Cappuccino

If you like the chocolate bar, you'll love this espresso drink. You really can't go wrong with anything that has both chocolate and caramel, especially if its a cappuccino.

• 2 shots espresso
• 1 shot chocolate syrup
• 1 shot caramel syrup

Mix together in a mug, and fill with steamed milk. Add a bit of foamed milk on top.

A strong cocktail with rum and brandy and lots of espresso.

• 1/2 cup half 'n half
• 1/2 cup espresso
• 2 tablespoons brandy
• 2 tablespoons white rum
• 2 tablespoons creme de cacao
• sugar to taste

Whisk cream until frothy. Split espresso between 2 mugs. Add 1 tablespoons of each liqueur into each mug. Top with whipped cream, and add sugar to taste. Serves 2.

Perfect for cold winter nights. An espresso and white chocolate mixture with a bit of brandy. Made with real melted chocolate, too.

• 4 oz. light cream
• 4 oz. espresso
• 1 oz. white chocolate, chopped
• 1 teaspoon brandy
• 1 teaspoon creme de cacao
• 1/8 teaspoon vanilla
• whipped cream

Heat cream until almost boiling. Remove from heat and add chocolate. Whisk until melted and smooth. Stir in liqueurs and vanilla. Return to low heat and whisk until foamy. Pour espresso into a large mug, then spoon chocolate mixture over the espresso. Top with whipped cream. Serves 1.

• 3/4 cup boiling water
• 4 teaspoons Sugar Free Suisse Mocha Café
• 2 tablespoons thawed lite whipped topping, divided

Add water gradually to flavored coffee mix in a mug, stirring until dissolved. Stir in 1 tablespoon whipped topping until well blended. Top with the remaining whipped topping.

• 3/4 cup scalded milk
• 4 teaspoons Hazelnut Café
• 1 tablespoon hazelnut spread
• 1 tablespoon thawed whipped topping

Add milk gradually to flavored coffee mix in a mug, stirring until dissolved. Stir in hazelnut spread until well blended. Top with whipped topping. Serve immediately.

• 3/4 cup scalded milk
• 4 teaspoons Suisse Mocha Café
• 2 soft chocolate mint candies
• 1 tablespoon thawed whipped topping

Add milk gradually to flavored coffee mix and candies in a mug, stirring until mix is dissolved and candies are melted. Top with whipped topping. Serve immediately. For something extra, garnish with a fresh mint leaf just before serving.

• 1 package of 1.5 oz. Vanilla Flavor Fat Free Sugar Free Instant Pudding
• 2 teaspoons instant coffee
• 2 cups cold fat-free milk
• 1/8 teaspoons ground cinnamon
• 1 cup thawed lite whipped topping

Beat dry pudding mix, coffee granules and milk with whisk for 2 min. then pour into 5 dessert dishes. Refrigerate for 1 hour. Stir cinnamon into whipped topping with a whisk and spoon over pudding.

• 1 envelope unflavored gelatin
• 1/2 cup brewed strong coffee, cooled
• 1 cup vanilla low-fat yogurt
• 1/4 cup sugar
• 1-1/4 cups thawed whipped topping, divided

Sprinkle gelatin over coffee in a small saucepan and let stand 1 min. Cook on low heat 2 min. or until gelatin is completely dissolved, stirring constantly. Place yogurt and sugar in a blender and blend on high speed until smooth. Add gelatin mixture, blend well. Pour into a medium bowl. Add 1 cup of the whipped topping, stir with a wire whisk until well blended. Spoon into 5 individual dessert dishes. Refrigerate at least 15 min. Top evenly with the remaining 1/4 cup whipped topping just before serving. Garnish each dessert with a cinnamon stick just before serving.

• 1 package of 8 oz. Cream Cheese, softened
• 1 cup brewed strong coffee, at room temperature
• 1/2 cup milk
• 1 package of 4-serving size Vanilla Flavor Instant Pudding
• 1/4 teaspoons ground cinnamon
• 8 oz. whipped topping, thawed, divided

Beat cream cheese in a large bowl with electric mixer on medium speed until creamy. Gradually add coffee and milk, beating until well blended. Add dry pudding mix and cinnamon. Beat on low speed 2 minutes. Let stand 5 minutes or until thickened. Gently stir in 2 cups of the whipped topping. Spoon into a serving bowl or 10 dessert glasses. Refrigerate for several hours or until ready to serve. Top with remaining whipped topping just before serving.