History of Coffee

this story is not known to have appeared in writing it had already reached the rest of the Middle East,
before 1671, 800 years after it was supposed to the Safavid Empire and the Ottoman Empire. From
have taken place, it is highly likely to be apocryphal. the Middle East, coffee drinking spread to Italy,
then to the rest of Europe, and coffee plants were
History transported by the Dutch to the East Indies and to
The earliest credible evidence of either coffee the Americas.
The history of coffee goes at least as far back There are several legendary accounts of the origin of
drinking or knowledge of the coffee tree appears Similarly, coffee was banned by the Ethiopian
as the 10th century, with a number of reports the drink itself. One account involves the Yemenite
in the middle of the 15th century, in Yemen’s Sufi Orthodox Church some time before the 18th
and legends surrounding its first use. The native Sufi mystic Ghothul Akbar Nooruddin Abu al-Hasan
monasteries. century.However, in the second half of the 19th
(undomesticated) origin of coffee is thought to al-Shadhili.[11] When traveling in Ethiopia, the
Coffee beans were first exported from Ethiopia to century, Ethiopian attitudes softened towards
have been Ethiopia. The earliest substantiated legend goes, he observed birds of unusual vitality,
Yemen. Yemeni traders brought coffee back to their coffee drinking, and its consumption spread rapidly
evidence of either coffee drinking or knowledge and, upon trying the berries that the birds had been
homeland and began to cultivate the bean. The between 1880 and 1886; according to Richard
of the coffee tree is from the 15th century, in the eating, experienced the same vitality.
word qahwa originally meant wine, and Sufis in Pankhurst, “this was largely due to Emperor
Sufi monasteries of Yemen. By the 16th century, Other accounts attribute the discovery of coffee
Yemen used the beverage as an aid to concentration Menilek, who himself drank it, and to Abuna
it had reached the rest of the Middle East, Persia, to Sheik Abou’l Hasan Schadheli’s disciple, Omar.
and as a kind of spiritual intoxication when they Matewos who did much to dispel the belief of the
Turkey, Horn of Africa, and northern Africa. Coffee According to the ancient chronicle (preserved in the
chanted the name of God. Sufis used it to keep clergy that it was a Muslim drink.”
then spread to the Balkans, Italy and to the rest of Abd-Al-Kadir manuscript), Omar, who was known
themselves alert during their nighttime devotions. The earliest mention of coffee noted by the literary
Europe, to Indonesia and then to America. for his ability to cure the sick through prayer, was
A translation of Al-Jaziri’s manuscript[15] traces the coffee merchant Philippe Sylvestre Dufour is a
once exiled from Mocha to a desert cave near
First use Ousab. Starving, Omar chewed berries from nearby
spread of coffee from Arabia Felix (the present day reference to bunchum in the works of the 10th
Yemen) northward to Mecca and Medina, and then century CE Persian physician Muhammad ibn
The Ethiopian ancestors of today’s Oromo ethnic shrubbery, but found them to be bitter. He tried
to the larger cities of Cairo, Damascus, Baghdad, Zakariya al-Razi, known as Rhazes in the West,
group were the first to have recognized the roasting the beans to improve the flavor, but they
and Constantinople. By 1414, the beverage was but more definite information on the preparation
energizing effect of the native coffee plant. Studies became hard. He then tried boiling them to soften
known in Mecca, and in the early 1500s was of a beverage from the roasted coffee berries
of genetic diversity have been performed on Coffea the bean, which resulted in a fragrant brown liquid.
spreading to the Mameluke Sultanate of Egypt dates from several centuries later. One of the most
arabica varieties, which were found to be of low Upon drinking the liquid Omar was revitalized and
and North Africa from the Yemeni port of Mocha. important of the early writers on coffee was Abd al-
diversity but with retention of some residual sustained for days. As stories of this “miracle drug”
Associated with Sufism, a myriad of coffee houses Qadir al-Jaziri, who in 1587 compiled a work tracing
heterozygosity from ancestral materials, and reached Mocha, Omar was asked to return and was
grew up in Cairo (Egypt) around the religious the history and legal controversies of coffee entitled
closely related diploid species Coffea canephora made a saint.
University of the Azhar. These coffee houses also Umdat al safwa fi hill al-qahwa. He reported that
and C. liberica; however, no direct evidence has ever Another probably fanciful account involves a 9th-
opened in Syria, especially in the cosmopolitan city one Sheikh, Jamal-al-Din al-Dhabhani (d. 1470),
been found indicating where in Africa coffee grew century Ethiopian goat-herder, Kaldi, who, noticing
of Aleppo, and then in Istanbul, the capital of the mufti of Aden, was the first to adopt the use of
or who among the natives might have used it as a the energizing effects when his flock nibbled on
Ottoman Empire, in 1554. In 1511, it was forbidden coffee (circa 1454).
stimulant or known about it there earlier than the the bright red berries of a certain bush, chewed on
for its stimulating effect by conservative, orthodox He found that among its properties was that it
seventeenth century. The original domesticated the fruit himself. His exhilaration prompted him to
imams at a theological court in Mecca. However, drove away fatigue and lethargy, and brought to
coffee plant is said to have been from Harar, and bring the berries to a monk in a nearby monastery.
these bans were to be overturned in 1524 by an the body a certain sprightliness and vigour.
the native population is thought to be derived from But the monk disapproved of their use and threw
order of the Ottoman Turkish Sultan Selim I, with
Ethiopia with distinct nearby populations in Sudan
and Kenya.
them into the fire, from which an enticing aroma
billowed, causing other monks to come and
Grand Mufti Mehmet Ebussuud el-İmadi issuing Europe
a fatwa allowing the consumption of coffee. In Coffee was noted in Aleppo by the German
Coffee was primarily consumed in the Islamic world investigate. The roasted beans were quickly raked
Cairo, Egypt, a similar ban was instituted in 1532, physician botanist Leonhard Rauwolf, the first
where it originated and was directly related to from the embers, ground up, and dissolved in hot
and the coffeehouses and warehouses containing European to mention it, as chaube, in 1573;
religious practices. water, yielding the world’s first cup of coffee. Since
coffee beans were sacked.During the 16th century, Rauwolf was closely followed by descriptions from
other European travellers. today. By 1675, there were more than 3,000 was informed by Mr. de la Croix, the interpreter of lines as:
The vibrant trade between the Republic of Venice coffeehouses throughout England, but there were King Louis XIV of France, that coffee was brought to Ei! wie schmeckt der Coffee süße,
and the Muslims in North Africa, Egypt, and the many disruptions in the progressive movement Paris by a certain Mr. Thevenot, who had travelled Lieblicher als tausend Küsse,
East brought a large variety of African goods, of coffeehouses between the 1660s and 1670s. through the East. On his return to that city in 1657,Milder als Muskatenwein.
including coffee, to this leading European port. During the enlightenment, these early English Thevenot gave some of the beans to his friends, one Coffee, Coffee muss ich haben,
Venetian merchants introduced coffee-drinking to coffee houses became gathering places used for of whom was de la Croix. Und wenn jemand mich will laben,
the wealthy in Venice, charging them heavily for deep religious and political discussions among Ach, so schenkt mir Coffee ein!
the beverage. In this way, coffee was introduced the populace. This practice became so common, In 1669, Soleiman Agha, Ambassador from Sultan (Oh! How sweet coffee does taste,
to Europe. Coffee became more widely accepted and potentially subversive, that Charles II made an Mehmed IV, arrived in Paris with his entourage Better than a thousand kisses,
after Pope Clement VIII condoned its use in attempt to crush coffee houses in 1675. bringing with him a large quantity of coffee Milder than muscat wine.
1600, following controversy over whether it was The banning of women from coffeehouses was beans. Not only did they provide their French and Coffee, coffee, I’ve got to have it,
acceptable for Catholics to consume it and appeals not universal, for example, women frequented European guests with coffee to drink, but they also And if someone wants to perk me up,*
to ban the drink.The first European coffee house them in Germany, but it appears to have been donated some beans to the royal court. Between Oh, just give me a cup of coffee!)
apart from those in the Ottoman Empire was commonplace elsewhere in Europe, including in July 1669 and May 1670, the Ambassador managed _____________
opened in Venice in 1645. England. to firmly establish the custom of drinking coffee
Many in this period believed coffee to have among Parisians. Netherlands
Austria medicinal properties. A 1661 tract entitled “A The race among Europeans to obtain live coffee
The first coffeehouse in Austria opened in Vienna character of coffee and coffee-houses”, written by Germany trees or beans was eventually won by the Dutch
in 1683 after the Battle of Vienna, by using supplies one “M.P.”, lists some of these perceived benefits: In Germany, coffeehouses were first established in 1616. Pieter van der Broecke, a Dutch merchant,
from the spoils obtained after defeating the Turks. ‘Tis extolled for drying up the Crudities of the in North Sea ports, including Bremen (1673) and obtained some of the closely guarded coffee bushes
The officer who received the coffee beans, Polish Stomack, and for expelling Fumes out of the Head. Hamburg (1677). Initially, this new beverage was from Mocha, Yemen in 1616. He took them back
military officer of Ukrainian origin Jerzy Franciszek Excellent Berry! which can cleanse the English- written in the English form coffee, but during to Amsterdam and found a home for them in the
Kulczycki, opened the coffee house and helped man’s Stomak of Flegm, and expel Giddinesse out the 1700s the Germans gradually adopted the Botanical gardens, where they began to thrive. This
popularize the custom of adding sugar and milk to of his Head. French word café, that slowly chaged to the word apparently minor event received little publicity, but
the coffee. Melange is the typical Viennese coffee, This new commodity proved controversial Kaffee, where it stands now. In the 18th century was to have a major impact on the history of coffee.
which comes mixed with hot foamed milk and a among some subjects, however. For instance, the popularity of coffee gradually spread around The beans that van der Broecke acquired from
