The

Big
Book
of
Coffee
 Book of Coffee

Contents
History of coffee........................................................1
Caramel Latte.............................................................9
Cinnamon Latte...................................................... 10
Cinnamon Maple Latte............................................11
Vanilla Latte............................................................ 12
Almond Mocha Coffee............................................ 15
Brazilian Coffee...................................................... 16
Cafe Caramel Macchiato........................................ 17
Cafe Mocha............................................................. 18
Caramel Cream Coffee........................................... 19
Caramel Macchiato................................................. 20
Cinnamon Mocha Coffee....................................... 21
Cinnamon Mocha Hot Chocolate.......................... 22
Chocolate Mint Cappuccino.................................. 25
Cinnamon Mocha Cappuccino.............................. 26
Hazelnut Cappuccino............................................. 27
Mocha Cappuccino................................................. 28

3
 Book of Coffee

Brewed Iced Coffee................................................ 31 Mocha Peanut Butter Frosty.................................. 53

Caramel Macchiato Frappe.................................... 32 Orange Mocha Smoothie....................................... 54

Cinnamon Spiced Iced Coffee............................... 33 FIND YOUR FLAVOR.............................................. 55

Coconut Cafe Licuado........................................... 34 COFFEE................................................................... 56

Creamy Instant Iced Coffee................................... 35 ROAST..................................................................... 56

Iced Coffee for One................................................ 36 PREFERENCE......................................................... 56

Instant French Vanilla Iced Coffee........................ 37 REGIONS................................................................. 56

Instant Iced Coffee................................................. 38

Aztec Cinnamon Chocolate Iced Cappuccino..... 41
Brewed Iced Cafe Latte.......................................... 42
Iced Caf Latte........................................................ 43
Iced Mocha Latte.................................................... 44
Iced Vanilla Latte.................................................... 45
Almond Espresso Float......................................... 47
Cappuccino Frost................................................... 48
Caramel Cafe Ice Cream Floats............................. 49
Coffee Ice Cubes.................................................... 50
Frosty Mocha Coffee.............................................. 51
Frozen Caramel Coffee.......................................... 52

4 5
 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 na-
tive (undomesticated) origin of coffee is thought
to have been Ethiopia. The earliest substantiat-
ed evidence of either coffee drinking or knowl-
edge 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 north-
ern 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 through prayer, was once exiled from Mocha
ethnic group were the first to have recognized to a desert cave near Ousab. Starving, Omar
the energizing effect of the native coffee plant. chewed berries from nearby shrubbery, but
Studies of genetic diversity have been per- found them to be bitter. He tried roasting the
formed on Coffea arabica varieties, which were beans to improve the flavor, but they became
found to be of low diversity but with retention hard. He then tried boiling them to soften the
of some residual heterozygosity from ancestral bean, which resulted in a fragrant brown liquid.
materials, and closely related diploid species Upon drinking the liquid Omar was revitalized
Coffea canephora and C. liberica; however, no and sustained for days. As stories of this mira-
direct evidence has ever been found indicating cle drug reached Mocha, Omar was asked to
where in Africa coffee grew or who among the return and was made a saint.
natives might have used it as a stimulant or
known about it there earlier than the seven- Another probably fanciful account involves a
teenth century. The original domesticated cof- 9th-century Ethiopian goat-herder, Kaldi, who,
fee plant is said to have been from Harar, and noticing the energizing effects when his flock
the native population is thought to be derived nibbled on the bright red berries of a certain
from Ethiopia with distinct nearby populations bush, chewed on the fruit himself. His exhil-
in Sudan and Kenya. aration prompted him to bring the berries to
a monk in a nearby monastery. But the monk
Coffee was primarily consumed in the Islamic disapproved of their use and threw them into
world where it originated and was directly relat- the fire, from which an enticing aroma billowed,
ed to religious practices. causing other monks to come and investigate.
The roasted beans were quickly raked from
There are several legendary accounts of the the embers, ground up, and dissolved in hot
origin of the drink itself. One account involves water, yielding the worlds first cup of coffee.
the Yemenite Sufi mystic Ghothul Akbar Since this story is not known to have appeared
Nooruddin Abu al-Hasan al-Shadhili.[11] When in writing before 1671, 800 years after it was
traveling in Ethiopia, the legend goes, he ob- supposed to have taken place, it is highly likely
served birds of unusual vitality, and, upon try- to be apocryphal.
ing the berries that the birds had been eating,
experienced the same vitality.

