history of coffee

The Book of Coffee

HISTORY 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.
Coffee was primarily consumed in the Islamic world where it
originated and was directly related to religious practices.
There are several legendary accounts of the origin of the drink
itself. One account involves the Yemenite Sufi mystic Ghothul
Akbar Nooruddin Abu al-Hasan al-Shadhili.[11] When traveling in
Ethiopia, the legend goes, he observed birds of unusual vitality,
and, upon trying the berries that the birds had been eating,
experienced the same vitality.

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history of coffee

Other accounts attribute the discovery of coffee to 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, noticing the energizing effects when
his flock nibbled on the bright red berries of a certain bush,
chewed on the fruit himself. His exhilaration prompted him to
bring the berries to a monk in a nearby monastery. But the monk
disapproved of their use and threw them into the fire, from which
an enticing aroma billowed, causing other monks to come and
investigate. The roasted beans were quickly raked from the
embers, ground up, and dissolved in hot water, yielding the worlds
first cup of coffee. Since this story is not known to have appeared
in writing before 1671, 800 years after it was supposed to have
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

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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 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

history of coffee

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.
The vibrant trade between the Republic of Venice and the Muslims
in North Africa, Egypt, and the East brought a large variety of African
goods, including coffee, to this leading European port. Venetian
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 consume it and
appeals to ban the drink.The first European coffee house apart from
those in the Ottoman Empire was opened in Venice in 1645.

Austria

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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 coffeehouses 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.

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.

This new commodity proved controversial among some subjects,

however. For instance, the anonymous 1674 Womens Petition
Against Coffee declared:

England

France

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

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,

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.

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history of coffee

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.

Und wenn jemand mich will laben,

Ach, so schenkt mir Coffee ein!
(Oh! How sweet coffee does taste,
Better than a thousand kisses,
Milder than muscat wine.
Coffee, coffee, Ive got to have it,
And if someone wants to perk me up, *
Oh, just give me a cup of coffee!)

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.

Netherlands

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:

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.

Ei! wie schmeckt der Coffee se,

Within a few years the Dutch colonies (Java in Asia, Suriname in

the Americas) had become the main suppliers of coffee to Europe.

Lieblicher als tausend Ksse,

Americas

Milder als Muskatenwein.

Gabriel de Clieu brought coffee seedlings to Martinique in the

Caribbean circa 1720. Those sprouts flourished and 50 years

Coffee, Coffee muss ich haben,

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history of coffee

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.
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, 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.
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.
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

The Book of Coffee

unrest over the 19th and 20th centuries. In the 1930s Brazil took
off as the major producer of coffee, leaving behind their early
yerba mate industry, which Argentina then took over.

India
Monsooned Malabar arabica, compared with green Yirgachefe
beans from Ethiopia.
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.
Coffee is grown in three regions of India with Karnataka, Kerala
and Tamil Nadu forming the traditional coffee growing region of
South India, followed by the new areas developed in the nontraditional areas of Andhra Pradesh and Orissa in the eastern
coast of the country and with a third region comprising the states
of Assam, Manipur, Meghalaya, Mizoram, Tripura, Nagaland and
Arunachal Pradesh of Northeastern India, popularly known as
Seven Sister States of India.
Indian coffee, grown mostly in southern India under monsoon
rainfall conditions, is also termed as Indian monsooned coffee. Its
flavour is defined as: The best Indian coffee reaches the flavour
characteristics of Pacific coffees, but at its worst it is simply bland

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history of coffee

and uninspiring. The two well known species of coffee grown are
the Arabica and Robusta. The 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 to be cultivated, being grown in southwest
Arabia for well over 1,000 years. It is considered to produce better
coffee than the other major commercially grown coffee species,
Coffea canephora (robusta). Arabica contains less caffeine than
any other commercially cultivated species of coffee. Robusta is a
species of coffee which has its origins in western Africa. It is grown
mostly in Africa and Brazil, where it is often called Conillon. It is
also grown in Southeast Asia where French colonists introduced
it in the late 19th century. In recent years Vietnam, which only
produces robusta, has surpassed Brazil, India, and Indonesia to
become the worlds single largest exporter. Approximately one
third of the coffee produced in the world is robusta.

