Coffee

Book Of Coffee
Book Of
Book Of
Coffee
Book Of Coffee
Contents
History of coffee
Latte
Caramel Latte......................................................................7
Cinnamon Latte...................................................................8
Cinnamon Maple Latte.........................................................9
Vanilla Latte........................................................................10
Mocha & Macchiato

Almond Mocha Coffee..........................................................13
Brazilian Coffee...................................................................14
Cafe Caramel Macchiato......................................................15
Cafe Mocha..........................................................................16
Caramel Cream Coffee.........................................................17
Caramel Macchiato..............................................................18
Cinnamon Mocha Coffee......................................................19
Cinnamon Mocha Hot Chocolate..........................................20
Cappuccino
Chocolate Mint Cappuccino.................................................23
Cinnamon Mocha Cappuccino..............................................24
Hazelnut Cappuccino...........................................................25
Mocha Cappuccino...............................................................26
Iced Coffee
Brewed Iced Coffee..............................................................29
Caramel Macchiato Frappe...................................................30
Cinnamon Spiced Iced Coffee................................................................31

Coconut Cafe Licuado............................................................................32
Creamy Instant Iced Coffee.................................................................. 33
Iced Coffee for One............................................................................... 34
Instant French Vanilla Iced Coffee................................................ ........35
Instant Iced Coffee................................................................................36
Iced Coffee & Cappucino

Aztec Cinnamon Chocolate Iced Cappuccino.........................................39
Brewed Iced Cafe Latte..........................................................................40
Iced Caf Latte...................................................................................... 41
Iced Mocha Latte................................................................................... 42
Iced Vanilla Latte.................................................................................. 43
Blended Frozen drinks

Almond Espresso Float.......................................................................... 45
Cappuccino Frost................................................................................... 46
Caramel Cafe Ice Cream Floats.............................................................. 47
Coffee Ice Cubes.................................................................................... 48
Frosty Mocha Coffee.............................................................................. 49
Frozen Caramel Coffee........................................................................... 50
Mocha Peanut Butter Frosty.................................................................. 51
Orange Mocha Smoothie........................................................................ 52
Book Of Coffee
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.
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.
Another probably fanciful account involves a

9th-century Ethiopian goat-herder, Kaldi, who, noCoffee was primarily consumed in the Islamic world ticing the energizing effects when his flock nibbled
where it originated and was directly related to relion the bright red berries of a certain bush, chewed
gious practices.
on the fruit himself. His exhilaration prompted him to
bring the berries to a monk in a nearby monastery.
There are several legendary accounts of the origin But the monk disapproved of their use and threw
of the drink itself. One account involves the Yethem into the fire, from which an enticing aroma
menite Sufi mystic Ghothul Akbar Nooruddin Abu
billowed, causing other monks to come and invesal-Hasan al-Shadhili.[11] When traveling in Ethiopia, tigate. The roasted beans were quickly raked from
the legend goes, he observed birds of unusual vithe embers, ground up, and dissolved in hot water,
tality, and, upon trying the berries that the birds had yielding the worlds first cup of coffee. Since this
been eating, experienced the same vitality.
story is not known to have appeared in writing before 1671, 800 years after it was supposed to have
Other accounts attribute the discovery of coffee to
taken place, it is highly likely to be apocryphal.
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
Book Of Coffee
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 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 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-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.
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.
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
The vibrant trade between the Republic of Venice
consume it and appeals to ban the drink.The first
and the Muslims in North Africa, Egypt, and the East European coffee house apart from those in the Ottobrought a large variety of African goods, including
man Empire was opened in Venice in 1645.
coffee, to this leading European port. Venetian
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.
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 coffee-
houses 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.
France
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.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,
Und wenn jemand mich will laben,
Lieblicher als tausend Ksse,
Ach, so schenkt mir Coffee ein!
Milder als Muskatenwein.
(Oh! How sweet coffee does taste,
Coffee, Coffee muss ich haben,
Better than a thousand kisses,
Book Of Coffee
Milder than muscat wine.
And if someone wants to perk me up, *
India
Coffee, coffee, Ive got to have it,
Oh, just give me a cup of coffee!)
Monsooned Malabar arabica, compared with green