glass of water. the anonymous 1674 “Women’s Petition Against the German lands, and was taken up by the ruling Mocha forty years earlier adjusted well to conditions
classes. Coffee was served at the court of the Great in the greenhouses at the Amsterdam Botanical
England Coffee” declared:
the Excessive Use of that Newfangled, Abominable, Elector, Frederick William of Brandenburg, as early Garden and produced numerous healthy Coffea
According to Leonhard Rauwolf’s 1583 account, Heathenish Liquor called COFFEE ...has...Eunucht as 1675, but the first public coffee house in his arabica bushes. In 1658 the Dutch first used them
coffee became available in England no later than our Husbands, and Crippled our more kind Gallants, capital, Berlin, opened only in 1721. to begin coffee cultivation in Ceylon (now Sri Lanka)
the 16th century, largely through the efforts of that they are become as Impotent, as Age. Composer Johann Sebastian Bach, who was cantor and later in southern India. They abandoned these
the British East India Company and the Dutch East of St. Thomas Church, Leipzig, in 1723-50, conducted cultivations to focus on their Javanese plantations
India Company. The first coffeehouse in England France a musical ensemble at Café Zimmermann in that in order to avoid lowering the price by oversupply.
was opened in St. Michael’s Alley in Cornhill. Antoine Galland (1646–1715) in his aforementioned Saxon city. Sometime in 1732-35 he composed the
The proprietor was Pasqua Rosée, the servant of translation described the Muslim association with secular “Coffee Cantata” Schweigt stille, plaudert Within a few years the Dutch colonies (Java in Asia,
Daniel Edwards, a trader in Turkish goods. Edwards coffee, tea and chocolate: “We are indebted to these nicht (BWV 211), in which a young woman, Suriname in the Americas) had become the main
imported the coffee and assisted Rosée in setting great [Arab] physicians for introducing coffee to the Lieschen, pleads with her disapproving father suppliers of coffee to Europe.
up the establishment. Oxford’s Queen’s Lane Coffee modern world through their writings, as well as to accept her devotion to drinking coffee, then a Americas
House, established in 1654, is still in existence sugar, tea, and chocolate.” Galland reported that he newfangled fashion. The libretto includes such Gabriel de Clieu brought coffee seedlings to
Martinique in the Caribbean circa 1720. Those coffee plantations. [43] As of 2009, the production of coffee in India cultivated in the district. Coffee is cultivated in
sprouts flourished and 50 years later there were After the Boston Tea Party of 1773, large numbers was only 4.5% of the total production in the world. Chikmagalur district in an area of around 85,465
18,680 coffee trees in Martinique enabling the of Americans switched to drinking coffee during Almost 80% of the country’s coffee production hectares with Arabica being the dominant variety
spread of coffee cultivation to Haiti, Mexico and the American Revolution because drinking tea had is exported. Of that which is exported, 70% is grown in upper hills and Robusta being the major
other islands of the Caribbean. The territory of become unpatriotic. bound for Germany, Russian federation, Spain, variety in the low level hills. There are around
Santo Domingo (now Hispaniola, comprising Haiti Cultivation was taken up by many countries in Belgium, Slovenia, United States, Japan, Greece, 15000 coffee growers in this district with 96% of
and the Dominican Republic) saw coffee cultivated the latter half of the 19th century, and almost Netherlands and France, and Italy accounts for them being small growers with holdings of less
from 1734, and by 1788 it supplied half the world’s all involved the large-scale displacement and 29% of the exports. Most of the export is shipped than or equal to 4 hectares. The average production
coffee. Coffee had a major influence on the exploitation of the indigenous Indian people. through the Suez Canal. is 55,000 MT: 35,000 MT of Arabica and 20,000 MT
geography of Latin America. The French colonial Harsh conditions led to many uprisings, coups and Coffee is grown in three regions of India with of Robusta. The average productivity per hectare is
plantations relied heavily on African slave laborers. bloody suppression of peasants.[38] The notable Karnataka, Kerala and Tamil Nadu forming the 810 kg for Arabica and 1110 kg of Robusta, which
However, the dreadful conditions that the slaves exception was Costa Rica, where lack of ready labor traditional coffee growing region of South India, are higher than the national average. Arabica is a
worked in on coffee plantations were a factor in prevented the formation of large farms. Smaller followed by the new areas developed in the non- species of coffee that is also known as the “coffee
the soon-to-follow Haitian Revolution. The coffee farms and more egalitarian conditions ameliorated traditional areas of Andhra Pradesh and Orissa shrub of Arabia”, “mountain coffee” or “arabica
industry never fully recovered there. unrest over the 19th and 20th centuries. in the eastern coast of the country and with a coffee”. Coffea arabica is believed to be the first
Coffee also found its way to the Isle of Bourbon, In the 1930s Brazil took off as the major producer third region comprising the states of Assam, species of coffee to be cultivated, being grown in
now known as Réunion, in the Indian Ocean. The of coffee, leaving behind their early yerba mate Manipur, Meghalaya, Mizoram, Tripura, Nagaland southwest Arabia for well over 1,000 years. It is
plant produced smaller beans and was deemed a industry, which Argentina then took over. and Arunachal Pradesh of Northeastern India, considered to produce better coffee than the other
different variety of arabica known as var. Bourbon. popularly known as “Seven Sister States of India”. major commercially grown coffee species, Coffea
The Santos coffee of Brazil and the Oaxaca coffee India Indian coffee, grown mostly in southern India
under monsoon rainfall conditions, is also termed
canephora (robusta). Arabica contains less caffeine
than any other commercially cultivated species of
of Mexico are the progeny of that Bourbon tree. Monsooned Malabar arabica, compared with
Circa 1727, the King of Portugal sent Francisco de green Yirgachefe beans from Ethiopia as “Indian monsooned coffee”. Its flavour is defined coffee. Robusta is a species of coffee which has
Melo Palheta to French Guiana to obtain coffee The first record of coffee growing in India is as: “The best Indian coffee reaches the flavour its origins in western Africa. It is grown mostly in
seeds to become a part of the coffee market. following the introduction of coffee beans from characteristics of Pacific coffees, but at its worst Africa and Brazil, where it is often called Conillon.
Francisco initially had difficulty obtaining these Yemen by Baba Budan to the hills of Chikmagalur it is simply bland and uninspiring”. The two well It is also grown in Southeast Asia where French
seeds, but he captivated the French Governor’s in 1670. Since then coffee plantations have known species of coffee grown are the Arabica and colonists introduced it in the late 19th century.
wife and she sent him enough seeds and shoots become established in the region, extending south Robusta. The first variety that was introduced in In recent years Vietnam, which only produces
to commence the coffee industry of Brazil. In 1893, to Kodagu. the Baba Budan Giri hill ranges of Karnataka in the robusta, has surpassed Brazil, India, and Indonesia
the coffee from Brazil was introduced into Kenya 17th century was marketed over the years under to become the world’s single largest exporter.
and Tanzania (Tanganyika), not far from its place Coffee production in India is dominated in the the brand names of Kent and S.795. Approximately one third of the coffee produced in
of origin in Ethiopia, 600 years prior, ending its hill tracts of South Indian states, with the state of Chikmagalur Coffee is the cornerstone of the world is robusta.
transcontinental journey. Karnataka accounting 53% followed by Kerala 28% Chikmagalur’s economy. Chikmagalur is the
Meanwhile, coffee had been introduced to Brazil and Tamil Nadu 11% of production of 8,200 tonnes. birthplace of coffee in India, where the seed was
in 1727, although its cultivation did not gather Indian coffee is said to be the finest coffee grown in first sown about 350 years ago. Coffee Board is
momentum until independence in 1822. After the shade rather than direct sunlight anywhere in the department located in Chikmagalur town that
this time, massive tracts of rainforest were cleared the world. There are approximately 250,000 coffee oversees the production and marketing of coffee
first from the vicinity of Rio and later São Paulo for growers in India; 98% of them are small growers.
 Table of Contents
History of Coffee Iced Coffee
Lattes Brewed Iced Coffee________________________________
Caramel Macchiato Frappe__________________________
50
52
Caramel Latte____________________________________ 12 Cinnamon Spiced Iced Coffee________________________ 54
Cinnamon Latte__________________________________ 14 Coconut Cafe Licuado______________________________ 56
Cinnamon Maple Latte_____________________________ 16 Creamy Instant Iced Coffee__________________________ 58
Vanilla Latte_____________________________________ 18 Iced Coffee for One________________________________ 60
Mocha & Macchiato Instant French Vanilla Iced Coffee____________________
Instant Iced Coffee________________________________
62
64
Almond Mocha Coffee_____________________________ 22
Brazilian Coffee___________________________________
Cafe Caramel Macchiato____________________________
24
26
Iced Latte & Cappuccino
Aztec Cinnamon Chocolate Iced Cappuccino___________ 68
Cafe Mocha______________________________________ 28 Brewed Iced Cafe Latte_____________________________ 70
Caramel Cream Coffee_____________________________ 30 Iced Café Latte____________________________________ 72
Caramel Macchiato________________________________ 32 Iced Mocha Latte__________________________________ 74
Cinnamon Mocha Coffee___________________________ 34 Iced Vanilla Latte_________________________________ 76
Cinnamon Mocha Hot Chocolate_____________________ 36
Cappuccino Blended
Almond Espresso Float_____________________________ 80
Chocolate Mint Cappuccino_________________________ 40 Cappuccino Frost_________________________________ 82
Cinnamon Mocha Cappuccino_______________________ 42 Caramel Cafe Ice Cream Floats_______________________ 84
Hazelnut Cappuccino______________________________ 44 Coffee Ice Cubes__________________________________ 86
Mocha Cappuccino________________________________ 46 Frosty Mocha Coffee_______________________________ 88
Frozen Caramel Coffee_____________________________ 90
Mocha Peanut Butter Frosty_________________________ 92
Orange Mocha Smoothie___________________________ 94
Lattes
 Caramel Latte
Prep Time: 15 minutes
Cook Time: 0 minutes
Yield: 1 serving

