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The

Coffee
Book

Contents

Coconut Cafe Licuado.................................................................38

History of coffee.............................................................................5

Creamy Instant Iced Coffee.........................................................39


Iced Coffee for One......................................................................40

Latte

Caramel Latte..............................................................................13

Instant French Vanilla Iced Coffee...............................................41

Cinnamon Latte...........................................................................14

Instant Iced Coffee.......................................................................42

Cinnamon Maple Latte.................................................................15


Vanilla Latte.................................................................................16

Mocha & Macchiato

Almond Mocha Coffee.................................................................19


Brazilian Coffee............................................................................20
Cafe Caramel Macchiato.............................................................21
Cafe Mocha.................................................................................22
Caramel Cream Coffee................................................................23
Caramel Macchiato......................................................................24
Cinnamon Mocha Coffee.............................................................25

Cinnamon Mocha Hot Chocolate.................................................26

Cappuccino

Chocolate Mint Cappuccino.........................................................29

Cinnamon Mocha Cappuccino.....................................................30


Hazelnut Cappuccino...................................................................31
Mocha Cappuccino......................................................................32

Iced Coffee

Iced Latte &


Cappuccino

Aztec Cinnamon Chocolate Iced Cappuccino............................45


Brewed Iced Cafe Latte..............................................................46
Iced Caf Latte...........................................................................47
Iced Mocha Latte........................................................................48
Iced Vanilla Latte 49

Blended
Frozen Coffee

Almond Espresso Float...............................................................51


Cappuccino Frost........................................................................52
Caramel Cafe Ice Cream Floats.................................................53
Coffee Ice Cubes........................................................................54

Frosty Mocha Coffee...................................................................55


Frozen Caramel Coffee...............................................................56
Mocha Peanut Butter Frosty.......................................................57
Orange Mocha Smoothie

58

Brewed Iced Coffee.....................................................................35


Caramel Macchiato Frappe.........................................................36
Cinnamon Spiced Iced Coffee.....................................................37
2

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.

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

History
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.
Coffee beans were first exported from Ethiopia
to Yemen. Yemeni traders brought coffee back to
their homeland and began to cultivate the bean.
The word qahwa originally meant wine, and Sufis

in Yemen used the beverage as an aid to concentration and as a kind of spiritual intoxication when
they chanted the name of God. Sufis used it to keep
themselves alert during their nighttime devotions.
A translation of Al-Jaziris manuscript[15] traces
the spread of coffee from Arabia Felix (the present
day Yemen) northward to Mecca and Medina, and
then to the larger cities of Cairo, Damascus, Baghdad, and Constantinople. By 1414, the beverage

was known in Mecca, and in the early 1500s was


spreading to the Mameluke Sultanate of Egypt and
North Africa from the Yemeni port of Mocha. Associated with Sufism, a myriad of coffee houses grew
up in Cairo (Egypt) around the religious University
of the Azhar. These coffee houses also opened in
Syria, especially in the cosmopolitan city of Aleppo, and then in Istanbul, the capital of the Ottoman
Empire, in 1554. In 1511, it was forbidden for its
stimulating effect by conservative, orthodox imams
at a 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 similar ban was instituted in 1532, and the coffeehouses and warehouses containing coffee beans
were sacked.During the 16th century, it had already
reached the rest of the Middle East, the Safavid
Empire and the Ottoman Empire. From the Middle
East, coffee drinking spread to Italy, then to the rest
of Europe, and coffee plants were transported by
the Dutch to the East Indies and to the Americas.

Ethiopian attitudes softened towards coffee drinking, and its consumption spread rapidly between
1880 and 1886; according to Richard Pankhurst,
this was largely due to Emperor Menilek, who himself drank it, and to Abuna Matewos who did much
to dispel the belief of the clergy that it was a Muslim
drink.

Similarly, coffee was banned by the Ethiopian Orthodox Church some time before the 18th century.
However, in the second half of the 19th century,

He found that among its properties was that it drove


away fatigue and lethargy, and brought to the body
a certain sprightliness and vigour.

The earliest mention of coffee noted by the literary coffee merchant Philippe Sylvestre Dufour is
a reference to bunchum in the works of the 10th
century CE Persian physician Muhammad ibn
Zakariya al-Razi, known as Rhazes in the West, but
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 that one Sheikh, Jamal-al-Din al-Dhabhani
(d. 1470), mufti of Aden, was the first to adopt the
use of coffee (circa 1454).

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 European 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.

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:

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.

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.

