The Book of Coffee

The Book of Coffee

Contents
History of coffee

Latte

10

Caramel Latte

11

Mocha & Macchiato 16

Brazilian Coffee

18

Cafe Caramel Macchiato............ 19

Cafe Mocha

20

Caramel Cream Coffee 21

The Book of Coffee

History of coffee
The history of coffee goes at least as far back as the 10th century, with a number of reports and legends surrounding its first
use. The native (undomesticated) origin of coffee is thought
to have been Ethiopia. The earliest substantiated evidence of
either coffee drinking or knowledge of the coffee tree is from

the 15th century, in the Sufi monasteries of Yemen. By the 16th

century, it had reached the rest of the Middle East, Persia, Turkey, Horn of Africa, and northern Africa. Coffee then spread to
the Balkans, Italy and to the rest of Europe, to Indonesia and
then to America.

First use
The Ethiopian ancestors of todays Oromo ethnic group were
the first to have recognized the energizing effect of the native
coffee plant. Studies of genetic diversity have been performed
on Coffea arabica varieties, which were found to be of low diversity but with retention of some residual heterozygosity from
ancestral materials, and closely related diploid species Coffea
canephora and C. liberica; however, no direct evidence has
ever been found indicating where in Africa coffee grew or who
among the natives might have used it as a stimulant or known
about it there earlier than the seventeenth century. The original
domesticated coffee plant is said to have been from Harar, and
the native population is thought to be derived from Ethiopia
with distinct nearby populations in Sudan and Kenya.

Hasan Schadhelis disciple, Omar. According to the ancient

chronicle (preserved in the Abd-Al-Kadir manuscript), Omar,
who was known for his ability to cure the sick through prayer,
was once exiled from Mocha to a desert cave near Ousab.
Starving, Omar chewed berries from nearby shrubbery, but
found them to be bitter. He tried roasting the beans to improve
the flavor, but they became hard. He then tried boiling them
to soften the bean, which resulted in a fragrant brown liquid.
Upon drinking the liquid Omar was revitalized and sustained
for days. As stories of this miracle drug reached Mocha,
Omar was asked to return and was made a saint.

Another probably fanciful account involves a 9th-century Ethiopian goat-herder, Kaldi, who, noticing the energizing effects
when his flock nibbled on the bright red berries of a certain
Coffee was primarily consumed in the Islamic world where it
bush, chewed on the fruit himself. His exhilaration prompted
originated and was directly related to religious practices.
him to bring the berries to a monk in a nearby monastery. But
There are several legendary accounts of the origin of the drink the monk disapproved of their use and threw them into the fire,
itself. One account involves the Yemenite Sufi mystic Ghothul from which an enticing aroma billowed, causing other monks
Akbar Nooruddin Abu al-Hasan al-Shadhili.[11] When traveling to come and investigate. The roasted beans were quickly
in Ethiopia, the legend goes, he observed birds of unusual
raked from the embers, ground up, and dissolved in hot water,
vitality, and, upon trying the berries that the birds had been
yielding the worlds first cup of coffee. This story is not known
eating, experienced the same vitality.
to have appeared in writing before 1671, 800 years after it was
supposed to have taken place, it is likely to be apocryphal.
Other accounts attribute the discovery of coffee to Sheik Aboul

History
theological court in Mecca. However, these bans were to be
overturned in 1524 by an order of the Ottoman Turkish Sultan
Selim I, with Grand Mufti Mehmet Ebussuud el-madi issuing
a fatwa allowing the consumption of coffee. In Cairo, Egypt, a
Coffee beans were first exported from Ethiopia to Yemen.
similar ban was instituted in 1532, and the coffeehouses and
Yemeni traders brought coffee back to their homeland and
warehouses containing coffee beans were sacked.During the
began to cultivate the bean. The word qahwa originally meant 16th century, it had already reached the rest of the Middle
wine, and Sufis in Yemen used the beverage as an aid to
East, the Safavid Empire and the Ottoman Empire. From the
concentration and as a kind of spiritual intoxication when they Middle East, coffee drinking spread to Italy, then to the rest of
chanted the name of God. Sufis used it to keep themselves
Europe, and coffee plants were transported by the Dutch to the
alert during their nighttime devotions. A translation of Al-Jaziris East Indies and to the Americas.
manuscript[15] traces the spread of coffee from Arabia Felix
(the present day Yemen) northward to Mecca and Medina, and Similarly, coffee was banned by the Ethiopian Orthodox
Church some time before the 18th century.However, in the
then to the larger cities of Cairo, Damascus, Baghdad, and
Constantinople. By 1414, the beverage was known in Mecca, second half of the 19th century, Ethiopian attitudes softened
and in the early 1500s was spreading to the Mameluke Sultan- towards coffee drinking, and its consumption spread rapidly
between 1880 and 1886; according to Richard Pankhurst, this
ate of Egypt and North Africa from the Yemeni port of Mocha.
was largely due to Emperor Menilek, who himself drank it, and
Associated with Sufism, a myriad of coffee houses grew up
to Abuna Matewos who did much to dispel the belief of the
in Cairo (Egypt) around the religious University of the Azhar.
clergy that it was a Muslim drink.
These coffee houses also opened in Syria, especially in the
cosmopolitan city of Aleppo, and then in Istanbul, the capital
The earliest mention of coffee noted by the literary coffee
of the Ottoman Empire, in 1554. In 1511, it was forbidden for
in the works of the 10th century CE Persian physician Muham- mad
ibn Zakariya
known
as is
Rhazes
in the to
West,
but
merchant
Philippeal-Razi,
Sylvestre
Dufour
a reference
bunchum
its stimulating effect by conservative, orthodox imams at a
The earliest credible evidence of either coffee drinking or
knowledge of the coffee tree appears in the middle of the 15th
century, in Yemens Sufi monasteries.