Ingredients Directions
™ 1/2 cup milk 1. POUR milk into 1-quart microwave-safe
™ 3 to 4 tablespoons caramel bowl. Microwave on HIGH 1 to 1 1/2 minutes
flavored syrup* or until hot but not boiling. Whisk until
foamy.
™ 1/4 cup hot, fresh strong brewed
Folgers® French Roast Coffee 2. POUR caramel syrup into standard-size
™ Or 1/4 cup hot, fresh strong coffee cup. Microwave on HIGH 20 seconds
brewed Folgers® Black Silk Coffee to warm syrup. Stir in hot coffee.

™ Whipped cream 3. ADD steamed milk to brim of cup. Top

with swirl of whipped cream. Drizzle with
™ Smucker’s® Sundae Syrup™
caramel sundae syrup. Sprinkle with toffee
Caramel Flavored Syrup, for
bits. Serve immediately.
garnish
™ Baking toffee bits, for garnish 4. A variety of flavored syrups that enhance
coffee drinks are available in supermarket
coffee aisles, specialty coffee houses,
gourmet food stores and online.
 Cinnamon Latte
Prep Time: 15 minutes
Cook Time: 0 minutes
Yield: 1 serving

Ingredients Directions
™ 1/2 cup milk 1. POUR milk into 1-quart microwave-safe
™ 3 to 4 tablespoons caramel bowl. Microwave on HIGH 1 to 1 1/2
flavored syrup* minutes or until hot but not boiling. Whisk
until foamy.
™ 1/4 cup hot, fresh strong brewed
Folgers® French Roast Coffee 2. POUR cinnamon syrup into standard-size
™ Or 1/4 cup hot, fresh strong coffee cup. Microwave on HIGH 20 seconds
brewed Folgers® Black Silk Coffee to warm syrup. Stir in hot coffee.