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:

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. On his return to that city
in 1657, Thevenot gave some of the beans to his
friends, one of whom was 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. The libretto includes such lines as:
Ei! wie schmeckt der Coffee se,
Lieblicher als tausend Ksse,

Und wenn jemand mich will laben,


Ach, so schenkt mir Coffee ein!
(Oh! How sweet coffee does taste,
Better than a thousand kisses,
Milder than muscat wine.
Coffee, coffee, Ive got to have it,
And if someone wants to perk me up, *
Oh, just give me a cup of coffee!)
_____________

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.

Within a few years the Dutch colonies (Java in Asia,


The beans that van der Broecke acquired from
Mocha forty years earlier adjusted well to conditions 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.
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

Milder als Muskatenwein.


Coffee, Coffee muss ich haben,

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.

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

often called Conillon. It is also grown in Southeast


Asia where French colonists introduced it in the
late 19th century. In recent years Vietnam, which
only produces robusta, has surpassed Brazil, India,

and Indonesia to become the worlds single largest


exporter. Approximately one third of the coffee produced in the world is robusta.

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 beans from Ethiopia
The first record of coffee growing in India is following the introduction of coffee beans from Yemen
by Baba Budan to the hills of Chikmagalur in 1670.
Since then coffee plantations have become established in the region, extending south to Kodagu.

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.

Coffee production in India is dominated in the


hill tracts of South Indian states, with the state of
Karnataka accounting 53% followed by Kerala 28%
and Tamil Nadu 11% of production of 8,200 tonnes.
Indian coffee is said to be the finest 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.

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. There are around 15000 coffee growers
in this district with 96% of them being small growers
with holdings of less than or equal to 4 hectares.
The average production is 55,000 MT: 35,000 MT
of Arabica and 20,000 MT of Robusta. The average productivity per hectare is 810 kg for Arabica
and 1110 kg of Robusta, which are higher than the
national average. Arabica is a species of coffee
Coffee is grown in three regions of India with Karnathat is also known as the coffee shrub of Arabia,
taka, Kerala and Tamil Nadu forming the traditional
mountain coffee or arabica coffee. Coffea arabicoffee growing region of South India, followed by
ca is believed to be the first species of coffee to be
the new areas developed in the non-traditional
cultivated, being grown in southwest Arabia for well
areas of Andhra Pradesh and Orissa in the eastern
over 1,000 years. It is considered to produce better
coast of the country and with a third region comcoffee than the other major commercially grown
prising the states of Assam, Manipur, Meghalaya,
coffee species, Coffea canephora (robusta). Arabica
Mizoram, Tripura, Nagaland and Arunachal Pradesh
contains less caffeine than any other commercially
of Northeastern India, popularly known as Seven
cultivated species of coffee. Robusta is a species
Sister States of India.
of coffee which has its origins in western Africa.
Indian coffee, grown mostly in southern India under It is grown mostly in Africa and Brazil, where it is

LATTE

10

11

Caramel Latte

Cinnamon 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 tablespoonscaramel flavored syrup*

3 to 4 tablespoonscinnamon flavored syrup*

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


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

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


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

Whipped cream

Whipped cream

Smuckers Sundae Syrup Caramel Flavored Syrup, for garnish

Smuckers Sundae Syrup Caramel Flavored Syrup, for garnish

Baking toffee bits, for garnish

Ground cinnamon, for garnish

Directions

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.

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.

2. POUR cinnamon 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.

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.

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

Cinnamon Maple Latte

Vanilla 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

3 tablespoonsHungry Jack Original Syrup, plus additional for garnish

3 to 4 tablespoonsvanilla flavored syrup*

1/8 teaspooncinnamon

1/4 cup hot strong brewedFolgers Classic Roast Coffee

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


Or 1/4 cup hot, fresh strong brewedFolgers

Whipped cream

1/2 cupmilk

Black Silk Coffee

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.

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

2. POUR vanilla 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. 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

MOCHA & MACCHIATO

16

17

Almond Mocha Coffee

Brazilian Coffee

Prep Time:15 minutes

Prep Time:10 minutes

Cook Time:0 minutes

Cook Time:10 minutes

Yield:2 servings

Yield:2 quarts

Ingredients

Ingredients

1/3 cupheavy cream, chilled

1/3 cupunsweetened cocoa

2 teaspoons plus 4 tablespoonsalmond or hazelnut flavored syrup*

1/4 teaspoonsalt

1 cupmilk

1 teaspoonground cinnamon

2 tablespoonsSmuckers Sundae Syrup Chocolate Flavored Syrup

1 (14 oz.) canEagle Brand Sweetened Condensed Milk

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


Or 1/2 cup hot, fresh strong brewedFolgers

5 cupswater

1 1/3 cups strong brewedFolgers Classic Roast Coffee

Black Silk Coffee

Sliced almonds or chopped nuts, for garnish

Maraschino cherries with stems, for garnish

Directions
1. COMBINE cocoa, salt and cinnamon in 3-quart saucepan. Add sweetened condensed milk; mix well.

