Masala Chai
2 cups water
3 - 4 tsp tea leaves
1 chunk dried ginger
3 - 4 crushed cardamom pods
3 whole cloves
1 piece cinnamon
1 - 2 whole black peppers
sugar
milk

1. Bring two cups of water to the boil. Add all the ingredients except milk and sugar and boil again for about 15 seconds. Let stand for one minute.

2. Warm milk in a pot. Filter the above tea into cups. Add milk and sugar and serve.
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Mexican Coffee Liqueur
"2 cups water
1/4 cup instant coffee
3 1/2 cups granulated sugar
1 split vanilla bean
2 3/4 cups vodka
3/4 cup brandy
1/4 tsp chocolate syrup
1 drop food coloring

1. Heat water in a medium saucepan. When hot, add coffee and stir until dissolved. Add sugar and vanilla bean, stirring well to combine. Bring to boil, stirring constantly. Immediately reduce heat so that a very low boil is maintained for one minute. Remove from heat and cool to lukewarm.

2. Pour vodka and brandy into aging container. Add the cooled coffee mixture and the chocolate extract. Stir well. Cap and let age in a cool dark place for 3 weeks.

3. After initial aging, strain liqueur through a cloth-lined wire-mesh strainer over a large bowl. Repeat until desired clairity is reached. Stir in food coloring. Bottle, cap and let age an additional 1-3 months."
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Mocha Mint Cappuccino
"1 tbsp chocolate syrup
1 tsp white creme de menthe
1 tsp creme de cacao
1 shot Irish cream
espresso
Steamed milk
1 1/2 oz whipped cream

Pour chocolate syrup, creme de menthe, creme de cacao and irish cream to an irish coffee cup. Add the espresso, and then the steamed milk. Stir well."
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Mocha Mudslide Milkshake
"1 cup milk
2/3 cup sliced ripe bananas
2 tbsp sugar
1 tsp instant coffee
1/4 cup vanilla low-fat yoghurt

Place the milk, banana, sugar and coffee granules in a blender and blend until smooth. Freeze in a blender container for 1 hour or until slightly frozen. Loosen frozen mixture from the sides of blender container, add yoghurt and blend until smooth. Garnish with banana slices. Serve immediately."
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Mocha-Berry
"6 oz coffee
2 oz Chambord ® raspberry liqueur
2 tbsp cocoa powder
1 1/2 oz whipped cream

Pour coffee into an irish coffee cup. Add cocoa mix and chambord, mix well and top off with whipped cream."
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Monte Cristo
"1 oz Kahlua ® coffee liqueur
1/2 oz Grand Marnier ® orange liqueur
fill with hot coffee
1 1/2 oz whipped cream

Moisten the rim of an irish coffee cup with lemon juice, and dip into sugar. Pour the kahlua and grand marnier into the cup, and fill almost to the top with coffee. Top with whipped cream and grated chocolate."
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Motel Wrecker
3/4 oz Mandarine Napoleon ® orange liqueur
1/3 oz cognac
1 1/2 oz cold black coffee
3/4 oz whipping cream
1/3 oz sugar syrup

Shake and strain into a champagne saucer.
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Mozart Eiskaffee
"2 oz Black Mozart ® chocolate liqueur
4 oz cold black unsweetened coffee
1 tbsp vanilla ice cream
1 oz whipped cream

Blend briefly with half a glassful of crushed ice. Serve in a collins glass topped with whipped cream, and sprinkle with grated chocolate."
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Mexican Coffee
"1 oz Kahlua ® coffee liqueur
5 oz hot black coffee
1 1/2 oz whipped cream
1 tsp sugar

Pour coffee and kahlua into an irish coffee cup, and sweeten to taste. Gently float the cream on top, and sprinkle with grated chocolate."
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Nudge
"1 oz Kahlua ® coffee liqueur
1 oz creme de cacao
1 oz vodka
coffee

Pour liquors into a coffee mug, and fill with coffee."
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