chill chaser

4 tablespoons cognac
1/2 teaspoon orange extract
4 slices orange peel
1 cup hot cocoa mix
3 cups hot water (almost boiling)
Whipped cream

In each of four mugs place 1 tablespoon cognac, 1/8 teaspoon orange extract and a slice of orange peel. In a pitcher, combine cocoa mix and hot water; mix well. Pour into mugs. Top with whipped cream. Makes 4 servings.

cappuccino shake

1 cup milk
1 envelope Maxwell House Cappuccino Vanilla flavor
1 scoop vanilla ice cream

Place milk and cappuccino in blender container; cover. Blend on high speed until cappuccino is dissolved. Add ice cream; cover. Blend until smooth. Serve at once with a scoop of your favorite ice cream on top, if desired. Makes one 1-1/4 cup serving.

cafe ole

1 quart strong coffee brew
2 tablespoons sugar
2 cinnamon sticks
8 whole cloves
2 inch lemon peel strip
1/2 cup coffee liqueur

In a medium saucepan, combine coffee, sugar, cinnamon sticks, cloves, lemon peel; simmer for two minutes. Add coffee liqueur; stir well. Serve in hot demitasse cups. Serve with cinnamon sticks and lemon peel, if desired. Makes 1 quart.

cafe brulot

Peelings of 2 oranges, thinly slivered
Peelings of 2 lemons, thinly slivered
3 cinnamon sticks
6 whole cloves
6 whole allspice
2 tablespoons sugar
8 ounces cognac
2 ounces orange liqueur
1 quart strong black coffee

In a chafing dish, combine orange and lemon peels, cinnamon, cloves, allspice and sugar. Add cognac and orange liqueur. Cook and stir until hot. Ignite, being careful because flame will flare up. Mix until sugar is dissolved. Gradually add coffee; stir well. Serve in hot demitasse cups with a lemon slice, if desired. Makes 10 servings.

cafe au lait mix

1 cup instant nondairy creamer
1/4 cup light brown sugar
1/4 cup instant coffee crystals
Dash salt

Combine nondairy creamer, brown sugar, coffee crystals and salt. Store in airtight containers. Makes 2 cups mix. For serving, combine 1/4 cup of mix with 2/3 cup boiling water.