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. 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.

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.

18

19

Cafe Caramel Macchiato

Cafe Mocha

Prep Time:15 minutes

Prep Time:15 minutes

Cook Time:4 minutes

Cook Time:0 minutes

Yield:4 servings

Yield:1 serving

Ingredients

Ingredients

2 cupswhole milk

1/2 cupmilk

1 (12 oz.) jarSmuckers Caramel Flavored Topping

2 cups hot, fresh strong brewedFolgers French Roast Coffee


OrFolgers

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

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.

Whipped cream

Chocolate decorator sprinkles, 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 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

Caramel Cream Coffee

Caramel Macchiato

Prep Time:5 minutes

Prep Time:15 minutes

Cook Time:0 minutes

Cook Time:0 minutes

Yield:1 serving

Yield:1 serving

Ingredients
Ingredients

6 oz. hot, fresh strong brewedFolgers Classic Roast Coffee

5 tablespoonsSmuckers Sundae Syrup Caramel Flavored Syrup

1/2 cupmilk

Whipped cream

3 to 4 tablespoonsvanilla flavored syrup*

Ground cinnamon

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


Or 1/4 cup hot, fresh strong brewedFolgers

Black Silk Coffee

Directions
1. POUR coffee into large mug. Add syrup.
2. STIR until blended. Top with whipped cream and cinnamon.

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.
3. ADD 1/4 cup steamed milk. Spoon on foamed milk to brim of cup. Drizzle with caramel sundae syrup
in a criss-cross 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.

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Cinnamon Mocha Coffee

Cinnamon Mocha Hot Chocolate

Prep Time:10 minutes

Prep Time:10 minutes

Cook Time:5 minutes

Cook Time:0 minutes

Yield:6

Yield:1 serving

Ingredients

Ingredients

4 cups strong brewedFolgers Classic Roast Coffee

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

1 (14-ounce) canEagle Brand Sweetened Condensed Milk

2 (1-ounce)squares unsweetened chocolate

1 packetFolgers Fresh Breaks Black Silk Roasted Concentrated Coffee


Or 1 packetFolgers

1/2 teaspoonground cinnamon

Whipped cream or vanilla ice cream

Ground cinnamon for garnish

Fresh Breaks 100% Colombian Roasted Concentrated Coffee

1 (1 oz.) packetinstant hot cocoa mix

Dash cinnamon, plus more for garnish

Whipped cream

Directions

Directions
1. COMBINE coffee, sweetened condensed milk, unsweetened chocolate and cinnamon in large saucepan. Heat over low heat, stirring until coffee is hot.

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.

2. POUR into mugs. Garnish with whipped cream or small spoonful of vanilla ice cream and a sprinkle of
cinnamon, if desired. Serve immediately.

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CAPPUCCINO

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Chocolate Mint Cappuccino

Cinnamon Mocha 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 cupmilk

1 to 2 teaspoonspeppermint flavored syrup*

1 tablespooncinnamon flavored syrup*

2 tablespoonsSmuckers Sundae Syrup Chocolate 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

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


Or 1/4 cup hot, fresh strong brewedFolgers

Unsweetened cocoa powder or chocolate curls, for garnish

Black Silk Coffee

Black Silk Coffee

Ground cinnamon or unsweetened cocoa powder, for garnish

Directions

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.

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.

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

2. POUR cinnamon 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.

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

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

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Hazelnut Cappuccino

Mocha Cappuccino

Prep Time:15 minutes

Prep Time:5 minutes

Cook Time:0 minutes

Cook Time:0 minutes

Yield:1 serving

Yield:1

Ingredients

Ingredients

1/2 cupwhole milk

3/4 cuphot brewed Folgers coffee

2 tablespoonshazelnut flavored syrup*

1 packetFolgers Fresh Breaks 100% Colombian Roasted Concentrated Coffee


Or 1 packetFolgers

2 tablespoonsJif Mocha Cappuccino Flavored Hazelnut Spread


Or 2 tablespoonsJif

Whipped cream

1/4 cuphot water

Ground cinnamon, for garnish

Chocolate curls or unsweetened cocoa powder, for garnish

Chocolate Flavored Hazelnut Spread

Fresh Breaks Breakfast Blend Roasted Concentrated Coffee

Directions
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 foam begins to form. Continue
beating until foam doubles. Steamed milk will settle to the bottom. Frothed milk will rise to the top.