Other accounts attribute the discovery of coffee

to Sheik Aboul Hasan Schadhelis disciple,
Omar. According to the ancient chronicle (pre-
served in the Abd-Al-Kadir manuscript), Omar,
who was known for his ability to cure the sick

6 1

History
T he 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) north-
ward to Mecca and Medina, and then to the larger cities of Cairo, Damascus, Baghdad, and Constantino-
ple. 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.
Similarly, coffee was banned by the Ethiopian Orthodox Church some time before the 18th century.How-
ever, in the second half of the 19th century, 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.
The earliest mention of coffee noted by the literary coffee merchant Philippe Sylvestre Dufour is a refer-
ence 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, the Excessive Use of that Newfangled, Abominable, Heathenish Liquor called COFFEE ...has...Eunucht
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.
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 mer-
chants 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
2 3
Book of Coffee
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 pop-
ularize 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 Com-
pany. 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 po-
tentially 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 cof-
fee 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. Excel-
lent 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:
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. 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 Ham-
burg (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, conduct-
ed 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,
Milder als Muskatenwein.
Coffee, Coffee muss ich haben,
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.
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.
4 5
Book of Coffee
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 cof-
fee 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 different variety of arabica known as var. Bourbon. The San-
tos 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 momen-
tum 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.
In the 1930s Brazil took off as the major producer of coffee, leaving behind their early yerba mate indus-
try, 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.
 Book of Coffee

Coffee production in India is dominated in the hill tracts of South Indian states, with the state of Karnata-
ka 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.

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 Northeast-
ern 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 cof-
fee 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. 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 that is also known as the coffee shrub of
Arabia, mountain coffee or arabica coffee. Coffea arabica is believed to be the first species of coffee
to be cultivated, being grown in southwest Arabia for well over 1,000 years. It is considered to produce
better coffee than the other major commercially grown coffee species, Coffea canephora (robusta). Arabi-
ca contains less caffeine than any other commercially cultivated species of coffee. Robusta is a species
of coffee which has its origins in western Africa. It is grown mostly in Africa and Brazil, where it is 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 Indone-
sia to become the worlds single largest exporter. Approximately one third of the coffee produced in the
world is robusta.

6 7
Latte Book of Coffee

Caramel Latte
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
Smuckers Sundae 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 cara-
mel 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.

8 9
Latte 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

1/8 teaspooncinnamon
Or 1/4 cup hot, fresh strong brewedFolgers Black Silk Coffee

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
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 cinnamon syrup into standard-size coffee cup. Microwave on HIGH 20 sec-
onds to warm syrup. Stir in hot 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.
2. PLACE syrup and cinnamon in standard-size coffee cup. Microwave on HIGH 20
seconds. 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 cara-
mel 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.

10 11
Latte 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 brewedFolgersFrench 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.

12 13
Mocha & Macchiato Book of Coffee

Almond Mocha Coffee

MOCHA & MACCHIATO 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 tablespoonsSmuckersSundae Syrup Chocolate Flavored Syrup

1/2 cup hot, fresh strong brewedFolgersFrench 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.

14 15
Mocha & Macchiato 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.) jarSmuckersCaramel Flavored Topping

1 teaspoonground cinnamon 2 cups hot, fresh strong brewedFolgersFrench Roast Coffee

OrFolgers Black Silk Coffee

1 (14 oz.) canEagle BrandSweetened Condensed Milk

5 cupswater
Directions
1 1/3 cups strong brewedFolgers Classic RoastCoffee
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
Directions begins to thicken. Continue beating until very foamy. (Milk will settle to the bottom; foam will
rise to the top.)
1. COMBINE cocoa, salt and cinnamon in 3-quart saucepan. Add sweetened condensed milk;
mix well. 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
2. SLOWLY stir in water and coffee over medium heat; heat thoroughly but do not boil. Serve evenly into 4 coffee mugs.
warm.
3. ADD 1/4 cup steamed milk to each cup. Spoon foamed milk on top to fill cup to brim. Drizzle
3. Brazilian coffee may be stored in refrigerator up to 5 days. Mix well and reheat before serv-
tops with remaining caramel topping in a criss-cross pattern. Serve immediately.
ing.

16 17
Mocha & Macchiato 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 6 oz. hot, fresh strong brewedFolgers Classic RoastCoffee

3 to 4 tablespoonsSmuckersSundae Syrup Chocolate Flavored Syrup, plus addi- 5 tablespoonsSmuckersSundae Syrup Caramel Flavored Syrup
tional for garnish
Whipped cream
1/4 cup hot, fresh strong brewedFolgersFrench Roast Coffee
Ground cinnamon
Or 1/4 cup hot, fresh strong brewedFolgers Black Silk Coffee

Whipped cream

Chocolate decorator sprinkles, for garnish 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 sec-
onds 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.