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LATTE

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 brewedFolgersFrench Roast Coffee
Or 1/4 cup hot, fresh strong brewedFolgersBlack Silk Coffee
Whipped cream
SmuckersSundae Syrup Caramel Flavored Syrup, for garnish
Baking toffee bits, for garnish

Directions
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.
POUR caramel syrup into standard-size coffee cup. Microwave on
HIGH 20 seconds to warm syrup. Stir in hot coffee.
ADD steamed milk to brim of cup. Top with swirl of whipped cream.
Drizzle with caramel sundae syrup. Sprinkle with toffee bits.
Serve immediately.
* A variety of flavored syrups that enhance coffee drinks are available
in supermarket coffee aisles, specialty coffee houses, gourmet food
stores and online.

L atte

The Book of Coffee

Cinnamon Latte

Prep Time:15 minutes

Cook Time:0 minutes
Yield:1 serving

Cinnamon Maple Latte

Prep Time:15 minutes

Cook Time:0 minutes
Yield:1 serving

Ingredients

Ingredients

1/2 cupmilk

1/2 cupmilk

3 to 4 tablespoonscinnamon flavored syrup*

3 tablespoonsHungry JackOriginal Syrup, plus additional for

garnish

1/4 cup hot, fresh strong brewedFolgersFrench Roast Coffee

Or 1/4 cup hot, fresh strong brewedFolgersBlack Silk Coffee
Whipped cream
SmuckersSundae Syrup Caramel Flavored Syrup, for garnish
Ground cinnamon, for garnish

Directions
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.
POUR cinnamon syrup into standard-size coffee cup. Microwave on
HIGH 20 seconds to warm syrup. Stir in hot coffee.
ADD steamed milk to brim of cup. Top with swirl of whipped cream.
Drizzle with caramel sundae syrup. Sprinkle with cinnamon.
Serve immediately.

1/8 teaspooncinnamon
1/4 cup hot strong brewedFolgers Classic RoastCoffee
Whipped cream

Directions
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.
PLACE syrup and cinnamon in standard-size coffee cup. Microwave on
HIGH 20 seconds. Stir in hot coffee.
ADD milk to coffee mixture. Top with whipped cream. Drizzle with syrup.

* A variety of flavored syrups that enhance coffee drinks are available

in supermarket coffee aisles, specialty coffee houses, gourmet food
stores and online.

L atte

Vanilla Latte

Prep Time:15 minutes

Cook Time:0 minutes
Yield:1 serving

Ingredients
1/2 cupmilk
3 to 4 tablespoonsvanilla flavored syrup*
1/4 cup hot, fresh strong brewedFolgersFrench Roast Coffee
Or 1/4 cup hot, fresh strong brewedFolgersBlack Silk Coffee
Whipped cream
Ground cinnamon, for garnish

Directions
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.
POUR vanilla syrup into standard-size coffee cup. Microwave on HIGH
20 seconds to warm syrup. Stir in hot coffee.
ADD steamed milk to brim of cup. Top with swirl of whipped cream.
Sprinkle with cinnamon. Serve immediately.
* A variety of flavored syrups that enhance coffee drinks are available
in supermarket coffee aisles, specialty coffee houses, gourmet food
stores and online.

