e b ook · 1 history of coffee the history of coffee goes at least as far back as the 10th century,...

The

BOOK OF

COFFEE

ContentsHistory of coffee..................................................................................................... 1

Latte Caramel Latte ...................................................................................................... 11Cinnamon Latte ................................................................................................... 12Cinnamon Maple Latte ........................................................................................ 13Vanilla Latte ......................................................................................................... 14

Mocha & Macchiato Almond Mocha Coffee ......................................................................................... 17Brazilian Coffee ................................................................................................... 18Cafe Caramel Macchiato ..................................................................................... 19Cafe Mocha ......................................................................................................... 20Caramel Cream Coffee........................................................................................ 21Caramel Macchiato.............................................................................................. 22Cinnamon Mocha Coffee ..................................................................................... 23Cinnamon Mocha Hot Chocolate......................................................................... 24

CappuccinoChocolate Mint Cappuccino................................................................................. 27Cinnamon Mocha Cappuccino ............................................................................ 28Hazelnut Cappuccino .......................................................................................... 29Mocha Cappuccino .............................................................................................. 30

Iced Coffee Brewed Iced Coffee ............................................................................................. 33Caramel Macchiato Frappe ................................................................................. 34Cinnamon Spiced Iced Coffee ............................................................................. 35Coconut Cafe Licuado ......................................................................................... 36Creamy Instant Iced Coffee ................................................................................. 37Iced Coffee for One ............................................................................................. 38Instant French Vanilla Iced Coffee ...................................................................... 39Instant Iced Coffee .............................................................................................. 40

Iced Latte & CappuccinoAztec Cinnamon Chocolate Iced Cappuccino ..................................................... 43Brewed Iced Cafe Latte ....................................................................................... 44

Iced Café Latte .................................................................................................... 45Iced Mocha Latte ................................................................................................. 46Iced Vanilla Latte ................................................................................................. 47

Blended Frozen CoffeeAlmond Espresso Float ....................................................................................... 49Cappuccino Frost ................................................................................................ 50Caramel Cafe Ice Cream Floats .......................................................................... 51Coffee Ice Cubes ................................................................................................. 52Frosty Mocha Coffee ........................................................................................... 53Frozen Caramel Coffee ....................................................................................... 54Mocha Peanut Butter Frosty ................................................................................ 55Orange Mocha Smoothie..................................................................................... 56

FIND YOUR FLAVORCOFFEE .............................................................................................................. 59Smucker’s® Sundae Syrup™ ............................................................................. 60Caramel Flavored Syrup ..................................................................................... 60Hungry Jack® Original Syrup ............................................................................. 60Eagle Brand® Sweetened Condensed Milk ....................................................... 60BEST COFFEE BEANS IN THE WORLD ........................................................... 61

1

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 (un-

domesticated) 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 monaster-

ies 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 today’s Oromo ethnic

group were the first to have recognized the ener-

gizing 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 het-

erozygosity 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 pop-

ulation is thought to be derived from Ethiopia with

distinct nearby populations in Sudan and Kenya.

Coffee was primarily consumed in the Is-

lamic world where it originated and was

directly related to religious practices.

There are several legendary accounts of the origin of

the drink itself. One account involves the Yemenite

Sufi mystic Ghothul Akbar Nooruddin Abu al-Hasan

al-Shadhili.[11] When traveling in Ethiopia, the

legend goes, he observed birds of unusual vitality,

and, upon trying the berries that the birds had been

eating, experienced the same vitality.

Other accounts attribute the discovery of coffee to

Sheik Abou’l Hasan Schadheli’s 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 ber-

ries 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 liq-

uid Omar was revitalized and sustained for days.

As stories of this “miracle drug” reached Mocha,

Book of Coffee

2 3

Omar was asked to return and was made a saint.

Another probably fanciful account involves a

9th-century Ethiopian goat-herder, Kaldi, who, no-

ticing the energizing effects when his flock nibbled

on the bright red berries of a certain bush, chewed

on the fruit himself. His exhilaration prompted him to

bring the berries to a monk in a nearby monastery.

