1 c Cold water
2 tb Ground espresso coffee
1/2 ea Cinnamon stick (3" long)
4 ts Creme de cacao
2 ts Brandy
2 tb Whipping cream, chilled
1 ea Grated semisweet chocolate

Make espresso with water and coffee. Break cinnamon stick into small pieces and add to hot espresso. Allow to cool slightly. Add creme de cacao and brandy, and stir gently. Pour into demitasse cups. Whip the cream, and float a dollop on top of each cup. Garnish with grated chocolate or chocolate curls. Multiply proportions by six and it's perfect for a party.

1/4 c Maple syrup; pure
1/2 c Rye whiskey
3 c Coffee; hot, black, -double strength

Topping
3/4 c Whipping cream
4 ts Maple syrup; pure

Topping: Whip cream with maple syrup just up until soft mounds; set aside.
Divide maple syrup and whiskey among 4 warmed heat proof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee.

Yield: 4 Servings

1 cup heavy cream -- well chilled
1/4 cup confectioners sugar
1 teaspoon vanilla extract
3 cups hot coffee, freshly brewed

Beat the cream until fluffy, then gradually add the confectioners sugar, continuing to beat until stiff. Divide mixture evenly among 4 coffee cups. Stir the vanilla extract into the hot coffee, then fill all four coffee cups with the coffee mixture. Do not stir. Serve immediately.

YIELD: 4 servings

Orange Coffee: Add a jigger of Orange Brandy Cordial to a long cup of Espresso coffee. Top with a twist of orange peel.
Creamy Almond Coffee: In a large mug, combine 3 parts coffee to 1 part scalded heavy cream, and add a jigger of Almond Liqueur.
Chilled Mexican Coffee: Put a scoop of Vanilla Ice Cream (see recipe) into a mug. Pour a jigger of Coffee Liqueur over. Fill with chilled strong coffee.

3 cups hot strong coffee, freshly brewed
Heavy pinch ground nutmeg
Light pinch ground clove
1 cup heavy cream -- chilled, optional
1/4 cup confectioners sugar -- optional
4 cinnamon sticks and/or ground cinnamon, -- for serving

Stir the nutmeg and clove into the hot coffee and divide among 4 coffee cups or mugs. Beat the cream, if using, until fluffy, then gradually add the confectioners sugar, beating until stiff. Top each cup of coffee with a generous dollop of the whipped cream. Insert a cinnamon stick into each cup and/or sprinkle lightly with ground cinnamon. Serve immediately.

YIELD: 4 servings

1/3 c. black pepper
1 tsp. ground coriander seeds
2 tbs. ground coffee
1 tsp. salt
6 2" thick T-bone, 3 porterhouse, or 3 sirloin steaks
1 1/2 c. red wine
1/4 c. steak sauce
1/4 c. soy sauce
2 cloves garlic, crushed
1 tsp. paprika

Grind pepper, coriander seeds and coffee beans in a spice grinder or pepper mill. If using ground spices, mix these with coffee. Add salt. Press spice mixture onto both sides of steaks, put into large plastic food bags. Combine wine, steak sauce, soy sauce, garlic and paprika; pour over beef. Close bags and refrigerate several hours. Turn steak once or twice. Remove meat from marinade, pat dry with paper towels. Reserve marinade. Cook steaks over med. coals to desired doneness. Allow 7 - 10 min. per side for rare, 10 to 15 for med. Brush with marinade as they cook. Let stand a few min. before slicing. OR, broil steaks. Boil reserved marinade to reduce, adding more wine if desired. Serve with sliced steaks.

Serves: 12 to 18

2 cups ground coffee beans (select a strong, full-bodied blend)
3 cups boiling water
1 1/2 cups granulated sugar
1/2 cup light brown sugar -- firmly packed
1 teaspoon glycerin (found in drugstores)
1 teaspoon Homemade Vanilla Extract -- see recipe
3 cups vodka

Put the ground coffee and boiling water into a bowl and mix thoroughly. Line a fine-mesh sieve with a coffee filter and strain immediately into a 4-cup glass measuring cup. Combine the coffee and the sugars in a medium saucepan. Heat for 5 minutes over low heat, stirring constantly, just until the mixture begins to steam (do not bring to a boil). Remove the pan from the heat and let cool. Stir in the glycerin, vanilla, and vodka. Using a funnel, divide the liqueur between two 20-ounce decanters. The Coffee Liqueur should be ready to drink in 3 or 4 days and has a shelf life of 2 to 3 months.

YIELD: 5 cups

2 ounces (2 squares) semi-sweet chocolate
4 teaspoons granulated sugar
1/4 cup heavy cream
4 cups hot coffee, freshly brewed
Whipped cream, garnish
Grated milk chocolate, garnish

Melt chocolate in a heavy gauge saucepan over low heat, stirring constantly. Stir in sugar and heavy cream. Blend until smooth, then gradually whisk in hot coffee. Divide mixture among 4 coffee mugs, topping each mug with whipped cream and finely grated milk chocolate. Serve immediately.

YIELD: 4 servings

3 cups hot coffee, freshly brewed
1/4 cup confectioners sugar
1 Tablespoon unsweetened cocoa powder
1 cup heavy cream -- chilled
Orange zest, for serving

Sift the confectioners sugar with the cocoa. Then beat the cream until fluffy, gradually adding the confectioners sugar mixture, and continuing to beat until thick. Divide chocolate whipped cream evenly among 4 coffee cups or mugs, then pour coffee over the cream. Do not stir. Top each cup or mug with fresh orange zest and serve.

YIELD: 4 servings

2 2/3 c Flour
2 lg Eggs
2 c Sugar
1 c Coffee -- hot
1 c Margarine or butter -- soft
1 3/8 oz Heath bars
1 c Buttermilk
2 c Whipping cream
3/4 c Cocoa
3 tb Brown sugar
2 ts Baking soda
1/2 ts Coffee instant
1 1/2 ts Vanilla
1 ts Water -- hot
1/4 ts Salt