A serving of espresso with steamed milk topped with a small amount of velvety foam.

1.5 fluid oz of espresso, Steamed milk, A little foam Brew espresso directly into cup.

Pour the steamed milk into cup, allowing just a little foam to pour over at the end.

• 4 cups of fresh coffee.
• 1 cup of whipping cream.
• ½ cup of Irish whiskey.
• ¼ cup of sugar.
• 2 tablespoons of Sugar.
• 2 tablespoons of Irish whiskey.

Instructions for Creamy Irish Coffee:
In a saucepan, add 4 cups of strong fresh coffee, ½ cup of Irish whiskey and ¼ cup sugar. Heat up, but do not boil. Whip 1 cup of whipping cream until it is light, then beat in 2 tablespoons of sugar and 2 tablespoons of whiskey. Pour the coffee into coffee mugs and spoon the cream on top. and Serve.

•  3 cups of crushed ice or ice cubes.
• 1 ½ cups of cold Statewide coffee.
• ½ cup of whole milk.
• ½ cup of granulated sugar.
• 2 tablespoons of Fee Brothers' Caramel Cordial syrup.
• 1 teaspoon of chocolate syrup.  
• Splash of vanilla extract.

In a blender, combine the cold coffee, whole milk, sugar, caramel and chocolate syrups. Blend on medium speed for 20 seconds. Add a Splash of vanilla extract and 3 cups of ice. Blend on high speed until the drink is smooth and creamy. and Serve as desired.

Notes about this recipe: This recipe yields enough drink for two large servings.

• 3 Oz of Statewide Coffee's Ottimo Espresso.
• 3 Oz of steamed milk.
• 1/4 - 1/2 Oz of Fee Brothers Amaretto Cordial Syrup.
• Optional whipped cream topping.

Start with 3 Oz of Statewide Coffee's Ottimo Espresso and add to it between 1/4 - 1/2 Oz of Fee Brothers Amaretto Cordial Syrup (For a stronger taste preference add more than the desired amount mentioned).  On the side steam the milk for the cappucino.  Once the milk is steamed slowly add the espresso mixture into the center of the steamed milk.

• 1/2 Oz Fee Brothers' Brown Creme de Cacao Cordial Syrup
• 1/2 Oz Fee Brothers' Hazlenut Cordial Syrup
• 1 1/2 Oz Statewide Coffee's Ottimo Espresso
• 2 Oz Steamed Milk

Mix together espresso, creme de cacao syrup and hazlenut syrup.  Slowly pour micture into the center of the steamed milk.  Dust with cocoa powder and garnish with slivered almonds.