L atte

MOCHA &
MACCHIATO

The Book of Coffee

MOCHA & MACCHIATO

Almond Mocha Coffee

Prep Time:15 minutes

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 tablespoonsSmuckersSundae Syrup Chocolate Flavored Syrup
1/2 cup hot, fresh strong brewedFolgersFrench Roast Coffee
Or 1/2 cup hot, fresh strong brewedFolgersBlack Silk Coffee
Sliced almonds or chopped nuts, for garnish
Maraschino cherries with stems, for garnish

Directions
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.
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.
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.
ADD steamed milk to brim of cup. Top with dollop of almond whipped
cream. Garnish with nuts and cherries. Serve immediately.
* A variety of flavored syrups that enhance coffee drinks are available
in supermarket coffee aisles, specialty coffee houses, gourmet food
stores and online.

Mocha & Macchiato

Brazilian Coffee

Prep Time:10 minutes

Cook Time:10 minutes
Yield:2 quarts

The Book of Coffee

Cafe Caramel Macchiato

Prep Time:15 minutes

Cook Time:4 minutes
Yield:4 servings

Ingredients

Ingredients

1/3 cupunsweetened cocoa

2 cupswhole milk

1/4 teaspoonsalt

1 (12 oz.) jarSmuckersCaramel Flavored Topping

1 teaspoonground cinnamon

2 cups hot, fresh strong brewedFolgersFrench Roast Coffee

OrFolgersBlack Silk Coffee

1 (14 oz.) canEagle BrandSweetened Condensed Milk

5 cupswater
1 1/3 cups strong brewedFolgers Classic RoastCoffee

Directions
COMBINE cocoa, salt and cinnamon in 3-quart saucepan. Add sweetened condensed milk; mix well.
SLOWLY stir in water and coffee over medium heat; heat thoroughly
but do not boil. Serve warm.
Brazilian coffee may be stored in refrigerator up to 5 days. Mix well and
reheat before serving.

Directions
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.)
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.
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 crisscross pattern. Serve immediately.

Mocha & Macchiato

Cafe Mocha

Prep Time:15 minutes

Cook Time:0 minutes
Yield:1 serving

The Book of Coffee

Caramel Cream Coffee

Prep Time:5 minutes

Cook Time:0 minutes
Yield:1 serving

Ingredients

Ingredients

1/2 cupmilk

6 oz. hot, fresh strong brewedFolgers Classic RoastCoffee

3 to 4 tablespoonsSmuckersSundae Syrup Chocolate

Flavored Syrup, plus additional for garnish

5 tablespoonsSmuckersSundae Syrup Caramel Flavored Syrup

1/4 cup hot, fresh strong brewedFolgersFrench Roast Coffee

Or 1/4 cup hot, fresh strong brewedFolgersBlack Silk Coffee

Ground cinnamon

Whipped cream
Chocolate decorator sprinkles, for garnish

Whipped cream

Directions
POUR coffee into large mug. Add syrup.

Directions

STIR until blended. Top with whipped cream and cinnamon.

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.
POUR chocolate sundae syrup into standard-size coffee cup.
Microwave on HIGH 20 seconds to warm syrup. Stir in hot coffee.
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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Mocha & Macchiato

Caramel Macchiato

Prep Time:15 minutes

Cook Time:0 minutes
Yield:1 serving

Ingredients
1/2 cupmilk
3 to 4 tablespoonsvanilla flavored syrup*
1/4 cup hot, fresh strong brewedFolgersFrench Roast Coffee
Or 1/4 cup hot, fresh strong brewedFolgersBlack Silk Coffee
SmuckersSundae Syrup Caramel Flavored Syrup, for garnish

Directions

The Book of Coffee

Cinnamon Mocha Coffee

Prep Time:10 minutes

Cook Time:5 minutes
Yield:6

Ingredients
4 cups strong brewedFolgers Classic RoastCoffee
1 (14-ounce) canEagle BrandSweetened Condensed Milk
2 (1-ounce)squares unsweetened chocolate
1/2 teaspoonground cinnamon
Whipped cream or vanilla ice cream
Ground cinnamon for garnish

Directions

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 milk begins to thicken. Continue beating until foam doubles.
Steamed milk will settle to the bottom. Foamed milk will rise to the top.