™ Whipped cream 3. ADD steamed milk to brim of cup. Top

with swirl of whipped cream. Drizzle
™ Smucker’s® Sundae Syrup™
with caramel sundae syrup. Sprinkle with
Caramel Flavored Syrup, for
cinnamon. Serve immediately
garnish
™ Baking toffee bits, for garnish 4. * A variety of flavored syrups that enhance
coffee drinks are available in supermarket
coffee aisles, specialty coffee houses,
gourmet food stores and online.
 Cinnamon Maple
Latte
Prep Time: 15 minutes
Cook Time: 0 minutes
Yield: 1 serving

Ingredients Directions
™ 1/2 cup milk 1. MICROWAVE milk in 1-quart microwave-safe
™ 3 tablespoons Hungry Jack® bowl on HIGH 1 to 1 1/2 minutes or until hot
Original Syrup, plus additional for but not boiling. Whisk until foamy.
garnish 2. PLACE syrup and cinnamon in standard-size
™ 1/8 teaspoon cinnamon coffee cup. Microwave on HIGH 20 seconds.
™ 1/4 cup hot strong brewed Stir in hot coffee.
Folgers Classic Roast® Coffee 3. ADD milk to coffee mixture. Top with
™ Whipped cream whipped cream. Drizzle with syrup.
 Vanilla Latte
Prep Time: 15 minutes
Cook Time: 0 minutes
Yield: 1 serving

Ingredients Directions
™ 1/2 cup milk 1. POUR milk into 1-quart microwave-safe
™ 3 to 4 tablespoons vanilla flavored bowl. Microwave on HIGH 1 to 1 1/2 minutes
syrup* or until hot but not boiling. Whisk until
foamy.
™ 1/4 cup hot, fresh strong brewed
Folgers® French Roast Coffee 2. POUR vanilla syrup into standard-size coffee
™ Or 1/4 cup hot, fresh strong cup. Microwave on HIGH 20 seconds to
brewed Folgers® Black Silk Coffee warm syrup. Stir in hot coffee.

™ Whipped cream 3. ADD steamed milk to brim of cup. Top with

swirl of whipped cream. Sprinkle with
™ Ground cinnamon, for garnish
cinnamon. Serve immediately.
4. * A variety of flavored syrups that enhance
coffee drinks are available in supermarket
coffee aisles, specialty coffee houses,
gourmet food stores and online.
 Mocha
&
Macchiato
 Almond Mocha
Coffee
Prep Time: 15 minutes
Cook Time: 0 minutes
Yield: 2 servings

Ingredients Directions
™ 1/3 cup heavy cream, chilled 1. WHIP heavy cream and 2 teaspoons almond
™ 2 teaspoons plus 4 tablespoons syrup in chilled small bowl with electric
almond or hazelnut flavored mixer on low speed until cream begins
syrup* to thicken. Beat on high speed to desired
consistency. Chill.
™ 1 cup milk
™ 2 tablespoons Smucker’s® Sundae 2. POUR milk into 1-quart microwave-safe
Syrup™ Chocolate Flavored Syrup bowl. Microwave on HIGH 1 to 1 1/2 minutes
or until hot but not boiling. Whisk until
™ 1/2 cup hot, fresh strong brewed foamy.
Folgers® French Roast Coffee
3. POUR 2 tablespoons almond syrup and 1
™ Or 1/2 cup hot, fresh strong
tablespoon chocolate syrup into each of two
brewed Folgers® Black Silk Coffee
standard-size coffee cups. Microwave on
™ Sliced almonds or chopped nuts, HIGH 20 seconds to warm syrups. Stir 1/4
for garnish cup hot coffee into each cup.
™ Maraschino cherries with stems,
4. ADD steamed milk to brim of cup. Top with
for garnish
dollop of almond whipped cream. Garnish
with nuts and cherries. Serve immediately.
5. * A variety of flavored syrups that enhance
coffee drinks are available in supermarket
coffee aisles, specialty coffee houses,
gourmet food stores and online.
 Brazilian Coffee
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 2 quarts

Ingredients Directions
™ 1/3 cup unsweetened cocoa 1. COMBINE cocoa, salt and cinnamon
™ 1/4 teaspoon salt in 3-quart saucepan. Add sweetened
condensed milk; mix well.
™ 1 teaspoon ground cinnamon
™ 1 (14 oz.) can Eagle Brand® 2. SLOWLY stir in water and coffee over
Sweetened Condensed Milk medium heat; heat thoroughly but do not
boil. Serve warm.
™ 5 cups water
™ 1 1/3 cups strong brewed Folgers 3. Brazilian coffee may be stored in refrigerator
up to 5 days. Mix well and reheat before
Classic Roast® Coffee
serving.
 Cafe Caramel
Macchiato
Prep Time: 15 minutes
Cook Time: 4 minutes
Yield: 4 servings

Ingredients Directions
™ 2 cups whole milk 1. MICROWAVE milk in a medium microwave-
™ 1 (12 oz.) jar Smucker’s® Caramel safe bowl on HIGH 2 to 3 minutes or until
Flavored Topping very hot but not boiling. Beat hot milk with
electric mixer on low speed, increasing
™ 2 cups hot, fresh strong brewed speed as milk begins to thicken. Continue
Folgers® French Roast Coffee beating until very foamy. (Milk will settle to
™ Or Folgers® Black Silk Coffee the bottom; foam will rise to the top.)
2. PLACE 3/4 cup caramel topping in 4-cup
glass measuring cup or other microwave-
safe container. Microwave on HIGH 45
seconds to warm. Stir in brewed coffee until
blended. Pour evenly into 4 coffee mugs.
3. ADD 1/4 cup steamed milk to each cup.
Spoon foamed milk on top to fill cup to
brim. Drizzle tops with remaining caramel
topping in a criss-cross pattern. Serve
immediately.
 Cafe Mocha
Prep Time: 15 minutes
Cook Time: 0 minutes
Yield: 1 serving

Ingredients Directions
™ 1/2 cup milk 1. POUR milk into 1-quart microwave-safe
™ 3 to 4 tablespoons Smucker’s® bowl. Microwave on HIGH 1 to 1 1/2 minutes
Sundae Syrup™ Chocolate Flavored or until hot but not boiling. Whisk until
Syrup, plus additional for garnish foamy.
™ 1/4 cup hot, fresh strong brewed 2. POUR chocolate sundae syrup into standard-
Folgers® French Roast Coffee size coffee cup. Microwave on HIGH 20
™ Or 1/4 cup hot, fresh strong seconds to warm syrup. Stir in hot coffee.
brewed Folgers® Black Silk Coffee 3. ADD steamed milk to brim of cup. Top
™ Whipped cream with swirl of whipped cream. Drizzle with
additional chocolate sundae syrup. Garnish
™ Chocolate decorator sprinkles, for
with sprinkles. Serve immediately.
garnish
 Caramel Cream
Coffee
Prep Time: 5 minutes
Cook Time: 0 minutes
Yield: 1 serving

