INGREDIENTS:
 

• 1/2 cup heavy whipping cream

• 1 tablespoon confectioners sugar

• 1/2 cup milk chocolate toffee bits

• 5 cups hot brewed coffee

• 2 tablespoons butterscotch ice cream topping

 

 

DIRECTIONS:
 

In a small bowl, beat cream until it begins to thicken.

Add confectioners sugar; beat until stiff peaks form.

 

Stir toffee bits into hot coffee.

 

Let stand for 30 seconds.

 

Strain and discard any undissolved toffee bits.

 

Pour coffee into mugs; top with whipped cream and drizzle with butterscotch topping.

 

 

Serves 5

 

 

 

 

INGREDIENTS:
 

• 8 teaspoons granulated sugar

• 4 teaspoons baking cocoa

• 4 cups milk

• 1 1/2 cups miniature marshmallows

• 1 teaspoon vanilla extract  

 

 

DIRECTIONS:
 

In a saucepan, combine the first four ingredients.

 

Cook and stir over medium heat until the marshmallows are melted, about 8 minutes.

 

Remove from the heat; stir in vanilla.

 

Ladle into mugs.

 

 

Serves 4

 

 

 

 

INGREDIENTS:
 

• 1/3 cup ground coffee (not instant coffee granules)

• 3/4 teaspoon ground cinnamon

• 1 cup milk

• 2 to 3 tablespoons sugar

• 2 tablespoons baking cocoa

• 1 teaspoon vanilla extract

• 4 cinnamon sticks (optional)

• whipped cream (optional)

 

 

DIRECTIONS:
 

In a coffeemaker basket, combine the coffee and ground cinnamon.

Prepare 4 cups brewed coffee according to manufacturer's directions.

 

Combine the milk, sugar, cocoa and vanilla in a saucepan.

Cook over medium-low heat for 5 to 7 minutes or until small bubbles appear

on the sides of the pan, stirring occasionally (do not boil).

 

Pour hot milk mixture into four coffee cups.

Add cinnamon-flavored coffee.

 

Garnish with cinnamon sticks and whipped cream if desired.

 

 

Serves 4