History of coffee
more definite information on the preparation of a beverage
from the roasted coffee berries dates from several centuries
later. One of the most important of the early writers on coffee
was Abd al-Qadir al-Jaziri, who in 1587 compiled a work tracing the history and legal controversies of coffee entitled Umdat
al safwa fi hill al-qahwa . He reported

The Book of Coffee

that one Sheikh, Jamal-al-Din al-Dhabhani (d. 1470), mufti of
Aden, was the first to adopt the use of coffee (circa 1454).
He found that among its properties was that it drove away
fatigue and lethargy, and brought to the body a certain sprightliness and vigour.NETH

Europe
Coffee was noted in Aleppo by the German physician botanist
Leonhard Rauwolf, the first European to mention it, as chaube,
in 1573; Rauwolf was closely followed by descriptions from
other European travellers.
The vibrant trade between the Republic of Venice and the
Muslims in North Africa, Egypt, and the East brought a large
variety of African goods, including coffee, to this leading Euro-

pean port. Venetian merchants introduced coffee-drinking to

the wealthy in Venice, charging them heavily for the beverage.
In this way, coffee was introduced to Europe. Coffee became
more widely accepted after Pope Clement VIII condoned its
use in 1600, following controversy over whether it was acceptable for Catholics to consume it and appeals to ban the
drink.The first European coffee house apart from those in the
Ottoman Empire was opened in Venice in 1645.

Austria
The first coffeehouse in Austria opened in Vienna in 1683 after
the Battle of Vienna, by using supplies from the spoils obtained after defeating the Turks. The officer who received the
coffee beans, Polish military officer of Ukrainian origin Jerzy

Franciszek Kulczycki, opened the coffee house and helped

popularize the custom of adding sugar and milk to the coffee.
Melange is the typical Viennese coffee, which comes mixed
with hot foamed milk and a glass of water.

England
According to Leonhard Rauwolfs 1583 account, coffee became available in England no later than the 16th century,
largely through the efforts of the British East India Company
and the Dutch East India Company. The first coffeehouse in
England was opened in St. Michaels Alley in Cornhill. The
proprietor was Pasqua Rose, the servant of Daniel Edwards,
a trader in Turkish goods. Edwards imported the coffee and assisted Rose in setting up the establishment. Oxfords Queens
Lane Coffee House, established in 1654, is still in existence
today. By 1675, there were more than 3,000 coffeehouses
throughout England, but there were many disruptions in the
progressive movement of coffeehouses between the 1660s
and 1670s. During the enlightenment, these early English coffee houses became gathering places used for deep religious
and political discussions among the populace. This practice
became so common, and potentially subversive, that Charles II
made an attempt to crush coffee houses in 1675.
The banning of women from coffeehouses was not universal, for example, women frequented them in Germany, but it

appears to have been commonplace elsewhere in Europe,

including in England.
Many in this period believed coffee to have medicinal properties. A 1661 tract entitled A character of coffee and coffee-houses, written by one M.P., lists some of these perceived benefits:
Tis extolled for drying up the Crudities of the Stomack, and for
expelling Fumes out of the Head. Excellent Berry! which can
cleanse the English-mans Stomak of Flegm, and expel Giddinesse out of his Head.
This new commodity proved controversial among some subjects, however. For instance, the anonymous 1674 Womens
Petition Against Coffee declared:
the Excessive Use of that Newfangled, Abominable, Heathenish Liquor called COFFEE ...has...Eunucht our Husbands,
and Crippled our more kind Gallants, that they are become as
Impotent, as Age.

France
Antoine Galland (16461715) in his aforementioned translation
described the Muslim association with coffee, tea and chocolate: We are indebted to these great [Arab] physicians for
introducing coffee to the modern world through their writings,
as well as sugar, tea, and chocolate. Galland reported that he
was informed by Mr. de la Croix, the interpreter of King Louis
XIV of France, that coffee was brought to Paris by a certain
Mr. Thevenot, who had travelled through the East. In 1657,

Thevenot gave some of the beans to de la Croix.

In 1669, Soleiman Agha, Ambassador from Sultan Mehmed
IV, arrived in Paris with his entourage bringing with him a large
quantity of coffee beans. Not only did they provide their French
and European guests with coffee to drink, but they also donated some beans to the royal court. Between July 1669 and May
1670, the Ambassador managed to firmly establish the custom
of drinking coffee among Parisians.

Germany
In Germany, coffeehouses were first established in North Sea
ports, including Bremen (1673) and Hamburg (1677). Initially,
this new beverage was written in the English form coffee, but
during the 1700s the Germans gradually adopted the French
word caf, that slowly chaged to the word Kaffee, where it
stands now. In the 18th century the popularity of coffee gradually spread around the German lands, and was taken up by
the ruling classes. Coffee was served at the court of the Great
Elector, Frederick William of Brandenburg, as early as 1675,

but the first public coffee house in his capital, Berlin, opened
only in 1721.
Composer Johann Sebastian Bach, who was cantor of St.
Thomas Church, Leipzig, in 1723-50, conducted a musical
ensemble at Caf Zimmermann in that Saxon city. Sometime
in 1732-35 he composed the secular Coffee Cantata Schweigt stille, plaudert nicht (BWV 211), in which a young woman, Lieschen, pleads with her disapproving father to accept her
devotion to drinking coffee, then a newfangled fashion.

NETHERLANDS
The race among Europeans to obtain live coffee trees or
beans was eventually won by the Dutch in 1616. Pieter van
der Broecke, a Dutch merchant, obtained some of the closely
guarded coffee bushes from Mocha, Yemen in 1616. He took
them back to Amsterdam and found a home for them in the
Botanical gardens, where they began to thrive. This apparently
minor event received little publicity, but was to have a major
impact on the history of coffee.
The beans that van der Broecke acquired from Mocha forty
years earlier adjusted well to conditions in the greenhouses

at the Amsterdam Botanical Garden and produced numerous

healthy Coffea arabica bushes. In 1658 the Dutch first used
them to begin coffee cultivation in Ceylon (now Sri Lanka) and
later in southern India. They abandoned these cultivations to
focus on their Javanese plantations in order to avoid lowering
the price by oversupply.
Within a few years the Dutch colonies (Java in Asia, Suriname
in the Americas) had become the main suppliers of coffee to
Europe.

Americas
Gabriel de Clieu brought coffee seedlings to Martinique in the
Caribbean circa 1720. Those sprouts flourished and 50 years
later there were 18,680 coffee trees in Martinique enabling the
spread of coffee cultivation to Haiti, Mexico and other islands
of the Caribbean. The territory of Santo Domingo (now Hispaniola, comprising Haiti and the Dominican Republic) saw coffee
cultivated from 1734, and by 1788 it supplied half the worlds
coffee. Coffee had a major influence on the geography of Latin
America. The French colonial plantations relied heavily on
African slave laborers. However, the dreadful conditions that
the slaves worked in on coffee plantations were a factor in the
soon-to-follow Haitian Revolution. The coffee industry never
fully recovered there.

into Kenya and Tanzania (Tanganyika), not far from its place of
origin in Ethiopia, 600 years prior, ending its transcontinental
journey.

