Coffee Book2

The
Book
Of
Coffee
Copyright 2016 by April Taitano

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without
the prior written permission of the publisher, except in the case of brief
quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. For permission requests, write to
the publisher, addressed Attention: Permissions Coordinator, at the
address below.
Contents
Brewed Iced Coffee..................................................... 29
History of coffee........................................................... 1
Caramel Macchiato Frappe......................................... 30
Latte ........................................................................... 9
Cinnamon Spiced Iced Coffee..................................... 31
Caramel Latte.............................................................. 10
Coconut Cafe Licuado................................................. 32
Cinnamon Latte........................................................... 11
Creamy Instant Iced Coffee......................................... 33
Cinnamon Maple Latte................................................ 12
Iced Coffee for One..................................................... 34
Vanilla Latte................................................................. 13
Instant French Vanilla Iced Coffee............................... 35
Mocha & Macchiato .................................................... 14
Instant Iced Coffee...................................................... 36
Almond Mocha Coffee................................................. 15
Iced Latte & Cappuccino............................................. 37
Brazilian Coffee........................................................... 16
Aztec Cinnamon Chocolate Iced Cappuccino............. 38
Cafe Caramel Macchiato............................................. 17
Brewed Iced Cafe Latte............................................... 39
Cafe Mocha................................................................. 18
Iced Caf Latte............................................................ 40
Caramel Cream Coffee................................................ 19
Iced Mocha Latte......................................................... 41
Caramel Macchiato..................................................... 20
Iced Vanilla Latte......................................................... 42
Cinnamon Mocha Coffee............................................. 21
Blended Frozen Coffee ............................................... 43
Cinnamon Mocha Hot Chocolate................................ 22
Almond Espresso Float............................................... 44
Cappuccino ................................................................ 23
Cappuccino Frost........................................................ 45
Chocolate Mint Cappuccino........................................ 24
Caramel Cafe Ice Cream Floats.................................. 46
Cinnamon Mocha Cappuccino.................................... 25
Coffee Ice Cubes......................................................... 47
Hazelnut Cappuccino.................................................. 26
Frosty Mocha Coffee................................................... 48
Mocha Cappuccino...................................................... 27
Frozen Caramel Coffee............................................... 49
Iced Coffee.................................................................. 28
Mocha Peanut Butter Frosty........................................ 50

Orange Mocha Smoothie............................................ 51
~1~
THE BOOK OF COFFEE
TABLE OF
CONTENTS
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
(undomesticated) 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 monasteries 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 todays Oromo ethnic group were the first
to have recognized the energizing 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 heterozygosity 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 population is thought to be derived from Ethiopia with distinct
nearby populations in Sudan and Kenya.
Coffee was primarily consumed in the Islamic 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 Aboul Hasan
Schadhelis 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 berries 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 liquid Omar was revitalized and sustained for days.
As stories of this miracle drug reached Mocha, Omar was asked to
return and was made a saint.
~2~
History of coffee
~3~
THE BOOK OF COFFEE
Another probably fanciful account involves a 9th-century Ethiopian