Yirgachefe beans from Ethiopia
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.
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.
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 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,
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.
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.
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.
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 is grown in three regions of India with Karna- coffee to be cultivated, being grown in southwest
taka, Kerala and Tamil Nadu forming the traditional Arabia for well over 1,000 years. I
coffee growing region of South India, followed by
t is considered to produce better coffee than the
the new areas developed in the non-traditional
areas of Andhra Pradesh and Orissa in the eastern other major commercially grown coffee species,
Coffea canephora (robusta). Arabica contains less
coast of the country and with a third region comcaffeine than any other commercially cultivated speprising the states of Assam, Manipur, Meghalaya,
Mizoram, Tripura, Nagaland and Arunachal Pradesh cies of coffee. Robusta is a species of coffee which
of Northeastern India, popularly known as Seven
has its origins in western Africa. It is grown mostly in
Sister States of India.
Africa and Brazil, where it is often called Conillon. It
is also grown in Southeast Asia where
Indian coffee, grown mostly in southern India under
French colonists introduced it in the late 19th cenmonsoon rainfall conditions, is also termed as
Indian monsooned coffee. Its flavour is defined as: tury. In recent years Vietnam, which only produces
The best Indian coffee reaches the flavour charac- robusta, has surpassed Brazil, India, and Indonesia
teristics of Pacific coffees, but at its worst it is simply to become the worlds single largest exporter. Apbland and uninspiring. The two well known species proximately one third of the coffee produced in the
world is robusta.
of coffee grown are the Arabica and Robusta. The
In the 1930s Brazil took off as the major producer of

coffee, leaving behind their early yerba mate industry, which Argentina then took over.
Book Of Coffee
LATTE
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 brewedFolgers French Roast Coffee

Or 1/4 cup hot, fresh strong brewedFolgers Black Silk Coffee
Whipped cream
Smuckers 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 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.
Book Of Coffee
Cinnamon Latte

Cinnamon Maple Latte

Cook Time:0 minutes
Cook Time:0 minutes
Yield:1 serving
Yield:1 serving
Ingredients
Ingredients
1/2 cupmilk
1/2 cupmilk
3 to 4 tablespoonscinnamon flavored syrup*
3 tablespoonsHungry Jack Original Syrup, plus additional for garnish

Or 1/4 cup hot, fresh strong brewedFolgers Black Silk Coffee
1/8 teaspooncinnamon
1/4 cup hot strong brewedFolgers Classic Roast Coffee
Whipped cream
Whipped cream
Ground cinnamon, for garnish
Directions
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.
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. PLACE syrup and cinnamon in standard-size coffee cup. Microwave on HIGH 20

seconds. Stir in hot coffee.
2. POUR cinnamon syrup into standard-size coffee cup. Microwave on HIGH 20 seconds to warm syrup. Stir in hot coffee.
3. ADD milk to coffee mixture. Top with whipped cream. Drizzle with syrup.
3. ADD steamed milk to brim of cup. Top with swirl of whipped cream. Drizzle with caramel sundae syrup. Sprinkle with cinnamon. 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.
Book Of Coffee
Vanilla Latte

Cook Time:0 minutes
Yield:1 serving
Ingredients

1/2 cupmilk
3 to 4 tablespoonsvanilla flavored syrup*

Or 1/4 cup hot, fresh strong brewedFolgers
Black Silk Coffee
Whipped cream
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 vanilla 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. Sprinkle with cinnamon.
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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Book Of Coffee
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 tablespoonsSmuckers 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 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.
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Book Of Coffee
Brazilian Coffee