Coffee also found its way to the Isle of Bourbon, now known
as Runion, in the Indian Ocean. The plant produced smaller
beans and was deemed a different variety of arabica known
as var. Bourbon. The Santos coffee of Brazil and the Oaxaca
coffee of Mexico are the progeny of that Bourbon tree. Circa
1727, the King of Portugal sent Francisco de Melo Palheta to
French Guiana to obtain coffee seeds to become a part of the
coffee market. Francisco initially had difficulty obtaining these
seeds, but he captivated the French Governors wife and she
sent him enough seeds and shoots to commence the coffee industry of Brazil. In 1893, the coffee from Brazil was introduced

Cultivation was taken up by many countries in the latter half

of the 19th century, and almost all involved the large-scale
displacement and exploitation of the indigenous Indian people. Harsh conditions led to many uprisings, coups and bloody
suppression of peasants.[38] The notable exception was Costa
Rica, where lack of ready labor prevented the formation of
large farms. Smaller farms and more egalitarian conditions
ameliorated unrest over the 19th and 20th centuries.

Meanwhile, coffee had been introduced to Brazil in 1727,

although its cultivation did not gather momentum until independence in 1822. After this time, massive tracts of rainforest were
cleared first from the vicinity of Rio and later So Paulo for
coffee plantations.
After the Boston Tea Party of 1773, large numbers of Americans switched to drinking coffee during the American Revolution because drinking tea had become unpatriotic.

In the 1930s Brazil took off as the major producer of coffee,

leaving behind their early yerba mate industry, which Argentina
then took over.

India
Monsooned Malabar arabica, compared with green Yirgachefe become established in the region, extending south to Kodagu.
beans from Ethiopia
Coffee production in India is dominated in the hill tracts of
The first record of coffee growing in India is following the intro- South Indian states, with the state of Karnataka accounting
duction of coffee beans from Yemen by Baba Budan to the hills 53% followed by Kerala 28% and Tamil Nadu 11% of proof Chikmagalur in 1670. Since then coffee plantations have
duction of 8,200 tonnes. Indian coffee is said to be the finest

History of coffee

The Book of Coffee

coffee grown in the shade rather than direct sunlight anywhere

in the world. There are approximately 250,000 coffee growers
in India; 98% of them are small growers.[43] As of 2009, the
production of coffee in India was only 4.5% of the total production in the world. Almost 80% of the countrys coffee production
is exported. Of that which is exported, 70% is bound for Germany, Russian federation, Spain, Belgium, Slovenia, United
States, Japan, Greece, Netherlands and France, and Italy
accounts for 29% of the exports. Most of the export is shipped
through the Suez Canal.
Coffee is grown in three regions of India with Karnataka,
Kerala and Tamil Nadu forming the traditional coffee growing
region of South India, followed by the new areas developed in
the non-traditional areas of Andhra Pradesh and Orissa in the
eastern coast of the country and with a third region comprising
the states of Assam, Manipur, Meghalaya, Mizoram, Tripura,
Nagaland and Arunachal Pradesh of Northeastern India, popularly known as Seven Sister States of India.
Indian coffee, grown mostly in southern India under monsoon
rainfall conditions, is also termed as Indian monsooned coffee. Its flavour is defined as: The best Indian coffee reaches
the flavour characteristics of Pacific coffees, but at its worst it
is simply bland and uninspiring. The two well known species
of coffee grown are the Arabica and Robusta. The first variety
that was introduced in the Baba Budan Giri hill ranges of Karnataka in the 17th century was marketed over the years under
the brand names of Kent and S.795.
Chikmagalur Coffee is the cornerstone of Chikmagalurs economy. Chikmagalur is the birthplace of coffee in India, where
the seed was first sown about 350 years ago. Coffee Board
is the department located in Chikmagalur town that oversees
the production and marketing of coffee cultivated in the district.
Coffee is cultivated in Chikmagalur district in an area of around
85,465 hectares with Arabica being the dominant variety grown
in upper hills and Robusta being the major variety in the low
level hills.

Latte

Latte

The Book of Coffee

Caramel Latte

Prep Time:15 minutes

Cook Time:0 minutes

Yield:1 serving

Ingredients

1/2 cupmilk

3 to 4 tablespoonscaramel flavored syrup*

1/4 cup hot, fresh strong brewedFolgers French Roast Coffee

Or 1/4 cup hot, fresh strong brewedFolgers Black Silk Coffee

Whipped cream

SmuckersSundae Syrup Caramel Flavored Syrup, for garnish

Baking toffee bits, for garnish

Directions
1. POUR milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes or until hot but
not boiling. Whisk until foamy.
2. POUR caramel syrup into standard-size coffee cup. Microwave on HIGH 20 seconds to warm syrup.
Stir in hot coffee.
3. ADD steamed milk to brim of cup. Top with swirl of whipped cream. Drizzle with caramel sundae syrup.
Sprinkle with toffee bits. Serve immediately.
4. * A variety of flavored syrups that enhance coffee drinks are available in supermarket coffee aisles,
specialty coffee houses, gourmet food stores and online.

10

11

Latte

The Book of Coffee

Cinnamon Latte

Cinnamon Maple Latte

Prep Time:15 minutes

Prep Time:15 minutes

Cook Time:0 minutes

Cook Time:0 minutes

Yield:1 serving

Yield:1 serving

Ingredients

Ingredients

1/2 cupmilk

1/2 cupmilk

3 to 4 tablespoonscinnamon flavored syrup*

3 tablespoonsHungry Jack Original Syrup, plus additional for garnish

1/4 cup hot, fresh strong brewedFolgers French Roast Coffee

Or 1/4 cup hot, fresh strong brewedFolgers Black Silk Coffee

1/8 teaspooncinnamon

1/4 cup hot strong brewedFolgers Classic Roast Coffee

Whipped cream

Whipped cream

Smuckers Sundae Syrup Caramel Flavored Syrup, for garnish

Ground cinnamon, for garnish

Directions

Directions

1. MICROWAVE milk in 1-quart microwave-safe bowl on HIGH 1 to 1 1/2 minutes or until hot but not boiling. Whisk until foamy.

