Stupid, yucky, or uninspired recipes, here for the sake of completeness

POPPOP'S COFFEE LIQUEUR

3 cups vodka

2 cups water

2 cups granulated sugar

2 cups packed brown sugar

2/3 cups freeze dried instant coffee

1 vanilla bean or 1 tsp vanilla

mix everything in 2 quart jar, cover tightly and leave at room temperature for 2 weeks. pour into liqueur bottles and seal

variations:

figure out proper proportions to use brewed coffee

CHOCOLATEALMOND COFFEE MIX

1 cup nondairy powdered coffee creamer

1 cup granulated sugar

1/2 cup instant coffee granules

1/2 cup cocoa

1 teaspoon almond extract

blend together, seal tight, use 2 heaping teaspoons in 6 ounces hot water

SPIRITED COFFEE LOPEZ

4 cups hot coffee

1/2 cup cream of coconut

1/2 cup Irish whiskey

1 teaspoon vanilla extract

whipped cream

combine, top with whipped cream

MEXICAN COFFEE OLE

1/4 cup firmly packed brown sugar

1/4 cup unsweetened cocoa

2 teaspoons ground cinnamon

4 cups freshly brewed coffee

combine and top with whipped cream

MOCHA COFFEE

1/3 cup cocoa powder

1/3 cup sugar

pinch salt

1 cup hot water

1 141/2 can of evaporated milk

2 cups strong coffee

mix first three, add hot water, beat until smooth

heat for 2 minutes and add milk and coffee, boil, beat, serve

ESPRESSO EGGNOG

4 separated eggs

3/4 cup sugar

2 cups milk

1 cup chilled espresso

1 tablespoon vanilla

1 cup cream

nutmeg

Beat yolks and sugar until thick and lemoncolored. Blend in slowly the milk, espresso and vanilla. In a deep chilled bowl, beat cream until it has soft peaks. Stir in espresso mixture. Whip egg white until almost stiff and stir them in. Pour into six coffee mugs, sprinkle with nutmeg and serve immediately.

ALOHA MOCHA SWEET TREAT

1 cup coffee, chilled

1 1/2 cup milk

1 cup vanilla ice cream

3 tablespoons fudge

3 tablespoons peanut butter

cocoa powder to garnish

Blend everything but the cocoa in a blender for 1 minute ou until smooth.

variations:

blend in a banana

COCONUT CLOUD COFFEE

2 cups milk

1 1/3 cup (3 1/2 oz can)

flaked coconut

2 cups strong brewed coffee

1/4 cup imitation rum extract

whipped cream

toastd coconut

finely chopped toasted almonds

Combine milk and coconut in saucepan over mediumlow heat until steams, stirring occasionally. Pour in electric blender on high until smooth. Strain. In same saucepan, add hot milk and coffee, heating thoroughly but not boiling. Remove from heat and stir in rum extract. Top each serving with whipped cream, and toasted almond and coconut.

variations:

flavor whipped cream with rum extract

COFFEE YOGURT COOLER

1/2 cup yogurt coffee

1/2 cup skim milk

1 tablespoon chilled coffee

1 teaspoon granulated sugar

Blend and serve.

COFFREEZE

1 1/2 cup milk

3/4 cup granulated sugar

1 1/2 cup chilled coffee

1 teaspoon vanilla

2 cup divided heavy cream

Combine milk and sugar in heavy saucepan until sugar dissolves and is barely boiling. Let cool to room temp. Combine chilled cofee, cooled milk mixture, vanilla, and one cup cream in large pitcher. Pour in loaf pan or freeze trays. Freeze for 2 hours or until slushy. Whip cream. Spoon slush into coffee cups, topped with whipped cream and a coffee bean.

PAPA'S FROTHY COFFEE

1 cup cooled strong coffee

1 tablespoon heavy cream

1 teaspoon superfine granulated sugar

3 ice cubes

Blend on high for 10 seconds, or until foamy. Serve with whipped cream and cinnamon.

COFFEE PUNCH

1/2 gallon vanilla ice cream, divided

9 ounces nondairy whipped topping

1/2 cup granulated sugar

30 cup chilled coffee

16 oz carbonated cola beverages

Melt half of ice cream in bowl, add whip, sugar, coffee and mix well. Add remaining ice cream. Gradually add cola and mix.

variations:

use some chocolate or other syrups

COFFEE EGGNOG

3 separated eggs

1 cup light cream

1/2 cup superfine sugar

1 pint milk

2 cups strong coffee

1 tablespoon vanilla

few grains salt

1 cup whipping cream

nutmeg

Beat egg yolks until thick and lemon colored. Add light cream, sugar, milk, coffee, vanilla and salt. Beat egg white until stiff but not dry. Fold in. Whip cream. Fold in. Pour into punch bowl and sprinkle with nutmeg.

COFFEE RUM EGGNOG

Same as above only add 1 pint rum with the coffee.

QUICK COFFEE FROTH

4 egg whites

1/2 cup granulated sugar

2 cups iced coffee

2 pints coffee ice cream

Beat whites until frothy, add sugar slowly, beating until peaks form. Into 6 tall chilled glasses pour 1 1/2 inches iced coffee, then 1 1/2 inches egg mixture, then 1 1/2 inches ice cream and top with remaining egg mixture.