Some tips on making your own flavored coffees:
1. Buy bottles of coffee flavorings at your local supermarkets. They come in all sizes and flavors. Keep them on hand so you will have them in a moment's notice to use when the mood strikes you for a particular flavor.
2. When you are making your own coffees, use heavy cream or Half 'n' Half in them. They will make your coffee taste much richer. They cost more but are well worth the extra flavor. If you cannot afford them, buy a large canister of Coffee Mate Creamer to use as it gives a rich flavor as well.
3. Use Splenda packets, (Splenda can be used by diabetics or anyone just like sugar,) light brown sugar, honey, or sweetened condensed milk to sweeten your coffees.
4. When frothing milk, if you have a cappucino maker you can use the frothing part of it or you can just pour your hot milk in your blender for a few seconds and froth it really fast that way. Be careful though when using heavy cream because it will turn into butter in 30 seconds in a blender.
5. Keep a good supply of flavored syrups to use, like Hershey's Chocolate Syrup, Caramel Sauce, Raspberry Syrup, Blackberry Syrup, Maple Syrup, Cherry Syrup, Strawberry Syrup, Hazelnut Syrup, Almond Syrup, Coco Real Cream of Coconut Syrup, etc. Torani Flavored Syrups have many flavors to choose from online, and can be delivered to your door. Sweet Leaf Sweet Drops Liquid Stevia also sells its products in a large variety of flavors, and you can purchase them on Amazon.com and have them delivered to your home.
6. Recipes that call for a shot of espresso simply mean that you need to make your coffee double-strength, so if you use 1 tsp. instant coffee per cup, use twice that amount for the same cup for espresso. Or if you brew your coffee, use twice as many coffee grounds as you would for a normal pot of coffee.
7. Buy whole beans and grind just enough to use one pot at a time and you will always have fresh-tasting coffee. Your blender can grind the beans if it's a good one, or you can purchase coffee grinders for about twenty dollars at Walmart or Amazon.com.
8. Learn to use your cooking extracts to make flavored coffees. For example, to make French Vanilla Coffee use a capful of vanilla extract per cup of regular coffee or 1 Tbsp. vanilla per potful.
Then add your cream and Splenda and you have your basic French Vanilla coffee.
9. Keep a basket full of instant flavored coffees to use when friends or family drops by unexpectedly. Let them choose their flavors and make a quick cup for them with some cookies on the side to enjoy.
10. Keep a large can of real whipped cream in your refrigerator to use as garnish for your coffees.
11. Keep chocolate sprinkles, spice blends, and cinnamon-sugar for garnishes.
BASIC FLAVORED COFFEE MIX
1/4 cup Coffeemate
1/2 cup sugar or Splenda
1/4 cup Instant Decaf or Regular Coffee crystals
2 Tbsp. sweet cocoa powder or carob powder
Mix this and keep it in a lidded jar. Use 1-1/2 Tbsp. to one cup boiling water.
BASIC CAPPUCINO MIX
1 cup coffee creamer
1 cup hot chocolate mix
2/3 cup instant coffee crystals
1/2 cup sugar or Splenda
1/2 tsp. cinnamon
Mix together and store in a covered jar. Use 3 Tbsp. mix to 6 oz. boiling water. Garnish with whipped cream.
BASIC FRAPPE
In a blender put one cup of brewed coffee, 2 tsp. Splenda, 1 cup milk, and any flavoring you choose. Blend until frothy and pour over crushed ice and serve.
BASIC LATTE
Mix 1 envelope of Hot Cocoa mix, 1-1/2 tsp. instant coffee crystals, 1 Tbsp. Splenda, 3/4 cup hot milk, 1 tsp. vanilla, and 6 oz. boiling water. Stir until creamy. Pour in a large mug and top with whipped cream and a dash of cinnamon sugar.
CARAMEL APPLE CAPPUCINO
Heat one cup of apple juice, one cup of brewed coffee, and 2 Tbsp. caramel ice cream sauce. Pour into a mug and garnish with whipped cream.
CARAMEL CAPPUCINO
Blend in blender until frothy and serve.
Mix 1 cup hot coffee with 1/2 cup hot milk and 2 Tbsp. caramel syrup.
CARAMEL FRAPPE
Blend in blender until smooth and serve cold.