18 19
Mocha & Macchiato 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 RoastCoffee

1/2 cupmilk 1 (14-ounce) canEagle BrandSweetened Condensed Milk

3 to 4 tablespoonsvanilla flavored syrup* 2 (1-ounce)squares unsweetened chocolate

1/4 cup hot, fresh strong brewedFolgersFrench Roast Coffee 1/2 teaspoonground cinnamon
Or 1/4 cup hot, fresh strong brewedFolgers Black Silk Coffee

Whipped cream or vanilla ice cream

SmuckersSundae Syrup Caramel Flavored Syrup, 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. Beat hot milk with electric mixer, increasing speed as milk begins to thick- 1. COMBINE coffee, sweetened condensed milk, unsweetened chocolate and cinnamon in
en. Continue beating until foam doubles. Steamed milk will settle to the bottom. Foamed milk large saucepan. Heat over low heat, stirring until coffee is hot.
will rise to the top. 2. POUR into mugs. Garnish with whipped cream or small spoonful of vanilla ice cream and a
2. POUR vanilla syrup into standard-size coffee cup. Microwave on HIGH 20 seconds to warm
sprinkle of cinnamon, if desired. Serve immediately.
syrup. Stir in hot coffee.
3. ADD 1/4 cup steamed milk. Spoon on foamed milk to brim of cup. Drizzle with caramel sun-
dae 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.

20 21
Mocha & Macchiato 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 packetFolgersFresh 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
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
whippedcream and sprinkle with cinnamon.

22 23
Cappuccino Book of Coffee

Chocolate Mint Cappuccino

CAPPUCCINO Prep Time:15 minutes

Cook Time:0 minutes

Yield:1 serving

Ingredients
1/2 cupmilk

1 to 2 teaspoonspeppermint flavored syrup*

2 tablespoonsSmuckersSundae Syrup Chocolate Flavored Syrup

1/4 cup hot, fresh strong brewedFolgersFrench 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 thick-
en. 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 pow-
der 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.

24 25
Cappuccino 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 tablespoonsSmuckersSundae Syrup Chocolate Flavored Syrup 1 packetFolgersFresh Breaks 100% Colombian Roasted Concentrated Coffee
Or 1 packetFolgers Fresh Breaks Breakfast Blend Roasted Concentrated Coffee

1/4 cup hot, fresh strong brewedFolgersFrench Roast Coffee

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

Ground cinnamon or unsweetened cocoa powder, for garnish Chocolate curls or unsweetened cocoa powder, for garnish

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 thick-
en. Continue beating until foam doubles. Steamed milk will settle to the bottom. Foamed 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.
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.
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.
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 Sun-

dae Syrup along with hazelnut syrup in step 2.

26 27
Cappuccino Book of Coffee

Mocha Cappuccino
Prep Time:5 minutes

Cook Time:0 minutes

Yield:1

Ingredients
3/4 cuphot brewed Folgers coffee

2 tablespoonsJifMocha Cappuccino Flavored Hazelnut Spread

Or 2 tablespoonsJifChocolate 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.

28 29
Iced Coffee & Machiato Book of Coffee

Brewed Iced Coffee

ICED COFFEE & MACHIATO Prep Time:10 minutes

Cook Time:0 minutes

Yield:4 servings

Ingredients
1/2 cupFolgers Classic RoastCoffee

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 imme-
diately.
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.

30 31
Iced Coffee 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 packetFolgersFresh Breaks Breakfast Blend Roasted Concentrated Coffee 3/4 cup groundFolgers Classic RoastCoffee
Or 1 packetFolgers Fresh Breaks 100% Colombian Roasted Concentrated Coffee

1 teaspoonground cinnamon
1 tablespoonhot water
3 cupscold water
1/3 cupcold chocolate milk
1 (14 oz.) canEagle BrandSweetened Condensed Milk
2 tablespoonsSmuckersCaramel Flavored Topping, plus additional for garnish
Ice cubes
1 tablespoonsugar

1/4 teaspoonvanilla extract

Directions
3/4 cupice cubes
1. STIR together ground coffee and cinnamon. Brew in coffeemaker using 3 cups cold water.
Whipped cream
2. POUR sweetened condensed milk into 1 1/2-quart pitcher. Add hot brewed coffee, stirring
until thoroughly blended.
Directions
3. POUR coffee mixture over ice in tall glasses or cafe mugs. Serve immediately.
1. CHILL tall 8-ounce glass in freezer.
2. DISSOLVE coffee into hot water. Combine coffee and chocolate milk in blender contain-
er, 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.