Cafe Caramel Macchiato

Cook Time:10 minutes
Cook Time:4 minutes
Yield:2 quarts
Yield:4 servings
Ingredients
Ingredients
1/3 cupunsweetened cocoa
2 cupswhole milk
1/4 teaspoonsalt
1 (12 oz.) jarSmuckers Caramel Flavored Topping
1 teaspoonground cinnamon
1 (14 oz.) canEagle Brand Sweetened Condensed Milk
2 cups hot, fresh strong brewedFolgers French Roast Coffee

OrFolgers
5 cupswater
1 1/3 cups strong brewedFolgers Classic Roast Coffee
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.
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.
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Book Of Coffee
Cafe Mocha

Caramel Cream Coffee

Prep Time:5 minutes
Cook Time:0 minutes
Cook Time:0 minutes
Yield:1 serving
Yield:1 serving
Ingredients
Ingredients
1/2 cupmilk
3 to 4 tablespoonsSmuckers Sundae Syrup Chocolate Flavored Syrup, plus additional for

garnish

Whipped cream
Chocolate decorator sprinkles, for garnish
6 oz. hot, fresh strong brewedFolgers Classic Roast Coffee
5 tablespoonsSmuckers Sundae Syrup Caramel Flavored Syrup
Whipped cream
Ground cinnamon
Directions
1. POUR coffee into large mug. Add syrup.
Directions
2. STIR until blended. Top with whipped cream and cinnamon.
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 additional
chocolate sundae syrup. Garnish with sprinkles. Serve immediately.
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Book Of Coffee
Caramel Macchiato

Cinnamon Mocha Coffee

Cook Time:0 minutes
Cook Time:5 minutes
Yield:1 serving
Yield:6
Ingredients
Ingredients
4 cups strong brewedFolgers Classic Roast Coffee
1/2 cupmilk
1 (14-ounce) canEagle Brand Sweetened Condensed Milk
3 to 4 tablespoonsvanilla flavored syrup*
2 (1-ounce)squares unsweetened chocolate

1/2 teaspoonground cinnamon
Whipped cream or vanilla ice cream
Ground cinnamon for garnish
Directions
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 to warm
syrup. Stir in hot coffee.
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.
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.
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Book Of Coffee
Cinnamon Mocha Hot Chocolate

Cook Time:0 minutes
Yield:1 serving
Ingredients

1 1/4 cupshot half-n-half or milk
1 packetFolgers Fresh Breaks Black Silk Roasted Concentrated Coffee

Or 1 packetFolgers
Fresh 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.
20
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Book Of Coffee
CAPPUCCINO
Chocolate Mint Cappuccino

Cook Time:0 minutes
Yield:1 serving
Ingredients

1/2 cupmilk
1 to 2 teaspoonspeppermint 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 cocoa powder or garnish with chocolate curls. Serve immediately.
22
23
Book Of Coffee
Cinnamon Mocha Cappuccino

Hazelnut Cappuccino

Cook Time:0 minutes
Cook Time:0 minutes
Yield:1 serving
Yield:1 serving
Ingredients
Ingredients
1/2 cupmilk
1/2 cupwhole milk
1 tablespooncinnamon flavored syrup*
2 tablespoonshazelnut flavored syrup*

1 packetFolgers Fresh Breaks 100% Colombian Roasted Concentrated Coffee

Or 1 packetFolgers
1/4 cuphot water
Ground cinnamon or unsweetened cocoa powder, for garnish
Chocolate curls or unsweetened cocoa powder, for garnish
Directions
Directions
1. POUR milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1/2 minutes or until
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 cinnamon and chocolate syrups into standard-size coffee cup. Microwave on HIGH 20
seconds to warm syrups. Stir in hot coffee.
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 1/4 cup steamed milk. Spoon on foamed milk to brim of cup. Sprinkle with cinnamon or
cocoa powder. Serve immediately.
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
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.
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Book Of Coffee
Mocha Cappuccino

