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Coffee Frost

1 cup freshly brewed coffee
1/3 cup sugar
1/3 cup brown sugar
Dissolve all sugar in the coffee and cool.
Pour into a metal tray or bowl and freeze
until almost hard. Beat well, and freeze
again to sherbet consistency.
Turn into sherbet glasses, and top with
whipped cream. Serves 4.

Frosty Miss

1cup freshly brewed coffee
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon almond extract
Dissolve regular and brown sugar in the
coffee while still hot. Let cool. Add almond
extract and pour mixture into metal tray
or bowl. Freeze until almost hard.
Beat well, and freeze again to sherbet
consistency. Turn into sherbet glasses;
top with whipped cream and a cherry. Serves 4.

Cafe Speciale

Put 1 teaspoon chocolate syrup into each of
4 small cups. Combine cream. 1/4 teaspoon
c teaspoons chocolate syrup
1/2 cup heavy cream
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon sugar
1-1/2 cups extra-strength hot coffee
innamon, nutmeg and sugar. whip.
Stir remaining 1/2 teaspoon cinnamon into
hot coffee. Pour coffee into cups.
Stir to blend with syrup.
Top with whipped cream. Serves 4.

Ice Cream Parlor Mocha Soda

1/2 cup hot water
8 teaspoons finely ground coffee
2 cups milk
4 scoops chocolate ice cream
1 quart club soda
Sweetened whipped cream or prepared
whipped topping
Place hot water in a medium-sized pitcher.
Stir in coffee. finely ground into a powder
texture, until blended. Stir in milk.
Place 1 scoop or ice cream in each of 4
ice cream soda glasses. Pour coffee/milk
mixture equally into each glass.
Fill glasses almost to brim with club soda.
Top with sweetened whipping cream or
prepared whipped topping. Serves 4.

Mit Schlag (With Whipped Cream)

Brew a rich, strong cup of coffee.
Top with a generous portion of whipped cream.
Garnish with chocolate shavings or
cinnamon sticks. Serves 1.

Coffee Glace

1/2 cup extra-strength cold coffee
1 cup light cream
3 egg yolks
6 tablespoons granulated sugar
4 tablespoons whipped cream
Combine egg yolks and granulated sugar;
beat until frothy. Combine coffee and
light cream and whip the mixture until smooth.
Add coffee mixture to the sugar mixture,
and pour into ice cube tray.
Chill until thickened to sherbet consistency.
Serve in metal goblets and garnish
with whipped cream. Serves 4.

Mocha Frosted

1 cup freshly brewed coffee
6 tablespoons chocolate syrup
1 pint vanilla ice cream, softened
1 cup prepared cold coffee
Place hot coffee and chocolate syrup in
blender container. Blend until smooth.
Cool to room temperature. Pour into a
medium howl. Add softened ice cream
and cold coffee. With rotary beater,
beat until smooth. Spoon into tall glasses,
and serve immediately. Serves 4.

Almond Coffee Cream

2 teaspoons finely ground coffee
1/4 cup skim milk
2 egg whites
1/2 teaspoon salt
Low-calorie sugar substitute
(equal to 1/4 cup sugar)
1/8 teaspoon almond extract
1/4 cup finely chopped almonds
4 ounces non dairy whipped topping, thawed
Dissolve finely ground coffee in milk.
Beat egg whites with salt until foamy.
Gradually beat in sugar substitute until mixture
forms stiff. shiny peaks. Blend in coffee/milk
mixture, almond extract and chopped almonds.
Fold in dietetic whipped topping.
Spoon into individual parfait glasses;
garnish with additional chopped almonds
if desired. Freeze until firm. Serves 6.

Mocha Mint

1 cup cold coffee
1 pint chocolate ice cream
1/4 cup creme de menthe
Very thin chocolate-mint wafers
Combine coffee, ice cream, and creme
de menthe in blender container.
Blend on low speed. Spoon into sherbet
or wine glasses, and garnish each serving
with a chocolate mint wafer. Serves 4.