Mix 1/2 cup milk, 1 large scoop vanilla ice cream, 2 Tbsp. caramel syrup, and 1 cup of brewed coffee.
CARAMEL ROYAL CAPPUCINO
Mix 1/8 oz. caramel syrup, 1/8 oz. coconut milk, 1 shot of espresso, and fill a mug with hot frothy milk. Stir. Serve.
ORANGE CAPPUCINO
Brew one pot of coffee with 1 tsp. cinnamon in the filter with the ground coffee. When brewed add 1 tsp. orange extract to the pot of coffee. Add milk and sweetener to suit your own tastes.
VANILLA CAPPUCINO
In 8 oz. mug mix: 1/2 oz. vanilla syrup, 1 shot of espresso, and top it off with hot frothy milk.
Mix 2 shots espresso, 1 cup heated milk, 2 Tbsp. Splenda, and 1 Tbsp. vanilla extract.
SPECIAL TREAT DELICIOUS COFFEE
To one mug of hot water, stir in 1 teaspoon of Folger's Instant Decaf Coffee, 5 drops each of Sweet Leaf Sweet Drops in Vanilla, Caramel, and Chocolate flavors. Stir in 2 Tbsp. Half and Half or Heavy Cream. Enjoy!
BAVARIAN MINT COFFEE
1/3 cup instant coffee crystals
1/3 cup Splenda or sugar
1/3 cup Coffeemate
2 Tbsp. cocoa
1/4 tsp. mint extract
Mix and store in a covered jar. Use 2 tsp. per cup of boiling water.
CAFE AU LAIT
This means half coffee, half cream.
Mix 1 cup hot coffee, 1 cup hot milk, and 1/2 tsp. vanilla. Pour into a mug and garnish with whipped cream and a pinch of cinnamon sugar.
CARAMEL FUDGE LATTE
Pour caramel sauce and hot fudge sauce into the bottom of your mug. Add 1 shot of espresso. Add heated milk. Stir well. Top with whipped cream and chocolate sprinkles.
CHOCOLATE TOFFEE LATTE
In an 8 oz. mug mix: 1/2 oz. each English Toffee syrup and chocolate syrup. Add 2 shots of espresso. Top off with hot frothy milk. Stir well. Garnish with whipped cream and drizzle with chocolate syrup.
HAZLENUT LATTE
In a 10 oz. mug mix: 1 oz. hazlenut syrup, 5 oz. espresso, and top it off with hot frothy milk.
CHOCOLATE HAZELNUT COFFEE
Combine 1 Tbsp. Ghiradelli Chocolate Mix with 1 cup of brewed coffee. Add 1 Tbsp. hazelnut syrup. Stir. Garnish with whipped cream.
MOCHALATTE
Mix 1 cup double-strength coffee, 1 cup Half 'n' Half, and 1/2 cup Hershey's Chocolate Syrup. Pour mixture over tall glasses of crushed ice. Top with whipped cream and add straws.
BASIC MOCHA COFFEE
Mix 1/4 cup instant coffee crystals, 1/2 cup cocoa and sugar each. Store in a covered jar and use 2 tsp. per cup of boiling water. To this, you can add any extra flavorings or syrups you choose.
ALMOND MOCHA COFFEE
In 10 oz. mug, mix: 1/2 oz. almond syrup, 1 shot of espresso, and fill the remaining cup with hot chocolate. Top off with hot frothy milk.
CAFE MOCHA
Mix 1 oz. chocolate syrup and 1 shot of espresso. Fill the remainder of the mug with hot frothy milk. Top with whipped cream and chocolate sprinkles.
CHOCOLATE ALMOND COFFEE
Add 1 tsp. chocolate syrup to one cup of brewed coffee. Add 1 tsp. almond syrup. Stir well. Garnish with whipped cream.
MOCHA CAPPUCINO
In a tall mug, mix 1 Tbsp. instant coffee crystals, 1 pkg. hot cocoa mix, and fill with boiling water. Add a dash of heavy cream and stir well.
MOCHA MATTERHORN
In a mug put 1/2 cup brewed coffee. Add 2 tsp. malt powder and 3 tsp. chocolate syrup. Add 1 Tbsp. chocolate coffee swirl ice cream. Stir and serve.
BASIC ESPRESSO
Espresso can be made by taking your regular coffee grounds and grinding them to a very fine powder in your blender on high. Then make it double-strength from what you normally make your coffee. Serve it hot in small cups.