Prep Time:5 minutes
Cook Time:0 minutes
Yield:1
Ingredients

3/4 cuphot brewed Folgers coffee
2 tablespoonsJif Mocha Cappuccino Flavored Hazelnut Spread

Or 2 tablespoonsJiff
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.
26
27
ICED COFFEE
Book Of Coffee
Brewed Iced Coffee

Cook Time:0 minutes
Yield:4 servings
Ingredients

1/2 cupFolgers Classic Roast Coffee
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.
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Book Of Coffee
Caramel Macchiato Frappe

Cook Time:0 minutes
Cook Time:5 minutes
Yield:1 serving
Yield:6 servings
Ingredients

Cinnamon Spiced Iced Coffee
Ingredients
1 packetFolgers Fresh Breaks Breakfast Blend Roasted Concentrated Coffee

Or 1 packetFolgers
1 tablespoonhot water
1/3 cupcold chocolate milk
2 tablespoonsSmuckers Caramel Flavored Topping, plus additional for garnish
1 tablespoonsugar
1/4 teaspoonvanilla extract
3/4 cupice cubes
Whipped cream
Directions
3/4 cup groundFolgers Classic Roast Coffee
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.
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.
30
31
Book Of Coffee
Coconut Cafe Licuado

Creamy Instant Iced Coffee

Cook Time:0 minutes
Cook Time:0 minutes
Yield:5 to 6 servings
Yield:5 to 6 servings
Ingredients
Ingredients
1 (13.5 oz.) cancoconut milk, chilled
1 (12 fl. oz.) canPET Evaporated Milk, chilled
2 tablespoonsFolgers Classic Roast Instant Coffee Crystals
1 (14 oz.) canMagnolia Sweetened Condensed Milk, chilled
1/3 cupsugar or to taste
Ice cubes
Ice cubes
Whipped cream
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.
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.
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Book Of Coffee
Iced Coffee for One

Prep Time:5 minutes
Instant French Vanilla Iced Coffee

Cook Time:0 minutes
Cook Time:0 minutes
Yield:1 serving
Yield:1 serving
Ingredients

1/3 cupwarm water
Ingredients

1/2 cupwater
1 (0.07 oz.) packetFolgers Classic Roast Instant Coffee Crystals
1 1/2 to 2 teaspoonsFolgers Classic Roast Instant Coffee Crystals
1 tablespoonsugar
1/4 cupInternational Delight French Vanilla Coffee Creamer
2 tablespoonshalf-and-half, milk or coffee creamer
Ice cubes
Ice cubes
Whipped cream
Whipped cream
Directions
Directions
1. STIR water and coffee crystals in tall glass until dissolved. Blend in coffee creamer.
1. POUR water over coffee in 8 oz. glass. Add sugar. Stir until dissolved.
2. ADD ice. Top with swirl of whipped cream. Serve immediately.
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.
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Book Of Coffee
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.
36
37
ICED LATTE & CAPPUCCINO
Book Of Coffee
Aztec Cinnamon Chocolate Iced Cappuccino

Prep Time:5 minutes
Cook Time:0 minutes
Yield:1 serving
Ingredients

1/4 cupMagnolia Sweetened Condensed Milk
2 tablespoonsSmuckers Chocolate Fudge Topping
1/4 teaspoonvanilla extract
1/8 teaspoonground cinnamon
1/4 cupFolgers Classic Roast Coffee, 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.
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Book Of Coffee
Brewed Iced Cafe Latte

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

Iced Caf Latte
Ingredients
1/3 cupFolgers Classic Roast Coffee

Or 1/4 cupFolgers
Black 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.
1/2 cupice cold water
1 (14 oz.) canEagle Brand Sweetened 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.
3. FILL 5 tall glasses or cafe mugs with ice cubes. Pour coffee mixture over ice. Serve immediately.
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Book Of Coffee
Iced Mocha Latte