goat-herder, Kaldi, who, noticing 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 investigate. The roasted beans were
quickly raked from the embers, ground up, and dissolved in hot water,
yielding the worlds first cup of coffee. Since this story is not known to
have appeared in writing before 1671, 800 years after it was supposed
to have taken place, it is highly likely to be apocryphal.
time before the 18th century.However, in the second half of the 19th
century, Ethiopian attitudes softened towards coffee drinking, and its
consumption spread rapidly between 1880 and 1886; according to
Richard Pankhurst, this was largely due to Emperor Menilek, who
himself drank it, and to Abuna Matewos who did much to dispel the
belief of the clergy that it was a Muslim drink.
The earliest mention of coffee noted by the literary coffee merchant
Philippe Sylvestre Dufour is a reference to bunchum in the works of
the 10th century CE Persian physician Muhammad ibn Zakariya alRazi, 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-Jaziri, who in 1587 compiled a
work tracing the history and legal controversies of coffee entitled Umdat al safwa fi hill al-qahwa . 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.
TABLE OF
CONTENTS
History
The earliest credible evidence of either coffee drinking or knowledge
of the coffee tree appears in the middle of the 15th century, in Yemens
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 concentration 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-Jaziris 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, Baghdad, 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. Associated 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 Aleppo, 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-madi issuing a fatwa allowing the consumption of
coffee. In Cairo, Egypt, a similar ban was instituted in 1532, and the
coffeehouses 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
TABLE OF
CONTENTS
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 controversy 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 Ottoman 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 supplies 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 helped popularize the custom of adding sugar
and milk to the coffee. Melange is the typical Viennese coffee, which
comes mixed with hot foamed milk and a glass of water.
TABLE OF
CONTENTS
~4~
History of coffee
England
According to Leonhard Rauwolfs 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. Michaels
Alley in Cornhill. The proprietor was Pasqua Rose, the servant of
Daniel Edwards, a trader in Turkish goods. Edwards imported the
coffee and assisted Rose in setting up the establishment. Oxfords
Queens Lane Coffee House, established in 1654, is still in existence
today. By 1675, there were more than 3,000 coffeehouses throughout
England, but there were many disruptions in the progressive movement of coffeehouses 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 subversive, 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 commonplace elsewhere in Europe, including in England.
Many in this period believed coffee to have medicinal 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-mans Stomak of Flegm, and expel Giddinesse out of his
Head.
This new commodity proved controversial among some subjects, however. For instance, the anonymous 1674 Womens 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.
~5~
THE BOOK OF COFFEE
TABLE OF
CONTENTS
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 European guests
with coffee to drink, but they also donated some beans to the royal
court. Between July 1669 and May 1670, the Ambassador managed 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 caf, that slowly chaged
to the word Kaffee, where it stands now. In the 18th century the popularity 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, conducted a musical ensemble at Caf
Zimmermann in that Saxon city. Sometime in 1732-35 he composed
the secular Coffee Cantata Schweigt stille, plaudert nicht (BWV 211),
in which a young woman, Lieschen, pleads with her disapproving
father to accept her devotion to drinking coffee, then a newfangled
fashion. The libretto includes such lines as:
Ei! wie schmeckt der Coffee se,
Lieblicher als tausend Ksse,
Milder als Muskatenwein.
Coffee, Coffee muss ich haben,
France
Und wenn jemand mich will laben,
Antoine Galland (16461715) 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 interpreter 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.
Ach, so schenkt mir Coffee ein!

(Oh! How sweet coffee does taste,
Better than a thousand kisses,
Milder than muscat wine.
Coffee, coffee, Ive got to have it,
TABLE OF
CONTENTS
~6~
History of coffee
And if someone wants to perk me up, *

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 Martinique in the Caribbean circa 1720. Those sprouts flourished and 50 years later there
were 18,680 coffee 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 worlds coffee. Coffee had a major influence on the
geography of Latin America. The French colonial plantations relied
heavily on African slave laborers. However, the dreadful conditions
that the slaves worked in on coffee plantations were a factor in the
soon-to-follow Haitian Revolution. The coffee industry never fully
recovered there.
Coffee also found its way to the Isle of Bourbon, now known as
Runion, in the Indian Ocean. The plant produced smaller beans and
was deemed a different variety of arabica known as var. Bourbon.
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
Francisco de Melo Palheta to French Guiana to obtain coffee seeds
~7~
THE BOOK OF COFFEE
TABLE OF
CONTENTS
to become a part of the coffee market. Francisco initially had difficulty