But the monk disapproved of their use and threw

them into the fire, from which an enticing aroma

billowed, causing other monks to come and inves-

tigate. The roasted beans were quickly raked from

the embers, ground up, and dissolved in hot water,

yielding the world’s first cup of coffee. Since this

story is not known to have appeared in writing be-

fore 1671, 800 years after it was supposed to have

taken place, it is highly likely to be apocryphal.

History

The earliest credible evidence of either cof-

fee drinking or knowledge of the coffee tree

appears in the middle of the 15th century,

in Yemen’s 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 concen-

tration 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-Jaziri’s 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, Bagh-

dad, 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. Asso-

ciated 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 Alep-

po, 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-İmadi issuing a fatwa

allowing the consumption of coffee. In Cairo, Egypt,

a similar ban was instituted in 1532, and the coffee-

houses 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.However, in the second half of the 19th

century, Ethiopian attitudes softened towards

coffee drinking, and its consumption spread rapid-

ly between 1880 and 1886; according to Richard

Pankhurst, “this was largely due to Emperor Me-

nilek, who himself drank it, and to Abuna Mate-

wos who did much to dispel the belief of the cler-

gy that it was a Muslim drink.”

The earliest mention of coffee noted by the liter-

ary 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-Jazi-

ri, who in 1587 compiled a work tracing the history

and legal controversies of coffee entitled Umdat al

safwa fi hill al-qahwa ةوهقلا لح يف ةوفصلا ةدمع. 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).

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

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 controver-

sy 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 Otto-

man 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 sup-

plies 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

Book of Coffee

4 5

helped popularize the custom of adding sugar and

milk to the coffee. Melange is the typical Vien-

nese coffee, which comes mixed with hot foamed

milk and a glass of water.

England

According to Leonhard Rauwolf’s 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. Michael’s Alley in Cornhill. The

proprietor was Pasqua Rosée, the servant of Daniel

Edwards, a trader in Turkish goods. Edwards im-

ported the coffee and assisted Rosée in setting up

the establishment. Oxford’s Queen’s Lane Coffee

House, established in 1654, is still in existence

today. By 1675, there were more than 3,000 coffee-

houses throughout England, but there were many

disruptions in the progressive movement of coffee-

houses 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 sub-

versive, 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 common-

place elsewhere in Europe, including in England.

Many in this period believed coffee to have medic-

inal properties. A 1661 tract entitled “A character of

coffee 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. Excellent Berry! which can cleanse the

English-man’s Stomak of Flegm, and expel

Giddinesse out of his Head.

This new commodity proved controver-

sial among some subjects, however. For in-

stance, the anonymous 1674 “Women’s

Petition Against Coffee” declared:

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.

France

Antoine Galland (1646–1715) 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 inter-

preter 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 Eu-

ropean guests with coffee to drink, but they also

donated some beans to the royal court. Between

July 1669 and May 1670, the Ambassador man-

aged 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 café, that slowly chaged to the word Kaffee,

where it stands now. In the 18th century the popu-

larity 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, con-

ducted a musical ensemble at Café Zimmermann

in that Saxon city. Sometime in 1732-35 he com-

posed the secular “Coffee Cantata” Schweigt stille,

plaudert nicht (BWV 211), in which a young woman,

Lieschen, pleads with her disapproving father to ac-

cept her devotion to drinking coffee, then a newfan-

gled fashion. The libretto includes such lines as:

Ei! wie schmeckt der Coffee süße,

Lieblicher als tausend Küsse,

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, I’ve got to have it,

And if someone wants to perk me up, *

Book of Coffee

6 7

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.

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 Mart-

inique in the Caribbean circa 1720. Those sprouts

flourished and 50 years later there were 18,680 cof-

fee 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 world’s coffee. Coffee had

a major influence on the geography of Latin Ameri-

ca. The French colonial plantations relied heavily on

African slave laborers. However, the dreadful condi-

tions that the slaves worked in on coffee plantations

were a factor in the soon-to-follow Haitian Revolu-

tion. The coffee industry never fully recovered there.

Coffee also found its way to the Isle of Bourbon,

now known as Réunion, in the Indian Ocean. The

plant produced smaller beans and was deemed

a different variety of arabica known as var. Bour-

bon. 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 Fran-

cisco de Melo Palheta to French Guiana to ob-

tain coffee seeds to become a part of the coffee

market. Francisco initially had difficulty obtaining

these seeds, but he captivated the French Gov-

ernor’s 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 rainfor-

est were cleared first from the vicinity of Rio

and later São Paulo for coffee plantations.

