TABLE OF
CONTENTS
1. Cappuccino Orange .......................................... 3
2. Chocolate Almond Coffee .............................. 4
3. Chocolate Mint Coffee ..................................... 5
4. Coconut Coffee .................................................. 6
5. Coffee Ice .............................................................. 7
6. Arabian Coffee ................................................... 8
7. Black Forest Coffee ........................................... 9
8. Cafe Au Lait ( Coffee with Milk ) .................. 10
9. Cafe Au Cin .......................................................... 11
10. Cafe Cappuccino ............................................ 12
11. Cafe Con Miel .................................................... 13
12. Cafe’ Mexicano ................................................ 14
13. Cafe Royale ...................................................... 15
14. Cafe Vienna Lookalike ................................ 16
1. CAPPUCCINO ORANGE
Ingredients:
• 1/3 c nondairy creamer
• 1/3 c Sugar
• 1 tablespoon MYRACLE Coffee
• 1 Or 2 orange hard candies (crushed)
Instruction:
Blend all ingredients together in mixer. Mix 1 Tb with 3/4 cup
hot water. Store in airtight jar.
3
2. CHOCOLATE ALMOND COFFEE
Ingredients:
• 1 tablespoon MYRACLE Coffee
• 1/4 ts Freshly ground nutmeg
• 1/2 ts Chocolate extract
• 1/2 ts Almond extract
• 1/4 c Toasted almonds, chopped
Instruction:
Process nutmeg and coffee, add extracts. Process 10 seconds
longer. Place in bowl and stir in almonds. Store in refrigerator.
Makes 8 six ounce servings. To brew: Place mix in filter of an
automatic drip coffee maker. Add 6 cups water and brew.
4
3. CHOCOLATE MINT COFFEE
Ingredients:
• 1 tablespoon MYRACLE Coffee
• 1 ts Chocolate extract
• 1/2 ts Mint extract
• 1/4 ts Vanilla extract
Instruction:
Place coffee in a blender or food processor. In a cup, combine
extracts. With processor running, add extracts. Stop and
scrape sides of container with spatula. Process 10 seconds
longer. Store in refrigerator. Yield: mix for eight 6-ounce
servings.
5
4. COCONUT COFFEE
Ingredients:
• 2 c Half-and-half
• 15 oz Can cream of coconut
• 1 cup of brewed MYRACLE Coffee
• Sweetened whipped cream
Instruction:
Bring half-and-half and cream of coconut to a boil in a
saucepan over medium heat, stirring constantly. Stir in coffee.
Serve with sweetened whipped cream.
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5. COFFEE ICE
Ingredients:
• 2 cups of brewed MYRACLE espresso
• 1/4 c Sugar
• 1/2 ts Ground cinnamon
Instruction:
In a saucepan over medium heat, simmer all ingredients just
to dissolve. Place mixture in a metal dish, cover and freeze
for at least 5 hours, stirring the outer frozen mixture into the
center every half hour, until firm but not solidly frozen. Just
before serving, scrape the mixture with a fork to lighten the
texture. Makes 4 (1/2 cup) servings.
7
6. ARABIAN COFFEE
Ingredients:
• 1/2 liter (about 1 pint) water
• 3 tablespoons Myracle coffee
• 3 tablespoons (or more) sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon Kardamom
Instruction:
1 teaspoon vanilla or vanilla sugar
Mix all ingredients in a saucepan and heat until foam gathers
on top. Do not pass through a filter. Stir it up before you serve
it.
8
7. BLACK FOREST COFFEE
Ingredients:
• 1 cup of brewed MYRACLE coffee
• 2 tb Chocolate syrup
• 1 tb Maraschino cherry juice
• Whipped cream
• Shaved chocolate/chips
• Maraschino cherries
Instruction:
Combine coffee, chocolate syrup, and cherry juice in a cup;
mix well. Top with whipped cream, chocolate shavings and
a cherry.
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8. CAFE AU LAIT ( COFFEE WITH MILK )
Ingredients:
• 1 c Milk
• 1 c Light cream
• 2 tablespoons of MYRACLE coffee
• 2 c Boiling water
Instruction:
Over low heat or in double boiler, heat milk and cream till hot.
Meanwhile, dissolve coffee in boiling water. Before serving,
beat milk mixture with rotary beater-till foamy. Pour milk
mixture into one warmed pitcher or server, and coffee in
another. To serve: Fill cups from both pitchers at the same
time, making the streams meet en route. Makes 6 servings.
10
9. CAFE AU CIN
Ingredients:
• 1 cup of cold brewed MYRACLE coffee
• 2 tb Granulated sugar
• ds Cinnamon
• 2 oz Tawny port
• 1/2 ts Grated orange peel
Instruction:
Combine and mix in a blender at high speed. Pour into
chilled wine glasses.
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10. CAFE CAPPUCCINO
Ingredients:
• 2 tablespoons of MYRACLE water
coffee • 14. Cafe Cappuccino Mix
• 3/4 c Sugar • 1/2 c Instant coffee
• 1 c Nonfat dry milk • 3/4 c Sugar
• 1/2 ts Dried orange peel • 1 c Nonfat dry milk
• Crush in mortar and pestal • 1/2 ts Dried orange peel(1
• Use 2 T. for each cup of hot bottle)
Instruction:
Mash orange peel with a mortar and pestle. Stir ingredients
together. Process in a blender until powdered. Use 2
Tablespoons for each cup of hot water. Makes about 2 1/4
cups of mix.
12
11. CAFE CON MIEL
Ingredients:
• 1c prepared MYRACLE coffee, (fresh, instant, or decaf)
• 1/2 c Milk
• 4 tb HONEY, more or less to taste
• 1/8 ts Cinnamon
• Dash nutmeg or allspice
• Dash vanilla
Instruction:
Heat ingredients in a saucepan, but do not boil. Stir well to
combine. Serve as a light dessert.
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12. CAFE’ MEXICANO
Ingredients:
• 1oz coffee liqeuer
• 1 ts Chocolate syrup
• 1 hot MYRACLE coffee
• 1/2 oz Brandy
• 1 ea Dash ground cinnamon
• 1 ea Sweetened whipped cream
Instruction:
Combine coffee liqueur, brandy, chocolate syrup and
cinnamon in a coffee cup or mug. Fill to the top with hot
coffee. Top with whipped cream.
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13. CAFE ROYALE
Ingredients:
• 1 cup of hot MYRACLE coffee
• 4 ts Brandy
• 1 Sugar Cube
Instruction:
Pour coffee into warmed mug. Float 2 teaspoons brandy on
coffee. Put remaining 2 teaspoons brandy into a tablespoon
with sugar cube. Warm spoon over hot coffee. With a match,
carefully ignite brandy in teaspoon. Slowly lower spoon into
coffee to ignite floating brandy. Wait 1 minute after flame has
died before drinking.
15
14. CAFE VIENNA LOOKALIKE
Ingredients:
• 1/2 cup of hot MYRACLE coffee
• 2/3 c Sugar
• 2/3 c Nonfat dry milk
• 1/2 ts Cinnamon
• 1 pn Cloves
• 1 pn Allspice
• 1 pn Nutmeg
Instruction:
Blend in blender until very fine powder. Use 2 teaspoons per
cup.
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