Pour brewed coffee into cappuccino cups combining with equal amount of hot, frothy milk. Top each cup with a dash of nutmeg, cinnamon, or chocolate shavings.

Brew a large quantity of espresso and freeze it into ice cubes. Make another large quantity of espresso and chill it. In very tall glasses place several espresso cubes and a scoop of coffee ice cream. Pour in chilled espresso. Dust with nutmeg.

Combine equal parts of espresso with hot chocolate. Top with sweetened whipped cream. Garnish generously with chocolate shavings and sprinkle with cinnamon.

Place 1 Tbsp Tia Maria liqueur into demitasse cup, fill with espresso, garnish with hot frothy milk.

Place 1 Tbsp Grand Mariner into a demitasse cup, fill with espresso, garnish with whipped cream, and sprinkle with grated orange peel.

Place 1 Tbsp Anisette liqueur into demitasse cup, fill with espresso, garnish with a twist of lemon peel.

Place 1 Tbsp Galliano liqueur into demitasse cup, fill with espresso, garnish with a twist of lemon peel.

Place 1 Tbsp of cognac into a demitasse cup, fill with espresso, top with whipped cream and stir with a cinnamon stick.

This is best served in a tall, long-stemmed glass, but tastes wonderful in any glass.

Rub lemon around rim of glass to moisten and then dip into a dish filled with sugar. Using an alcohol burner or Sterno, rotate the glass over flame so the sugar caramelizes. Place spoon in glass to prevent cracking. Add 1 Tbsp generous brandy and 1 Tbsp Kahlua liqueur. Pour in espresso, stopping about 1" from top. Add whipped cream to top of glass. Serve on a dessert plate with spoon.

Follow procedure for Café Español substituting 2 Tbsp Sabra liqueur for Kahlua and brandy.

Follow procedure for Café Espresso substituting 2 Tbsp Galliano for the Kahlua and brandy.