Coffee Mexico

1/3 cup sugar

1/4 cup cocoa

1 tsp lemon zest

1 drop aromatic bitters

Freshly brewed coffee.

Coffee liqueur (optional)

Thawed non-dairy whipped topping

Mix together sugar, cocoa, lemon peel and bitters. Store in refrigerator in air tight container. Spoon 1 1/2 teaspoons of cocoa mixture in coffee cup. Stir in coffee and 2 tablespoons liqueur. Garnish with whipped topping, if desired

16 servings

Mocha Sensation

4 cups milk
4 tsp instant coffee
1 (7oz) jar marshmallow cream

Gradually add milk and coffee granules to marshmallow cream, mixing with electric mixer or wire whick until well blended.
Heat over medium low until mixture is warmed, stirring constantly and marshmallow creme is melted. Serve warm or chilled.

Four 1 cup servings.