After the Boston Tea Party of 1773, large num-

bers 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 ex-

ploitation 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 prevent-

ed 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 follow-

ing the introduction of coffee beans from Yemen

by Baba Budan to the hills of Chikmagalur in 1670.

Since then coffee plantations have become estab-

lished in the region, extending south to Kodagu.

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 cof-

fee 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 country’s 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 ac-

counts for 29% of the exports. Most of the export is

shipped through the Suez Canal.

Coffee is grown in three regions of India with Karna-

taka, 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 com-

Book of Coffee

8 9

prising the states of Assam, Manipur, Meghalaya,

Mizoram, Tripura, Nagaland and Arunachal Pradesh

of Northeastern 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 charac-

teristics 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.

Chikmagalur Coffee is the cornerstone of Chik-

magalur’s economy. Chikmagalur is the birthplace

of coffee in India, where the seed was first sown

about 350 years ago. Coffee Board is the depart-

ment 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 aver-

age 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 arabi-

ca 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). Arabica

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 Indonesia to become the world’s single largest

exporter. Approximately one third of the coffee pro-

duced in the world is robusta.

1110

LATTE Caramel Latte· Prep Time: 15 minutes

· Cook Time: 0 minutes

· Yield: 1 serving

Ingredients

· 1/2 cup milk

· 3 to 4 tablespoons caramel flavored syrup*

· 1/4 cup hot, fresh strong brewed Folgers® French Roast Coffee

Or 1/4 cup hot, fresh strong brewed Folgers® Black Silk Coffee

· Whipped cream

· Smucker’s® 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.

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Cinnamon Maple Latte· Prep Time: 15 minutes


· Yield: 1 serving

Ingredients

· 1/2 cup milk

· 3 tablespoons Hungry Jack® Original Syrup, plus additional for garnish

· 1/8 teaspoon cinnamon

· 1/4 cup hot strong brewed Folgers Classic Roast® Coffee

· Whipped cream

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.

Cinnamon Latte· Prep Time: 15 minutes


· Yield: 1 serving

Ingredients

· 1/2 cup milk

· 3 to 4 tablespoons cinnamon flavored syrup*



· Whipped cream


· Ground cinnamon, for garnish

Directions



2. POUR cinnamon 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 cara-

mel sundae syrup. Sprinkle with cinnamon. Serve immediately.



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Vanilla Latte· Prep Time: 15 minutes


· Yield: 1 serving

Ingredients

· 1/2 cup milk

· 3 to 4 tablespoons vanilla flavored syrup*



· Whipped cream


Directions



2. POUR vanilla syrup into standard-size coffee cup. Microwave on HIGH 20 seconds


3. ADD steamed milk to brim of cup. Top with swirl of whipped cream. Sprinkle with cin-

namon. Serve immediately.



15

Latte



1716

MOCHA & MACCHIATO Almond Mocha Coffee· Prep Time: 15 minutes


· Yield: 2 servings

Ingredients

· 1/3 cup heavy cream, chilled

· 2 teaspoons plus 4 tablespoons almond or hazelnut flavored syrup*

· 1 cup milk

· 2 tablespoons Smucker’s® Sundae Syrup™ Chocolate Flavored Syrup



· 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 elec-

tric mixer on low speed until cream begins to thicken. Beat on high speed to desired

consistency. Chill.



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.



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18 19

Brazilian Coffee· Prep Time: 10 minutes


· Yield: 2 quarts

Ingredients

· 1/3 cup unsweetened cocoa

· 1/4 teaspoon salt

· 1 teaspoon ground cinnamon

· 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

· 5 cups water

· 1 1/3 cups strong brewed Folgers Classic Roast® Coffee

Directions

1. COMBINE cocoa, salt and cinnamon in 3-quart saucepan. Add sweetened con-

densed milk; mix well.

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.

Cafe Caramel Macchiato· Prep Time: 15 minutes



Ingredients

· 2 cups whole milk

· 1 (12 oz.) jar Smucker’s® Caramel Flavored Topping

· 2 cups hot, fresh strong brewed Folgers® French Roast Coffee

Or Folgers® 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 micro-

wave-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 immedi-

ately.