1. POUR milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes or until hot but
not boiling. Whisk until foamy.

2. PLACE syrup and cinnamon in standard-size coffee cup. Microwave on HIGH 20 seconds. Stir in hot
coffee.

2. POUR cinnamon syrup into standard-size coffee cup. Microwave on HIGH 20 seconds to warm syrup.
Stir in hot coffee.

3. ADD milk to coffee mixture. Top with whipped cream. Drizzle with syrup.

3. ADD steamed milk to brim of cup. Top with swirl of whipped cream. Drizzle with caramel sundae syrup.
Sprinkle with cinnamon. Serve immediately.
4. * A variety of flavored syrups that enhance coffee drinks are available in supermarket coffee aisles,
specialty coffee houses, gourmet food stores and online.

12

13

Latte

The Book of Coffee

Vanilla Latte

Prep Time:15 minutes

Cook Time:0 minutes

Yield:1 serving

Ingredients

1/2 cupmilk

3 to 4 tablespoonsvanilla flavored syrup*

1/4 cup hot, fresh strong brewedFolgers French Roast Coffee

Or 1/4 cup hot, fresh strong brewedFolgers

Black Silk Coffee

Whipped cream

Ground cinnamon, for garnish

Directions
1. POUR milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes or until hot but not boiling.
Whisk until foamy.
2. POUR vanilla syrup into standard-size coffee cup. Microwave on HIGH 20 seconds to warm syrup. Stir in hot
coffee.
3. ADD steamed milk to brim of cup. Top with swirl of whipped cream. Sprinkle with cinnamon. Serve immediately.
4. * A variety of flavored syrups that enhance coffee drinks are available in supermarket coffee aisles, specialty
coffee houses, gourmet food stores and online.

14

15

Latte

The Book of Coffee

Almond Mocha Coffee

Prep Time:15 minutes

Cook Time:0 minutes

Yield:2 servings

Ingredients

1/3 cupheavy cream, chilled

2 teaspoons plus 4 tablespoonsalmond or hazelnut flavored syrup*

1 cupmilk

2 tablespoonsSmuckers Sundae Syrup Chocolate Flavored Syrup

1/2 cup hot, fresh strong brewedFolgers French Roast Coffee

Or 1/2 cup hot, fresh strong brewedFolgers

Black Silk Coffee

Sliced almonds or chopped nuts, for garnish

Maraschino cherries with stems, for garnish

Directions
1. WHIP heavy cream and 2 teaspoons almond syrup in chilled small bowl with electric mixer on low speed until
cream begins to thicken. Beat on high speed to desired consistency. Chill.
2. POUR milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes or until hot but not boiling.
Whisk until foamy.
3. POUR 2 tablespoons almond syrup and 1 tablespoon chocolate syrup into each of two standard-size coffee
cups. Microwave on HIGH 20 seconds to warm syrups. Stir 1/4 cup hot coffee into each cup.
4. ADD steamed milk to brim of cup. Top with dollop of almond whipped cream. Garnish with nuts and cherries.
Serve immediately.
5. * A variety of flavored syrups that enhance coffee drinks are available in supermarket coffee aisles, specialty
coffee houses, gourmet food stores and online.

16

17

The Book of Coffee

Brazilian Coffee

Cafe Caramel Macchiato

Prep Time:10 minutes

Prep Time:15 minutes

Cook Time:10 minutes

Cook Time:4 minutes

Yield:2 quarts

Yield:4 servings

Ingredients

Ingredients

1/3 cupunsweetened cocoa

2 cupswhole milk

1/4 teaspoonsalt

1 (12 oz.) jarSmuckers Caramel Flavored Topping

1 teaspoonground cinnamon

1 (14 oz.) canEagle Brand Sweetened Condensed Milk

2 cups hot, fresh strong brewedFolgers French Roast Coffee

OrFolgers

5 cupswater

1 1/3 cups strong brewedFolgers Classic Roast Coffee

Directions
1. COMBINE cocoa, salt and cinnamon in 3-quart saucepan. Add sweetened condensed milk; mix well.
2. SLOWLY stir in water and coffee over medium heat; heat thoroughly but do not boil. Serve warm.
3. Brazilian coffee may be stored in refrigerator up to 5 days. Mix well and reheat before serving.

18

Black Silk Coffee

Directions
1. MICROWAVE milk in a medium microwave-safe bowl on HIGH 2 to 3 minutes or until very hot but not boiling.
Beat hot milk with electric mixer on low speed, increasing speed as milk begins to thicken. Continue beating until
very foamy. (Milk will settle to the bottom; foam will rise to the top.)
2. PLACE 3/4 cup caramel topping in 4-cup glass measuring cup or other microwave-safe container. Microwave on
HIGH 45 seconds to warm. Stir in brewed coffee until blended. Pour evenly into 4 coffee mugs.
3. ADD 1/4 cup steamed milk to each cup. Spoon foamed milk on top to fill cup to brim. Drizzle tops with remaining
caramel topping in a criss-cross pattern. Serve immediately.

19

The Book of Coffee

Cafe Mocha

Caramel Cream Coffee

Prep Time:15 minutes

Prep Time:5 minutes

Cook Time:0 minutes

Cook Time:0 minutes

Yield:1 serving

Yield:1 serving

Ingredients

Ingredients

1/2 cupmilk

3 to 4 tablespoonsSmuckers Sundae Syrup Chocolate Flavored Syrup, plus additional for

garnish

1/4 cup hot, fresh strong brewedFolgers French Roast Coffee

Or 1/4 cup hot, fresh strong brewedFolgers

Black Silk Coffee

Whipped cream

Chocolate decorator sprinkles, for garnish

6 oz. hot, fresh strong brewedFolgers Classic Roast Coffee

5 tablespoonsSmuckers Sundae Syrup Caramel Flavored Syrup

Whipped cream

Ground cinnamon

Directions
1. POUR coffee into large mug. Add syrup.

Directions

2. STIR until blended. Top with whipped cream and cinnamon.

1. POUR milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes or until hot but not boiling.
Whisk until foamy.
2. POUR chocolate sundae syrup into standard-size coffee cup. Microwave on HIGH 20 seconds to warm syrup.
Stir in hot coffee.
3. ADD steamed milk to brim of cup. Top with swirl of whipped cream. Drizzle with additional chocolate sundae
syrup. Garnish with sprinkles. Serve immediately.

