Ingredients
1 (8 oz.) Package cream cheese, softened
1/4 c. Heavy cream
2 Tbsp. Butter, softened
1/4 c. Sugar
2 Tbsp. Amaretto
1 c. heavy cream or whipping cream
1 pk. (24 pieces) Italian Ladyfingers
1-1/4 c. Strong Coffee, room temperature; separated
1/4 c. Semi-sweet chocolate, grated

Directions
In a large bowl, whisk together cream cheese, 1/4 c. heavy cream, butter, sugar, amaretto, and 1/4 c. coffee until smooth. In a small bowl, whip the cream until soft peaks form; fold into cream cheese mixture. Pour 1 cup of coffee in a small cereal bowl. Dip both sides of ladyfingers into coffee; arrange in a single layer on bottom of 8-inch square pan. Spread half the cream cheese mixture over the ladyfingers. Dip the remaining ladyfingers in the espresso and arrange on top of cream cheese layer; pour in remaining coffee from the bowl evenly over the top. Top with remaining cream cheese mixture; sprinkle with chocolate. Cover and chill for several hours, or overnight, before serving.

Comments
For the chocolate, I use chocolate chips and put them in a food processor; this makes it almost a powder, which I think is a good consistency for the topping. This is a relatively simple recipe, but it’s one of my favorite desserts.

3 Envelopes (1 oz.) unflavored gelatin
1 c. Cold coffee
3 c. Hot coffee
5/8 c. sugar
Pinch of salt

In medium bowl, stir gelatin into cold coffee; let stand for 10 minutes. Add hot coffee, sugar, and salt and stir until sugar is completely dissolved. Pour into cake pake or individual dessert dishes; chill until firm. Serve with whipped cream.

Make a fresh pot of coffee and pour into ice cube trays. Place ice cube trays in freezer for several hours. Remove and add to your favorite iced coffee drink.

You can be a little more creative by making the ice cubes in a plastic candy mold, like I did in the photos above. The ice cubes melt pretty fast, but I like the look of it while they last.

Consider adding other stuff to your coffee prior to freezing it; you could try a couple whole coffee beans, milk, sugar, cinnamon, or anything else to add a touch of flavor. You could also make seperate milk or creamer ice cubes and add a few of those along with a few coffee ice cubes to each drink for color more variety.

Ingredients:

• 8 oz. (1 cup) Freshly brewed coffee
• 1 tbsp. Liquid amaretto creamer
• Whipped Cream
• Ground Cinnamon

Directions:
Pour amaretto into coffee mug; add coffee. Top with whipped cream and sprinkle with ground cinnamon. Makes 1 serving.

Ingredients:

• 1 Egg white
• 1/4 Tsp. vanilla extract
• 1 C. Strong coffee, brewed
• 2 Tbsp. half and half

Directions:
In a small bowl, beat the egg white until soft peaks form. Fold in the vanilla and continue beating until stiff peaks form. Divide between two mugs and and pour coffee over egg white/vanilla mixture. Top each mug with a tablespoon of half and half. Makes 2 servings.

Comments:
Although I’m still working on a rating system, I wanted to post some comments on this drink. I may have beaten the egg a little too much, but I wasn’t very impressed with this recipe. You have to make an effort if you want to drink any of the egg white/vanilla mixture along with the coffee. Next time I’ll try not beating the egg white as long, but I don’t know that it will help much. It really didn’t add much as far as flavor. I like whipped cream and some other garnishes on drinks, but the egg white thing just didn’t do much for me.