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20 21

Cafe Mocha· Prep Time: 15 minutes


· Yield: 1 serving

Ingredients

· 1/2 cup milk

· 3 to 4 tablespoons Smucker’s® Sundae Syrup™ Chocolate Flavored Syrup,

plus additional for garnish



· Whipped cream

· Chocolate decorator sprinkles, for garnish

Directions



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 addi-

tional chocolate sundae syrup. Garnish with sprinkles. Serve immediately.

Caramel Cream Coffee· Prep Time: 5 minutes


· Yield: 1 serving

Ingredients

· 6 oz. hot, fresh strong brewed Folgers Classic Roast® Coffee

· 5 tablespoons Smucker’s® Sundae Syrup™ Caramel Flavored Syrup

· Whipped cream

· Ground cinnamon

Directions

1. POUR coffee into large mug. Add syrup.

2. STIR until blended. Top with whipped cream and cinnamon.


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22 23

Caramel Macchiato· Prep Time: 15 minutes


· Yield: 1 serving

Ingredients

· 1/2 cup milk

· 3 to 4 tablespoons vanilla flavored syrup*




Directions


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


3. ADD 1/4 cup steamed milk. Spoon on foamed milk to brim of cup. Drizzle with cara-

mel sundae syrup in a criss-cross pattern. Serve immediately.



Cinnamon Mocha Coffee· Prep Time: 10 minutes


· Yield: 6

Ingredients

· 4 cups strong brewed Folgers Classic Roast® Coffee

· 1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk

· 2 (1-ounce) squares unsweetened chocolate

· 1/2 teaspoon ground cinnamon

· Whipped cream or vanilla ice cream

· Ground cinnamon for garnish

Directions

1. COMBINE coffee, sweetened condensed milk, unsweetened chocolate and cinna-

mon in large saucepan. Heat over low heat, stirring until coffee is hot.

2. POUR into mugs. Garnish with whipped cream or small spoonful of vanilla ice cream

and a sprinkle of cinnamon, if desired. Serve immediately.




http://smuckers.com



24 25

Cinnamon Mocha Hot Chocolate· Prep Time: 10 minutes


· Yield: 1 serving

Ingredients

· 1 1/4 cups hot half-n-half or milk

· 1 packet Folgers® Fresh Breaks™ Black Silk Roasted Concentrated Coffee

Or 1 packet Folgers® Fresh Breaks™ 100% Colombian Roasted Concentrated Coffee

· 1 (1 oz.) packet instant hot cocoa mix

· Dash cinnamon, plus more for garnish

· Whipped cream

Directions

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.

MoCha & MaCChiato



2726

CAPPUCCINO Chocolate Mint Cappuccino· Prep Time: 15 minutes


· Yield: 1 serving

Ingredients

· 1/2 cup milk

· 1 to 2 teaspoons peppermint flavored syrup*




· Unsweetened cocoa powder or chocolate curls, for garnish

Directions





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 co-

coa powder or garnish with chocolate curls. Serve immediately.



Book of Coffee

http://smuckers.com



28 29

Cinnamon Mocha Cappuccino· Prep Time: 15 minutes


· Yield: 1 serving

Ingredients

· 1/2 cup milk

· 1 tablespoon cinnamon flavored syrup*




· Ground cinnamon or unsweetened cocoa powder, for garnish

Directions

1. POUR milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1/2 minutes




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 cin-

namon or cocoa powder. Serve immediately.



Hazelnut Cappuccino· Prep Time: 15 minutes


· Yield: 1 serving

Ingredients

· 1/2 cup whole milk

· 2 tablespoons hazelnut flavored syrup*

· 1 packet Folgers® Fresh Breaks™ 100% Colombian Roasted Concentrated

Coffee

Or 1 packet Folgers® Fresh Breaks™ Breakfast Blend Roasted Concentrated Coffee

· 1/4 cup hot water

· Chocolate curls or unsweetened cocoa powder, for garnish

Directions

1. POUR milk into 1-quart microwave-safe bowl.** Microwave on HIGH 1 to 1 1/2 min-

utes 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


5. **A commercial frother may be used to make the steamed milk and froth.

