A tasty sip of the holidays you can make at home.

3 cups of milk
3 Tbsp. Starbucks Gingerbread syrup
Two shots of Starbucks Espresso Pods
Pinch of Ground Nutmeg

Steam milk with Starbucks Barista Athena.
Place Starbucks Gingerbread Syrup in preheated coffee mug.
Brew single shot of espresso, using premeasured Starbucks Espresso Pod, and
pour immediately.

Top with steamed milk and foam.

Garnish foam with a light dusting of nutmeg, crushed gingerbread cookies, or a
light touch of cinnamon sugar.

Decorative items: Gumdrops, Life Savers, Smarties, jujubes, licorice all sorts
and mini-Shredded Wheat squares (for roofing) make excellent house decorations.
There are plenty more possibilities -- go wild and have fun!

A taste of one of the season’s unique flavors
(NC)–Makes one 12-oz Mocha

*3 tablespoons Starbucks mocha powder
*11/2 tablespoons Starbucks Peppermint Syrup
*1 ounce Starbucks espresso or 1/4 cup of double strength darkly roasted coffee
*12 ounces steamed or heated milk
*Freshly whipped cream
*Red sugar sprinkles

To indulge in an irresistible Starbucks Peppermint Mocha, combine equal parts
Starbucks mocha powder and warm water to create wonderfully rich chocolate syrup.
Pour the mocha syrup into a twelve-ounce mug, add a shot of Starbucks espresso or
double strength darkly roasted coffee, and Starbucks Peppermint syrup. Fill the
remainder of the cup with steamed or heated milk. Garnish with freshly whipped
cream and red sugar sprinkles.

This recipe can also make Starbucks Peppermint Hot Chocolate by excluding the
Starbucks espresso or double strength darkly roasted coffee.

Like a cold Mounds bar in a cup with a caffeine kick thrown in for extra buzz.
Find shredded coconut in the baking aisle and toast 1/2 cup of it (store the leftover
coconut in the fridge). You'll use most of the toasted coconut in the blender, but
save a little for the garnish when the drinks are done.

*1/2 cup shredded coconut
*3/4 cup double strength coffee
*1 cup low-fat milk
*1/3 cup Hershey's chocolate syrup
*3 tablespoons granulated sugar
*2 cups ice
*Garnish: whipped cream

1. Preheat oven to 300 degrees. Spread shredded coconut on a baking sheet and
toast coconut in the oven. Stir the coconut around every 10 minutes or so for even
browning. After 25 to 30 minutes the shredded coconut should be light brown. C ool it
off.
2. Make double-strength coffee by brewing with twice the coffee required by your
coffeemaker. That should be 2 tablespoons of ground coffee per each cup of coffee.
Chill before using.
3. To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut,
1/3 cup chocolate syrup, and sugar in a blender. Blend for 15 to 20 seconds to
dissolve sugar.

Add ice and blend until ice is crushed and the drink is smooth. Pour drinks into
two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of
chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to
each one.
Makes 2 large drinks.

Variation on Mocha Frappuccino:
*2 cups ice cold milk,
*2 cups vanilla ice cream,
*1/3 cup (rounded) General Foods International Coffees Suisse Mocha flavor,
*1 tbls cold espresso or strong blackcoffee (optional, for more coffee flavor)

Blend at high speed for about a minute.
Place the blender container in the freezer for about half an hour (this makes it
colder and thicker, but Don't let it freeze all of the way) Blend the contents again.
Serves 2.

*3 cups water
*3 cups milk (I use skim)
*6-8 black or decaf black tea bags
*1/2 cup honey
*1 tsp ground cinnamon
*1 tsp ground cardamom
*1/2 tsp ground nutmeg
*1/2 tsp ground cloves (I use less because I don't like too strong a clove taste)
*1/2 tsp ground ginger (or a mashed small chunk of fresh)

Bring water and milk to a boil. Add other ingredients, return to boil. Turn off
heat and let steep for 3-5 minutes. Remove tea bags then filter through fine
strainer. Good hot or cold.