20

21

The Book of Coffee

Caramel Macchiato

Cinnamon Mocha Coffee

Prep Time:15 minutes

Prep Time:10 minutes

Cook Time:0 minutes

Cook Time:5 minutes

Yield:1 serving

Yield:6

Ingredients
Ingredients

4 cups strong brewedFolgers Classic Roast Coffee

1/2 cupmilk

1 (14-ounce) canEagle Brand Sweetened Condensed Milk

3 to 4 tablespoonsvanilla flavored syrup*

2 (1-ounce)squares unsweetened chocolate

1/4 cup hot, fresh strong brewedFolgers French Roast Coffee

Or 1/4 cup hot, fresh strong brewedFolgers

1/2 teaspoonground cinnamon

Whipped cream or vanilla ice cream

Ground cinnamon for garnish

Black Silk Coffee

Smuckers Sundae Syrup Caramel Flavored Syrup, for garnish

Directions
1. POUR milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes or until hot but not boiling.
Beat hot milk with electric mixer, increasing speed as milk begins to thicken. Continue beating until foam doubles. Steamed milk will settle to the bottom. Foamed milk will rise to the top.
2. POUR vanilla syrup into standard-size coffee cup. Microwave on HIGH 20 seconds to warm syrup. Stir in hot
coffee.

Directions
1. COMBINE coffee, sweetened condensed milk, unsweetened chocolate and cinnamon in large saucepan. Heat
over low heat, stirring until coffee is hot.
2. POUR into mugs. Garnish with whipped cream or small spoonful of vanilla ice cream and a sprinkle of cinnamon,
if desired. Serve immediately.

3. ADD 1/4 cup steamed milk. Spoon on foamed milk to brim of cup. Drizzle with caramel sundae syrup in a crisscross pattern. Serve immediately.
4. * A variety of flavored syrups that enhance coffee drinks are available in supermarket coffee aisles, specialty
coffee houses, gourmet food stores and online.

22

23

The Book of Coffee

Cinnamon Mocha Hot Chocolate

Prep Time:10 minutes

Cook Time:0 minutes

Yield:1 serving

Ingredients

1 1/4 cupshot half-n-half or milk

1 packetFolgers Fresh Breaks Black Silk Roasted Concentrated Coffee

Or 1 packetFolgers

Fresh Breaks 100% Colombian Roasted Concentrated Coffee

1 (1 oz.) packetinstant hot cocoa mix

Dash cinnamon, plus more for garnish

Whipped cream

Directions
1. COMBINE hot half-n-half or milk and instant coffee packet in a large mug, stirring until coffee is dissolved. Add
cocoa packet and dash of cinnamon. Stir until blended. Top with whipped cream and sprinkle with cinnamon.

24

25

Cappuccino

The Book of Coffee

Chocolate Mint Cappuccino

Prep Time:15 minutes

Cook Time:0 minutes

Yield:1 serving

Ingredients

1/2 cupmilk

1 to 2 teaspoonspeppermint flavored syrup*

2 tablespoonsSmuckers Sundae Syrup Chocolate Flavored Syrup

1/4 cup hot, fresh strong brewedFolgers French Roast Coffee

Or 1/4 cup hot, fresh strong brewedFolgers

Black Silk Coffee

Unsweetened cocoa powder or chocolate curls, for garnish

Directions
1. POUR milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes or until hot but not boiling.
Beat hot milk with electric mixer, increasing speed as milk begins to thicken. Continue beating until foam doubles. Steamed milk will settle to the bottom. Foamed milk will rise to the top.
2. POUR peppermint and chocolate syrups into standard-size coffee cup. Microwave on HIGH 20 seconds to warm
syrups. Stir in hot coffee.
3. ADD 1/4 cup steamed milk. Spoon on foamed milk to brim of cup. Sprinkle with cocoa powder or garnish with
chocolate curls. Serve immediately.
4. * A variety of flavored syrups that enhance coffee drinks are available in supermarket coffee aisles, specialty
coffee houses, gourmet food stores and online.

26

27

The Book of Coffee

Cinnamon Mocha Cappuccino

Hazelnut Cappuccino

Prep Time:15 minutes

Prep Time:15 minutes

Cook Time:0 minutes

Cook Time:0 minutes

Yield:1 serving

Yield:1 serving

Ingredients

Ingredients

1/2 cupmilk

1/2 cupwhole milk

1 tablespooncinnamon flavored syrup*

2 tablespoonshazelnut flavored syrup*

2 tablespoonsSmuckers Sundae Syrup Chocolate Flavored Syrup

1/4 cup hot, fresh strong brewedFolgers French Roast Coffee

Or 1/4 cup hot, fresh strong brewedFolgers

1 packetFolgers Fresh Breaks 100% Colombian Roasted Concentrated Coffee

Or 1 packetFolgers

1/4 cuphot water

Ground cinnamon or unsweetened cocoa powder, for garnish

Chocolate curls or unsweetened cocoa powder, for garnish

Fresh Breaks Breakfast Blend Roasted Concentrated Coffee

Black Silk Coffee

Directions

Directions

1. POUR milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1/2 minutes or until hot but not boiling.
Beat hot milk with electric mixer, increasing speed as milk begins to thicken. Continue beating until foam doubles. Steamed milk will settle to the bottom. Foamed milk will rise to the top.

1. POUR milk into 1-quart microwave-safe bowl.** Microwave on HIGH 1 to 1 1/2 minutes or until hot but not
boiling. Beat hot milk with electric mixer, increasing speed as foam begins to form. Continue beating until foam
doubles. Steamed milk will settle to the bottom. Frothed milk will rise to the top.

2. POUR cinnamon and chocolate syrups into standard-size coffee cup. Microwave on HIGH 20 seconds to warm
syrups. Stir in hot coffee.

2. POUR hazelnut syrup, water and coffee into cappuccino cup. Microwave on HIGH 30 to 45 seconds or until hot.
Stir until coffee is dissolved.

3. ADD 1/4 cup steamed milk. Spoon on foamed milk to brim of cup. Sprinkle with cinnamon or cocoa powder.
Serve immediately.

3. ADD steamed milk. Spoon on foamed milk to brim of cup. Garnish with chocolate curls or sprinkle with cocoa
powder.

4. * A variety of flavored syrups that enhance coffee drinks are available in supermarket coffee aisles, specialty

4. *A variety of flavored syrups that enhance coffee drinks are available in supermarket coffee aisles, specialty coffee houses, gourmet food stores and online.

coffee houses, gourmet food stores and online.

5. **A commercial frother may be used to make the steamed milk and froth.
6. VARIATION:
7. CHOCOLATE HAZELNUT CAPPUCCINO: ADD 2 tablespoons Smuckers Chocolate Sundae Syrup along with
hazelnut syrup in step 2.