Or you can use 1/3 cup ground coffee to 1 cup water ratio and run it through your automatic drip pot twice using the same ground coffee. The second time you run it through the machine it becomes espresso.
To make espresso with instant coffee just double the amount of coffee used normally. Add the same amount of water.
A double shot of espresso would be two shot glasses full of already made espresso.
CINNAMON ESPRESSO
In a 4 oz. cup mix: 1/4 oz. cinnamon syrup and 1 shot espresso. Garnish with a cinnamon stick.
CANADIAN COFFEE
(Maple Coffee)
Heat 3/4 cup Half 'n' Half, 4 cups double-strength brewed coffee, and 1/4 cup maple syrup. Pour into mugs and top with whipped cream, drizzle a bit of maple syrup on top.
FRENCH COFFEE
Use 4 Tbsp. French Roast Coffee to make 4 cups brewed coffee with 4 cups water. When brewed, sweeten with light brown sugar and heavy cream. Serve hot.
INDIAN SPICED COFFEE
Heat the following for 5 minutes. Stir well. Strain out spices. Serve.
1-1/4 cups water
4 pods cardamom, slit
1 stick cinnamon, broken in half
pinch nutmeg
1 clove
2 cups strong hot coffee
1 cup hot milk
2 Tbsp. honey or brown sugar
IRISH COFFEE
Mix 1 shot of Irish Cream syrup, 2 tsp. Splenda, 1 cup of strong coffee, and 1 Tbsp. heavy cream. Garnish with whipped cream.
ITALIAN COFFEE
(Amaretto)
3/4 cup instant coffee crystals
3/4 cup Coffeemate
1 tsp. almond extract
1 tsp. cinnamon
3/4 cup powdered sugar or Splenda
Mix and store in a covered jar. Use 2 tsp. per cup boiling water.
KENYAN COFFEE
Mix 1 Tbsp. elderberry extract, 1 cup strong hot coffee, 1 Tbsp. heavy cream, 2 tsp. Splenda, and 1 drop of mint extract. Serve hot.
MELYAN COFFEE
Make a cup of double-strength coffee. Place 1 tsp. cocoa and 1 tsp. honey in a cup of hot coffee. Stir well. Add some cream and stir again. Serve hot.
MEXICAN COFFEE
Whip 1/4 cup heavy cream with 1/4 tsp. cinnamon, 1/4 tsp. nutmeg, and 1 Tbsp. Splenda. In the bottom of the mug put 1 tsp. chocolate syrup. Add 1/2 tsp. cinnamon to your coffee filter when brewing coffee. Pour brewed coffee into the mug. Stir well. Top with a dollop of the whipped cream.
MEXICAN MOCHA COFFEE
3 cups milk
12 oz. evaporated milk
1/3 cup chocolate syrup
3 Tbsp. instant coffee crystals
6 cinnamon sticks
1-1/2 cups Cool Whip
Mix together. Heat and serve. Makes 5 cups of coffee.
SWISS MOCHA COFFEE
Mix 1 cup instant coffee crystals, 1 cup Splenda, 2 cups dry milk, 4 tsp. sweet cocoa powder, and store in a covered jar. Use 2 tsp. mix to 1 cup boiling water. Add mini marshmallows as garnish.
THAI COFFEE
Make extra strong coffee using 2 Tbsp. instant coffee to one cup of boiling water. Add 2 tsp. sweet condensed milk and stir well.
Pour over crushed ice and serve.
TURKISH COFFEE
Turkish coffee is very strong and very sweet. Use a heaping teaspoon of instant coffee for 3 oz. boiling water and a heaping teaspoon of sugar or Splenda added.
VIENESE COFFEE
Mix 1/2 cup instant coffee crystals, 2/3 cup Splenda, 2/3 cup Coffeemate, and 1/2 tsp. cinnamon. Process in a blender until extra fine. Store in a covered jar. Use 2 tsp. mix to one mug of boiling water. Garnish with whipped cream and a sprinkle of cinnamon sugar.
ALPINE CARNIVAL COFFEE
Mix 2 Tbsp. instant coffee crystals, 1 tsp. vanilla, 2 Tbsp. light brown sugar, and 2 cups boiling water. Add 1/4 cup heavy cream. Stir. Divide between two cups. Top with a dollop of whipped cream.