COMBINE coffee, sweetened condensed milk, unsweetened chocolate

and cinnamon in large saucepan. Heat over low heat, stirring until coffee
is hot.

POUR vanilla syrup into standard-size coffee cup. Microwave on HIGH

20 seconds to warm syrup. Stir in hot coffee.

POUR into mugs. Garnish with whipped cream or small spoonful of

vanilla ice cream and a sprinkle of cinnamon, if desired.
Serve immediately.

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.
* 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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Mocha & Macchiato

Cinnamon Mocha Hot Chocolate

Prep Time:10 minutes

Cook Time:0 minutes
Yield:1 serving

Ingredients
1 1/4 cupshot half-n-half or milk
1 packetFolgersFresh Breaks Black Silk Roasted
Concentrated Coffee
Or 1 packetFolgersFresh Breaks 100% Colombian Roasted
Concentrated Coffee
1 (1 oz.) packetinstant hot cocoa mix
Dash cinnamon, plus more for garnish
Whipped cream

Directions
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.

14

Mocha & Macchiato

CAPPUCCINO

The Book of Coffee

CAPPUCCINO

Chocolate Mint Cappuccino

Prep Time:15 minutes

Cook Time:0 minutes
Yield:1 serving

Ingredients
1/2 cupmilk
1 to 2 teaspoonspeppermint flavored syrup*
2 tablespoonsSmuckersSundae Syrup Chocolate Flavored
Syrup
1/4 cup hot, fresh strong brewedFolgersFrench Roast Coffee
Or 1/4 cup hot, fresh strong brewedFolgersBlack Silk Coffee
Unsweetened cocoa powder or chocolate curls, for garnish

Directions
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 milk begins to thicken. Continue beating until foam
doubles. Steamed milk will settle to the bottom. Foamed milk will rise to
the top.
POUR peppermint and chocolate syrups into standard-size coffee cup.
Microwave on HIGH 20 seconds to warm syrups. Stir in hot coffee.
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.
* 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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17

Cappuccino

Cinnamon Mocha Cappuccino

Prep Time:15 minutes

Cook Time:0 minutes
Yield:1 serving

The Book of Coffee

Hazelnut Cappuccino

Prep Time:15 minutes

Cook Time:0 minutes
Yield:1 serving

Ingredients

Ingredients

1/2 cupmilk

1/2 cupwhole milk

1 tablespooncinnamon flavored syrup*

2 tablespoonshazelnut flavored syrup*

2 tablespoonsSmuckersSundae Syrup Chocolate Flavored

Syrup

1 packetFolgersFresh Breaks 100% Colombian Roasted

Concentrated Coffee
Or 1 packetFolgersFresh Breaks Breakfast Blend Roasted
Concentrated Coffee

1/4 cup hot, fresh strong brewedFolgersFrench Roast Coffee

Or 1/4 cup hot, fresh strong brewedFolgersBlack Silk Coffee
Ground cinnamon or unsweetened cocoa powder, for garnish

Directions
POUR milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to
1/2 minutes or until 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.
POUR cinnamon and chocolate syrups into standard-size coffee cup.
Microwave on HIGH 20 seconds to warm syrups. Stir in hot coffee.
ADD 1/4 cup steamed milk. Spoon on foamed milk to brim of cup.
Sprinkle with cinnamon or cocoa powder. Serve immediately.
* A variety of flavored syrups that enhance coffee drinks are available
in supermarket coffee aisles, specialty coffee houses, gourmet food
stores and online.