6. VARIATION:

7. CHOCOLATE HAZELNUT CAPPUCCINO: ADD 2 tablespoons Smucker’s Chocolate

Sundae Syrup along with hazelnut syrup in step 2.

CappuCCino Book of Coffee

http://smuckers.com






30 31

Mocha Cappuccino· Prep Time: 5 minutes


· Yield: 1

Ingredients

· 3/4 cup hot brewed Folger’s coffee

· 2 tablespoons Jif® Mocha Cappuccino Flavored Hazelnut Spread

Or 2 tablespoons Jif® Chocolate Flavored Hazelnut Spread

· Whipped cream


Directions

1. FILL coffee mug with hot coffee. Stir in mocha cappuccino spread mixing until blend-

ed. Top with whipped cream and sprinkle of cinnamon, if desired.

CappuCCino

http://www.jif.com/products/chocolate-hazelnut-spread?gclid=CLb46quwtMkCFYZBfgodjfkFVQ

http://www.jif.com/products/chocolate-hazelnut-spread?gclid=CLb46quwtMkCFYZBfgodjfkFVQ

3332

ICED COFFEE Brewed Iced Coffee· Prep Time: 10 minutes



Ingredients

· 1/2 cup Folgers Classic Roast® Coffee

· 3 cups cold water, divided

· 1/2 cup sugar

· 1/2 cup half-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 immediately.

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 complete-

ly dissolved. Blend in 2 cups cold water and half-and-half. Chill. Serve as directed

above.

Book of Coffee


34 35

Caramel Macchiato Frappe· Prep Time: 10 minutes


· Yield: 1 serving

Ingredients

· 1 packet Folgers® Fresh Breaks™ Breakfast Blend Roasted Concentrated

Coffee


· 1 tablespoon hot water

· 1/3 cup cold chocolate milk

· 2 tablespoons Smucker’s® Caramel Flavored Topping, plus additional for gar-

nish

· 1 tablespoon sugar

· 1/4 teaspoon vanilla extract

· 3/4 cup ice cubes

· Whipped cream

Directions

1. CHILL tall 8-ounce glass in freezer.

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.

3. POUR into chilled glass. Top with whipped cream. Drizzle with caramel syrup. Serve

with straw and long-handled spoon.

Cinnamon Spiced Iced Coffee· Prep Time: 10 minutes



Ingredients

· 3/4 cup ground Folgers Classic Roast® Coffee

· 1 teaspoon ground cinnamon

· 3 cups cold water


· Ice cubes

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.

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

iCed Coffee Book of Coffee




http://smuckers.com



36 37

Coconut Cafe Licuado· Prep Time: 10 minutes


· Yield: 5 to 6 servings

Ingredients

· 1 (13.5 oz.) can coconut milk, chilled

· 2 tablespoons Folgers Classic Roast® Instant Coffee Crystals

· 1 (14 oz.) can Magnolia® Sweetened Condensed Milk, chilled

· Ice cubes

Directions

1. COMBINE coconut milk and coffee crystals in blender container until coffee is dis-

solved. Add sweetened condensed milk.

2. PROCESS 2 minutes or until blended. Pour over ice in glasses.

Creamy Instant Iced Coffee· Prep Time: 10 minutes


· Yield: 5 to 6 servings

Ingredients

· 1 (12 fl. oz.) can PET® Evaporated Milk, chilled


· 1/3 cup sugar or to taste

· Ice cubes

· Whipped cream

Directions

1. COMBINE evaporated milk, coffee crystals and sugar in blender container until cof-

fee 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 con-

tainer.

5. CREAMY CINNAMON ICED COFFEE: ADD 1/2 teaspoon vanilla extract and 1/8

teaspoon ground cinnamon to blender container.




http://www.petmilk.com/products/


38 39

Iced Coffee for One· Prep Time: 5 minutes


· Yield: 1 serving

Ingredients

· 1/3 cup warm water

· 1 (0.07 oz.) packet Folgers Classic Roast® Instant Coffee Crystals

· 1 tablespoon sugar

· 2 tablespoons half-and-half, milk or coffee creamer

· Ice cubes

· Whipped cream

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 Smucker’s® Caramel

Sundae Syrup into coffee instead of sugar.