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.

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 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 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.

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ICED COFFEE

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Brewed Iced Coffee

Caramel Macchiato Frappe

Prep Time:10 minutes

Prep Time:10 minutes

Cook Time:0 minutes

Cook Time:0 minutes

Yield:4 servings

Yield:1 serving

Ingredients

Ingredients

1/2 cupFolgers Classic Roast Coffee

3 cupscold water, divided

1/2 cupsugar

1/2 cuphalf-and-half, chilled

Ice cubes

Whipped cream

1 packetFolgers Fresh Breaks Breakfast Blend Roasted Concentrated Coffee


Or 1 packetFolgers

Fresh Breaks 100% Colombian Roasted Concentrated Coffee

Directions
1. BREW coffee in coffeemaker using 1 1/2 cups cold water.

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

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.

Directions

3. POUR over ice in tall glasses or cafe mugs. Top with whipped cream, if desired. Serve immediately.

1. CHILL tall 8-ounce glass in freezer.

4. VARIATION

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.

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.

3. POUR into chilled glass. Top with whipped cream. Drizzle with caramel syrup. Serve with straw and
long-handled spoon.

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Cinnamon Spiced Iced Coffee

Coconut Cafe Licuado

Prep Time:10 minutes

Prep Time:10 minutes

Cook Time:5 minutes

Cook Time:0 minutes

Yield:6 servings

Yield:5 to 6 servings

Ingredients

Ingredients

3/4 cup groundFolgers Classic Roast Coffee

1 (13.5 oz.) cancoconut milk, chilled

1 teaspoonground cinnamon

2 tablespoonsFolgers Classic Roast Instant Coffee Crystals

3 cupscold water

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

1 (14 oz.) canEagle Brand Sweetened Condensed Milk

Ice cubes

Ice cubes

Directions
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.

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.

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

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Creamy Instant Iced Coffee

Iced Coffee for One

Prep Time:10 minutes

Prep Time:5 minutes

Cook Time:0 minutes

Cook Time:0 minutes

Yield:5 to 6 servings

Yield:1 serving

Ingredients

Ingredients

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

1/3 cupwarm water

2 tablespoonsFolgers Classic Roast Instant Coffee Crystals

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

1/3 cupsugar or to taste

1 tablespoonsugar

Ice cubes

2 tablespoonshalf-and-half, milk or coffee creamer

Whipped cream

Ice cubes

Whipped cream

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.

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

5. CREAMY CINNAMON ICED COFFEE: ADD 1/2 teaspoon vanilla extract and 1/8 teaspoon ground
cinnamon to blender container.

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Instant French Vanilla Iced Coffee

Instant Iced Coffee

Prep Time:10 minutes

Prep Time:10 minutes

Cook Time:0 minutes

Cook Time:0 minutes

Yield:1 serving

Yield:4 servings

Ingredients

1/2 cupwater

Ingredients

1 cupboiling water

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

3 tablespoonsFolgers Classic Roast Instant Coffee Crystals

1/4 cupInternational Delight French Vanilla Coffee Creamer

1/2 cupsugar or to taste

Ice cubes

2 cupscold water

Whipped cream

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

Ice cubes

Whipped cream

Directions

1. STIR water and coffee crystals in tall glass until dissolved. Blend in coffee creamer.
2. ADD ice. Top with swirl of whipped cream. Serve immediately.

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.

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ICED LATTE &


CAPPUCCINO

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Aztec Cinnamon Chocolate Iced Cappuccino

Brewed Iced Cafe Latte


Prep Time:15 minutes

Prep Time:5 minutes

Cook Time:0 minutes

Cook Time:0 minutes

Yield:5 servings

Yield:1 serving

Ingredients

Ingredients

1/3 cupFolgers Classic Roast Coffee


Or 1/4 cupFolgers

Black Silk Coffee

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

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

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.

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Iced Caf Latte

Iced Mocha Latte

Prep Time:5 minutes

Prep Time:10 minutes

Cook Time:0 minutes

Cook Time:0 minutes

Yield:4 servings

Yield:5 cups

Ingredients

Ingredients

2 tablespoonsFolgers Classic Roast Instant Coffee Crystals

1 1/2 cupscold water

1/2 cupice cold water

2 tablespoonsFolgers Classic Roast Instant Coffee Crystals

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

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

3 cupsice cubes

2 tablespoonsSmuckers Sundae Syrup Chocolate Flavored Syrup

Ice 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.

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.

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BLENDED
FROZEN COFFEE

Iced Vanilla Latte


Prep Time:10 minutes

Cook Time:0 minutes

Yield:6 servings

Ingredients

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

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

1/3 cupsugar

Ice cubes

Directions
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.

