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From: guy@slu70.UUCP (Guy M. Smith)
Newsgroups: net.singles,net.cooks
Subject: Re: My Favorite Subject...
Message-ID: <127@slu70.UUCP>
Date: Mon, 25-Nov-85 13:31:53 EST
Article-I.D.: slu70.127
Posted: Mon Nov 25 13:31:53 1985
Date-Received: Thu, 28-Nov-85 03:34:42 EST
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Organization: Saint Louis University, St. Louis, MO
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Summary: dessert coffee

Also, most of the guests that I have had over 
> generally want something more interesting than water to drink (try this 
> great dessert beverage: moderately strong coffe flavored with Hershey's 
> Cocoa, cream, vanilla extract, and maybe a little liqueur, depending 
> on to whom it is being served).
> -- 
An alternative dessert coffee is to simply add a cardomom pod (or a
few seeds, I don't know about powdered) to your coffee before you grind
it (you mean you don't grind your coffee yourself-:)?). It gives the
coffee a subtle and slightly exotic flavor that I find just right.
I should note that I also drink black french roast coffee that is dark enough
to obscure all but about the top half inch of a spoon so experiment if
you prefer a lesser brew-:).