Coffee & Tea Cookbook

Fruity Spiced Tea
6 c. boiling water

1 T. unsweetened instant tea mix

1/2 t. allspice

1/2 t. cinnamon

1/2 t. nutmeg

3-oz. pkg. cherry gelatin mix

1 c. orange juice

1/4 c. lemon juice

4 c. cranberry juice cocktail

1/2 c. sugar

Ginger Sun Tea
4-1/2 c. cold water

8 teabags

1 to 2-inch piece of fresh ginger, peeled and thinly sliced

2 to 4 T. sugar

2 12-oz. bottles ginger ale, chilled

crushed ice

Garnish: orange slices

Chai Tea
8 c. water

8 teabags

1/2 to 3/4 c. sugar

16 whole cloves

5 4-inch cinnamon sticks

4 1-inch pieces fresh ginger, peeled and thinly sliced

1 t. ground cardamom

1 c. milk

Iced Honey Coffee
2 T. instant coffee granules

1/4 c. boiling water

1/4 c. honey

5 4-inch cinnamon sticks

3/4 c. cold water

3 c. milk

1 c. ice cubes

Espresso Whirl
1/2 c. prepared espresso, cooled

2 c. milk

1/4 c. sugar

1-1/2 c. crushed ice

Cappuccino Cooler
1-1/2 c. prepared coffee, cooled

1-1/2 c. chocolate ice cream, softened

1/4 c. chocolate syrup

crushed ice

1 c. frozen whipped topping, thawed

Chilled Vanilla Coffee
2 T. instant coffee granules

3/4 c. warm water

14-oz. can sweetened condensed milk

1 t. vanilla extract

4 c. ice cubes

Creamy Caramel Cappuccino
1/2 c. milk

1/2 c. frozen vanilla yogurt

1 T. caramel ice cream topping

1 pkg. cappuccino-flavored instant breakfast drink mix

1 t. vanilla extract

Coconut Coffee
2 c. milk

3-1/2 oz. can sweetened flaked coconut

2 c. hot coffee

Espresso Biscotti
3 T. coffee beans

2 T. coffee-flavored liqueur or double-strength brewed coffee

1/2 c. butter, softened

3/4 c. sugar

2 eggs, beaten

2 c. plus 2 T. all-purpose flour

1-1/2 t. baking powder

1/4 t. salt

2/3 c. slivered almonds, toasted