Ingredients Directions
™ 6 oz. hot, fresh strong brewed 1. POUR coffee into large mug. Add syrup.
Folgers Classic Roast® Coffee
2. STIR until blended. Top with whipped cream
™ 5 tablespoons Smucker’s® Sundae and cinnamon.
Syrup™ Caramel Flavored Syrup
™ Whipped cream
™ Ground cinnamon
 Caramel Macchiato
Prep Time: 15 minutes
Cook Time: 0 minutes
Yield: 1 serving

Ingredients Directions
™ • 1/2 cup milk 1. POUR milk into 1-quart microwave-safe
™ • 3 to 4 tablespoons vanilla bowl. Microwave on HIGH 1 to 1 1/2 minutes
flavored syrup* or until hot but not boiling. Beat hot milk
with electric mixer, increasing speed as milk
™ • 1/4 cup hot, fresh strong begins to thicken. Continue beating until
brewed Folgers® French Roast foam doubles. Steamed milk will settle to
Coffee the bottom. Foamed milk will rise to the
™ Or 1/4 cup hot, fresh strong top.
brewed Folgers® Black Silk Coffee
2. POUR vanilla syrup into standard-size coffee
™ • Smucker’s® Sundae Syrup™ cup. Microwave on HIGH 20 seconds to
Caramel Flavored Syrup, for warm syrup. Stir in hot coffee.
garnish
3. ADD 1/4 cup steamed milk. Spoon on
foamed milk to brim of cup. Drizzle with
caramel sundae syrup in a criss-cross
pattern. Serve immediately.
4. * A variety of flavored syrups that enhance
coffee drinks are available in supermarket
coffee aisles, specialty coffee houses,
gourmet food stores and online.
 Cinnamon Mocha
Coffee
Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 6

Ingredients Directions
™ 4 cups strong brewed Folgers 1. COMBINE coffee, sweetened condensed
Classic Roast® Coffee milk, unsweetened chocolate and cinnamon
™ 1 (14-ounce) can Eagle Brand® in large saucepan. Heat over low heat,
Sweetened Condensed Milk stirring until coffee is hot.
™ 2 (1-ounce) squares unsweetened 2. POUR into mugs. Garnish with whipped
chocolate cream or small spoonful of vanilla ice cream
™ 1/2 teaspoon ground cinnamon and a sprinkle of cinnamon, if desired. Serve
immediately.
™ Whipped cream or vanilla ice
cream
™ •Ground cinnamon for garnish
 Cinnamon Mocha
Hot Chocolate
Prep Time: 10 minutes
Cook Time: 0 minutes
Yield: 1 serving

Ingredients Directions
™ 1 1/4 cups hot half-n-half or milk 1. COMBINE hot half-n-half or milk and instant
™ 1 packet Folgers® Fresh Breaks™ coffee packet in a large mug, stirring until
Black Silk Roasted Concentrated coffee is dissolved. Add cocoa packet and
Coffee dash of cinnamon. Stir until blended. Top
with whipped cream and sprinkle with
™ Or 1 packet Folgers® Fresh cinnamon.
Breaks™ 100% Colombian Roasted
Concentrated Coffee
 
™ 1 (1 oz.) packet instant hot cocoa
mix
™ Dash cinnamon, plus more for
garnish
™ Whipped cream
Cappuccino
 Chocolate Mint
Cappuccino
Prep Time: 15 minutes
Cook Time: 0 minutes
Yield: 1 serving

Ingredients Directions
™ 1/2 cup milk 1. POUR milk into 1-quart microwave-safe
™ 1 to 2 teaspoons peppermint bowl. Microwave on HIGH 1 to 1 1/2
flavored syrup* minutes or until hot but not boiling. Beat
hot milk with electric mixer, increasing
™ 2 tablespoons Smucker’s® Sundae speed as milk begins to thicken. Continue
Syrup™ Chocolate Flavored Syrup beating until foam doubles. Steamed milk
™ 1/4 cup hot, fresh strong brewed will settle to the bottom. Foamed milk will
Folgers® French Roast Coffee rise to the top.
™ Or 1/4 cup hot, fresh strong 2. POUR peppermint and chocolate syrups
brewed Folgers® Black Silk Coffee into standard-size coffee cup. Microwave
™ Unsweetened cocoa powder or on HIGH 20 seconds to warm syrups. Stir in
chocolate curls, for garnish hot coffee.
3. ADD 1/4 cup steamed milk. Spoon on
foamed milk to brim of cup. Sprinkle with
cocoa powder or garnish with chocolate
curls. Serve immediately.
4. * A variety of flavored syrups that enhance
coffee drinks are available in supermarket
coffee aisles, specialty coffee houses,
gourmet food stores and online.
 Cinnamon Mocha
Cappuccino
Prep Time: 15 minutes
Cook Time: 0 minutes
Yield: 1 serving

Ingredients Directions
™ 1/2 cup milk 1. POUR milk into 1-quart microwave-safe bowl.
™ 1 tablespoon cinnamon flavored Microwave on HIGH 1 to 1/2 minutes or until
syrup* hot but not boiling. Beat hot milk with electric
mixer, increasing speed as milk begins to
™ 2 tablespoons Smucker’s® Sundae thicken. Continue beating until foam doubles.
Syrup™ Chocolate Flavored Syrup Steamed milk will settle to the bottom.
™ 1/4 cup hot, fresh strong brewed Foamed milk will rise to the top.
Folgers® French Roast Coffee
2. POUR cinnamon and chocolate syrups into
™ Or 1/4 cup hot, fresh strong standard-size coffee cup. Microwave on HIGH
brewed Folgers® Black Silk Coffee 20 seconds to warm syrups. Stir in hot coffee.
™ Ground cinnamon or unsweetened
3. ADD 1/4 cup steamed milk. Spoon on foamed
cocoa powder, for garnish
milk to brim of cup. Sprinkle with cinnamon or
cocoa powder. Serve immediately.
4. * A variety of flavored syrups that enhance
coffee drinks are available in supermarket
coffee aisles, specialty coffee houses, gourmet
food stores and online.
 Hazelnut Cappuccino
Prep Time: 15 minutes
Cook Time: 0 minutes
Yield: 1 serving

