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Banana Coffee Cooler


  • 1 cup cold brewed double strength coffee
  • 1 large ripe banana, sliced
  • 1 pint coffee or vanilla ice cream, softened


  1. Place the coffee and banana in a blender container; cover.
  2. Blend on high speed until smooth.
  3. Add the ice cream; cover.
  4. Blend until smooth.
  5. Pour into tall glasses.
  6. Serve at once.




South of the Border Coffee


  • 8 cups water
  • 1/3 cup or 3 small cones piloncillo (panocha)
  • 1/2 ounce baking chocolate, chopped
  • 2 whole cloves
  • 1 (2-inch) piece stick cinnamon
  • 1/4 to 1/2 cup regular grind coffee
  • 1 teaspoon vanilla extract

This should be made with the cone-shaped raw sugar called piloncillo, but you may substitute dark brown sugar.


  1. Heat water.
  2. Add piloncillo, chocolate, cloves and cinnamon stick.
  3. Bring to a full boil; reduce heat and simmer, uncovered, for 15 minutes.
  4. Stir in coffee or add coffee in a bouquet garni bag for easy removal.
  5. Remove from heat and let stand for 5 minutes.
  6. Stir in vanilla extract.
  7. Strain through a double thickness of coffee filter.




Maple Coffee


  • 2 cups half and half
  • 1/2 cup maple syrup
  • 2 cups hot brewed coffee
  • Sweetened whipped cream


  1. Cook half and half and maple syrup in a pan over medium heat, stirring constantly, until thoroughly heated.
  2. Do not boil.
  3. Stir in coffee and serve with sweetened whipped cream.

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