obtaining these seeds, but he captivated the French Governors 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 rainforest were cleared first from the
vicinity of Rio and later So Paulo for coffee plantations.
After the Boston Tea Party of 1773, large numbers 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
exploitation 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 prevented 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 industry, 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 following the introduction
of coffee beans from Yemen by Baba Budan to the hills of Chikmagalur in 1670. Since then coffee plantations have become established 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 coffee 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 countrys 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 accounts for 29% of the
exports. Most of the export is shipped through the Suez Canal.
Coffee is grown in three regions of India with Karnataka, Kerala and
TABLE OF
CONTENTS
~8~
History of coffee
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 comprising 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 characteristics
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 Chikmagalurs economy.
Chikmagalur is the birthplace of coffee in India, where the seed was
first sown about 350 years ago. Coffee Board is the department 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 average
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 arabica 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 worlds single largest exporter.
Approximately one third of the coffee produced in the world is robusta.
~9~
THE BOOK OF COFFEE
LATTE
TABLE OF
CONTENTS
~10~
Latte
TABLE OF
CONTENTS
Caramel Latte
Prep Time:15 minutes
Cook Time:0 minutes
Yield:1 serving
Ingredients
1/2 cupmilk
3 to 4 tablespoonscaramel flavored syrup*
1/4 cup hot, fresh strong brewedFolgersFrench Roast
Coffee
Or 1/4 cup hot, fresh strong brewedFolgersBlack Silk Coffee
Whipped cream
SmuckersSundae Syrup Caramel Flavored Syrup, for
garnish
Baking toffee bits, for garnish
~11~
THE BOOK OF COFFEE
TABLE OF
CONTENTS
Cinnamon Latte
Cook Time:0 minutes
Yield:1 serving
Ingredients
1/2 cupmilk
3 to 4 tablespoonscinnamon flavored syrup*
Coffee
Or 1/4 cup hot, fresh strong brewedFolgersBlack Silk Coffee
Whipped cream
garnish
Ground cinnamon, for garnish
Directions
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 caramel 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.

2. POUR cinnamon syrup into standard-size coffee cup. Microwave
on HIGH 20 seconds to warm syrup. Stir in hot coffee.
Drizzle with caramel sundae syrup. Sprinkle with cinnamon. Serve
immediately.
~12~
Latte
TABLE OF
CONTENTS
Cinnamon Maple Latte

Cook Time:0 minutes
Yield:1 serving
Ingredients
1/2 cupmilk
3 tablespoonsHungry JackOriginal Syrup, plus additional
for garnish
1/8 teaspooncinnamon
1/4 cup hot strong brewedFolgers Classic RoastCoffee
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.
~13~
THE BOOK OF COFFEE
TABLE OF
CONTENTS
Vanilla Latte
Cook Time:0 minutes
Yield:1 serving
Ingredients
1/2 cupmilk
3 to 4 tablespoonsvanilla flavored syrup*
Coffee
Or 1/4 cup hot, fresh strong brewedFolgersBlack Silk
Coffee
Whipped cream
Directions
2. POUR vanilla syrup into standard-size coffee cup. Microwave on
Sprinkle with cinnamon. Serve immediately.
TABLE OF
CONTENTS
~14~
Mocha & Macchiato
MOCHA &
MACCHIATO
~15~
THE BOOK OF COFFEE
TABLE OF
CONTENTS
Almond Mocha Coffee

Cook Time:0 minutes
Yield:2 servings
Ingredients
1/3 cupheavy cream, chilled

2 teaspoons plus 4 tablespoonsalmond or hazelnut flavored
syrup*
1 cupmilk
2 tablespoonsSmuckersSundae Syrup Chocolate Flavored Syrup
Coffee
Coffee
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 electric 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.
~16~
Mocha & Macchiato
TABLE OF
CONTENTS
Brazilian Coffee
Cook Time:10 minutes
Yield:2 quarts
Ingredients
1/3 cupunsweetened cocoa

1/4 teaspoonsalt
1 teaspoonground cinnamon
1 (14 oz.) canEagle BrandSweetened Condensed Milk
5 cupswater
1 1/3 cups strong brewedFolgers Classic RoastCoffee
Directions
1. COMBINE cocoa, salt and cinnamon in 3-quart saucepan. Add
sweetened condensed 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.
~17~
THE BOOK OF COFFEE
TABLE OF
CONTENTS
Cafe Caramel Macchiato