1/4 cuphot water

Chocolate curls or unsweetened cocoa powder, for garnish

Directions
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.
POUR hazelnut syrup, water and coffee into cappuccino cup. Microwave
on HIGH 30 to 45 seconds or until hot. Stir until coffee is dissolved.
ADD steamed milk. Spoon on foamed milk to brim of cup. Garnish with
chocolate curls or sprinkle with cocoa powder.
*A variety of flavored syrups that enhance coffee drinks are available
in supermarket coffee aisles, specialty coffee houses, gourmet food
stores and online.
**A commercial frother may be used to make the steamed milk and froth.
VARIATION:
CHOCOLATE HAZELNUT CAPPUCCINO: ADD 2 tablespoons
Smuckers Chocolate Sundae Syrup along with hazelnut syrup in step 2.

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19

Cappuccino

Mocha Cappuccino

Prep Time:5 minutes

Cook Time:0 minutes
Yield:1

Ingredients
3/4 cuphot brewed Folgers coffee
2 tablespoonsJifMocha Cappuccino Flavored Hazelnut Spread
Or 2 tablespoonsJifChocolate Flavored Hazelnut Spread
Whipped cream
Ground cinnamon, for garnish

Directions
FILL coffee mug with hot coffee. Stir in mocha cappuccino spread
mixing until blended. Top with whipped cream and sprinkle of cinnamon,
if desired.

20

The Book of Coffee

ICED COFFEE

ICED COFFEE

Brewed Iced Coffee

Prep Time:10 minutes

Cook Time:0 minutes
Yield:4 servings

Ingredients
1/2 cupFolgers Classic RoastCoffee
3 cupscold water, divided
1/2 cupsugar
1/2 cuphalf-and-half, chilled
Ice cubes
Whipped cream

Directions
BREW coffee in coffeemaker using 1 1/2 cups cold water.
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.
POUR over ice in tall glasses or cafe mugs. Top with whipped cream, if
desired. Serve immediately.
VARIATION
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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23

iced coffee

Caramel Macchiato Frappe

Prep Time:10 minutes

Cook Time:0 minutes
Yield:1 serving

The Book of Coffee

Cinnamon Spiced Iced Coffee

Prep Time:10 minutes

Cook Time:5 minutes
Yield:6 servings

Ingredients

Ingredients

1 packetFolgersFresh Breaks Breakfast Blend Roasted

Concentrated Coffee
Or 1 packetFolgersFresh Breaks 100% Colombian Roasted
Concentrated Coffee

3/4 cup groundFolgers Classic RoastCoffee

1 teaspoonground cinnamon
3 cupscold water

1 tablespoonhot water

1 (14 oz.) canEagle BrandSweetened Condensed Milk

1/3 cupcold chocolate milk

Ice cubes

2 tablespoonsSmuckersCaramel Flavored Topping, plus additional

for garnish
1 tablespoonsugar
1/4 teaspoonvanilla extract
3/4 cupice cubes
Whipped cream

Directions
STIR together ground coffee and cinnamon. Brew in coffeemaker using
3 cups cold water.
POUR sweetened condensed milk into 1 1/2-quart pitcher. Add hot
brewed coffee, stirring until thoroughly blended.
POUR coffee mixture over ice in tall glasses or cafe mugs. Serve immediately.

Directions
CHILL tall 8-ounce glass in freezer.
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.
POUR into chilled glass. Top with whipped cream. Drizzle with caramel
syrup. Serve with straw and long-handled spoon.

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25

iced coffee

Coconut Cafe Licuado

Prep Time:10 minutes

Cook Time:0 minutes
Yield:5 to 6 servings

The Book of Coffee

Creamy Instant Iced Coffee

Prep Time:10 minutes

Cook Time:0 minutes
Yield:5 to 6 servings

Ingredients

Ingredients

1 (13.5 oz.) cancoconut milk, chilled

1 (12 fl. oz.) canPETEvaporated Milk, chilled

2 tablespoonsFolgers Classic RoastInstant Coffee Crystals

2 tablespoonsFolgers Classic RoastInstant Coffee Crystals

1 (14 oz.) canMagnoliaSweetened Condensed Milk, chilled

1/3 cupsugar or to taste

Ice cubes

Ice cubes
Whipped cream

Directions
COMBINE coconut milk and coffee crystals in blender container until
coffee is dissolved. Add sweetened condensed milk.
PROCESS 2 minutes or until blended. Pour over ice in glasses.