Iced Vanilla Latte

Cook Time:0 minutes
Cook Time:0 minutes
Yield:5 cups
Yield:6 servings
Ingredients

1 1/2 cupscold water
Ingredients

1 cup strong brewedFolgers French Vanilla Flavored Coffee, * cooled to room temperature
1 (12 fl. oz.) canPET Evaporated Milk, chilled
1/3 cupsugar
Ice cubes
Ice cubes
Directions
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.
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.
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Book Of Coffee
BLENDED FROZEN
COFFEE
Almond Espresso Float

Cook Time:0 minutes
Yield:1 serving
Ingredients

1 packetFolgers Fresh Breaks 100% Colombian Roasted Concentrated Coffee

Or 1 packetFolgers
Fresh 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.
44
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Book Of Coffee
Cappuccino Frost

Prep Time:5 minutes
Caramel Cafe Ice Cream Floats

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

1/2 cupcold water
Ingredients

1 1/2 cups coldFolgers Classic Roast Coffee
1 (12 oz.) canclub soda or plain seltzer water (1 1/2 cups)
2/3 cupSmuckers Caramel Flavored Topping, plus additional for garnish
3 cupsice cubes
1/4 cupmilk
Whipped cream
8large scoops coffee or vanilla ice cream
Whipped cream in aerosol container
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.
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.
5. VANILLA CAPPUCINO FROST: ADD 1/4 teaspoon vanilla extract.

6. MINTY CAPPUCCINO FROST: ADD 1/4 teaspoon mint extract.
46
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Book Of Coffee
Coffee Ice Cubes
Frosty Mocha Coffee

Cook Time:0 minutes
Cook Time:0 minutes
Yield:1 ice cube tray
Yield:2 servings
Ingredients
Ingredients

1 1/2 cups fresh, strong brewedFolgers French Roast Coffee, at room temperature
1/4 cup strong brewedFolgers French Roast Coffee

Or 1/4 cup strong brewedFolgers
, chilled
Black Silk Coffee
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.
1/4 cupSmuckers Sundae 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.
48
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Book Of Coffee
Frozen Caramel Coffee

Cook Time:0 minutes
Cook Time:0 minutes
Yield:2 servings
Yield:2 servings
Ingredients

Mocha Peanut Butter Frosty
Ingredients
1/4 cup strong brewedFolgers French Roast Coffee

Or 1/4 cup strong brewedFolgers
, chilled
Black Silk Coffee
1/2 cupchocolate soy milk or low fat chocolate milk, chilled
1 teaspoonFolgers Classic Roast Instant Coffee Crystals
1 (4 oz.) containerwhipped chocolate yogurt
5 tablespoonsSmuckers Sundae Syrup Caramel Flavored Syrup, plus additional for garnish
1 tablespoonvanilla flavored syrup*
1/3 cupchocolate whey protein powdered drink mix
1/4 cupcold milk
2 tablespoonsSmuckers Natural Creamy Peanut Butter, stirred
1 1/2 cupsice cubes
Ice cubes
Whipped cream
Cinnamon, for garnish
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.
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.
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Book Of Coffee
Orange Mocha Smoothie

Cook Time:0 minutes
Yield:1 serving
FIND YOUR FLAVOR

Weve got coffeehouse taste without the coffeehouse hassle! Just serve over ice and treat yourself to a timeout.
Connoisseur Estates Blend
Ingredients

