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Coffee Frappe

450ml/3/4 pint cold strong coffee (brewed using about

80g/14 tbsp coffee per 1 litre/1  3/4 pints water)

8 drops vanilla essence (extract)

60ml/4 tbsp condensed milk

sugar,to taste

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Iced Mint and Chocolate Cooler

60ml/4 tbsp drinking chocolate

400ml/14fl oz full-cream (whole) milk

150ml/1/4 pint natural (plain) yogurt

2.5ml/1/2 tsp peppermint essence (extract)

4 scoops chocolate ice cream

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Mexican Hot Chocolate

1 litre/1  3/4 pints full-cream (whole) milk

1 cinnamon stick

2 whole cloves

115g/4oz plain dark chocolate,chopped into small pieces

2-3 drops almond essence (extract)

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Champurrada

115g/4oz Mexican chocolate

1.2 litres/2 pints water or milk,or a mixture

200g/7oz white masa harina

25g/2 tbsp soft dark brown sugar

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Atole

200g/7oz white masa harina

1.2 litres/2 pints water

1 vanilla pod (bean)

50g/2oz piloncillo,or soft dark brown sugar

2.5ml/1/2 tsp ground cinnamon

115g/4oz fresh strawberries,chopped

pineapple or orange segments (optional)

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Coffee Milkshake

200ml/7fl oz chilled strong coffee (four cups

espresso,or filter/cafetiere brewed using 70g/12 tbsp

coffee per 1 litre/1 3/4 pints water)

2 eggs,well-beaten

450ml/3/4 pint cold milk

100ml/3 1/2fl oz single (light) or double (heavy) cream

15ml/1 tbsp sugar

pinch of salt

4 drops vanilla or almond essence (extract)

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