Directions
COMBINE evaporated milk, coffee crystals and sugar in blender
container until coffee crystals are dissolved.
POUR over ice in tall glasses. Top with swirl of whipped cream.
Serve immediately.
VARIATION
CREAMY VANILLA ICED COFFEE: ADD 1/2 teaspoon vanilla extract
to blender container.
CREAMY CINNAMON ICED COFFEE: ADD 1/2 teaspoon vanilla
extract and 1/8 teaspoon ground cinnamon to blender container.

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iced coffee

Iced Coffee for One

Prep Time:5 minutes

Cook Time:0 minutes
Yield:1 serving

Ingredients
1/3 cupwarm water
1 (0.07 oz.) packetFolgers Classic RoastInstant Coffee Crystals
1 tablespoonsugar

The Book of Coffee

Instant French Vanilla

Iced Coffee

Prep Time:10 minutes

Cook Time:0 minutes
Yield:1 serving

Ingredients
1/2 cupwater

2 tablespoonshalf-and-half, milk or coffee creamer

1 1/2 to 2 teaspoonsFolgers Classic RoastInstant Coffee

Crystals

Ice cubes

1/4 cupInternational Delight French Vanilla Coffee Creamer

Whipped cream

Ice cubes
Whipped cream

Directions
POUR water over coffee in 8 oz. glass. Add sugar. Stir until dissolved.
STIR in half-and-half. Add ice cubes. Top with whipped cream.
CARAMEL ICED COFFEE FOR ONE: Stir in 2 tablespoons
Smuckers Caramel Sundae Syrup into coffee instead of sugar.

28

Directions
STIR water and coffee crystals in tall glass until dissolved. Blend in
coffee creamer.
ADD ice. Top with swirl of whipped cream. Serve immediately.

29

iced coffee

Instant Iced Coffee

Prep Time:10 minutes

Cook Time:0 minutes
Yield:4 servings

Ingredients
1 cupboiling water
3 tablespoonsFolgers Classic RoastInstant Coffee Crystals
1/2 cupsugar or to taste
2 cupscold water
1/2 cuphalf-and-half, milk or coffee creamer
Ice cubes
Whipped cream

Directions
POUR boiling water over coffee crystals in glass bowl or pitcher. Add
sugar. Stir until completely dissolved. Blend in cold water and half-andhalf. Chill until ready to serve.
POUR over ice in tall glasses. Top with whipped cream, if desired.
Serve immediately.
VARIATION
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.

30

The Book of Coffee

ICED LATTE &

CAPPUCCINO

ICED LATTE & CAPPUCCINO

Aztec Cinnamon Chocolate

Iced Cappuccino

Prep Time:5 minutes

Cook Time:0 minutes
Yield:1 serving

Ingredients
1/4 cupMagnoliaSweetened Condensed Milk
2 tablespoonsSmuckersChocolate Fudge Topping
1/4 teaspoonvanilla extract
1/8 teaspoonground cinnamon
1/4 cupFolgers Classic RoastCoffee, brewed strong, cooled to
room temperature
1 cupice
Whipped cream
Ground cinnamon

Directions
PLACE sweetened condensed milk, chocolate topping, vanilla, cinnamon,
brewed coffee and ice in blender container. Process until smooth.
GARNISH with whipped cream and cinnamon. Serve immediately.

