Remove rind from one orange.
Cut the rind into slivers and the remaining orange into 8 slices (reserved for garnish).
Combine slivered rind, cloves, cinnamon pieces, and coffee in the basket of a coffee maker.
Add 8 cups of water and brew.
Meanwhile, heat milk to simmering in a small saucepan.
Pour into a blender and whirl milk 1 minute until frothy.
Serve milk from a pitcher with the hot coffee.
Garnish mugs with orange slices.
In an electric pot mix all the ground coffee with the 2 teaspoons of cinnamon in the filter basket.
Add water and brew as usual.
In a one-quart saucepan, mix together milk, chocolate syrup, and sugar over low heat until the sugar dissolves.
Add this to the carafe of brewed coffee then stir in the vanilla.
Pour into preheated cups and garnish, as desired, with whipped cream and a dash of cinnamon.
(Note, use brown sugar because it enhances the flavors of both the chocolate and the coffee, much preferable over white sugar).
Melt chocolate in a heatproof bowl set over a pan of water over low heat. Place milk in a small saucepan and simmer over medium heat. Whisk into chocolate, a little at a time, then pour back into milk pan, along with the brandy, almond extract, cinnamon and sugar to taste. Whisk over low heat, until smooth. Fill mugs halfway with chocolate mixture and top with coffee. Serve with a dollop of whipped cream and dusting of cocoa powder.
Place coffee and cinnamon in filter basket of coffee maker. Add water and brew. In a saucepan, blend milk, chocolate syrup and sugar, stir over low heat until sugar dissolves. Combine milk mixture and brewed coffee. Stir in vanilla. Pour into cups to serve. Top each serving with whipped cream with ground cinnamon sprinkled on top.
Place coffee in coffee filter or filter basket; add cinnamon and nutmeg.
Add water to coffeemaker and brew.
Combine brown sugar, chocolate syrup and milk in a large heavy saucepan.
Cook over low heat, stirring constantly, until brown sugar dissolves. Stir in coffee and vanilla.
Serve immediately with a dollop of whipped cream; garnish, if desired.
Yield:
6 1/2 cups.
In a large bowl, mix chocolate wafer crumbs, ground blanched almonds, unsweetened cocoa powder, and 1/4 cup sugar.
Dissolve instant coffee in coffee liqueur and stir into crumb mixture with corn syrup.
Shape into 1/4 inch balls and roll in cinnamon sugar. To make cinnamon sugar, combine 1/4 cup sugar with 2 teaspoons cinnamon. Store in refrigerator.
Mix coffee liqueur and tequila in coffee cup; add coffee, and top with whipped cream.
Pour sugar and hot water into a coffee mug. Stir in the coffee and liqueur, and then spoon whipped cream gently on top of the coffee.
Place coffee and cinnamon in the filter basket of coffee maker.
Add water to coffee maker and brew as directed.
In a saucepan, blend milk, chocolate syrup and sugar.
Stir over low heat until sugar dissolves.
Combine milk mixture and brewed coffee.
Stir in vanilla.
Bring the water, sugar, cinnamon, and clove to a boil in a large saucepan over high heat. Stir until the sugar has dissolved, then remove from the heat, stir in the coffee grounds, cover, and steep for 5 minutes. Stir in the vanilla and chocolate syrup, then strain through several layers of cheesecloth to remove the coffee grounds and spices. Serve with a dollop of whipped cream.
Place coffee in filter brewing basket of coffee maker.
Place cinnamon and sugar in bottom of carafe of coffee maker.
Fill coffee maker with water.
When brewing completed, stir with wooden spoon until well mixed.
Serve immediately with cream and additional sugar, if desired.
Mix chocolate wafers with almonds, cocoa powder and sugar. Dissolve instant coffee in cup of coffee liqueur and stir into crumb mixture with corn syrup.
Shape into 3/4-inch balls and roll in cinnamon sugar.
Store in refrigerator.
Makes 5 dozen.
Combine coffee, sweetened condensed milk, ground cinnamon, vanilla extract and the cinnamon stick, if using.
Refrigerate at least 1 hour.
Top each serving with a scoop of coffee ice cream and a sprinkle of ground cinnamon.
opping:
Dissolve the instand coffee with the hot water.
Place coffee and cinnamon in filter basket. Add water to coffeemaker and brew. In saucepan, blend milk, chocolate syrup and sugar. Stir until dissolves. Combine milk mixture and brewed coffee. Stir in vanilla and garnish with whipped cream.
Add liquors to coffee cup; pour coffee over.
Add a dollop of cream and sprinkle with cinnamon.
Place cinnamon and vanilla in coffeepot.
Brew coffee according to coffeepot manufacturer, using the cold water. Discard grounds.
Whip the cream, adding brown sugar to taste until stiff.
Pour coffee into cup; top with whipped cream.
Heat the water, spices and sugar in a saucepan over medium heat until the sugar dissolves.
Add the coffee grounds and bring to a boil.
Simmer for 2 mintues.
Stir, cover and remove from heat.
Allow the coffee grounds to settle and then deftly pour the cafe into mugs - or strain into mugs.
Place Kahlua, brandy, chocolate syrup and cinnamon in a coffee cup or mug. Fill with hot coffee. Stir to blend. Top with sweetened whipped cream.
Place Kahlua and tequila into a coffee mug.
Fill with hot coffee.
Top with a dallop of whipped cream.
Sprinkle tiny bit of cinnamon on whipped cream.
Serve.