Ingredients Directions
™ 1/2 cup whole milk 1. POUR milk into 1-quart microwave-safe
™ 2 tablespoons hazelnut flavored bowl.** Microwave on HIGH 1 to 1 1/2
syrup* minutes or until hot but not boiling. Beat
hot milk with electric mixer, increasing
™ 1 packet Folgers® Fresh Breaks™ speed as foam begins to form. Continue
100% Colombian Roasted beating until foam doubles. Steamed milk
Concentrated Coffee will settle to the bottom. Frothed milk will
™ Or 1 packet Folgers® Fresh rise to the top.
Breaks™ Breakfast Blend Roasted
2. POUR hazelnut syrup, water and coffee into
Concentrated Coffee
cappuccino cup. Microwave on HIGH 30 to
™ 1/4 cup hot water 45 seconds or until hot. Stir until coffee is
™ Chocolate curls or unsweetened dissolved.
cocoa powder, for garnish
3. ADD steamed milk. Spoon on foamed milk
to brim of cup. Garnish with chocolate curls
or sprinkle with cocoa powder.
4. *A variety of flavored syrups that enhance
coffee drinks are available in supermarket
coffee aisles, specialty coffee houses,
gourmet food stores and online.
5. **A commercial frother may be used to
make the steamed milk and froth.
6. VARIATION:
CHOCOLATE HAZELNUT CAPPUCCINO: ADD 2
tablespoons Smucker’s Chocolate Sundae
Syrup along with hazelnut syrup in step 2.
 Mocha Cappuccino
Prep Time: 5 minutes
Cook Time: 0 minutes
Yield: 1

Ingredients Directions
™ 3/4 cup hot brewed Folger’s coffee 1. FILL coffee mug with hot coffee. Stir in mocha
™ 2 tablespoons Jif® Mocha cappuccino spread mixing until blended. Top
Cappuccino Flavored Hazelnut with whipped cream and sprinkle of cinnamon,
Spread if desired.
™ Or 2 tablespoons Jif® Chocolate
Flavored Hazelnut Spread
™ Whipped cream
™ Ground cinnamon, for garnish
Iced Coffee
 Brewed Iced Coffee
Prep Time: 10 minutes
Cook Time: 0 minutes
Yield: 4 servings

Ingredients Directions
™ 1/2 cup Folgers Classic Roast® 1. BREW coffee in coffeemaker using 1 1/2 cups
Coffee cold water.
™ 3 cups cold water, divided 2. COMBINE hot brewed coffee and sugar in glass
™ 1/2 cup sugar bowl or pitcher. Stir until sugar is completely
™ 1/2 cup half-and-half, chilled dissolved. Blend in 1 1/2 cups cold water and
half-and-half. Chill until ready to serve.
™ Ice cubes
™ Whipped cream 3. POUR over ice in tall glasses or cafe mugs.
Top with whipped cream, if desired. Serve
immediately.
4. VARIATION
5. INSTANT ICED COFFEE: Combine 1 cup boiling
water and 3 tablespoons Folgers® Classic
Instant Coffee Crystals in glass bowl or pitcher.
Stir in sugar until completely dissolved. Blend
in 2 cups cold water and half-and-half. Chill.
Serve as directed above.
 Caramel Macchiato
Frappe
Prep Time: 10 minutes
Cook Time: 0 minutes
Yield: 1 serving

Ingredients Directions
™ 1 packet Folgers® Fresh Breaks™ 1. CHILL tall 8-ounce glass in freezer.
Breakfast Blend Roasted
Concentrated Coffee 2. DISSOLVE coffee into hot water. Combine
coffee and chocolate milk in blender
™ Or 1 packet Folgers® Fresh container, mixing until coffee is dissolved.
Breaks™ 100% Colombian Roasted Add caramel syrup, sugar, vanilla and ice
Concentrated Coffee cubes. Pulse blender to desired consistency,
™ 1 tablespoon hot water adding more ice cubes if necessary.
™ 1/3 cup cold chocolate milk 3. POUR into chilled glass. Top with whipped
™ 2 tablespoons Smucker’s® cream. Drizzle with caramel syrup. Serve
Caramel Flavored Topping, plus with straw and long-handled spoon.
additional for garnish
™ 1 tablespoon sugar
™ 1/4 teaspoon vanilla extract
™ 3/4 cup ice cubes
™ Whipped cream
 Cinnamon Spiced
Iced Coffee
Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 6 servings

Ingredients Directions
™ 3/4 cup ground Folgers Classic 1. STIR together ground coffee and cinnamon.
Roast® Coffee Brew in coffeemaker using 3 cups cold
™ 1 teaspoon ground cinnamon water.
™ 3 cups cold water 2. POUR sweetened condensed milk into 1
™ 1 (14 oz.) can Eagle Brand® 1/2-quart pitcher. Add hot brewed coffee,
Sweetened Condensed Milk stirring until thoroughly blended.

™ Ice cubes 3. POUR coffee mixture over ice in tall glasses

or cafe mugs. Serve immediately.
Coconut Cafe Licuado
Prep Time: 10 minutes
Cook Time: 0 minutes
Yield: 5 to 6 servings

Ingredients Directions
™ 1 (13.5 oz.) can coconut milk, 1. COMBINE coconut milk and coffee crystals in
chilled blender container until coffee is dissolved.
™ 2 tablespoons Folgers Classic Add sweetened condensed milk.
Roast® Instant Coffee Crystals 2. PROCESS 2 minutes or until blended. Pour
™ 1 (14 oz.) can Magnolia® over ice in glasses.
Sweetened Condensed Milk,
chilled
™ Ice cubes
 Creamy Instant Iced
Coffee
Prep Time: 10 minutes
Cook Time: 0 minutes
Yield: 5 to 6 servings

Ingredients Directions
™ 1 (12 fl. oz.) can PET® Evaporated 1. COMBINE evaporated milk, coffee crystals
Milk, chilled and sugar in blender container until coffee
™ 2 tablespoons Folgers Classic crystals are dissolved.
Roast® Instant Coffee Crystals 2. POUR over ice in tall glasses. Top with swirl
™ 1/3 cup sugar or to taste of whipped cream. Serve immediately.
™ Ice cubes 3. VARIATION
™ Whipped cream
4. CREAMY VANILLA ICED COFFEE: ADD
1/2 teaspoon vanilla extract to blender
container.
5. CREAMY CINNAMON ICED COFFEE: ADD 1/2
teaspoon vanilla extract and 1/8 teaspoon
ground cinnamon to blender container.
 Iced Coffee for One
Prep Time: 5 minutes
Cook Time: 0 minutes
Yield: 1 serving

Ingredients Directions
™ 1/3 cup warm water 1. POUR water over coffee in 8 oz. glass. Add
™ 1 (0.07 oz.) packet Folgers Classic sugar. Stir until dissolved.
Roast® Instant Coffee Crystals 2. STIR in half-and-half. Add ice cubes. Top
™ 1 tablespoon sugar with whipped cream.
™ 2 tablespoons half-and-half, milk 3. CARAMEL ICED COFFEE FOR ONE: Stir in 2
or coffee creamer tablespoons Smucker’s® Caramel Sundae
™ Ice cubes Syrup into coffee instead of sugar.
™ Whipped cream
 Instant French Vanilla
Iced Coffee
Prep Time: 10 minutes
Cook Time: 0 minutes•
Yield: 1 serving

Ingredients Directions
™ 1/2 cup water 1. STIR water and coffee crystals in tall glass
™ 1 1/2 to 2 teaspoons Folgers until dissolved. Blend in coffee creamer.
Classic Roast® Instant Coffee 2. ADD ice. Top with swirl of whipped cream.
Crystals Serve immediately.
™ 1/4 cup International Delight®
French Vanilla Coffee Creamer
™ Ice cubes
™ Whipped cream
 Instant Iced Coffee
Prep Time: 10 minutes
Cook Time: 0 minutes
Yield: 4 servings