33

iced L atte & Cappuccino

Brewed Iced Cafe Latte

Prep Time:15 minutes

Cook Time:0 minutes
Yield:5 servings

The Book of Coffee

Iced Caf Latte

Prep Time:5 minutes

Cook Time:0 minutes
Yield:4 servings

Ingredients

Ingredients

1/3 cupFolgers Classic RoastCoffee

Or 1/4 cupFolgersBlack Silk Coffee

2 tablespoonsFolgers Classic RoastInstant Coffee Crystals

2 cupscold water

1 (14 oz.) canEagle BrandSweetened Condensed Milk, chilled

1 (14 oz.) canEagle BrandSweetened Condensed Milk

4 to 5 cupsice cubes

Directions
BREW coffee in coffeemaker using 2 cups cold water.
COMBINE hot brewed coffee and sweetened condensed milk in
pitcher, stirring until completely blended.

1/2 cupice cold water

3 cupsice cubes

Directions
COMBINE coffee,water and sweetened condensed milk in blender
container. Blend until coffee is dissolved.
POUR over ice placed in tall glasses. Serve immediately.

FILL 5 tall glasses or cafe mugs with ice cubes. Pour coffee mixture
over ice. Serve immediately.

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35

iced L atte & Cappuccino

Iced Mocha Latte

Prep Time:10 minutes

Cook Time:0 minutes
Yield:5 cups

The Book of Coffee

Iced Vanilla Latte

Prep Time:10 minutes

Cook Time:0 minutes
Yield:6 servings

Ingredients

Ingredients

1 1/2 cupscold water

1 cup strong brewedFolgersFrench Vanilla Flavored Coffee, *

cooled to room temperature

2 tablespoonsFolgers Classic RoastInstant Coffee Crystals

1 (14 oz.) canEagle BrandSweetened Condensed Milk, chilled
2 tablespoonsSmuckersSundae Syrup Chocolate Flavored Syrup

1 (12 fl. oz.) canPETEvaporated Milk, chilled

1/3 cupsugar

Ice cubes

Ice cubes

Directions

Directions

COMBINE water, coffee crystals, sweetened condensed milk and

chocolate syrup in blender container until crystals are dissolved and
mixture is frothy.

COMBINE coffee, evaporated milk and sugar in blender container.

Blend until smooth. Pour over ice in glasses. Serve immediately.

FILL 4 cafe glasses with ice. Pour mocha mixture over ice.

ICED CINNAMON LATTE: Substitute 1 cup Folgers Cinnamon Swirl

Flavored Coffee, brewed strong* for French Vanilla.

VARIATION

*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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37

The Book of Coffee

BLENDED
FROZEN COFFEE

BLENDED FROZEN COFFEE

Almond Espresso Float

Prep Time:10 minutes

Cook Time:0 minutes
Yield:1 serving

Ingredients
1 packetFolgersFresh Breaks 100% Colombian Roasted
Concentrated Coffee.
Or 1 packetFolgersFresh Breaks Black Silk Roasted
Concentrated Coffee
1 tablespoonhot water
1/8 teaspoonalmond extract, or to taste
3/4 cupcold chocolate milk
2 rounded scoopscoffee ice cream (3/4 cup)
Cream soda, chilled
Whipped cream
Cocoa powder, for garnish

Directions
CHILL a tall 16-ounce glass in freezer.
DISSOLVE coffee into hot water. Combine coffee mixture, chocolate milk
and almond extract in chilled glass, stirring until blended. Add ice cream.
FILL glass with cream soda. Stir. Top with whipped cream. Garnish with
dusting of cocoa powder. Serve with straw and long-handled spoon.

39

blended frozen coffee

Cappuccino Frost

Prep Time:5 minutes

Cook Time:0 minutes
Yield:4-5 servings

The Book of Coffee

Caramel Cafe Ice Cream Floats

Prep Time:10 minutes

Cook Time:0 minutes
Yield:4 servings

Ingredients

Ingredients

1/2 cupcold water

1 1/2 cups coldFolgers Classic RoastCoffee

2 tablespoonsFolgers Classic RoastInstant Coffee Crystals

1 (12 oz.) canclub soda or plain seltzer water (1 1/2 cups)

1 (14 oz.) canEagle BrandSweetened Condensed Milk, chilled

2/3 cupSmuckersCaramel 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
COMBINE water, coffee crystals and sweetened condensed milk in
blender until crystals are dissolved. Add ice cubes. Cover and blend until
smooth and frothy.
POUR into tall glasses. Top with whipped cream, if desired.
VARIATIONS
ALMOND CAPPUCCINO FROST: ADD 1/4 teaspoon almond extract.