Cook Time:4 minutes
Yield:4 servings
Ingredients
2 cupswhole milk
1 (12 oz.) jarSmuckersCaramel Flavored Topping
2 cups hot, fresh strong brewedFolgersFrench Roast Coffee
OrFolgersBlack 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 microwave-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 immediately.
~18~
Mocha & Macchiato
TABLE OF
CONTENTS
Cafe Mocha
Cook Time:0 minutes
Yield:1 serving
Ingredients
1/2 cupmilk
3 to 4 tablespoonsSmuckersSundae Syrup Chocolate
Flavored Syrup, plus additional for garnish
Coffee
Coffee
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.
Drizzle with additional chocolate sundae syrup. Garnish with sprinkles. Serve immediately.
~19~
THE BOOK OF COFFEE
Caramel Cream Coffee

Prep Time:5 minutes
Cook Time:0 minutes
Yield:1 serving
Ingredients
6 oz. hot, fresh strong brewedFolgers Classic RoastCoffee

5 tablespoonsSmuckersSundae 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.
TABLE OF
CONTENTS
~20~
Mocha & Macchiato
TABLE OF
CONTENTS
Caramel Macchiato
Cook Time:0 minutes
Yield:1 serving
Ingredients
1/2 cupmilk
3 to 4 tablespoonsvanilla flavored syrup*
Coffee
Coffee
garnish
Directions
1 to 1 1/2 minutes 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
3. ADD 1/4 cup steamed milk. Spoon on foamed milk to brim of cup.
Drizzle with caramel sundae syrup in a criss-cross pattern. Serve
immediately.
~21~
THE BOOK OF COFFEE
TABLE OF
CONTENTS
Cinnamon Mocha Coffee

Cook Time:5 minutes
Yield:6
Ingredients
4 cups strong brewedFolgers Classic RoastCoffee

1 (14-ounce) canEagle BrandSweetened Condensed Milk
2 (1-ounce)squares unsweetened chocolate
1/2 teaspoonground cinnamon
Whipped cream or vanilla ice cream
Ground cinnamon for garnish
Directions
1. COMBINE coffee, sweetened condensed milk, unsweetened chocolate and cinnamon 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.
~22~
Mocha & Macchiato
TABLE OF
CONTENTS
Cinnamon Mocha Hot

Chocolate
Cook Time:0 minutes
Yield:1 serving
Ingredients
1 1/4 cupshot half-n-half or milk

1 packetFolgersFresh Breaks Black Silk Roasted Concentrated Coffee
Or 1 packetFolgersFresh Breaks 100% Colombian
Roasted Concentrated Coffee
1 (1 oz.) packetinstant 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.
~23~
THE BOOK OF COFFEE
CAPPUCCINO
TABLE OF
CONTENTS
~24~
Cappuccino
TABLE OF
CONTENTS
Chocolate Mint Cappuccino

Cook Time:0 minutes
Yield:1 serving
Ingredients
1/2 cupmilk
1 to 2 teaspoonspeppermint flavored syrup*
Coffee
Coffee
Unsweetened cocoa powder or chocolate curls, for garnish
Directions
1 to 1 1/2 minutes or until hot but not boiling. Beat hot milk with
2. POUR peppermint and chocolate syrups into standard-size coffee
cup. Microwave on HIGH 20 seconds to warm syrups. Stir in hot
coffee.
Sprinkle with cocoa powder or garnish with chocolate curls. Serve
immediately.
~25~
THE BOOK OF COFFEE
TABLE OF
CONTENTS
Cinnamon Mocha
Cappuccino
Cook Time:0 minutes
Yield:1 serving
Ingredients
1/2 cupmilk
1 tablespooncinnamon flavored syrup*
Coffee
Coffee
Ground cinnamon or unsweetened cocoa powder, for garnish
Directions
1 to 1/2 minutes or until hot but not boiling. Beat hot milk with
2. POUR cinnamon and chocolate syrups into standard-size coffee
cup. Microwave on HIGH 20 seconds to warm syrups. Stir in hot
coffee.
Sprinkle with cinnamon or cocoa powder. Serve immediately.
~26~
Cappuccino
TABLE OF
CONTENTS
Hazelnut Cappuccino
Cook Time:0 minutes
Yield:1 serving
Ingredients
1/2 cupwhole milk

