3 c Hot brewed coffee
3/4 c Half-and-half
3/4 c Firmly packed Lt.Brown sugar
2 tb Butter or margarine
3/4 c Paraline liqueur
Sweetened whipped cream
Cook first 4 ingredients in a large saucepan over medium heat, stirring constantly, until thoroughly heated (do not boil).
Stir in liqueur; serve with sweetened whipped cream.

1/4 c Ground coffee
1 tb Grated orange peel
1/2 ts Vanilla extract
1 1/2 Cinnamon sticks
Place coffee and orange peel in blender or food processor fitted with steel blade. With processor running, add vanilla. Stop and scrape sides of container with a spatula. Process 10 seconds longer. Place mix in a small bowl and stir in cinnamon sticks. Store in refrigerator Yields:Mix for eight 6 ounce servings

1 c Half-and-half
1/4 c Maple syrup
1 c Hot brewed coffee
Sweetened whipped cream
Cook half-and-half and maple syrup in a saucepan over medium heat, stiffing constantly, until thoroughly heated (do not boil). Stir in coffee, and serve with sweetened whipped cream.

1 c Black coffee
1 oz Amaretto
Whipped topping
1 Maraschino cherry
Fill coffee mug or cup with hot coffee. Stir in amaretto. Top with pressurized dessert topping and cherry. Serve with teaspoon.

1 1/2 fl Bushmills Irish whiskey
1 ts Brown sugar (optional)
1 ds Creme de menthe, green
1 x Strong fresh coffee
1 x Whipped cream
Pour whiskey into Irish coffee cup and fill to 1/2 inch from top with coffee. Add sugar if wanted and mix. Top with whipped cream and drizzle creme de menthe on top. OPTIONAL - May rim cup with sugar.