Alexander Espresso - 1 cup cold water, tbsp. ground espresso coffee, 1/2 ea Cinnamon stick (3" long), 4 tsp. Cr�me de Cacao, 2 tsp. Brandy, 2 tbsp. chilled whipping cream, 1 ea. grated semisweet chocolate. Make espresso with water and coffee. Break cinnamon stick into small pieces and add to hot espresso. Allow to cool slightly. Add Cr�me de Cacao and brandy, and stir gently. Pour into demitasse cups. Whip the cream, and float a dollop on top of each cup. Garnish with grated chocolate or chocolate curls. Multiply proportions by six and it's perfect for a party. Serves 2.

Almond Coffee Cream - 2 tsp. finely ground coffee, 1/4 cup skim milk, 2 egg whites, 1/2 tsp. salt, low-calorie sugar substitute (equal to 1/4 cup sugar), 1/8 tsp. almond extract      1/4 cup finely chopped almonds, 4 ounces non dairy whipped topping, thawed. Dissolve finely ground coffee in milk. Beat egg whites with salt until foamy. Gradually beat in sugar substitute until mixture forms stiff. shiny peaks. Blend in coffee/milk mixture, almond extract and chopped almonds. Fold in dietetic whipped topping. Spoon into individual parfait glasses; garnish with additional chopped almonds if desired. freeze until firm. Serves 6.

Amaretto Coffee - 1 large preheated brandy snifter, 10 ounces brewed coffee, 1 � jiggers Amaretto liqueur, � cup lightly whipped coffee, �  tsp. toasted, sliced almonds (optional). Pour hot coffee in the heated brandy snifter. Add Amaretto and stir well to blend. Top with whipped cream. Sprinkle with almonds, if desired.

Arabian Coffee - � liter (about 1 pint) water, 3 tablespoons coffee, 3 tablespoons (or more) sugar, � tsp. cinnamon, � tsp. cardamom, 1 tsp. vanilla or vanilla sugar. Mix all ingredients in a saucepan and heat until foam gathers on top. Do not pass through a filter. Stir it up before you serve it.

Bailey's Irish Cream Coffee - 1 12-ounce preheated wine glass, 10 ounces brewed coffee, 1 � jiggers Bailey's Original Irish Cream, � cup heavy cream whipped until stiff peaks form, Ground cinnamon (optional). Pour hot coffee into the heated glass. Add the Bailey's and stir well to blend. Top with a mound of whipped cream. Sprinkle with cinnamon if desired.

Black Forest Coffee - 6 oz Fresh brewed coffee, 2 tbsp. Chocolate syrup, 1 tbsp. Maraschino cherry juice, Whipped cream, Shaved chocolate/chips, Maraschino cherries. Combine coffee, chocolate syrup, and cherry juice in a cup; mix well. Top with whipped cream, chocolate shavings and a cherry.

Black Gold - 4 oz. Hot Coffee, � oz. Triple Sec, � oz. Amaretto, � oz. Irish Cream Liqueur, � oz. Hazelnut Liqueur, 1 dash Cinnamon Schnapps. Pour all ingredients except coffee and cinnamon schnapps into Irish coffee glass. Add coffee and schnapps and stir. Top with whipped cream and shaved chocolate. Serve with a cinnamon stick as stirrer.

Boston Caribbean Coffee - 1 oz. Cr�me de Cacao (Brown), 1 oz. Dark Rum, rest Hot Coffee. Dip rim of Irish coffee glass in lime juice, then in sugar. Pour liqueur and rum into the glass. Fill with freshly brewed coffee. Top with whipped cream and sprinkle with cinnamon. Garnish with a cinnamon stick as a stirrer.

Brown Velvet � 1 oz. Triple Sec, 1 oz. Cr�me de Cacao, rest Hot Coffee. Pour liqueurs into a cup. Fill the rest of the cup (about 6 oz.) with coffee. Top with whipped cream and add brown sugar to your taste.

Buttered Rum Coffee - 1/3 cup Ground coffee, � tsp. Freshly ground nutmeg, 1 � tsp. Rum extract, 1/8 tsp. Liquid butter flavoring. Place coffee and nutmeg in a blender or food processor fitted with a steel blade. In a cup, combine remaining ingredients. With processor running, add flavorings. Stop processor and scrape sides of container with a spatula. Process 10 seconds longer. Store in refrigerator. Yields: Mix for eight 6-ounce servings.