VIETNAMESE COFFEE
Make a pot of dark roast coffee with chicory added. (New Orleans Coffee has this in it.) Stir in 1 can of Eagle Brand milk. You can serve this hot or on ice. Mixed properly it should taste like a rich ice cream melted.
AMARETTO-IRISH CREAM COFFEE
Mix 8 oz. hot milk, 1/2 oz. Irish Cream syrup, 1/2 oz. Amaretto syrup, and 1 shot of espresso. Serve.
BANANA SPLIT MOCHA COFFEE
In a 12 oz. mug mix: 1 tsp. each chocolate syrup, banana syrup, and strawberry syrup. Add 1 shot of espresso. Top off with hot frothy milk and whipped cream for garnish.
BLACK FOREST COFFEE
Brew a potful of raspberry chocolate coffee. Let it cool. Pour into a pitcher. Add 2 cups milk. Add 1/4 cup cherry syrup and 1/4 cup coconut milk. Pour in glasses and garnish with whipped cream. Sprinkle chocolate and coconut on top then garnish with a cherry.
CAFE CON MIEL
Heat 2 cups brewed coffee, 1/2 cup milk, 4 Tbsp. honey, 1/8 tsp. cinnamon, dash nutmeg, and 1/2 tsp. vanilla. Makes two cups of dessert coffee. Always serve this coffee hot.
CAFE DE OLLA
In your coffee filter along with your regular ground coffee measurements, add 2 small cinnamon sticks, 3 whole cloves, 4 oz. dark brown sugar, and 1 square chocolate. Brew as normal. Serve with milk and sugar as a choice. Serve hot.
CAFE REMY
Brew some Amaretto Coffee. Add 1 Tbsp. vanilla, 1 tsp. almond extract, 1 Tbsp. chocolate syrup, and 1/2 cup sugar or Splenda. Pour into mugs and serve hot with whipped cream on top. Add chocolate sprinkles as a garnish.
CARDAMOM COFFEE
In your coffee filter along with your regular ground coffee, place 1 tsp. ground cardamom. When brewed add 1/2 cup Eagle Brand milk to the brewed coffee and serve hot.
CHOCOLATE ALMOND COFFEE
In your coffee filter along with your ground coffee, place 1/4 tsp. nutmeg spice, 1/2 tsp. cocoa, and 1/2 tsp. almond extract. Make 12 cups coffee. Serve hot.
CHOCOLATE MINT COFFEE
Brew a pot of coffee like you normally would. Add 1/2 tsp. mint extract to the brewed coffee and 1/4 cup chocolate syrup. Stir well. Add 1/2 cup Eagle Brand milk and blend. Serve in mugs with whipped cream on top and chocolate sprinkles.
COCONUT COFFEE
Brew a pot of regular coffee as you normally would do. When brewed add 1/2 can coconut milk and stir well. Pour in mugs and garnish with whipped cream.
DESSERT COFFEE
This is an excellent and easy coffee to serve with any dessert. Simply make one regular cup of hot coffee per person and add to each cup 2 or 3 packets of Splenda and 1/2 tsp. vanilla extract and stir well. Serve.
DINNER PARTY COFFEE
Heat 6 cups brewed coffee, 4 Tbsp. sugar or Splenda, and 1 Tbsp. rum flavoring. Serve hot in cups with cream and sugar available.
FRANGELICO CAFE
Mix 1 cup coffee creamer, 1 cup hot chocolate mix, 3/4 cup instant coffee crystals, 1/2 cup sugar or Splenda, 1/2 tsp. cinnamon, and 1/4 tsp. nutmeg. Store in a covered jar. Use 2 tsp. mix to 1 cup boiling water. Garnish with whipped cream.
SPICED COFFEE
Mix 1/4 cup instant coffee crystals, 1/2 cup sugar or Splenda, 1/4 tsp. each nutmeg, allspice, and cinnamon. Store in a covered jar and use 2 tsp. per cup of boiling water.
HOT BUTTERED RUM
1 cup butter
1/2 cup light brown sugar
1/2 cup powdered sugar
1 tsp. cinnamon
1 pint buttered rum ice cream
1 tsp. rum flavoring
Mix the above and pour into a container to freeze it. It will not freeze solid. To make one cup of Hot Buttered Rum, use 2 to 4 Tbsp. this mixture in a mugful of boiling water. Stir well. Grate on top a tiny bit of nutmeg as a garnish when serving.
