In parts of Africa, coffee is often drunk with condensed milk. This recipe is an adaptation of an African brew with a luxurious liqueur finish.

Ingredients : Serves 1

250 ml Strong coffee

40 ml Condensed milk

20 ml Creame de cacao

Ice cubes, to serve, optional

Add the coffee, condensed milk and liqueur to a shaker and mix well. Serve over ice-cubes in tall glasses.

Tips : Other chocolate and coconut based liqueurs, such as Malibu, work equally well in this recipe.

There is a tangerine-flavored liqueur on the market called Mandarin Napoleon, which can be used instead of the Mandarin orange syrup if desired.

Ingredients : Serves 1

1 oz chocolate syrup

1 oz Mandarin orange syrup

1/2 oz raspberry syrup

2 shots espresso

Steamed milk

Orange whipped cream

Orange twist for garnish

In a 12-ounce cup, combine syrups and espresso. Fill cup with steamed milk and top with whipped cream. Garnish with orange twist and serve immediately.

Ingredients : Serves 1

1 oz chocolate syrup

1 oz strawberry syrup

1 oz amaretto syrup

2 shots espresso

Steamed and foamed milk

Vanilla powder for garnish

In a 12-ounce cup, combine syrups and the espresso. Fill the cup with steamed milk, top with foamed milk and sprinkle with some vanilla powder. Then serve immediately.

Normandy, like Washington State in the United States of America, is known for its apple orchards, and gives it name to many dishes made with apple juice or apple sauce. This recipe blends the flavor of apples with spices for a delicious, tangy coffee drink.

Ingredients : Serves 4

475 ml / 2 cups

Strong black coffee (espresso strength, or filter/plunger brewed at 75g coffee per 1 liter of water)

475 ml / 2 cups Apple juice

30 ml / 2 tablespoons Brown sugar, to taste

3 Oranges, thinly sliced

2 Cinnamon sticks

Pinch of ground allspice

Pinch of ground cloves

Cinnamon stick, to serve

Bring all the ingredients to the boil over a moderate heat. Then reduce the heat and simmer for 10 minutes. Strain the liquid into a preheated flash or serving jug. Pour into cappuccino-style cups, adding a cinnamon stick to each, if you wish.

Tips : This recipe could be made into an alcoholic drink if one-fourth of the apple juice were replaced with Calvados, adding when the heat is reduced to simmer in the second step. Do not allow the Calvados to boil.

If your milk is steamed too hot, flavored lattes may curdle. Be sure to keep the temperature just below 150^oF.

Ingredients : Serves 1

1 oz Irish cream syrup

1 oz hazelnut syrup

1 shot espresso

Steamed and foamed milk

Using an 8-ounce cup, combine syrups and espresso. Fill cup with steamed milk and top with a small dollop of foamed milk. Serve immediately.

The Aztec Indians were the first known chocolate addicts, and chocolate is an ingredient in many Mexican recipes. Combined with coffee, it makes a rich, smooth drink.

Ingredients : Serves 4

30 ml / 2 tablespoons Chocolate syrup

120 ml or 1/2 cup Whipping cream

1.5 ml or 1/4 teaspoon Ground cinnamon

30 ml or 2 tablespoons Brown sugar

475 ml or 2 cups Strong black coffee

Pinch of ground nutmeg

Whipped cream and cinnamon shavings, to decorate

Whip together the chocolate syrup, cream, cinnamon, sugar and nutmeg. Pour the hot coffee into the mixture and stir well, before dividing between four mugs. Top with a generous dollop of whipped cream and decorate with a few shavings of cinnamon.

Tips : This recipe can be made with filter or plunger brewed coffee using 40 g coffee per 475 ml or water, to taste.

This delicious version of black coffee is only slightly alcoholic.

Ingredients : Serves 8

1 Lemon, finely sliced

2 Oranges, finely sliced

1.5 liters Black coffee (filter/plunger brewed using 55g coffee per 1 liter water)

3 tablespoons Rum

85 g Caster sugar (superfine)

8 Lemon slices, for serving

Place the lemon and orange slices in a saucepan. Add the coffee and heat. When the mixture is about to boil, pour in the rum and sugar. Stir well until the sugar is dissolved. Remove immediately from the heat. While the coffee is still very hot, pour or ladle into glasses, and decorate with a lemon slice.

Tips : This recipe uses hot normal-strength coffee. Any degree of roast is suitable, but a medium-to-darker roast will allow more perception of the citrus and rum flavors than would a dark roast.