Champagne Café

Serves: 2

Brew Melitta Coffee with filter paper by Melitta- stronger is best.

Sweeten lightly with sugar or sugar substitute.

Add one ice cube to each champagne glass and pour in well-cooled coffee, champagne or
sparkling wine and some dashes of tonic water. Decorate with the lemon slice and serve
with a drinking straw.

Ingredients:

½ cup sweetened and well-cooled Melitta Coffee
1/5 cup champagne or sparkling wine
2 ice cube
Tonic water
1 lemon slice

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Iced Crème de Cacao

Serves: 1

In a 10-ounce mug combine the milk, sugar, vanilla and crème de cacao.

Brew a 5-ounce cup of Melitta Classic Decaffeinated coffee.

Fill a 10-ounce beverage glass with ice and pour the hot coffee drink over the ice.
Serve immediately.

Ingredients:

A cool, yet delightfully rich iced coffee.

1/4 cup nonfat milk
1 tablespoon sugar
1/8 teaspoon pure vanilla extract
2 teaspoons crème de cacao
5 oz of Melitta Classic Decaffeinated coffee

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Java & Cognac Shake

Serves: 2

Brew a 16-ounce cup of Melitta 100% Colombian coffee.

Refrigerate the coffee until cool.

In a blender, combine the chilled coffee, ice cream, cognac, chocolate syrup and caramel syrup. 
Mix on high speed until smooth, about 1 minute.

Pour the coffee shake into two chilled beverage glasses and drizzle the chocolate and
caramel syrup over each shake.

Ingredients:

Perfect for a special Sunday brunch.

16 oz of Melitta 100% Colombian coffee
2 cups vanilla ice cream
2 shots cognac
2 tablespoons chocolate syrup
2 tablespoons caramel syrup
chocolate syrup and caramel syrup for garnish

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Chocolate on Chocolate Caffè

Serves: 1

Spoon the chocolate syrup into a large 12-ounce mug.

Brew a 5-ounce cup of Melitta European Dark Roast coffee.

Carefully place the scoop of ice cream in the coffee, sprinkle with the chocolate shavings and serve.

Ingredients:

Create chocolate shavings by running a sharp-bladed vegetable 
peeler over one side of a small semisweet candy bar.
Store any unused chocolate in a self-sealing plastic bag in the refrigerator for up to 3 months.

1 tablespoon chocolate syrup
5 oz of Melitta European Dark Roast coffee
1 scoop chocolate fudge ice cream
1 tablespoon semisweet chocolate shavings

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Easy Iced Caramelita

Serves: 1

Brew a 5-ounce cup of Melitta French Vanilla coffee.

Add 2 tablespoons of the caramel syrup and stir to blend. Fill a large beverage glass
with ice and pour the hot drink over the ice.

Drizzle 1 tablespoon of caramel syrup over the coffee and serve.

Ingredients:

A fresh cup of coffee laced with rich caramel.

5 oz of Melitta French Vanilla coffee
3 tablespoons caramel syrup, divided

 

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