28

29

The Book of Coffee

Mocha Cappuccino

Prep Time:5 minutes

Cook Time:0 minutes

Yield:1

Ingredients

3/4 cuphot brewed Folgers coffee

2 tablespoonsJif Mocha Cappuccino Flavored Hazelnut Spread

Or 2 tablespoonsJif

Chocolate Flavored Hazelnut Spread

Whipped cream

Ground cinnamon, for garnish

Directions
1. FILL coffee mug with hot coffee. Stir in mocha cappuccino spread mixing until blended. Top with whipped cream
and sprinkle of cinnamon, if desired.

30

31

Iced Coffee

The Book of Coffee

Brewed Iced Coffee

Prep Time:10 minutes

Cook Time:0 minutes

Yield:4 servings

Ingredients

1/2 cupFolgers Classic Roast Coffee

3 cupscold water, divided

1/2 cupsugar

1/2 cuphalf-and-half, chilled

Ice cubes

Whipped cream

Directions
1. BREW coffee in coffeemaker using 1 1/2 cups cold water.
2. COMBINE hot brewed coffee and sugar in glass bowl or pitcher. Stir until sugar is completely dissolved. Blend in
1 1/2 cups cold water and half-and-half. Chill until ready to serve.
3. POUR over ice in tall glasses or cafe mugs. Top with whipped cream, if desired. Serve immediately.
4. VARIATION
5. INSTANT ICED COFFEE: Combine 1 cup boiling water and 3 tablespoons Folgers Classic Instant Coffee Crystals in glass bowl or pitcher. Stir in sugar until completely dissolved. Blend in 2 cups cold water and half-and-half.
Chill. Serve as directed above.

32

33

The Book of Coffee

Caramel Macchiato Frappe

Cinnamon Spiced Iced Coffee

Prep Time:10 minutes

Prep Time:10 minutes

Cook Time:0 minutes

Cook Time:5 minutes

Yield:1 serving

Yield:6 servings

Ingredients

Ingredients

1 packetFolgers Fresh Breaks Breakfast Blend Roasted Concentrated Coffee

Or 1 packetFolgers

Fresh Breaks 100% Colombian Roasted Concentrated Coffee

1 tablespoonhot water

1/3 cupcold chocolate milk

2 tablespoonsSmuckers Caramel Flavored Topping, plus additional for garnish

1 tablespoonsugar

1/4 teaspoonvanilla extract

3/4 cupice cubes

Whipped cream

3/4 cup groundFolgers Classic Roast Coffee

1 teaspoonground cinnamon

3 cupscold water

1 (14 oz.) canEagle Brand Sweetened Condensed Milk

Ice cubes

Directions
1. STIR together ground coffee and cinnamon. Brew in coffeemaker using 3 cups cold water.
2. POUR sweetened condensed milk into 1 1/2-quart pitcher. Add hot brewed coffee, stirring until thoroughly blended.

Directions
1. CHILL tall 8-ounce glass in freezer.

3. POUR coffee mixture over ice in tall glasses or cafe mugs. Serve immediately.

2. DISSOLVE coffee into hot water. Combine coffee and chocolate milk in blender container, mixing until coffee is
dissolved. Add caramel syrup, sugar, vanilla and ice cubes. Pulse blender to desired consistency, adding more
ice cubes if necessary.
3. POUR into chilled glass. Top with whipped cream. Drizzle with caramel syrup. Serve with straw and long-handled
spoon.

34

35

The Book of Coffee

Coconut Cafe Licuado

Creamy Instant Iced Coffee

Prep Time:10 minutes

Prep Time:10 minutes

Cook Time:0 minutes

Cook Time:0 minutes

Yield:5 to 6 servings

Yield:5 to 6 servings

Ingredients

Ingredients

1 (12 fl. oz.) canPET Evaporated Milk, chilled

2 tablespoonsFolgers Classic Roast Instant Coffee Crystals

2 tablespoonsFolgers Classic Roast Instant Coffee Crystals

1 (14 oz.) canMagnolia Sweetened Condensed Milk, chilled

1/3 cupsugar or to taste

Ice cubes

Ice cubes

Whipped cream

1 (13.5 oz.) cancoconut milk, chilled

Directions
1. COMBINE coconut milk and coffee crystals in blender container until coffee is dissolved. Add sweetened condensed milk.
2. PROCESS 2 minutes or until blended. Pour over ice in glasses.

Directions
1. COMBINE evaporated milk, coffee crystals and sugar in blender container until coffee crystals are dissolved.
2. POUR over ice in tall glasses. Top with swirl of whipped cream. Serve immediately.
3. VARIATION
4. CREAMY VANILLA ICED COFFEE: ADD 1/2 teaspoon vanilla extract to blender container.
5. CREAMY CINNAMON ICED COFFEE: ADD 1/2 teaspoon vanilla extract and 1/8 teaspoon ground cinnamon to
blender container.

36

37

The Book of Coffee

Iced Coffee for One

Instant French Vanilla Iced Coffee

Prep Time:5 minutes

Prep Time:10 minutes

Cook Time:0 minutes

Cook Time:0 minutes

Yield:1 serving

Yield:1 serving

Ingredients

1/3 cupwarm water

Ingredients

1/2 cupwater

1 (0.07 oz.) packetFolgers Classic Roast Instant Coffee Crystals

1 1/2 to 2 teaspoonsFolgers Classic Roast Instant Coffee Crystals

1 tablespoonsugar

1/4 cupInternational Delight French Vanilla Coffee Creamer

2 tablespoonshalf-and-half, milk or coffee creamer

Ice cubes

Ice cubes

Whipped cream

Whipped cream

Directions
Directions

1. STIR water and coffee crystals in tall glass until dissolved. Blend in coffee creamer.

1. POUR water over coffee in 8 oz. glass. Add sugar. Stir until dissolved.

2. ADD ice. Top with swirl of whipped cream. Serve immediately.

2. STIR in half-and-half. Add ice cubes. Top with whipped cream.

3. CARAMEL ICED COFFEE FOR ONE: Stir in 2 tablespoons Smuckers Caramel Sundae Syrup into coffee
instead of sugar.

38

39

The Book of Coffee

Instant Iced Coffee

Prep Time:10 minutes

Cook Time:0 minutes

Yield:4 servings

Ingredients

1 cupboiling water

3 tablespoonsFolgers Classic Roast Instant Coffee Crystals

1/2 cupsugar or to taste

2 cupscold water

1/2 cuphalf-and-half, milk or coffee creamer

Ice cubes

Whipped cream

Directions
1. POUR boiling water over coffee crystals in glass bowl or pitcher. Add sugar. Stir until completely dissolved. Blend
in cold water and half-and-half. Chill until ready to serve.
2. POUR over ice in tall glasses. Top with whipped cream, if desired. Serve immediately.
3. VARIATION
4. BREWED ICED COFFEE: Brew 1/2 cup Folgers Classic Roast Coffee in coffeemaker using 1 1/2 cups cold
water. Combine hot coffee and sugar in glass bowl or pitcher. Stir until completely dissolved. Blend in 1 1/2 cups
cold water and half-and-half. Chill. Serve as directed above.

