Danish Coffee - 8 cup Hot coffee, 1 cup Dark rum, ¾ cup Sugar, 2 Cinnamon sticks, 12 Cloves (whole). In a very large heavy saucepan, combine all the ingredients, cover and keep on low heat for 2 hours. Serve in coffee mugs.

Di Saronno Coffee - 1 oz Di Saronno Amaretto, 8 fl Coffee, Whipped cream. Blend Di Saronno Amaretto with coffee, then top with whipped cream. Serve in Irish Coffee mug.

Dinner Party Coffee - 3 cup Very hot decaffeinated, coffee, 2 tbsp. Sugar, ¼ cup Rum -- light or dark. Combine very hot coffee, sugar and rum in heated pot. Makes 4-6 demitasse.

Doublemint – 1 oz. Spearmint Schnapps, 1 dash Crème de Menthe (green), rest Hot Coffee. Pour schnapps into Irish coffee glass. Add coffee and stir. Top with whipped cream and add Crème de Menthe for color.

Espresso Romano - ¼ cup Finely Ground Coffee, 1 ½ cup Cold Water, 2 Strips Lemon Peel. Fill filter section of a steamed-pressure coffeepot with water. Place filter in base and screw on top portion of coffeepot. Heat over medium heat until coffee begins to bubble into top portion. Reduce heat to low and simmer until bubbling stops. Serve immediately. Garnish with lemon peel.

Frappa - ½ cup fresh espresso, 2 ½ cups low fat milk, ¼ cup granulated sugar, 1 tbsp. dry pectin (Certo). Combine everything in a pitcher and stir until the sugar dissolves. Serve it cold. If desired, add cocoa powder to make it a mocha.

Frosty Miss - 1cup freshly brewed coffee, 1/4 cup sugar, 1/4 cup brown sugar, 1/2 tsp. almond extract. Dissolve regular and brown sugar in the coffee while still hot. Let cool. Add almond extract. and pour mixture into metal tray or bowl. Freeze until almost hard. Beat well, and freeze again to sherbet consistency. Turn into sherbet glasses; top with whipped cream and a cherry. Serves 4.

Gaelic Coffee – Fresh black coffee, Scotch whiskey, Demerara (raw brown) sugar, Double (heavy) cream; whipped until slightly thick. Pour the coffee into a warmed glass. Add the whisky and the sugar to taste. Stir well. Pour some lightly whipped cream into the glass over the back of a teaspoon.

German Coffee With Whipped Cream - 5 cup Hot Strong Coffee, Sugar (To Taste), Whipped Cream. Pour coffee in stemmed glasses and sweeten with sugar. Stir until sugar is dissolved. Top with whipped cream.

Godiva Irish Coffee - 1 ½ oz Godiva Liqueur, ¾ oz Irish Cream Liqueur, 4 oz Hot Coffee. Pour in mug. Stir. Garnish with whipped cream.

Handicapper's Choice – 1 oz. Irish Whiskey, 1 oz. Amaretto, 5 oz. Hot Coffee. Pour whiskey and amaretto into Irish coffee glass and fill with hot coffee. Top with whipped cream.

Hot Kiss - ½ oz. Crème de Menthe (white), ½ oz. Crème de Cacao (white), 1 oz. Whiskey, 6 oz. Hot Coffee. Pour liqueurs and whiskey into Irish coffee glass. Add coffee and stir. Top with whipped cream and garnish with a chocolate covered mint.