You can also use this to flavor a cup of coffee.
HOT GROG
6 cups brewed coffee
1 cup heavy cream
2 cups brown sugar
4 Tbsp. butter
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. cinnamon
2 lemons, peeled
Mix butter, sugar, cloves, nutmeg and cinnamon. Mix coffee and cream. Divide the lemon peels between twelve mugs. Pour both the mixtures into cups and stir. Serve hot. Makes 12 servings.
HOLIDAY CHRISTMAS COFFEE
4 Tbsp. butter
1-1/2 cups brown sugar
1/4 teaspoon ground all spice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1-3/4 cups heavy cream
12 cups brewed coffee
12 strips orange peel
1 apple, sliced into 12 pieces
Stir together melted butter, brown sugar, allspice, cinnamon, nutmeg, and cloves. Keep stored in the refrigerator. To serve, put 1 tsp. of the butter spice, 2 tablespoons heavy cream, 1 strip of orange peel, and 1 apple slice into 6 ounces of hot coffee. Makes twelve servings.
STARBUCK'S FRAPPUCINO
1-1/2 cups cold brewed coffee
1/2 cup Half 'n' Half
1/3 cup Splenda
1 tsp. chocolate syrup
1/4 tsp. salt
1/2 tsp. vanilla
3 cups crushed ice
Combine the coffee, milk, sugar, chocolate syrup, and salt in a blender on medium speed for 15 seconds to dissolve Splenda. Add the vanilla and ice then blend on high until smooth and creamy. Stir with a spoon to help blend. Pour the drink into two 16 oz. glasses.
Caramel Frappucino
Add 2 Tbsp. caramel syrup to the above recipe. Top each glass with whipped cream and drizzled caramel.
STARBUCK'S HOLIDAY COFFEE
1-1/3 cups ground coffee
2 tsp. cinnamon
1/2 tsp. cardamom
12 cups water
Brew the above in your automatic drip pot. Add the cinnamon and cardamom to the filter basket along with the ground coffee. When brewed add 2/3 cup honey and 1/2 cup heavy cream and stir well. Serve in mugs with whipped cream as garnish.
STARBUCK'S MOCHA COCONUT FRAPPUCINO
Put 3/4 cup double-strength coffee, 1 cup milk, 1 tsp. coconut milk, 1/3 cup chocolate syrup, 3 Tbsp. Splenda, and 2 cups ice in a blender and blend until smooth. Pour in a glass and garnish with whipped cream.
STARBUCK'S RASPBERRY FROTHY COFFEE
Brew a pot of coffee. Add 1/2 cup Splenda or sugar, 1/2 cup raspberry syrup, and 1/2 cup heavy cream. Place in blender to froth. Pour in mugs and top with whipped cream and chocolate sprinkles.
VANILLA ALMOND ANISE COFFEE
Place the following in your coffee filter with your ground coffee, then brew as normal.
1/3 cup ground coffee
1 tsp. vanilla
1/2 tsp. almond extract
1/4 tsp. anise extract
8 cups water
YOGURCINO
8 oz. vanilla yogurt
2 tsp. instant coffee crystals
1 cup milk
whipped cream
Pour the yogurt, coffee, and milk into a blender. Mix on high until smooth. Pour into two glasses and top with whipped cream and a cherry.
Here are links where you can buy a glass teapot and teas and accessories online:
MIKO GLASS TEAPOTS AND ACCESSORIES
ADAGIO.COM TEAS AND ACCESSORIES
FLAVORED TEAS AND HERBAL TEAS
Just a note about flavored teas and herbal teas. There are bunches of them available in supermarkets now in the tea section. I suggest you buy one or two boxes that appeal to you each time you go shopping. Keep them on hand to make when you want a special tea. You can also buy herbal teas in health food stores. GNC stores carry a good selection of herbal teas.
Celestial Seasonings online sells all of their herbal teas at Celestial Seasonings.com
One of my favorites is their Original Indian Spice teabags, Decaf. They also make it in flavors and in regular caffeinated teabags. Just smelling this tea lifts your spirit it is so wonderful! I like to put a stick of Hazelnut Splenda and one liquid Hazelnut Creamer into a large mug with one Original Indian Spice Decaf teabag and hot water.