40

41

Iced Latte & Cappuccino

The Book of Coffee

Aztec Cinnamon Chocolate Iced Cappuccino

Prep Time:5 minutes

Cook Time:0 minutes

Yield:1 serving

Ingredients

1/4 cupMagnolia Sweetened Condensed Milk

2 tablespoonsSmuckers Chocolate Fudge Topping

1/4 teaspoonvanilla extract

1/8 teaspoonground cinnamon

1/4 cupFolgers Classic Roast Coffee, brewed strong, cooled to room temperature

1 cupice

Whipped cream

Ground cinnamon

Directions
1. PLACE sweetened condensed milk, chocolate topping, vanilla, cinnamon, brewed coffee and ice in blender container. Process until smooth.
2. GARNISH with whipped cream and cinnamon. Serve immediately.

42

43

The Book of Coffee

Brewed Iced Cafe Latte

Iced Caf Latte

Prep Time:15 minutes

Prep Time:5 minutes

Cook Time:0 minutes

Cook Time:0 minutes

Yield:5 servings

Yield:4 servings

Ingredients

Ingredients

1/3 cupFolgers Classic Roast Coffee

Or 1/4 cupFolgers

Black Silk Coffee

2 cupscold water

1 (14 oz.) canEagle Brand Sweetened Condensed Milk

4 to 5 cupsice cubes

Directions
1. BREW coffee in coffeemaker using 2 cups cold water.
2. COMBINE hot brewed coffee and sweetened condensed milk in pitcher, stirring until completely blended.

2 tablespoonsFolgers Classic Roast Instant Coffee Crystals

1/2 cupice cold water

1 (14 oz.) canEagle Brand Sweetened Condensed Milk, chilled

3 cupsice cubes

Directions
1. COMBINE coffee,water and sweetened condensed milk in blender container. Blend until coffee is dissolved.
2. POUR over ice placed in tall glasses. Serve immediately.

3. FILL 5 tall glasses or cafe mugs with ice cubes. Pour coffee mixture over ice. Serve immediately.

44

45

The Book of Coffee

Iced Mocha Latte

Iced Vanilla Latte

Prep Time:10 minutes

Prep Time:10 minutes

Cook Time:0 minutes

Cook Time:0 minutes

Yield:5 cups

Yield:6 servings

Ingredients

Ingredients

1 cup strong brewedFolgers French Vanilla Flavored Coffee, * cooled to room temperature

2 tablespoonsFolgers Classic Roast Instant Coffee Crystals

1 (12 fl. oz.) canPET Evaporated Milk, chilled

1 (14 oz.) canEagle Brand Sweetened Condensed Milk, chilled

1/3 cupsugar

2 tablespoonsSmuckers Sundae Syrup Chocolate Flavored Syrup

Ice cubes

Ice cubes

1 1/2 cupscold water

Directions
Directions
1. COMBINE water, coffee crystals, sweetened condensed milk and chocolate syrup in blender container until crystals are dissolved and mixture is frothy.
2. FILL 4 cafe glasses with ice. Pour mocha mixture over ice.

1. COMBINE coffee, evaporated milk and sugar in blender container. Blend until smooth. Pour over ice in glasses.
Serve immediately.
2. VARIATION
3. ICED CINNAMON LATTE: Substitute 1 cup Folgers Cinnamon Swirl Flavored Coffee, brewed strong* for French
Vanilla.
4. *To make strong brewed coffee: Measure 6 tablespoons French Vanilla or Cinnamon Swirl ground coffee and 1
1/2 cups cold water into a drip coffeemaker. Brew according to manufacturers directions.

46

47

Blended Frozen Coffee

The Book of Coffee

Almond Espresso Float

Prep Time:10 minutes

Cook Time:0 minutes

Yield:1 serving

Ingredients

1 packetFolgers Fresh Breaks 100% Colombian Roasted Concentrated Coffee

Or 1 packetFolgers

Fresh Breaks Black Silk Roasted Concentrated Coffee

1 tablespoonhot water

1/8 teaspoonalmond extract, or to taste

3/4 cupcold chocolate milk

2 rounded scoopscoffee ice cream (3/4 cup)

Cream soda, chilled

Whipped cream

Cocoa powder, for garnish

Directions
1. CHILL a tall 16-ounce glass in freezer.
2. DISSOLVE coffee into hot water. Combine coffee mixture, chocolate milk and almond extract in chilled glass, stirring until blended. Add ice cream.
3. FILL glass with cream soda. Stir. Top with whipped cream. Garnish with dusting of cocoa powder. Serve with
straw and long-handled spoon.

48

49

The Book of Coffee

Cappuccino Frost

Caramel Cafe Ice Cream Floats

Prep Time:5 minutes

Prep Time:10 minutes

Cook Time:0 minutes

Cook Time:0 minutes

Yield:4-5 servings

Yield:4 servings

Ingredients

Ingredients

1 1/2 cups coldFolgers Classic Roast Coffee

2 tablespoonsFolgers Classic Roast Instant Coffee Crystals

1 (12 oz.) canclub soda or plain seltzer water (1 1/2 cups)

1 (14 oz.) canEagle Brand Sweetened Condensed Milk, chilled

2/3 cupSmuckers Caramel Flavored Topping, plus additional for garnish

3 cupsice cubes

1/4 cupmilk

Whipped cream

8large scoops coffee or vanilla ice cream

Whipped cream in aerosol container

1/2 cupcold water

Directions
1. COMBINE water, coffee crystals and sweetened condensed milk in blender until crystals are dissolved. Add ice
cubes. Cover and blend until smooth and frothy.
2. POUR into tall glasses. Top with whipped cream, if desired.
3. VARIATIONS
4. ALMOND CAPPUCCINO FROST: ADD 1/4 teaspoon almond extract.

Directions
1. COMBINE coffee, club soda, caramel topping and milk in pitcher; mix well.
2. DIVIDE ice cream among 4 tall glasses. Pour coffee mixture over top.
3. GARNISH with whipped cream. Drizzle additional topping over whipped cream. Serve immediately.