Ingredients Directions
™ 1 cup boiling water 1. POUR boiling water over coffee crystals in
™ 3 tablespoons Folgers Classic glass bowl or pitcher. Add sugar. Stir until
Roast® Instant Coffee Crystals completely dissolved. Blend in cold water
and half-and-half. Chill until ready to serve.
™ 1/2 cup sugar or to taste
™ 2 cups cold water 2. POUR over ice in tall glasses. Top with
whipped cream, if desired. Serve
™ 1/2 cup half-and-half, milk or immediately.
coffee creamer
3. VARIATION
™ Ice cubes
™ Whipped cream 4. BREWED ICED COFFEE: Brew 1/2 cup
Folgers® Classic Roast Coffee in
coffeemaker using 1 1/2 cups cold water.
Combine hot coffee and sugar in glass bowl
or pitcher. Stir until completely dissolved.
Blend in 1 1/2 cups cold water and half-and-
half. Chill. Serve as directed above.
 Iced Latte
&
Cappuccino
Aztec Cinnamon Chocolate
Iced Cappuccino
Prep Time: 5 minutes
Cook Time: 0 minutes
Yield: 1 serving

Ingredients Directions
™ 1/4 cup Magnolia® Sweetened 1. PLACE sweetened condensed milk,
Condensed Milk chocolate topping, vanilla, cinnamon,
™ 2 tablespoons Smucker’s® brewed coffee and ice in blender container.
Chocolate Fudge Topping Process until smooth.
™ 1/4 teaspoon vanilla extract 2. GARNISH with whipped cream and
™ 1/8 teaspoon ground cinnamon cinnamon. Serve immediately.

™ 1/4 cup Folgers Classic Roast®

Coffee, brewed strong, cooled to
room temperature
™ 1 cup ice
™ Whipped cream
™ Ground cinnamon
 Brewed Iced Cafe
Latte
Prep Time: 15 minutes
Cook Time: 0 minutes
Yield: 5 servings

Ingredients Directions
™ 1/3 cup Folgers Classic Roast® 1. BREW coffee in coffeemaker using 2 cups
Coffee cold water.
™ Or 1/4 cup Folgers® Black Silk 2. COMBINE hot brewed coffee and sweetened
Coffee condensed milk in pitcher, stirring until
™ 2 cups cold water completely blended.
™ 1 (14 oz.) can Eagle Brand® 3. 3FILL 5 tall glasses or cafe mugs with ice
Sweetened Condensed Milk cubes. Pour coffee mixture over ice. Serve
™ 4 to 5 cups ice cubes immediately.
 Iced Café Latte
Prep Time: 5 minutes
Cook Time: 0 minutes
Yield: 4 servings

Ingredients Directions
™ 2 tablespoons Folgers Classic 1. COMBINE coffee,water and sweetened
Roast® Instant Coffee Crystals condensed milk in blender container. Blend
™ 1/2 cup ice cold water until coffee is dissolved.
™ 1 (14 oz.) can Eagle Brand® 2. POUR over ice placed in tall glasses. Serve
Sweetened Condensed Milk, immediately.
chilled
™ 3 cups ice cubes
 Iced Mocha Latte
Prep Time: 10 minutes
Cook Time: 0 minutes
Yield: 5 cups

Ingredients Directions
™ 1 1/2 cups cold water 1. COMBINE water, coffee crystals, sweetened
™ 2 tablespoons Folgers Classic condensed milk and chocolate syrup
Roast® Instant Coffee Crystals in blender container until crystals are
dissolved and mixture is frothy.
™ 1 (14 oz.) can Eagle Brand®
Sweetened Condensed Milk, 2. FILL 4 cafe glasses with ice. Pour mocha
chilled mixture over ice.
™ 2 tablespoons Smucker’s® Sundae
Syrup™ Chocolate Flavored Syrup
™ Ice cubes
 Iced Vanilla Latte
Prep Time: 10 minutes
Cook Time: 0 minutes
Yield: 6 servings

Ingredients Directions
™ 1 cup strong brewed Folgers® 1. COMBINE coffee, evaporated milk and sugar
French Vanilla Flavored Coffee, * in blender container. Blend until smooth.
cooled to room temperature Pour over ice in glasses. Serve immediately.
™ 1 (12 fl. oz.) can PET® Evaporated 2. VARIATION
Milk, chilled
3. ICED CINNAMON LATTE: Substitute 1 cup
™ 1/3 cup sugar
Folgers Cinnamon Swirl Flavored Coffee,
™ Ice cubes brewed strong* for French Vanilla.
4. *To make strong brewed coffee: Measure
6 tablespoons French Vanilla or Cinnamon
Swirl ground coffee and 1 1/2 cups cold water
into a drip coffeemaker. Brew according to
manufacturer’s directions.
Blended
Frozen
Coffee
 Almond Espresso
Float
Prep Time: 10 minutes
Cook Time: 0 minutes
Yield: 1 serving

Ingredients Directions
™ 1 packet Folgers® Fresh Breaks™ 1. CHILL a tall 16-ounce glass in freezer.
100% Colombian Roasted
Concentrated Coffee 2. DISSOLVE coffee into hot water. Combine
coffee mixture, chocolate milk and almond
™ Or 1 packet Folgers® Fresh extract in chilled glass, stirring until
Breaks™ Black Silk Roasted blended. Add ice cream.
Concentrated Coffee
3. FILL glass with cream soda. Stir. Top with
™ 1 tablespoon hot water
whipped cream. Garnish with dusting of
™ 1/8 teaspoon almond extract, or cocoa powder. Serve with straw and long-
to taste handled spoon.
™ 3/4 cup cold chocolate milk
™ 2 rounded scoops coffee ice cream
(3/4 cup)
™ Cream soda, chilled
™ Whipped cream
™ Cocoa powder, for garnish
 Cappuccino Frost
Prep Time: 5 minutes
Cook Time: 0 minutes
Yield: 4-5 servings

Ingredients Directions
™ 1/2 cup cold water 1. COMBINE water, coffee crystals and
™ 2 tablespoons Folgers Classic sweetened condensed milk in blender until
Roast® Instant Coffee Crystals crystals are dissolved. Add ice cubes. Cover
and blend until smooth and frothy.
™ 1 (14 oz.) can Eagle Brand®
Sweetened Condensed Milk, 2. POUR into tall glasses. Top with whipped
chilled cream, if desired.
™ 3 cups ice cubes 3. VARIATIONS
™ Whipped cream
4. ALMOND CAPPUCCINO FROST: ADD 1/4
teaspoon almond extract.
5. VANILLA CAPPUCINO FROST: ADD 1/4
teaspoon vanilla extract.
6. MINTY CAPPUCCINO FROST: ADD 1/4
teaspoon mint extract.
 Caramel Cafe Ice
Cream Floats
Prep Time: 10 minutes
Cook Time: 0 minutes
Yield: 4 servings