32 33
Iced Coffee 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 (13.5 oz.) cancoconut milk, chilled 1 (12 fl. oz.) canPETEvaporated Milk, chilled

2 tablespoonsFolgers Classic RoastInstant Coffee Crystals 2 tablespoonsFolgers Classic RoastInstant Coffee Crystals

1 (14 oz.) canMagnoliaSweetened Condensed Milk, chilled 1/3 cupsugar or to taste

Ice cubes Ice cubes

Whipped cream

Directions
1. COMBINE coconut milk and coffee crystals in blender container until coffee is dissolved. Add Directions
sweetened condensed milk.
1. COMBINE evaporated milk, coffee crystals and sugar in blender container until coffee crys-
tals are dissolved.
2. PROCESS 2 minutes or until blended. Pour over ice in glasses.
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.

34 35
Iced Coffee 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 Ingredients
1/3 cupwarm water 1/2 cupwater

1 (0.07 oz.) packetFolgers Classic RoastInstant Coffee Crystals 1 1/2 to 2 teaspoonsFolgers Classic RoastInstant 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.

36 37
Iced Coffee Book of Coffee

Instant Iced Coffee

Prep Time:10 minutes

Cook Time:0 minutes

Yield:4 servings

Ingredients
1 cupboiling water

3 tablespoonsFolgers Classic RoastInstant 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 com-
pletely 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.

5. Chill. Serve as directed above.

38 39
Mocha & Macchiato Book of Coffee

Aztec Cinnamon Chocolate Iced

MOCHA & MACCHIATO
ICED LATTE & CAPPUCCINO Cappuccino
Prep Time:5 minutes

Cook Time:0 minutes

Yield:1 serving

Ingredients
1/4 cupMagnoliaSweetened Condensed Milk

2 tablespoonsSmuckersChocolate Fudge Topping

1/4 teaspoonvanilla extract

1/8 teaspoonground cinnamon

1/4 cupFolgers Classic RoastCoffee, 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.

40 41
Iced Latte & Cappuccino 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 RoastCoffee 2 tablespoonsFolgers Classic RoastInstant Coffee Crystals
Or 1/4 cupFolgers Black Silk Coffee

1/2 cupice cold water

2 cupscold water
1 (14 oz.) canEagle BrandSweetened Condensed Milk, chilled
1 (14 oz.) canEagle Brand Sweetened Condensed Milk

3 cupsice cubes
4 to 5 cupsice cubes

Directions
Directions
1. COMBINE coffee,water and sweetened condensed milk in blender container. Blend until
1. BREW coffee in coffeemaker using 2 cups cold water. coffee is dissolved.
2. COMBINE hot brewed coffee and sweetened condensed milk in pitcher, stirring until com-
pletely blended. 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 immedi-

ately.

42 43
Iced Latte & Cappuccino 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 1/2 cupscold water 1 cup strong brewedFolgersFrench Vanilla Flavored Coffee, * cooled to room tem-
perature
2 tablespoonsFolgers Classic RoastInstant Coffee Crystals
1 (12 fl. oz.) canPETEvaporated Milk, chilled
1 (14 oz.) canEagle BrandSweetened Condensed Milk, chilled
1/3 cupsugar
2 tablespoonsSmuckersSundae Syrup Chocolate Flavored Syrup
Ice cubes
Ice cubes

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.
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 manufac-

turers directions.

44 45
Blended Frozen Coffee Book of Coffee

Almond Espresso Float

Prep Time:10 minutes

BLENDED AND FROZEN CAFE Cook Time:0 minutes

Yield:1 serving

BLENDED FROZEN COFFEE Ingredients

1 packetFolgersFresh 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.

46 47
Blended Frozen Coffee 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
1/2 cupcold water 1 1/2 cups coldFolgers Classic RoastCoffee

2 tablespoonsFolgers Classic RoastInstant Coffee Crystals 1 (12 oz.) canclub soda or plain seltzer water (1 1/2 cups)

1 (14 oz.) canEagle BrandSweetened Condensed Milk, chilled 2/3 cupSmuckersCaramel 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

Directions
1. COMBINE water, coffee crystals and sweetened condensed milk in blender until crystals are Directions
dissolved. Add ice cubes. Cover and blend until smooth and frothy.
1. COMBINE coffee, club soda, caramel topping and milk in pitcher; mix well.
2. POUR into tall glasses. Top with whipped cream, if desired.
2. DIVIDE ice cream among 4 tall glasses. Pour coffee mixture over top.
3. VARIATIONS
3. GARNISH with whipped cream. Drizzle additional topping over whipped cream. Serve imme-
4. ALMOND CAPPUCCINO FROST: ADD 1/4 teaspoon almond extract.
diately.
5. VANILLA CAPPUCINO FROST: ADD 1/4 teaspoon vanilla extract.