5. VANILLA CAPPUCINO FROST: ADD 1/4 teaspoon vanilla extract.

6. MINTY CAPPUCCINO FROST: ADD 1/4 teaspoon mint extract.

50

51

The Book of Coffee

Coffee Ice Cubes

Frosty Mocha Coffee

Prep Time:10 minutes

Prep Time:10 minutes

Cook Time:0 minutes

Cook Time:0 minutes

Yield:1 ice cube tray

Yield:2 servings

Ingredients

Ingredients

1 1/2 cups fresh, strong brewedFolgers French Roast Coffee, at room temperature

1/4 cup strong brewedFolgers French Roast Coffee

Or 1/4 cup strong brewedFolgers
, chilled

Black Silk Coffee

Directions
1. POUR coffee into clean ice cube tray. Freeze until solid.
2. REMOVE from tray. Place in resealable plastic freezer bag and immediately put in freezer.
3. VARIATIONS
4. COFFEE AND CREAM ICE CUBES: Blend 1 (12 fl.oz.) can Pet Evaporated Milk with coffee in blender container until combined. Immediately fill 2 ice cube trays. Proceed as above. Run knife around outer edge of cubes
before removing from tray.

1/4 cupSmuckers Sundae Syrup Chocolate Flavored Syrup

1 tablespoonvanilla flavored syrup*

1/4 cupcold milk

1 1/2 cupsice cubes

Whipped cream

Chocolate decorator sprinkles, for garnish

5. SWEET COFFEE AND CREAM ICE CUBES: Blend 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
with coffee in blender container until combined. Immediately fill 2 ice cube trays. Proceed as above. Run knife
around outer edge of cubes before removing from tray.

Directions

6. Other varieties of Folgers Coffee can be used instead of the Classic Roast.

2. POUR into tall glasses. Top with whipped cream. Garnish with sprinkles.

1. PLACE coffee, chocolate sundae syrup, vanilla syrup and cold milk in blender container. Cover. Blend on medium speed until combined. Add ice cubes. Process until thick and smooth.
3. * A variety of flavored syrups that enhance coffee drinks are available in supermarket coffee aisles, specialty
coffee houses, gourmet food stores and online.

52

53

The Book of Coffee

Frozen Caramel Coffee

Mocha Peanut Butter Frosty

Prep Time:10 minutes

Prep Time:10 minutes

Cook Time:0 minutes

Cook Time:0 minutes

Yield:2 servings

Yield:2 servings

Ingredients

Ingredients

1/4 cup strong brewedFolgers French Roast Coffee

Or 1/4 cup strong brewedFolgers
, chilled

1/2 cupchocolate soy milk or low fat chocolate milk, chilled

1 teaspoonFolgers Classic RoastInstant Coffee Crystals

1 (4 oz.) containerwhipped chocolate yogurt

1/3 cupchocolate whey protein powdered drink mix

2 tablespoonsSmuckersNatural Creamy Peanut Butter, stirred

Ice cubes

Cinnamon, for garnish

Black Silk Coffee

5 tablespoonsSmuckers Sundae Syrup Caramel Flavored Syrup, plus additional for garnish

1 tablespoonvanilla flavored syrup*

1/4 cupcold milk

1 1/2 cupsice cubes

Whipped cream

Directions
1. PLACE coffee, caramel sundae syrup, vanilla syrup and cold milk in blender container. Cover. Blend on medium
speed until combined. Add ice cubes. Process until thick and slushy.
2. POUR into tall glasses. Top with whipped cream. Drizzle with caramel sundae syrup.
3. * A variety of flavored syrups that enhance coffee drinks are available in supermarket coffee aisles, specialty
coffee houses, gourmet food stores and online.

54

Directions
1. COMBINE soy milk and coffee crystals in blender container until crystals are dissolved.
2. ADD yogurt, protein powder, peanut butter and enough ice cubes to equal two cups. Process 45 seconds or until
smooth and frosty.
3. POUR into two tall glasses. Garnish with a dash of cinnamon, if desired.

55

The Book of Coffee

Orange Mocha Smoothie

Prep Time:10 minutes

Cook Time:0 minutes

Yield:1 serving

Ingredients

1/4 cupcold chocolate milk

1 packetFolgers Fresh Breaks Breakfast Blend Roasted Concentrated Coffee

Or 1 packetFolgers

Fresh Breaks 100% Colombian Roasted Concentrated Coffee

2 tablespoonshalf-and-half or milk

3 rounded scoopsorange sherbet (1 1/4 cups)

Whipped cream

Fresh orange slice, for garnish

Directions
1. CHILL a tall 10-ounce glass in freezer.
2. COMBINE chocolate milk and instant coffee in blender container. Mix until coffee is dissolved. Add half-and-half
and sherbet. Pulse blender to desired consistency.
3. POUR into chilled glass. Top with whipped cream. Garnish with orange slice. Serve with straw and long-handled
spoon.

56

57

58

The Book of Coffee

59

The Book of Coffee

,
First Name
Last Name
Company
Street Address
Address Line 2
City State Zip Code
E-mail
Phone Number Twitter ID (optional)

Payment Information
Check VISA MasterCard Discover
Cardholder
Card Number
Signature
Date

Caramel Flavored Syrup

Buttery? Rich? Were sold. This sweet treat conjures up childhood
memories of nibbling soft caramel chews. Or perhaps the smell of caramel you love from that small downtown bistro. Point is: caramel makes
most everything better. And that drink in your hand is no exception.

60

61

The Book of Coffee

Smuckers Sundae Syrup

Index

Every day can be sundae with Smuckers Sundae Syrup flavored syrups.

These thick, rich, pourable toppings are the perfect partner for your favorite ice

cream. Choose from one of our delicious flavors, or mix and match for more
F

flavor and fun. https://smuckers.com
FolgersFrench Roast Coffee 11

Hungry JackOriginal Syrup, 13

S
SmuckersSundae Syrup Caramel Flavored Syrup
11
Hungry Jack Original Syrup
Hungry Jack Original Syrup syrup contains a unique,
full-spectrum, standardized black elderberry extract

Eagle Brand Sweetened Condensed Milk

California Farms Organic Sweetened Condensed Milk is the perfect choice for

anyone wanting to increase the amount of organic food in their diet without

sacrificing flavor or quality. Formulated to do just that, California Farms Organ

ic Sweetened Condensed Milk is Santini Foods most assertive step forward
towards a more health-conscience future.

62

63

Latte

64