Make Your Own Coffee

Coffee, lattes, and cappuccinos are all the rage, why pay $4-5 dollars a cup when you can make your own for a fraction of the cost.

Black Forest Mocha recipe

2/3 cup hot brewed coffee
2 tablespoons HERSHEY'S® Chocolate Syrup
2 tablespoons light cream
1 tablespoon maraschino cherry juice
Whipped cream (optional)
Maraschino cherry (optional)

In large mug, stir together coffee, Hershey's Chocolate Syrup, cream and cherry juice. Garnish with whipped cream and cherry, if desired. Serve immediately.

Caramel Latte recipe

Microwave evaporated milk and ice cream topping in small, uncovered, microwave-safe bowl on HIGH for 2 minutes or until very hot. Carefully pour mixture into blender; cover. Blend on high for 1 minute or until very frothy on top.

Put 2 teaspoons coffee granules into each 12-ounce coffee mug. Add 1/2 cup hot water to each mug; stir. Gently pour milk mixture into each mug, spooning foam on top. Thinly drizzle foam with ice cream topping, if desired.

NOTE: You may use other ice cream topping flavors such as chocolate or strawberry instead of caramel topping, if desired.

Coconut Cloud Coffee recipe

2 cups milk
1 1/3 cups flaked coconut
2 cups hot, strong, brewed coffee
1/4 cup imitation rum extract
Whipped cream
Toasted coconut
Finely chopped toasted almonds

In a saucepan, combine milk and coconut. Heat over medium-low heat, stirring occasionally, until mixture steams. Pour hot milk mixture into container of electric blender. Cover and blend on high speed until smooth. Strain.

In same saucepan, combine strained milk and hot coffee; heat thoroughly, but do not boil. Remove from heat; stir in rum extract.

Pour into 4 heat-proof glasses or coffee cups. Top each with a dollop of whipped cream. Sprinkle toasted coconut and toasted almonds over each serving. Serve immediately

Eggnog Latte recipe

2 cups dairy or canned eggnog
1 tablespoon light rum
1 tablespoon Bourbon
1 cup hot brewed espresso
Ground nutmeg

Heat eggnog in small heavy saucepan over medium heat until hot (do not boil). Transfer about half the eggnog and half the espresso mixture to a blender container, Cover; blend until very frothy. Repeat with remaining mixtures.

Divide evenly among coffee cups. Sprinkle with nutmeg.

Raspberry Cappuccino recipe

3/4 cup chocolate milk
1/3 cup espresso or 1 tablespoon instant coffee
dissolved in 1/3 cup water, room temperature or chilled
2 tablespoons chocolate syrup
1 1/2 cups coffee frozen yogurt
1 cup fresh raspberries, frozen *
1/2 cup cold milk
Unsweetened chocolate powder for garnish

Combine the chocolate milk, espresso and chocolate syrup in a blender. Add the frozen yogurt and raspberries. Blend until smooth. Pour into 2 glasses. Rinse out the blender container. Pour the milk into the blender and blend on high speed until frothy, about 15 seconds. Divide between the smoothies and sprinkle them with chocolate powder.

* Sort through berries and discard any that are moldy or spoiled. Place in a plastic bag and freeze until firm

Raspberry Truffle Latte recipe

6 ounces Taster's Choice Instant Coffee, brewed
2 tablespoons chocolate syrup
2 tablespoons raspberry-flavored syrup
4 ounces (1/2 cup) Haagen Dazs Chocolate or
Coffee Ice Cream or Yogurt
Sweetened whipped Cream
Grated chocolate or cocoa powder
Fresh raspberries, if desired
Fresh mint leaves, if desired

Combine coffee, chocolate and raspberry syrups in coffee mug. Spoon ice cream or yogurt into coffee mixture. Top with dollop of whipped cream and sprinkle of grated chocolate or dusting of cocoa. Garnish with raspberries and mint, if desired

White Chocolate Coffee recipe

3 ounces white chocolate, chopped
2 cups half-and-half or whole milk
2 cups hot freshly brewed coffee
Whipped cream and chocolate curls, optional

Microwave the chocolate and half-and-half in a medium microwaveable bowl on HIGH for 2 minutes, stirring halfway through cooking time. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the coffee. Pour into large cups or mugs. Top each serving with whipped cream and chocolate curls, if desired. Serve immediately
1 (12 ounce) can evaporated milk
1/2 cup caramel ice cream topping plus additional for drizzle, if desired
4 teaspoons instant coffee, divided
1 cup very hot water, divided