2 tablespoonshazelnut flavored syrup*
1 packetFolgersFresh Breaks 100% Colombian Roasted
Concentrated Coffee
Or 1 packetFolgersFresh Breaks Breakfast Blend
1/4 cuphot 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 minutes 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 coffee aisles, specialty coffee houses, gourmet food stores and online.
5. **A commercial frother may be used to make the steamed milk and
froth.
6. VARIATION:
7. CHOCOLATE HAZELNUT CAPPUCCINO: ADD 2 tablespoons
Smuckers Chocolate Sundae Syrup along with hazelnut syrup in
step 2.
~27~
THE BOOK OF COFFEE
TABLE OF
CONTENTS
Mocha Cappuccino
Prep Time:5 minutes
Cook Time:0 minutes
Yield:1
Ingredients
3/4 cuphot brewed Folgers coffee

2 tablespoonsJifMocha Cappuccino Flavored Hazelnut
Spread
Or 2 tablespoonsJifChocolate Flavored Hazelnut Spread
Whipped cream
Directions
1. FILL coffee mug with hot coffee. Stir in mocha cappuccino spread
mixing until blended. Top with whipped cream and sprinkle of cinnamon, if desired.
TABLE OF
CONTENTS
~28~
Iced Coffee
ICED COFFEE
~29~
THE BOOK OF COFFEE
TABLE OF
CONTENTS
Brewed Iced Coffee

Cook Time:0 minutes
Yield:4 servings
Ingredients
1/2 cupFolgers Classic RoastCoffee

3 cupscold water, divided
1/2 cupsugar
1/2 cuphalf-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 completely dissolved. Blend in 2 cups
cold water and half-and-half. Chill. Serve as directed above.
~30~
Iced Coffee
TABLE OF
CONTENTS
Caramel Macchiato Frappe

Cook Time:0 minutes
Yield:1 serving
Ingredients
1 packetFolgersFresh Breaks Breakfast Blend Roasted

Concentrated Coffee
1 tablespoonhot water
1/3 cupcold chocolate milk
2 tablespoonsSmuckersCaramel Flavored Topping, plus
additional for garnish
1 tablespoonsugar
1/4 teaspoonvanilla extract
3/4 cupice 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.
~31~
THE BOOK OF COFFEE
TABLE OF
CONTENTS
Cinnamon Spiced Iced

Coffee
Cook Time:5 minutes
Yield:6 servings
Ingredients
3/4 cup groundFolgers Classic RoastCoffee

1 teaspoonground cinnamon
3 cupscold 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.
~32~
Iced Coffee
TABLE OF
CONTENTS
Coconut Cafe Licuado

Cook Time:0 minutes
Yield:5 to 6 servings
Ingredients
1 (13.5 oz.) cancoconut milk, chilled

2 tablespoonsFolgers Classic RoastInstant Coffee Crystals
1 (14 oz.) canMagnoliaSweetened Condensed Milk, chilled
Ice cubes
Directions
1. COMBINE coconut milk and coffee crystals in blender container
until coffee is dissolved. Add sweetened condensed milk.
2. PROCESS 2 minutes or until blended. Pour over ice in glasses.
~33~
THE BOOK OF COFFEE
TABLE OF
CONTENTS
Creamy Instant Iced Coffee

Cook Time:0 minutes
Yield:5 to 6 servings
Ingredients
1 (12 fl. oz.) canPETEvaporated Milk, chilled

1/3 cupsugar or to taste
Ice cubes
Whipped cream
Directions
1. COMBINE evaporated milk, coffee crystals and sugar in blender
container until coffee 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 container.
5. CREAMY CINNAMON ICED COFFEE: ADD 1/2 teaspoon vanilla
extract and 1/8 teaspoon ground cinnamon to blender container.
~34~
Iced Coffee
TABLE OF
CONTENTS
Iced Coffee for One

Prep Time:5 minutes
Cook Time:0 minutes
Yield:1 serving
Ingredients
1/3 cupwarm water