Directions
COMBINE coffee, club soda, caramel topping and milk in pitcher; mix well.
DIVIDE ice cream among 4 tall glasses. Pour coffee mixture over top.
GARNISH with whipped cream. Drizzle additional topping over
whipped cream. Serve immediately.

VANILLA CAPPUCINO FROST: ADD 1/4 teaspoon vanilla extract.

MINTY CAPPUCCINO FROST: ADD 1/4 teaspoon mint extract.

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41

blended frozen coffee

Coffee Ice Cubes

Prep Time:10 minutes

Cook Time:0 minutes
Yield:1 ice cube tray

The Book of Coffee

Frosty Mocha Coffee

Prep Time:10 minutes

Cook Time:0 minutes
Yield:2 servings

Ingredients

Ingredients

1 1/2 cups fresh, strong brewedFolgersFrench Roast Coffee, at

room temperature

1/4 cup strong brewedFolgersFrench Roast Coffee

Or 1/4 cup strong brewedFolgersBlack Silk Coffee, chilled
1/4 cupSmuckersSundae Syrup Chocolate Flavored Syrup

Directions
POUR coffee into clean ice cube tray. Freeze until solid.
REMOVE from tray. Place in resealable plastic freezer bag and
immediately put in freezer.
VARIATIONS
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.
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.
Other varieties of Folgers Coffee can be used instead of the Classic Roast.

42

1 tablespoonvanilla flavored syrup*

1/4 cupcold milk
1 1/2 cupsice cubes
Whipped cream
Chocolate decorator sprinkles, for garnish

Directions
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.
POUR into tall glasses. Top with whipped cream. Garnish with sprinkles.
* A variety of flavored syrups that enhance coffee drinks are available
in supermarket coffee aisles, specialty coffee houses, gourmet food
stores and online.

43

blended frozen coffee

Frozen Caramel Coffee

Prep Time:10 minutes

Cook Time:0 minutes
Yield:2 servings

The Book of Coffee

Mocha Peanut Butter Frosty

Prep Time:10 minutes

Cook Time:0 minutes
Yield:2 servings

Ingredients

Ingredients

1/4 cup strong brewedFolgersFrench Roast Coffee

Or 1/4 cup strong brewedFolgersBlack Silk Coffee, chilled

1/2 cupchocolate soy milk or low fat chocolate milk, chilled

5 tablespoonsSmuckersSundae Syrup Caramel Flavored Syrup,

plus additional for garnish

1 (4 oz.) containerwhipped chocolate yogurt

1 tablespoonvanilla flavored syrup*

1/4 cupcold milk
1 1/2 cupsice cubes
Whipped cream

Directions
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.
POUR into tall glasses. Top with whipped cream. Drizzle with
caramel sundae syrup.

1 teaspoonFolgers Classic RoastInstant Coffee Crystals

1/3 cupchocolate whey protein powdered drink mix
2 tablespoonsSmuckersNatural Creamy Peanut Butter, stirred
Ice cubes
Cinnamon, for garnish

Directions
COMBINE soy milk and coffee crystals in blender container until
crystals are dissolved.
ADD yogurt, protein powder, peanut butter and enough ice cubes to
equal two cups. Process 45 seconds or until smooth and frosty.
POUR into two tall glasses. Garnish with a dash of cinnamon, if desired.

* A variety of flavored syrups that enhance coffee drinks are available

in supermarket coffee aisles, specialty coffee houses, gourmet food
stores and online.

44

45