1 Makes 1-1/2 Quarts

4 oz Semisweet Chocolate

1 tb Sugar

1/4 c Whipping Cream

4 c Hot Strong Coffee

Whipped Cream Grated Orange Peel Melt chocolate in a heavey
saucepan over low heat.
Stir in sugar and whipping cream.
Beat in
coffee with a whisk, 1/2 cup at a time; continue to beat until
frothy.
Top with whipped cream and sprinkle with orange peel.
From
Sheila Buff & Judi Olstein, “The New Mixer’s Guide to
Low-Alcohol and Nonalcoholic Drinks.” Published By HPBooks, Inc.,
1986, ISBN 0-89586-458-4.

2/3 c Dry instant coffee,

-scant 2/3 c Sugar

3/4 c Dry nondairy creamer

1/2 ts Cinnamon

-dash each of ground -allspice, -cloves, & nutmeg.
Mix all
ingredients & Store in air tight jar.
To make mix 4 tsp with
one cup hot water.
20 servings From: Ronda Eikenberry

1/3 c Instant coffee

3 tb Sugar

8 Whole cloves

3 Inches stick cinnamon

3 c Water

Whipped cream Ground cinnamon Combine 1/3 cup instant coffee, 3
tablespoons sugar, cloves, stick cinnamon, and water.
Cover, bring
to boiling.
Remove from heat and let stand, covered, about 5
minutes to steep.
Strain.
Pour into cups and top each with spoonful
of whipped cream; dash lightly with cinnamon.
Fun to serve with
cinnamon sticks as muddlers.
Makes 4 to 6 servings.

Stephen Ceideburg 2 tb Sweetened Condensed Milk

6 oz Strong Black Coffee

In restaurants and cafe, dark-roast coffee is brewed in an
individual drip pot that sits on top of a glass, slowly dripping
into sweet milk.
it takes a good 10 to 15 minutes for the water to
finish dripping through, and the coffee is sipped at an equally
leisurely pace.
Both the coffee and the pots are available in
Southeast Asian markets, but any type of coffee and any brew-
method that produces a strong, rich-tasting cup will do.
Place the
milk in the bottom of an 8 ounce glass.
Carefully pour in coffee,
trying not to disturb the layer of milk.
Stir milk up from bottom
and sip coffee.
There will probably be some milk left in the bottom
of the glass when you are finished.
Makes 1 serving.
Variation:
This coffee may also be served iced.
Add ice cubes on top of the
sweet milk and proceed as above.
From the California Culinary
Academy’s “Southeast Asian Cooking”, Jay Harlow, published by the
Chevron Chemical Company, 1987.
ISBN 0-89721-098-0.

———————————-WASSAIL———————————-
1 qt Apple cider

4 ea Cinnamon sticks

1 ea Whole nutmeg

1/2 c Honey

1/4 c Lemon juice

1 ts Lemon peel, grated

————————–FLOATING CLOVED
ORANGES————————–
3 ea Oranges

3 ts Cloves, whole

Poke 1 t cloves into each orange for Floating Cloved Oranges.
Add cider, seasonings, and Floating Cloved Oranges to crockpot;
heat at least 1/2 hour, and the longer, the better.
Orange Stars:
cut oranges into 1/2″ slices.
Stick 5 cloves around slice at equal
intervals; cut out wedges between cloves.
The result looks kind of
like a star.

Makes 24 6 oz servings.