1 (0.07 oz.) packetFolgers Classic RoastInstant Coffee
Crystals
1 tablespoonsugar
2 tablespoonshalf-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
Smuckers Caramel Sundae Syrup into coffee instead of sugar.
~35~
THE BOOK OF COFFEE
TABLE OF
CONTENTS
Instant French Vanilla Iced

Coffee
Cook Time:0 minutes
Yield:1 serving
Ingredients
1/2 cupwater
1 1/2 to 2 teaspoonsFolgers Classic RoastInstant Coffee
Crystals
1/4 cupInternational 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.
~36~
Iced Coffee
TABLE OF
CONTENTS
Instant Iced Coffee

Cook Time:0 minutes
Yield:4 servings
Ingredients
1 cupboiling water
1/2 cupsugar or to taste
2 cupscold water
1/2 cuphalf-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 immediately.
3. VARIATION
4. BREWED ICED COFFEE: Brew 1/2 cup Folgers Classic Roast
Coffee in coffeemaker 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.
~37~
THE BOOK OF COFFEE
ICED LATTE &

CAPPUCCINO
TABLE OF
CONTENTS
~38~
Iced Latte & Cappuccino
TABLE OF
CONTENTS
Aztec Cinnamon Chocolate

Iced Cappuccino
Prep Time:5 minutes
Cook Time:0 minutes
Yield:1 serving
Ingredients
1/4 cupMagnoliaSweetened Condensed Milk

2 tablespoonsSmuckersChocolate Fudge Topping
1/4 teaspoonvanilla extract
1/8 teaspoonground cinnamon
1/4 cupFolgers Classic RoastCoffee, brewed strong, cooled
to room temperature
1 cupice
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.
~39~
THE BOOK OF COFFEE
Brewed Iced Cafe Latte

Cook Time:0 minutes
Yield:5 servings
Ingredients
1/3 cupFolgers Classic RoastCoffee

Or 1/4 cupFolgersBlack Silk Coffee
2 cupscold water
4 to 5 cupsice 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.
TABLE OF
CONTENTS
~40~
TABLE OF
CONTENTS
Iced Caf Latte

Prep Time:5 minutes
Cook Time:0 minutes
Yield:4 servings
Ingredients

1/2 cupice cold water
1 (14 oz.) canEagle BrandSweetened Condensed Milk,
chilled
3 cupsice 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.
~41~
THE BOOK OF COFFEE
TABLE OF
CONTENTS
Iced Mocha Latte

Cook Time:0 minutes
Yield:5 cups
Ingredients
1 1/2 cupscold water

chilled
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.
~42~
TABLE OF
CONTENTS
Iced Vanilla Latte

Cook Time:0 minutes
Yield:6 servings
Ingredients
1 cup strong brewedFolgersFrench Vanilla Flavored Coffee, * cooled to room temperature

1 (12 fl. oz.) canPETEvaporated Milk, chilled
1/3 cupsugar
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 according to manufacturers directions.
~43~
THE BOOK OF COFFEE
BLENDED FROZEN
COFFEE
TABLE OF
CONTENTS
~44~
Blended Frozen Coffee
TABLE OF
CONTENTS
Almond Espresso Float

Cook Time:0 minutes
Yield:1 serving
Ingredients
1 packetFolgersFresh Breaks 100% Colombian Roasted

Concentrated Coffee
Or 1 packetFolgersFresh Breaks Black Silk Roasted
Concentrated Coffee
1 tablespoonhot water
1/8 teaspoonalmond extract, or to taste
2 rounded scoopscoffee 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.
~45~
THE BOOK OF COFFEE
TABLE OF
CONTENTS
Cappuccino Frost
Prep Time:5 minutes
Cook Time:0 minutes
Yield:4-5 servings
Ingredients
1/2 cupcold water

chilled
3 cupsice 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.
~46~
TABLE OF
CONTENTS
Caramel Cafe Ice Cream

Floats
Cook Time:0 minutes
Yield:4 servings
Ingredients
1 1/2 cups coldFolgers Classic RoastCoffee

1 (12 oz.) canclub soda or plain seltzer water (1 1/2 cups)
2/3 cupSmuckersCaramel Flavored Topping, plus additional for garnish
1/4 cupmilk
8large 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.
~47~
THE BOOK OF COFFEE
TABLE OF
CONTENTS
Coffee Ice Cubes