You can create your own Spice Chai recipe by using either Decaf or Regular Black Tea, vanilla, cinnamon, ginger, cloves, cardamom, nutmeg, allspice, black peppercorns, and optional orange zest. Omit the citrus if you want to add milk or cream to your Chai as any type of citrus will make it curdle. With a homemade Chai recipe, you can adjust the spiciness to suit your own tastes, adding only the spices you prefer. You can use a coffee filter to put the black tea and spices in, and staple the top closed. Making a potful will also fragrance your home with a fantastic aroma.
International Foods makes a very spicy instant Chai Latte mix, which may calm you down when you drink a cup. You put 2 Tbsp. of the mix into a cup of hot water and mix it well. This is a bit too strong for me though, so I use 2 tsp. of the mix to a cup of hot water. You can adjust it to suit your own tastebuds. I found that by making a latte cup full of instant coffee, which is a double cup, and adding 1/2 to 1 tsp. of the IF Chai Latte, I get a wonderful cup of Spicy Latte Capputino, (a word I made up for coffee and tea mixed.) So you might want to buy a can of International Foods Chai Latte mix to keep on hand in your pantry. Or purchase the Chai Concentrate from Da Vinci Gourmet online. They also sell Spicy Blend Syrup to make your own Chai with black tea.
Ginger tea is wonderful to help soothe any type of nausea or motion sickness.
Peppermint tea made double strength is fabulous for soothing stomach cramps and Irritable Bowel Syndrome symptoms.
Red Raspberry tea is good for pregnancy and any female complaints.
Drinking Blackberry tea is good for stopping diarrhea.
Lavender tea, Lemon Balm tea, Passion Flower tea, Lady's Slipper tea, Chamomile tea, Kava-kava tea, Valerian tea, Hops tea, and Scullcap tea are all good herbs for calming the nerves.
Slippery Elm is a good tea to drink if you have a sore throat or internal membranes that need healing. Drinking pineapple juice also helps heal sore throat membranes.
Chicken soup, garlic, and Vitamin C are good for colds.
Elderberry tea is good for the flu and will knock it out in a couple of days if you start it at the onset. You can also buy elderberry extract at GNC stores. Take 2 Tbsp. at the onset of the flu and another Tbsp. every couple of hours as needed to knock out the flu. It must be taken at the onset to work properly. You can make an elderberry tea out of the extract by mixing 2 Tbsp. extract to a cup of hot water. This is a great product to keep on hand. You can usually find it at most herbal stores or at Amazon.com.
Prepared Pantry sells an Elderberry Syrup which is very good.
Keep flavored Splenda, honey, brown sugar, lemon juice, and milk or cream on hand to flavor them and drink them hot.
You can drink a cup of hot lemon tea and go to bed and sweat out a cold if you do it at the onset. Dissolving two asperin into a cup of hot lemon tea is the equivalent of taking expensive Thera-Flu, and does you just as much good.
Give a person who is in shock a cup of strong, hot, heavily sweetened black tea to drink to bring them out of it.
There are flavorings you can buy in the tea section of your supermarket and add to regular tea the same as you can coffee. You can also add them to coffee. There are many, many flavored teabags you can buy in small boxes in your supermarket, not herbal teas, but flavored teas. Experiment with different flavors until you find some you really enjoy drinking. Be creative and combine two or more flavors. Herbal teas are now in some supermarkets, but you can always find them at herbal stores. Da Vinci Gourmet Syrups is another company that sells coffee and tea syrups you can buy.
A person who is highly sensitive may find that drinking a cup of regular hot tea heavily sweetened and with heavy cream added has a very calming effect upon them. Spice Chai has that same effect. Most Sensitives need to spend at least half their time alone in order to function well, so do not let others pressure you into being around people if you feel the need to be alone. What is not a big deal to others, is very much a big deal to Sensitives, as bright lights, loud noises, hateful, hurtful unkind words or actions, tastes, touch, emotions, foul odors, and feelings go into the ultra levels for Sensitives. You have to find a quiet, peaceful, safe, secure lifestyle and environment that works for you, not just by doing what others tell you to do in order to please them.
Drinking flavored coffees and teas can be very relaxing as well as healthful for anyone unless they have a medical condition that does not allow them. Always check with your medical doctor to make sure that what you are eating and drinking does not conflict with his medical prescriptions for you.
