donna hay magazine

http://www.donnahay.com 65drinks .coffeevietnamese almond coffee1²⁄³ cups (410ml) almond milk3 x 30ml shots strong brewed coffee¼ cup (60ml) sweetened condensed milkPlace the almond milk and coffee in a small saucepanover medium heat and stir to combine. Bring to a simmer,remove from the heat and set aside. Divide the sweetenedcondensed milk evenly between bases of 4 x 250ml glasses.Pour the warm almond milk mixture over the sweetenedcondensed milk and serve immediately. Serves 4.mulled maple-spiced coffee2¾ cups (680ml) water2 x 30ml shots strong brewed coffee2 cinnamon sticks, plus extra to serve (optional)4 green cardamom pods1 vanilla bean, split and seeds scraped½ cup (125ml) maple syrup4 thin strips orange rind``````Place the water, coffee, cinnamon, cardamom, vanilla andmaple syrup in a medium saucepan over medium heat. Bringto a simmer and cook for 4 minutes. Cover and set aside for5 minutes to infuse. Divide the extra cinnamon sticks andorange rind between 4 x 250ml glasses and serve. Serves 4.Cook’s tip+ We’ve used shots of strong brewed espresso coffee to makeour drinks, but you could also substitute an espresso podor 1 teaspoon of strong instant coffee for each shot used.