Cook Time:0 minutes
Yield:1 ice cube tray
Ingredients
1 1/2 cups fresh, strong brewedFolgersFrench Roast Coffee, at room temperature
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. Proceed 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. Immediately 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.
~48~
TABLE OF
CONTENTS
Frosty Mocha Coffee

Cook Time:0 minutes
Yield:2 servings
Ingredients
1/4 cup strong brewedFolgersFrench Roast Coffee

Or 1/4 cup strong brewedFolgersBlack Silk Coffee,
chilled
1/4 cupSmuckersSundae Syrup Chocolate Flavored
Syrup
1 tablespoonvanilla flavored syrup*
1/4 cupcold milk
1 1/2 cupsice cubes
Whipped cream
Chocolate decorator sprinkles, for garnish
Directions
1. PLACE coffee, chocolate sundae syrup, vanilla syrup and cold milk
in blender container. 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.
~49~
THE BOOK OF COFFEE
TABLE OF
CONTENTS
Frozen Caramel Coffee

Cook Time:0 minutes
Yield:2 servings
Ingredients
1/4 cup strong brewedFolgersFrench Roast Coffee

Or 1/4 cup strong brewedFolgersBlack Silk Coffee,
chilled
5 tablespoonsSmuckersSundae Syrup Caramel Flavored Syrup, plus additional for garnish
1 tablespoonvanilla flavored syrup*
1/4 cupcold milk
1 1/2 cupsice cubes
Whipped cream
Directions
1. PLACE coffee, caramel sundae syrup, vanilla syrup and cold milk
in blender container. 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.
~50~
TABLE OF
CONTENTS
Mocha Peanut Butter Frosty

Cook Time:0 minutes
Yield:2 servings
Ingredients
1/2 cupchocolate soy milk or low fat chocolate milk, chilled

1 teaspoonFolgers Classic RoastInstant Coffee Crystals
1 (4 oz.) containerwhipped chocolate yogurt
1/3 cupchocolate whey protein powdered drink mix
2 tablespoonsSmuckersNatural Creamy Peanut Butter,
stirred
Ice cubes
Cinnamon, for garnish
Directions
1. COMBINE soy milk and coffee crystals in blender container until
crystals are dissolved.
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.
~51~
THE BOOK OF COFFEE
Orange Mocha Smoothie

Cook Time:0 minutes
Yield:1 serving
Ingredients

1 packetFolgersFresh Breaks Breakfast Blend Roasted
Concentrated Coffee
2 tablespoonshalf-and-half or milk
3 rounded scoopsorange 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.
TABLE OF
CONTENTS
TABLE OF
CONTENTS
~52~
FIND YOUR FLAVOR
FIND YOUR FLAVOR

Weve got coffeehouse taste without the coffeehouse hassle! Just
serve over ice and treat yourself to a timeout. Connoisseur Estates
Blend
After Dinner Coffee Blend
$11.95
Aloha Maui Blend
$21.95
Breakfast Blend Coffee
$11.95
Caf Blend
$11.95
$12.95
Dutch Trader Blend
$12.95
eCoffee Blend
$11.95
French Roast
$12.95
COFFEE
BEST COFFEE BEANS IN THE WORLD
We 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
receive 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
Organic
Decaffeinated
Espresso
Fair Trade
~53~
THE BOOK OF COFFEE
REGIONS
Costa Rica
Colombia
Peru
Quantity
TABLE OF
CONTENTS
TABLE OF
CONTENTS
~54~
FIND YOUR FLAVOR
Your Information
First Name
Last Name
Company
Street Address
Address Line 2
City State Zip Code
E-mail
Phone Number Twitter ID (optional)
Payment Information
Check VISA MasterCard Discover
Cardholder
Card Number
Signature
Date
~55~
THE BOOK OF COFFEE
TABLE OF
CONTENTS
Smuckers Sundae Syrup

