• 1 package family-size brownie mix (13 x 9) size
• 2 eggs, 1/3 cup of water, 1/3 cup cooking oil
• 1½ tbsp. instant coffee, 1 tsp. ground cinnamon
• Whipped topping, Small or large foil cupcake liners

• Preheat oven to 350°F. Place foil cupcake liners on cookie sheet.
• Combine all ingredients except Whip Cream.
• Fill small liners with 1 tbsp. of filling.
• Fill large liners with ¼ cup of mix.
• Bake small cupcakes 12-15 minutes.
• Bake large 20-25 minutes, or until toothpick comes out clean.
• Cool completely.
• Garnish with a dollop of whip cream.
• Sprinkle cinnamon before serving.

• 4oz double-strength-brewed Bolder Brew coffee (whole beans)
• 1/4 cup of sugar, 2½ cups of whole milk
• 1/8 teaspoon of carrageenan or 1 tablespoon of pectin
• 2 cups of crushed ice

• First, dissolve the sugar and whole milk in the hot coffee.
• Add the carrageenan or pectin as a thickening agent.
• Mix thoroughly and pour into a blender.
• Add the crushed ice and blend until mixture is very thick.
• Yields 2 medium sized frozen coffee drinks.

• 2 cups low fat ice cold milk, 1 cup hot water
• 1 1/4 tbsp unsweetened cocoa pwd
• 1 1/2 tbsp instant coffee pwd (adjust)
• 1 1/2 tbsps brown sugar (adjust)
• 2-3 drops vanilla essence
• 1 tbsp fresh cream, pinch of cinnamon pwd

• Mix the cocoa, instant coffee pwd, cinnamon & brown sugar.
• Add hot water and mix well till the sugar dissolves. Cool.
• Add chilled milk and mix well. 2 Chill for an hour or so.
• Add some cream, vanilla essence & cinnamon powder.
• Blend till frothy. Serve chilled. 2-3 servings.