From the California Culinary Academy's "Southeast Asian Cooking". Lemongrass tea can be served hot or iced.
A hot mocha made with raspberry and chocolate syrup, espresso and milk.
Rich coffee combined with peppermint schnapps (substitute peppermint extract for no-alcohol version) topped with cream and crushed peppermint candy. Perfect after a holiday meal.
An earthy mixture of Viennese-roast coffee, cinnamon, aniseeds, and piloncillo (Mexican dark brown sugar). This drink is traditionally prepared in a earthenware pots called Ollas. The earthenware lends some of the special flavor to this drink.
Mocha recipe uses chocolate, praline and vanilla syrup, espresso and milk.