Coffee

Cafe Latte Cooler

3 scoops Folgers Café Latte Mocha Almond Jive
4 oz. boiling water
4 oz. milk or use 2 oz. milk and 1 scoop of ice cream
or frozen yogurt
4-6 ice cubes

Combine the Folgers Café Latte and boiling water in a large glass and stir
to dissolve. Allow the coffee to cool slightly. Add the ice cubes and milk
and mix well. Serve as is for an iced latte or pour the mixture into a blender
and blend until smooth and slushy for a Blended Café Latte Cooler.
Over ice or blended to a slush, this icy treat can be prepared with
your favorite Folgers Café Latte flavor!

*If using ice cream or frozen yogurt, combine the prepared coffee
with 2 oz. of milk and a scoop of your favorite ice cream or frozen
yogurt (omit the ice). Blend the mixture until smooth for an icy treat.

Minted Soda Coffee

A refreshing and delicious coffee cooler!

3 scoops Folgers Café Latte Chocolate Mint Mambo
3 scoops Folgers Café Latte Mocha Almond Jive
4 oz. boiling water
4-6 ice cubes
8 oz. club soda
1 scoop vanilla ice cream (optional)

Combine the Folgers Café Latte and boiling water in a large soda
glass and stir to dissolve. Allow the coffee to cool slightly.
Add the ice cubes and club soda and mix well. For a Minted Coffee
Soda Float, with a scoop of ice cream if so desired. Serve with a
soda, spoon, or a straw. Enjoy!

Caramel Chocolaccino

Caramel and chocolate team up here for a warming, slightly sweet brew.

2 scoops Folgers Café Caramel Groove
2 teaspoons sweetened cocoa powder
4 oz. boiling water
6 oz. milk
chocolate shavings, for garnish

Combine the Folgers Café Latte, cocoa powder and boiling water in
a large mug and stir to dissolve. Heat the milk in a separate
container until hot. Add the milk to the coffee mixture and stir
to combine. Garnish with chocolate shavings. Enjoy!

Malted Vanilla Vibe Cafe Latte

Rich malt flavor and a hint of vanilla create a creamy, dreamy café latte.

3 scoops Folgers Café Latte Vanilla Vibe
2 tablespoons malted milk powder
4 oz. boiling water
6 oz. milk

Combine the Folgers Café Latte, malted milk powder and boiling water
in a large mug and stir to dissolve. Heat the milk in a separate container
until hot. Add the milk to the malted coffee mixture and stir to combine.
Drink hot

California Coffee

For each serving, pour 2 tablespoons brandy into mug.
Fill 2/3 full with hot strong coffee. Top with 1 scoop
(about 1/4 cup) chocolate ice cream.

Demitasse

Prepare coffee using 1/4 cup ground coffee for each 3/4
cup water. Demitasse is served in small cups, often with
a twist of lemon peel. Sugar may be offered; cream usually
is not.

Instant Demitasse
Place 1/2 cup instant coffee in heatproof container. Stir in
1 quart boiling water. Cover and let stand 5 minutes.
12 servings (1/3 cup each)

Spiced Coffee

2 cups water 1 Tbsp. packed brown sugar 2 three-inch sticks of cinnamon

~~Peel of 1 orange 1/4 tsp. whole allspice 1 Tbsp. instant coffee

Heat water, brown sugar, cinnamon, orange peel and allspice
to boiling. Strain; pour liquid over coffee in heatproof
container and stir until coffee is dissolved. 6 servings
1/3 cup each)

Iced Coffee

Prepare strong coffee. Fill tall glass with crushed ice.
Pour hot coffee over ice. Serve with sugar and cream or
whipped cream if desired.

Cafe Au Lait

Prepare coffee, using 3/4 cup ground coffee and 3 cups water.
Heat 3 cups milk. Pour equal amounts of hot coffee and hot milk
simultaneously from separate pots into each cup.
8 servings (3/4 cup each)
**Capuccino-style Cafe Au Lait: Stir 1 tsp. ground cinnamon
into ground coffee.

Irish Coffee

1 cup chilled whipping cream 1/4 cup powdered sugar 1 tsp. vanilla

3/4 cup ground coffee 3 cups water 1/2 cup Irish whiskey or brandy 4 to 8 tsp. granulated sugar

Beat whipping cream, powdered sugar and vanilla in
chilled small mixer bowl until stiff; refrigerate.

Prepare coffee, using 3/4 cup coffee and 3 cups water.

Heat 4 mugs or Irish coffee glasses by rinsing with
boiling water; drain. Place 2 Tbsp. whiskey and 1 to 2
tsp granulated sugar in each mug; stir. Pour hot coffee
into each mug. Top with whipped cream; serve immediately.
4 servings (3/4 cup each)

Dessert Coffee Mix

Place 1/4 cup freeze-dried coffee, 1/2 cup sugar and 1/2 cup
cocoa in blender container. Cover and blend on high speed
15 seconds; stir. Cover and blend on high speed 15 seconds
longer. Store in tightly covered container.

For each serving, place 2 tsp mix in cup. Fill with boiling
water. For 6 servings (about 2/3 cup each), place 1/4 cup
mix in heatproof container; add 4 cups boiling water.

Cafe au Lait Coffee Mix: Substitute nonfat dry milk
for cocoa.

Cardamom Coffee Mix: Omit cocoa. Add 1/2 tsp ground
cardamom and 1/4 tsp ground mace to ingredients in blender
container.

Lemon Coffee Mix: Omit cocoa. Increase coffee to 1/2
cup. add 1 pkg (3oz) lemon-flavored gelatin to ingredients
in blender container.

Spice Coffee Mix: Omit cocoa. Add 1/4 tsp ground
cinnamon, 1/4 tsp ground nutmeg and 1/4 tsp ground allspice