Cafe Mocha

• 1 cup boiling water
• 4 teaspoons Sugar Free Suisse Mocha Café
• 1 tablespoon thawed whipped topping

Add boiling water gradually to flavored instant coffee in a coffee mug or cup, stirring until coffee is completely dissolved. Refrigerate at least 1 hour or until chilled. Pour over ice cubes in tall glass and top with the whipped topping. For more flavor substitute Sugar Free Suisse Mocha Café with Sugar Free French Vanilla Café or Sugar Free Café Vienna.

• 1 cup brewed gourmet coffee at room temperature
• 1 cup chocolate ice cream
• 1 cup milk
• 1 cup crushed ice
• 2 cinnamon sticks
• 1 teaspoon ground cinnamon

Combine the coffee, ice cream, milk and crushed ice in a blender. Blend it until it is all combined and serve. Pour into two mugs and add cinnamon sticks. Serves 2.

• 6 cups freshly brewed coffee
• 4 squares of 1 oz. each semi-sweet chocolate
• 1-1/2 cups hot milk
• 1 teaspoons peppermint extract
• 8 peppermint sticks

Put coffee into a large saucepan, add chocolate and cook on low heat for 5 min. or until chocolate is melted, stirring occasionally. Add milk and peppermint extract, stir until well blended. Garnish each serving with a peppermint stick.

• 2 cups freshly brewed strong coffee, any variety
• 1 square unsweetened chocolate, chopped
• 1/4 cup sugar
• 1 teaspoons ground cinnamon
• 1-1/2 cups milk
• 1-1/2 teaspoons vanilla
• 1/4 cup thawed whipped topping

Place coffee and chocolate in a heavy saucepan and cook on very low heat until chocolate is melted and mixture is well blended, stirring constantly with wire whisk. Stir in sugar and cinnamon. Bring to boil on medium heat and cook until sugar is dissolved, stirring constantly. Gradually add milk and vanilla, stirring until well blended. Cook until heated through, stirring occasionally. Pour into 4 large cups or mugs. Top with whipped topping. Garnish with a light sprinkling of additional cinnamon, if desired.

• 1/2 cup cold prepared strong coffee, any variety
• 4 triangles Toblerone Swiss Dark or Milk Chocolate with Honey and Almond Nougat, coarsely chopped
• 2 cups coffee, chocolate or vanilla ice cream, slightly softened
• 2 tablespoons thawed whipped topping
• 2 teaspoons grated Toblerone Swiss Dark or Milk Chocolate with Honey and Almond Nougat

Place coffee and chopped chocolate in a blender and blend on high speed until chocolate is chopped into small pieces. Add ice cream and blend on high speed, until smooth. Pour evenly into 2 tall glasses. Top each with 1 tablespoons of the whipped topping and 1 teaspoons of the grated chocolate. Serve immediately.

• 3/4 cup cold milk
• 2 tablespoons chocolate syrup, divided
• 4 teaspoons Suisse Mocha Café
• 1/2 cup coffee ice cream
• 1 tablespoon thawed whipped topping

Put milk into a blender and add 1-1/2 tablespoon chocolate syrup, flavored coffee mix and ice cream and blend well. Pour into glass. Top with whipped topping. Drizzle with remaining chocolate syrup. Serve immediately. For extra chocolatey delight use chocolate ice cream.

• 3/4 cup scalded milk
• 4 teaspoons Suisse Mocha Café
• 1/4 teaspoons coconut extract
• 2 tablespoons thawed whipped topping
• 1/4 teaspoons coconut flakes, toasted

Add milk gradually to flavored coffee mix in a mug, stirring until dissolved. Stir in the coconut extract. Top with whipped topping and coconut. Serve immediately.

A mix of hot chocolate and coffee, with a light orange flavour. You can use a few pieces of dried zest if you don't have fresh oranges.

• 2 cups milk
• 4 oz. bittersweet chocolate, chopped
• 3 pieces of orange zest
• 1/2 teaspoon instant coffee
• 1/8 teaspoon ground nutmeg

Melt everything together in a saucepan, but do not let boil. Whisk until foamy, then remove the orange zest pieces. Whisk again and serve.

A chilled espresso and milk drink, with the tart touch of orange juice. Cocoa and caramel add some sweetness too. You could use chocolate syrup instead of the cocoa powder.

• 1 shot espresso
• 1 tablespoon cocoa powder
• 1 oz. caramel syrup
• 1 oz. orange juice
• milk

Fill a tall glass halfway with ice. Whisk together the ingredients except the milk and pour over the ice. Fill the glass the rest of the way with cold milk. Stir lightly and serve.

No need to decide between coffee and espresso, this drink has both. It is just what you need to start your day.

• 1 cup coffee, hot
• 2 shots espresso
• 1 tablespoon cocoa powder

Add the shots to your coffee, then the cocoa powder. Stir and enjoy.

• 1 1/2 cups of coffee of your choice
• 1/2 cup whipping cream
• 4 teaspoons chocolate syrup
• 2 teaspoon of sugar
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Whip cream, nutmeg, sugar and only 1/4 teaspoon of the cinnamon until it peaks. Put 1/4 teaspoon of cinnamon into each of two mugs. Now add 2 teaspoons of chocolate syrup into each mug. Add 3/4 cup of hot coffee to each mug and stir. Top with the whipped cream and drizzle with a little more chocolate syrup. Serves 2.

• 3 oz. premium, dark roast, medium ground coffee
• 1 oz. chocolate syrup
• 1 oz. bing cherry syrup
• 1/2 oz. grand orange syrup
• milk, can be added at preparation or individually, later

• 3/4 cup unsweetened cocoa
• 3 1/2 tablespoons instant espresso
• 1 cup sugar
• 16 cinnamon sticks

Combine all ingredients except the cinnamon sticks in a medium bowl. Transfer the cocoa to an airtight container. Store for up to 6 months.
To make cocoa, whisk 2 tablespoons of the mix with 1/4 cup water in a small saucepan over medium heat until the cocoa dissolves. Add 3/4 cup milk and a cinnamon stick and whisk until heated through. Serve immediately.

• 1/2 teaspoon ground cinnamon
• 2 tablespoons drinking chocolate powder
• 1 double shot (60ml) hot espresso coffee
• 2/3 cup milk, steamed
• drinking chocolate powder, to serve

Place cinnamon and chocolate powder in a heatproof glass. Top with coffee. Stir to combine. Add milk. Dust with chocolate powder and serve.

• 1/2 cup good-quality cocoa powder
• 2 cups skim milk
• 2 cups freshly brewed espresso coffee
• cocoa powder, to dust
• coffee sugar crystals, to serve

Place cocoa in a medium saucepan. Gradually add the milk, stirring with a wooden spoon, until well combined. Place over high heat and bring to a simmer but do not boil. Remove from heat. Transfer to the jug of a blender and blend until frothy. Pour coffee evenly among serving cups. Pour over cocoa mixture. Dust with cocoa powder and serve immediately with coffee crystals, if desired.