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Almond Espresso Float

Cappuccino Frost

Prep Time:10 minutes

Prep Time:5 minutes

Cook Time:0 minutes

Cook Time:0 minutes

Yield:1 serving

Yield:4-5 servings

Ingredients

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

1/2 cupcold water

2 tablespoonsFolgers Classic Roast Instant Coffee Crystals

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

3 cupsice cubes

Whipped cream

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.

Directions

3. VARIATIONS

1. CHILL a tall 16-ounce glass in freezer.

4. ALMOND CAPPUCCINO FROST: ADD 1/4 teaspoon almond extract.

2. DISSOLVE coffee into hot water. Combine coffee mixture, chocolate milk and almond extract in chilled
glass, stirring until blended. Add ice cream.

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

3. FILL glass with cream soda. Stir. Top with whipped cream. Garnish with dusting of cocoa powder.
Serve with straw and long-handled spoon.

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

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Caramel Cafe Ice Cream Floats

Coffee Ice Cubes

Prep Time:10 minutes

Prep Time:10 minutes

Cook Time:0 minutes

Cook Time:0 minutes

Yield:4 servings

Yield:1 ice cube tray

Ingredients

Ingredients

1 1/2 cups coldFolgers Classic Roast Coffee

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

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

Directions

1/4 cupmilk

1. POUR coffee into clean ice cube tray. Freeze until solid.

8large scoops coffee or vanilla ice cream

2. REMOVE from tray. Place in resealable plastic freezer bag and immediately put in freezer.

Whipped cream in aerosol container

3. VARIATIONS

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

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.

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.

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

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Frosty Mocha Coffee

Frozen Caramel Coffee

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

1/4 cupSmuckers Sundae Syrup Chocolate Flavored Syrup

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

1 tablespoonvanilla flavored syrup*

1 tablespoonvanilla flavored syrup*

1/4 cupcold milk

1/4 cupcold milk

1 1/2 cupsice cubes

1 1/2 cupsice cubes

Whipped cream

Whipped cream

Chocolate decorator sprinkles, for garnish

Black Silk Coffee

1/4 cup strong brewedFolgers French Roast Coffee


Or 1/4 cup strong brewedFolgers
, chilled

Black Silk Coffee

Directions
Directions
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.
2. POUR into tall glasses. Top with whipped cream. Garnish with sprinkles.
3. * A variety of flavored syrups that enhance coffee drinks are available in supermarket coffee aisles, specialty coffee houses, gourmet food stores and online.

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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.

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Mocha Peanut Butter Frosty

Orange Mocha Smoothie

Prep Time:10 minutes

Prep Time:10 minutes

Cook Time:0 minutes

Cook Time:0 minutes

Yield:2 servings

Yield:1 serving

Ingredients

Ingredients

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

1/4 cupcold chocolate milk

1 teaspoonFolgers Classic Roast Instant Coffee Crystals

1 (4 oz.) containerwhipped chocolate yogurt

1 packetFolgers Fresh Breaks Breakfast Blend Roasted Concentrated Coffee


Or 1 packetFolgers

1/3 cupchocolate whey protein powdered drink mix

2 tablespoonsSmuckers Natural Creamy Peanut Butter, stirred

Ice cubes

Cinnamon, for garnish

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

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.

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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.

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ROAST

FIND YOUR FLAVOR

Dark Roast

Weve got coffeehouse taste without the coffeehouse hassle! Just


serve over ice and treat yourself to a timeout. Connoisseur Estates Blend

Medium Dark
Medium Roast
Light Roast

PREFERENCE

After Dinner Coffee Blend

Organic

$11.95

Decaffeinated

Aloha Maui Blend

Espresso

$21.95

Fair Trade

Breakfast Blend Coffee


$11.95

REGIONS

Caf Blend

Costa Rica

$11.95

Colombia

$12.95

Peru

Dutch Trader Blend

Quantity

$12.95
eCoffee Blend
$11.95
French Roast
$12.95

COFFEE
BEST COFFEE BEANS IN THE WORLD
We carry a number of unique Single Origins, Blends, Espressos, and Organic Fair Trade coffees;
all of which are carefully roasted to perfection. Our gourmet coffees are fresh roasted to
order, and in most cases ship the same day. Our coffees continue to receive rave reviews from
industry experts, lifelong coffee fanatics, and people who are entirely new to coffee.

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Your Information
First Name:

Smuckers Sundae Syrup

Last Name

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 flavor and fun.

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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.

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http://www.smuckers.com

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

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