Ingredients Directions
™ 1 1/2 cups cold Folgers Classic 1. COMBINE coffee, club soda, caramel topping
Roast® Coffee and milk in pitcher; mix well.
™ 1 (12 oz.) can club soda or plain 2. 2DIVIDE ice cream among 4 tall glasses. Pour
seltzer water (1 1/2 cups) coffee mixture over top.
™ 2/3 cup Smucker’s® Caramel
3. GARNISH with whipped cream. Drizzle
Flavored Topping, plus additional
additional topping over whipped cream.
for garnish
Serve immediately.
™ 1/4 cup milk
™ 8 large scoops coffee or vanilla ice
cream
™ Whipped cream in aerosol
container
 Coffee Ice Cubes
Prep Time: 10 minutes
Cook Time: 0 minutes
Yield: 1 ice cube tray

Ingredients Directions
™ 1 1/2 cups fresh, strong brewed 1. POUR coffee into clean ice cube tray. Freeze
Folgers® French Roast Coffee, at until solid.
room temperature
2. REMOVE from tray. Place in resealable
plastic freezer bag and immediately put in
freezer.
3. VARIATIONS
4. COFFEE AND CREAM ICE CUBES: Blend 1
(12 fl.oz.) can Pet® Evaporated Milk with
coffee in blender container until combined.
Immediately fill 2 ice cube trays. Proceed
as above. Run knife around outer edge of
cubes before removing from tray.
5. SWEET COFFEE AND CREAM ICE CUBES: Blend
1 (14 oz.) can Eagle Brand® Sweetened
Condensed Milk with coffee in blender
container until combined. Immediately
fill 2 ice cube trays. Proceed as above. Run
knife around outer edge of cubes before
removing from tray.
6. Other varieties of Folgers® Coffee can be
used instead of the Classic Roast.
 Frosty Mocha Coffee
Prep Time: 10 minutes
Cook Time: 0 minutes
Yield: 2 servings

Ingredients Directions
™ 1/4 cup strong brewed Folgers® 1. PLACE coffee, chocolate sundae syrup,
French Roast Coffee vanilla syrup and cold milk in blender
™ Or 1/4 cup strong brewed container. Cover. Blend on medium speed
Folgers® Black Silk Coffee, chilled until combined. Add ice cubes. Process until
thick and smooth.
™ 1/4 cup Smucker’s® Sundae
Syrup™ Chocolate Flavored Syrup 2. POUR into tall glasses. Top with whipped
™ 1 tablespoon vanilla flavored cream. Garnish with sprinkles.
syrup* 3. * A variety of flavored syrups that enhance
™ 1/4 cup cold milk coffee drinks are available in supermarket
coffee aisles, specialty coffee houses,
™ 1 1/2 cups ice cubes
gourmet food stores and online.
™ Whipped cream
™ Chocolate decorator sprinkles, for
garnish
 Frozen Caramel
Coffee
Prep Time: 10 minutes
Cook Time: 0 minutes
Yield: 2 servings

Ingredients Directions
™ 1/4 cup strong brewed Folgers® 1. PLACE coffee, caramel sundae syrup, vanilla
French Roast Coffee syrup and cold milk in blender container.
™ Or 1/4 cup strong brewed Cover. Blend on medium speed until
Folgers® Black Silk Coffee, chilled combined. Add ice cubes. Process until thick
and slushy.
™ 5 tablespoons Smucker’s®
Sundae Syrup™ Caramel Flavored 2. POUR into tall glasses. Top with whipped
Syrup, plus additional for garnish cream. Drizzle with caramel sundae syrup.
™ 1 tablespoon vanilla flavored 3. * A variety of flavored syrups that enhance
syrup* coffee drinks are available in supermarket
™ 1/4 cup cold milk coffee aisles, specialty coffee houses,
gourmet food stores and online.
™ 1 1/2 cups ice cubes
™ Whipped cream
 Mocha Peanut Butter
Frosty
Prep Time: 10 minutes
Cook Time: 0 minutes
Yield: 2 servings

Ingredients Directions
™ 1/2 cup chocolate soy milk or low 1. COMBINE soy milk and coffee crystals
fat chocolate milk, chilled in blender container until crystals are
™ 1 teaspoon Folgers Classic Roast® dissolved.
Instant Coffee Crystals 2. ADD yogurt, protein powder, peanut butter
™ 1 (4 oz.) container whipped and enough ice cubes to equal two cups.
chocolate yogurt Process 45 seconds or until smooth and
™ 1/3 cup chocolate whey protein frosty.
powdered drink mix 3. POUR into two tall glasses. Garnish with a
™ 2 tablespoons Smucker’s® Natural dash of cinnamon, if desired.
Creamy Peanut Butter, stirred
™ Ice cubes
™ Cinnamon, for garnish
 Orange Mocha
Smoothie
Prep Time: 10 minutes
Cook Time: 0 minutes
Yield: 1 serving

Ingredients Directions
™ 1/4 cup cold chocolate milk
1. CHILL a tall 10-ounce glass in freezer.
™ 1 packet Folgers® Fresh Breaks™
Breakfast Blend Roasted 2. 2COMBINE chocolate milk and instant coffee
Concentrated Coffee in blender container. Mix until coffee is
dissolved. Add half-and-half and sherbet.
™ Or 1 packet Folgers® Fresh Pulse blender to desired consistency.
Breaks™ 100% Colombian Roasted
Concentrated Coffee 3. POUR into chilled glass. Top with whipped
™ 2 tablespoons half-and-half or cream. Garnish with orange slice. Serve with
milk straw and long-handled spoon.
™ 3 rounded scoops orange sherbet
(1 1/4 cups)
™ Whipped cream
™ Fresh orange slice, for garnish
 FIND YOUR FLAVOR COFFEE
We’ve got coffeehouse taste without the
coffeehouse hassle! Just serve over ice and BEST COFFEE BEANS IN THE WORLD
treat yourself to a timeout. Connoisseur We carry a number of unique Single Origins, Blends, Espressos,
Estates Blend and Organic Fair Trade coffees;
all of which are carefully roasted to perfection. Our gourmet
After Dinner Coffee Blend coffees are fresh roasted to
• $11.95 order, and in most cases ship the same day. Our coffees continue
Aloha Maui Blend to receive rave reviews from
• $21.95 industry experts, lifelong coffee fanatics, and people who are
Breakfast Blend Coffee entirely new to coffee.
• $11.95
Café Blend
• $11.95
• $12.95
Dutch Trader Blend
• $12.95
eCoffee Blend
• $11.95
French Roast
• $12.99
ROAST Your Information
Dark Roast First Name_________________________________
Medium Dark Last Name_________________________________
Medium Roast
Light Roast Company__________________________________
Street Address_______________________________
PREFERENCE Address Line 2_______________________________
Organic City State Zip Code____________________________
Decaffeinated E-mail____________________________________
Espresso
Fair Trade Phone Number Twitter ID (optional)__________________
REGIONS Payment Information
Costa Rica
Colombia Check VISA MasterCard Discover
Peru Cardholder_________________________________
Card Number_______________________________
Quantity Signature__________________________________
Date_____________________________________

Print Submit Form