MOCHA BLAST

pour cold chocolate milk over ice (2 tablespoons chocolate syrup to 6 ounces milk)

add 1 doppio

mix well

CAFE MOCHA ULTIMA

1 shot espresso

steamed milk

2 scoops of hot chocolate mix

top with whipped cream

top with chocolate shavings or hot chocolate mix

ESPRESSO SHAKE

5 scoops coffee ice cream

1 doppio

1 squirt coffee syrup

blend

add more ice cream and blend if necessary

variations:

chocolate, vanilla, or different ice cream

flavor with Italian syrups

SANTA'S HELPER (EGGNOG LATTE)

1 doppio

but brewed with 1/8 of the basket filled with cinnamon

steam eggnog until very hot

pour eggnog into 10 ounce cup and add spiced doppio

top with whipped cream and nutmeg or cinnamon

variations:

serve with a peppermint candy cane

brew doppio with nutmeg instead of cinnamon

add 5 or 6 whole cloves to basket with cinnamon

for less powerful drink. use a single shot of espresso

for mocha add 2 tablespoons of chocolate syrup

EGGNOG RECIPE

2 cup heavy cream

2 cups milk

4 egg yolks

1/2 cup sugar

3 or 4 egg whites

1 tablespoon vanilla extract

1/2 teaspoon alcohol beverage extract

or

add real liquor to taste

nutmeg and cinnamon to taste (lots of it)

Beat yolks and 1/4 cup sugar until mixed. Add heavy cream and milk, stir completely. Add half of all the spices you plan on putting in. Blend well, to mix up sugar and spices, avoiding clumps. Add rest of spices (expect some clumping, which makes it look nice). Simmer on medium heat until slightly "eggy" smell is evident. Allow to cool until it is at room temperature. Beat whites until it forms soft peaks. Fold into milk mixture, add vanilla and alcohol, if any. Refrigerate for eight hours.

COFFEE ICE CUBES

brew regular coffee, cool to room temperature, freeze in ice cube trays for iced coffee