1 packetFolgers Fresh Breaks Breakfast Blend Roasted Concentrated Coffee

Or 1 packetFolgers
After Dinner Coffee Blend
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.
$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.
52
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Book Of Coffee
ROAST
Dark Roast
Medium Dark
Medium Roast
Light Roast
PREFERENCE
Organic
Decaffeinated
Espresso
Fair Trade
REGIONS
Your Information
First Name
Last Name
Company
Street Address
Address Line 2
City State Zip Code
E-mail
Phone Number Twitter ID (optional)
Costa Rica
Colombia
Peru
Quantity
Payment Information
Check VISA MasterCard Discover
Cardholder
Card Number
Signature
Date
54
55
Book Of Coffee
http://www.smuckers.com
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.
Hungry Jack
Original Syrup
Hungry Jack Original Syrup syrup contains a unique, full-spectrum, standardized black elderberry extract
Caramel Flavored Syrup
Eagle Brand Sweetened Condensed Milk
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.
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.
56
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Book Of Coffee
Index
C
caramel flavored syrup 7
E
Eagle BrandSweetened Condensed Milk 19
F
Folgers Classic RoastCoffee 9
FolgersFrench Vanilla Flavored Coffee 43
H
hazelnut flavored syrup 25
Hungry JackOriginal Syrup, 9
I
International Delight French Vanilla Coffee Creamer 35
J
JifMocha Cappuccino Flavored Hazelnut Spread 26
P
peppermint flavored syrup* 23
S
SmuckersSundae Syrup 7
V
vanilla flavored syrup 18
W
Whipped cream 33
58
59
60

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Book Of Coffee

Mocha & Macchiato

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

Iced Coffee & Cappucino

Blended Frozen drinks

is from the 15th century, in the Sufi monasteries of

Sheik Aboul Hasan Schadhelis disciple, Omar.

Another probably fanciful account involves a

they chanted the name of God. Sufis used it to keep

1880 and 1886; according to Richard Pankhurst,

merchants introduced coffee-drinking to the wealthy

Kulczycki, opened the coffee house and helped

proprietor was Pasqua Rose, the servant of Daniel

houses throughout England, but there were many

coffee and coffee-houses, written by one M.P.,

city in 1657, Thevenot gave some of the beans to

Und wenn jemand mich will laben,

Lieblicher als tausend Ksse,

Ach, so schenkt mir Coffee ein!

Milder als Muskatenwein.

(Oh! How sweet coffee does taste,

Coffee, Coffee muss ich haben,

Better than a thousand kisses,

And if someone wants to perk me up, *

Coffee, coffee, Ive got to have it,

Oh, just give me a cup of coffee!)

Monsooned Malabar arabica, compared with green

in the greenhouses at the Amsterdam Botanical

the coffee from Brazil was introduced into Kenya

Coffee also found its way to the Isle of Bourbon,

Cultivation was taken up by many countries in

Meanwhile, coffee had been introduced to Brazil in

first variety that was introduced in the Baba Budan

The average productivity per hectare is 810 kg for

In the 1930s Brazil took off as the major producer of

Prep Time:15 minutes

Cook Time:0 minutes

3 to 4 tablespoonscaramel flavored syrup*

1/4 cup hot, fresh strong brewedFolgers French Roast Coffee

Smuckers Sundae Syrup Caramel Flavored Syrup, for garnish

Baking toffee bits, for garnish

Prep Time:15 minutes

Cinnamon Maple Latte

Prep Time:15 minutes

Cook Time:0 minutes

Cook Time:0 minutes

3 to 4 tablespoonscinnamon flavored syrup*

3 tablespoonsHungry Jack Original Syrup, plus additional for garnish

1/4 cup hot, fresh strong brewedFolgers French Roast Coffee

1/4 cup hot strong brewedFolgers Classic Roast Coffee

Smuckers Sundae Syrup Caramel Flavored Syrup, for garnish

Ground cinnamon, for garnish

1. MICROWAVE milk in 1-quart microwave-safe bowl on HIGH 1 to 1 1/2 minutes or

2. PLACE syrup and cinnamon in standard-size coffee cup. Microwave on HIGH 20

Prep Time:15 minutes

Cook Time:0 minutes

3 to 4 tablespoonsvanilla flavored syrup*

1/4 cup hot, fresh strong brewedFolgers French Roast Coffee

Black Silk Coffee

Ground cinnamon, for garnish

Almond Mocha Coffee

Prep Time:15 minutes