Every day can be sundae with Smuckers 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? Were 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.
TABLE OF
CONTENTS
~56~
FIND YOUR FLAVOR
~57~
THE BOOK OF COFFEE
http://www.smuckers.com
Index
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 increase 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.
E
Eagle Brand Sweetened Condensed Milk 16, 21, 31, 39, 40, 41, 45
F
Folgers Black Silk Coffee 10, 11, 13, 15, 17, 18, 20, 24, 25, 39, 48, 49
Folgers Classic Roast Coffee 12, 16, 19, 21, 29, 31, 38, 39, 46
Folgers French Roast Coffee 10, 11, 13, 15, 17, 18, 20, 24, 25, 47, 48, 49
Folgers Fresh Breaks Black Silk Roasted Concentrated Coffee 22, 44
H
Hungry Jack Original Syrup 12
S
Smuckers Sundae Syrup Caramel Flavored Syrup 10, 11, 19, 20, 49
Smuckers Sundae Syrup Chocolate Flavored Syrup 15, 18, 24, 25, 41, 48
TABLE OF
CONTENTS
TABLE OF
CONTENTS
~58~
FIND YOUR FLAVOR

Coffee Book2

Uploaded by

Copyright:

Available Formats

Coffee Book2

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Coffee Book2

Uploaded by

Copyright:

Available Formats

The

Copyright 2016 by April Taitano

Brewed Iced Coffee..................................................... 29

Caramel Macchiato Frappe......................................... 30

Cinnamon Spiced Iced Coffee..................................... 31

Coconut Cafe Licuado................................................. 32

Creamy Instant Iced Coffee......................................... 33

Cinnamon Maple Latte................................................ 12

Iced Coffee for One..................................................... 34

Instant French Vanilla Iced Coffee............................... 35

Mocha & Macchiato .................................................... 14

Instant Iced Coffee...................................................... 36

Almond Mocha Coffee................................................. 15

Iced Latte & Cappuccino............................................. 37

Aztec Cinnamon Chocolate Iced Cappuccino............. 38

Cafe Caramel Macchiato............................................. 17

Brewed Iced Cafe Latte............................................... 39

Iced Caf Latte............................................................ 40

Caramel Cream Coffee................................................ 19

Iced Mocha Latte......................................................... 41

Iced Vanilla Latte......................................................... 42

Cinnamon Mocha Coffee............................................. 21

Blended Frozen Coffee ............................................... 43

Cinnamon Mocha Hot Chocolate................................ 22

Almond Espresso Float............................................... 44

Chocolate Mint Cappuccino........................................ 24

Caramel Cafe Ice Cream Floats.................................. 46

Cinnamon Mocha Cappuccino.................................... 25

Coffee Ice Cubes......................................................... 47

Frosty Mocha Coffee................................................... 48

Frozen Caramel Coffee............................................... 49

Mocha Peanut Butter Frosty........................................ 50

Another probably fanciful account involves a 9th-century Ethiopian

In 1669, Soleiman Agha, Ambassador from Sultan Mehmed IV, arrived

Und wenn jemand mich will laben,

Ach, so schenkt mir Coffee ein!

And if someone wants to perk me up, *

to become a part of the coffee market. Francisco initially had difficulty

1. POUR milk into 1-quart microwave-safe bowl. Microwave on HIGH

1. POUR milk into 1-quart microwave-safe bowl. Microwave on HIGH

Cinnamon Maple Latte

Almond Mocha Coffee

1/3 cupheavy cream, chilled

1/3 cupunsweetened cocoa

Cafe Caramel Macchiato

Caramel Cream Coffee

6 oz. hot, fresh strong brewedFolgers Classic RoastCoffee

Cinnamon Mocha Coffee

4 cups strong brewedFolgers Classic RoastCoffee

Cinnamon Mocha Hot

1 1/4 cupshot half-n-half or milk

Chocolate Mint Cappuccino

1/2 cupwhole milk

3/4 cuphot brewed Folgers coffee

Brewed Iced Coffee

1/2 cupFolgers Classic RoastCoffee

Caramel Macchiato Frappe

1 packetFolgersFresh Breaks Breakfast Blend Roasted

Cinnamon Spiced Iced