Espresso Martini with Espresso Blend Coffee K-Cup

• 1 package of Jell-O® brand vanilla instant pudding (2.5 oz.)
• 1 package of Jell-O® brand chocolate instant pudding (2.5 oz.)
• 3 ½ cups of milk.
• 1 cup of unflavored coffee, chilled.
• Whipped cream

Follow the directions on the package for preparing the vanilla pudding: add 2 cups of cold milk and pudding mix in a bowl and whisk for two minutes.

In a separate bowl, prepare the chocolate pudding. The directions call for 2 cups of milk. Instead, put in 1½ cups of milk and ½ cup of chilled coffee and pudding mix in a bowl and whisk for two minutes.

Transfer about 4 tablespoons of the vanilla and 4 tablespoons of the chocolate pudding to a third bowl. Add 2 more tablespoons of coffee to this batch. Whisk this batch. It should appear a few shades lighter than the chocolate pudding's color. Drink the remainder of the coffee :)

•1/2 ounce Kahlua
•1/2 ounce rum
•Coffee to fill mug
•Whipped cream

1. Pour the coffee liqueur, the rum, and the coffee into a mug and gently blend.
2. Top with whipped cream.
3. Garnish with a maraschino cherry, a sprinkle of cinnamon, or chocolate shavings.

•1 cup chilled Bold coffee
•3 tablespoons chocolate liqueur
•2 teaspoons sugar
•Chocolate syrup
•Ice

1. Pour coffee into a tall glass over ice. Add chocolate liqueur.
2. Add sugar and stir until dissolved.
3. Top with whipped cream and chocolate syrup to taste.

•1 cup ground coffee
•1 cup sugar
•3 cups water


1. Boil sugar and water together for about 5 minutes.
2. Pour over the ground coffee.
3. Let stand until cool. Strain.

Use in milkshakes, ice cream, drizzle over angel food cake...

3/4 c. milk
1 tsp Vanilla extract
3 tbs sugar
1 c. mocha flavored coffee
1 c. crushed ice

In a blender or food processor, combine milk, vanilla, sugar, coffee and ice. Blend until smooth & serve immediately. Top with whipped cream (optional)

1 c favorite coffee
1/8 teaspoon vanilla extract
1 tbs sugar
1 tbs boiling water
3/4 c crushed ice
2 tbs cream

Refrigerate coffee until cool, about 30 minutes. Stir vanilla extract and sugar in the boiling water until dissolved. Refrigerate until cool, about 30 minutes. Fill cup w. ice. Stir in cream and sugar.

Got leftover Eggnog from the holidays?

1 1/2 c ice cream (coffee flvr. or vanilla)
1 1/2 c eggnog
1 c hot strongly brewed coffee
4 tbs frozen whipped topping, thawed
4 sm. pinches ground nutmeg

Scoop ice cream into a pan on low heat. Stir in eggnog and coffee; heat until warm, about 3 minutes. Pour into mugs. Top each with 1 tbs whip cream and sprinkle with nutmeg.

A twist to coffee

coffee K-Cup of choice (brewed)
heavy whipping cream
Ice
sweetener

place in blender and blend for a refreshing non-alcoholic drink.