Instant French Vanilla Iced Coffee· Prep Time: 10 minutes


· Yield: 1 serving

Ingredients

· 1/2 cup water

· 1 1/2 to 2 teaspoons Folgers Classic Roast® Instant Coffee Crystals

· 1/4 cup International Delight® French Vanilla 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.




https://www.internationaldelight.com/creamer?gclid=CP7lyei1tMkCFUiBfgodziIAgw&gclsrc=aw.ds

40 41

Instant Iced Coffee· Prep Time: 10 minutes



Ingredients

· 1 cup boiling water


· 1/2 cup sugar or to taste


· 1/2 cup half-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

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 immediate-

ly.

3. VARIATION

4. BREWED ICED COFFEE: Brew 1/2 cup Folgers® Classic Roast Coffee in coffee-

maker 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.

iCed Coffee


4342

ICED LATTE & CAPPUCCINO Aztec Cinnamon Chocolate Iced Cappuccino· Prep Time: 5 minutes


· Yield: 1 serving

Ingredients

· 1/4 cup Magnolia® Sweetened Condensed Milk

· 2 tablespoons Smucker’s® Chocolate Fudge Topping

· 1/4 teaspoon vanilla extract

· 1/8 teaspoon ground cinnamon

· 1/4 cup Folgers Classic Roast® Coffee, brewed strong, cooled to room tempera-

ture

· 1 cup ice

· 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.

Book of Coffee


http://smuckers.com


44 45

Brewed Iced Cafe Latte· Prep Time: 15 minutes



Ingredients

· 1/3 cup Folgers Classic Roast® Coffee

Or 1/4 cup Folgers® Black Silk Coffee



· 4 to 5 cups ice 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.

Iced Café Latte· Prep Time: 5 minutes



Ingredients


· 1/2 cup ice cold water

· 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, chilled

· 3 cups 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.

iCed Latte & CappuCCino Book of Coffee






46 47

Iced Mocha Latte· Prep Time: 10 minutes


· Yield: 5 cups

Ingredients

· 1 1/2 cups cold water




· 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.

Iced Vanilla Latte· Prep Time: 10 minutes



Ingredients

· 1 cup strong brewed Folgers® French Vanilla Flavored Coffee, * cooled to room

temperature

· 1 (12 fl. oz.) can PET® Evaporated Milk, chilled

· 1/3 cup sugar

· 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 accord-

ing to manufacturer’s directions.

iCed Latte & CappuCCino Book of Coffee



http://smuckers.com


http://www.petmilk.com/products/

4948

BLENDED FROZEN COFFEE Almond Espresso Float· Prep Time: 10 minutes


· Yield: 1 serving

Ingredients

· 1 packet Folgers® Fresh Breaks™ 100% Colombian Roasted Concentrated

Coffee

Or 1 packet Folgers® Fresh Breaks™ Black Silk Roasted Concentrated Coffee

· 1 tablespoon hot water

· 1/8 teaspoon almond extract, or to taste


· 2 rounded scoops coffee 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.

Book of Coffee




50 51

Cappuccino Frost· Prep Time: 5 minutes


· Yield: 4-5 servings

Ingredients

· 1/2 cup cold water



· 3 cups ice 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.

3. VARIATIONS

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

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

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

Caramel Cafe Ice Cream Floats· Prep Time: 10 minutes



Ingredients

· 1 1/2 cups cold Folgers Classic Roast® Coffee

· 1 (12 oz.) can club soda or plain seltzer water (1 1/2 cups)

· 2/3 cup Smucker’s® Caramel Flavored Topping, plus additional for garnish

· 1/4 cup milk

· 8 large scoops coffee or vanilla ice cream

· Whipped cream in aerosol container

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.

BLended frozen Coffee Book of Coffee




http://smuckers.com

52 53

Coffee Ice Cubes· Prep Time: 10 minutes


· Yield: 1 ice cube tray

Ingredients

· 1 1/2 cups fresh, strong brewed Folgers® French Roast Coffee, at room tem-

perature

Directions

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

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

freezer.

3. VARIATIONS

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. Pro-

ceed as above. 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. Imme-

diately 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.

