*4 tablespoon chocolate syrup
*4 tablespoon chocolate chips
*4 cups double-strength freshly brewed Espresso
*Chopped or crushed ice
*Whipped cream (optional)
*Chocolate syrup (for drizzle, optional)

Fill blender half full with chopped or crushed ice. Add all ingredients (except
whipped cream) and blend until thick and still icy. Pour into 4 tall glasses, top with
whipping cream and drizzle chocolate over the whipped cream.

7 oz. double strength coffee, chilled*
ice
1 1/2 tbs. vanilla Fontana syrup **
milk or cream

*to make double strength coffee, measure 1 2/3 c. (16 Starbucks scoops of coarsely
ground coffee into a 12-cup coffee press).

Add water that has just come to a boil.
Allow to brew 4 min, then push plunger down.
Pour into an ice-filled pitcher.

**The syrup is available at Starbucks stores.
Pour coffee over ice in a 12-oz. glass.
Add vanilla syrup and milk or cream to taste.

Ingredients:
*2/3 cup ground dark roast coffee
*4 cinnamon sticks, crushed or broken into small pieces
*6 cups water
*1/2 tsp. ground cardamom
*2/3 cup honey
*Ice cubes
*Half-and-half or milk

Instructions:
Mix together the coffee and cinnamon sticks. Using the coffee-cinnamon
mixture and the water, brew coffee by your customary brewing method.
Add the cardamom and honey to the hot coffee and stir until the honey
dissolves. Cover and chill.

To serve, fill tall glasses with ice cubes. Pour about 2/3 cup-chilled
coffee into each glass. Pass the half-and-half or milk.
Serves 8.