glass.

66. Another Irish Coffee

Ingredients: 1 c Coffee [strong & black] 1 1/2 oz Irish whisky 1 ts Sugar 1 tb Whipped cream How To: Mix coffee, sugar, and whiskey in a large mug or cup. Microwave on high [100%] until hot 1 to 2 min. and top with the whipped cream.

67. Maraschino Coffee

Ingredients: 1 c Black coffee 1 oz Amaretto Whipped topping 1 Maraschino cherry How To: Fill coffee mug or cup with hot coffee. Stir in amaretto. Top with pressurized dessert topping and cherry. Serve with teaspoon.

68. Italian Coffee With Chocolate

Ingredients: 2 c Hot Strong Coffee 2 c Hot Traditional Cocoa Whipped Cream Granted Orange Peel How To: Combine ½ cup coffee and ½ cup cocoa in each 4 mugs. Top with whipped cream; sprinkle with orange peel.

69. Italian Mocha Espresso

Ingredients: 1 Cup instant coffee 1 Cup sugar 4 ½ Cup non-fat dry milk ½ Cup cocoa How To: Stir ingredients together. Process in a blender until powdered. Use 2 Tablespoons to one small cup of hot water. Serve in demitasse cups. Makes about 7 cups of mix.

70. Kahlua Coffee

Ingredients: 6 c Hot coffee 1 c Chocolate syrup ¼ c Kahlua ⅛ ts Ground cinnamon Whipped cream How To: Combine coffee, chocolate syrup, Kahlua, and cinnamon in a large container; stir well. Serve immediately. Top with whipped cream. Yield: 7 ½ cups.

71. Kahlua Kioki Coffee

Ingredients: 1 oz Kahlua 1/2 oz Brandy 1 c Hot coffee 1 x Whipped cream How To: Add Kahlua and brandy to coffee and garnish with whipped cream.

72. Loco Cocoa Mocha

Ingredients: ¾ oz Kahlua ½ c Hot coffee -- HAZELNUT 1 ts Nestle Quick 2 tb Half and half -- (optional) How To: Combine all ingredients in your favourite cup and stir Garnish with a donut of your choice.

73. Maple Coffee

Ingredients: 1 c Half-and-half ¼ c Maple syrup 1 c Hot brewed coffee Sweetened whipped cream How To: Cook half-and-half and maple syrup in a saucepan over medium heat, stiffing constantly, until thoroughly heated (do not boil). Stir in coffee, and serve with sweetened whipped cream.

74. Mexican Spiced Coffee

Ingredients: ¾ c Brown sugar, firmly packed 6 Cloves 6 Julienne slices orange zest 3 Cinnamon sticks 6 tb Coffee (NOT instant) How To: In a large saucepan, heat 6 cups of water with the brown sugar, cinnamon sticks, and cloves over moderately high heat until the mixture is hot, but do not let it boil. Add the coffee, bring the mixture to a boil, and boil it, stirring occasionally, for 3 minutes. Strain the coffee through a fine sieve and serve in coffee cups with the orange zest.

75. Mocha Coffee

Ingredients: 1 c Instant coffee crystals 1 c Hot chocolate or cocoa mix 1 c Non-dairy creamer ½ c Sugar How To: Combine all ingredients; mix thoroughly. Store in a tightly- covered jar. To serve; put 1 ½ to 2 tablespoons into a cup or mug. Stir in boiling water to fill cup. Makes 3 ½ cups coffee mix or about 25 or more servings.

76. Mocha Coffee Mix

Ingredients: 1/4 c Powdered non-dairy creamer 1/3 c Sugar 1/4 c Dry instant coffee 2 tb Cocoa How To: Place all ingredients in mixer, beat at high until well blended. Mix 1 ½ T mix with ¾ c. hot water. Store in airtight jar.

77. Mocha Flavoured Coffee

Ingredients: ¼ c Non-dairy creamer dry 1/3 c Sugar ¼ c Dry instant coffee 2 Tblsp cocoa How To: Place all ingredients in mixer, beat at high until well blended. Mix 1 ½ Tblsp mix with ¾ cup hot water. Store in air tight jar. 14 servings.

78. Mocha Frappe

Ingredients: 18 Ice cubes (up to 22) 7 oz Double strength coffee, chilled ¼ c Chocolate sauce (or syrup) 2 T Vanilla Syrup Whipped Cream (garnish) How To: Place ice, coffee, chocolate sauce, and syrup in a blender. Blend until smooth. Pour into a large, tall (chilled) glass. Garnish with dollop of whipped cream or scoop of your favourite ice cream. Makes one 16 oz frappe.

79. Nightcap Coffee Mix

Ingredients: 2/3 c Non dairy coffee creamer 1/3 c Instant coffee granules 1/3 c Granulated sugar 1 ts Ground cardamom 1/2 ts Ground cinnamon How To: Combine all ingredients in a medium bowl; stir until well blended. Store in airtight container. Yields 1 1/3 cups coffee mix To serve: spoon 1 heaping tablespoon coffee mix into 8 ounces hot water. Stir until well blended.

80. Orange Cinnamon Coffee

Ingredients: 1/4 c Ground coffee 1 tb Grated orange peel 1/2 ts Vanilla extract 1 1/2 Cinnamon sticks How To: Place coffee and orange peel in blender or food processor fitted with steel blade. With processor running, add vanilla. Stop and scrape sides of container with a spatula. Process 10 seconds longer. Place mix in a small bowl and stir in cinnamon sticks. Store in refrigerator Yields: Mix for eight 6 ounce servings