Frosty Mocha Coffee· Prep Time: 10 minutes



Ingredients

· 1/4 cup strong brewed Folgers® French Roast Coffee

Or 1/4 cup strong brewed Folgers® Black Silk Coffee, chilled

· 1/4 cup Smucker’s® Sundae Syrup™ Chocolate Flavored Syrup

· 1 tablespoon vanilla flavored syrup*

· 1/4 cup cold milk

· 1 1/2 cups ice cubes

· Whipped cream

· Chocolate decorator sprinkles, for garnish

Directions

1. PLACE coffee, chocolate sundae syrup, vanilla syrup and cold milk in blender con-

tainer. 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.







http://smuckers.com

54 55

Frozen Caramel Coffee· Prep Time: 10 minutes



Ingredients

· 1/4 cup strong brewed Folgers® French Roast Coffee

Or 1/4 cup strong brewed Folgers® Black Silk Coffee, chilled

· 5 tablespoons Smucker’s® Sundae Syrup™ Caramel Flavored Syrup, plus

additional for garnish

· 1 tablespoon vanilla flavored syrup*

· 1/4 cup cold milk

· 1 1/2 cups ice cubes

· Whipped cream

Directions

1. PLACE coffee, caramel 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 slushy.

2. POUR into tall glasses. Top with whipped cream. Drizzle with caramel sundae syrup.



Mocha Peanut Butter Frosty· Prep Time: 10 minutes



Ingredients

· 1/2 cup chocolate soy milk or low fat chocolate milk, chilled

· 1 teaspoon Folgers Classic Roast® Instant Coffee Crystals

· 1 (4 oz.) container whipped chocolate yogurt

· 1/3 cup chocolate whey protein powdered drink mix

· 2 tablespoons Smucker’s® Natural Creamy Peanut Butter, stirred

· Ice cubes

· Cinnamon, for garnish

Directions

1. COMBINE soy milk and coffee crystals in blender container until crystals are dis-

solved.

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.




http://smuckers.com


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56 57

Orange Mocha Smoothie· Prep Time: 10 minutes


· Yield: 1 serving

Ingredients


· 1 packet Folgers® Fresh Breaks™ Breakfast Blend Roasted Concentrated

Coffee


· 2 tablespoons half-and-half or milk

· 3 rounded scoops orange sherbet (1 1/4 cups)

· Whipped cream

· Fresh orange slice, for garnish

Directions

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.

BLended frozen Coffee




5958

FIND YOUR FLAVOR COFFEEWe’ve got coffeehouse taste without the coffeehouse has-sle! Just serve over ice and treat yourself to a timeout.

After Dinner Coffee Blend .. . .. . .. . .. . $11.95

Aloha Maui Blend . .. . .. . .. . .. . .. . .. . $21.95

Breakfast Blend Coffee . . .. . .. . .. . .. . $11.95

Café Blend . .. . .. . .. . .. . .. . .. . .. . .. . $11.95

Connoisseur Estates Blend . .. . .. . .. . $12.95

Dutch Trader Blend .. . .. . .. . .. . .. . .. . $12.95

eCoffee Blend . .. . .. . .. . .. . .. . .. . .. . $11.95

French Roast.. . .. . .. . .. . .. . .. . .. . .. . $12.95

Book of Coffee

60 61

Smucker’s® Sundae Syrup™ Every day can be sundae with Smucker’s 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.

Caramel Flavored Syrup Buttery? Rich? We’re 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.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 in-

crease 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.

BEST COFFEE BEANS IN THE WORLDWe 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

recieve rave reviews from industry experts, lifelong coffee fanatics, and people who are

entirely new to coffee.

ROAST Dark Roast

Medium Dark

Medium Roast

Light Roast

Preference

OrganicDecaffeinatedEspressoFair Traderegions

Costa RicaColombiaPeru

Quantity

Your InformationFirst Name ______________________

Last Name ______________________

Street Address ___________________

________________________________

City State Zip Code

________________________________

E-mail___________________________

Payment InformationCheck___ VISA___ MasterCard ___ Discover___

Cardholder ___________________________

Card Number __________________ ____________________________

Signature

____________________________

Date ________________________

find Your fLaVor Book of Coffee

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62

Meghan Maggard 2015

e b ook · 1 history of coffee the history of coffee goes at least as far back as the 10th century,...

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