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

48 49
Blended Frozen Coffee 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 brewedFolgersFrench Roast Coffee, at room temperature 1/4 cup strong brewedFolgersFrench Roast Coffee
Or 1/4 cup strong brewedFolgers , chilled
Black Silk Coffee

1/4 cupSmuckersSundae Syrup Chocolate Flavored Syrup

Directions
1 tablespoonvanilla flavored syrup*
1. POUR coffee into clean ice cube tray. Freeze until solid.
1/4 cupcold milk
2. REMOVE from tray. Place in resealable plastic freezer bag and immediately put in freezer.
1 1/2 cupsice cubes
3. VARIATIONS
Whipped cream
4. COFFEE AND CREAM ICE CUBES: Blend 1 (12 fl.oz.) can Pet Evaporated Milk with cof-
fee in blender container until combined. Immediately fill 2 ice cube trays. Proceed as above. Chocolate decorator sprinkles, for garnish
Run knife around outer edge of cubes before removing from tray.
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 Directions
trays. Proceed as above. Run knife around outer edge of cubes before removing from tray. 1. PLACE coffee, chocolate sundae syrup, vanilla syrup and cold milk in blender contain-
er. Cover. Blend on medium speed until combined. Add ice cubes. Process until thick and
6. Other varieties of Folgers Coffee can be used instead of the Classic Roast. 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.

50 51
Blended Frozen Coffee 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 brewedFolgersFrench Roast Coffee 1/2 cupchocolate soy milk or low fat chocolate milk, chilled
Or 1/4 cup strong brewedFolgers , chilled
Black Silk Coffee

1 teaspoonFolgers Classic RoastInstant Coffee Crystals

5 tablespoonsSmuckers Sundae Syrup Caramel Flavored Syrup, plus additional

1 (4 oz.) containerwhipped chocolate yogurt

for garnish
1/3 cupchocolate whey protein powdered drink mix
1 tablespoonvanilla flavored syrup*
2 tablespoonsSmuckersNatural Creamy Peanut Butter, stirred
1/4 cupcold milk
Ice cubes
1 1/2 cupsice cubes
Cinnamon, for garnish
Whipped cream

Directions Directions
1. PLACE coffee, caramel sundae syrup, vanilla syrup and cold milk in blender container. Cov- 1. COMBINE soy milk and coffee crystals in blender container until crystals are dissolved.
er. Blend on medium speed until combined. Add ice cubes. Process until thick and slushy. 2. ADD yogurt, protein powder, peanut butter and enough ice cubes to equal two cups. Process
2. POUR into tall glasses. Top with whipped cream. Drizzle with caramel sundae syrup. 45 seconds or until smooth and frosty.

3. * A variety of flavored syrups that enhance coffee drinks are available in supermarket coffee
3. POUR into two tall glasses. Garnish with a dash of cinnamon, if desired.
aisles, specialty coffee houses, gourmet food stores and online.

52 53
Blended Frozen Coffee Book of Coffee

Orange Mocha Smoothie FIND YOUR FLAVOR

Prep Time:10 minutes

Cook Time:0 minutes

Yield:1 serving Weve got coffeehouse taste without the coffeehouse has-
sle! Just serve over ice and treat yourself to a timeout.
Ingredients Connoisseur Estates Blend
1/4 cupcold chocolate milk

1 packetFolgersFresh Breaks Breakfast Blend Roasted Concentrated Coffee

Or 1 packetFolgers Fresh Breaks 100% Colombian Roasted Concentrated Coffee
After Dinner Coffee Blend
2 tablespoonshalf-and-half or milk

3 rounded scoopsorange sherbet (1 1/4 cups)

v
Whipped cream
Aloha Maui Blend
Fresh orange slice, for garnish
$21.95
Directions Breakfast Blend Coffee
1. CHILL a tall 10-ounce glass in freezer.
2. COMBINE chocolate milk and instant coffee in blender container. Mix until coffee is dis- $11.95
solved. Add half-and-half and sherbet. Pulse blender to desired consistency.
POUR into chilled glass. Top with whipped cream. Garnish with orange slice. Serve with straw Caf Blend
and long-handled spoon.
$12.95
Dutch Trader Blend
$12.95
Coffee Blend
$11.95
French Roast
$12.95

54 55
Your Coffee Order Book of Coffee

56 57
Generic information Book of Coffee

58 59
From the Big Book of Coffee We Thank You Kindly