Cool Cappuccino
1/2 c fresh espresso        2 1/2 c lowfat milk           1/4 c granulated sugar          1 Tbs dry pectin
Combine all in covered container. Shake until throughly mixed. Refrigerate until cool before serving.

Use rounded teaspoons of the following mixes to taste:
                                                          Cafe Bavarian Mint
1/4 c powdered creamer         1/3 c sugar          1/4 c instant coffee     2 Tbs powdered baking cocoa
2 hard candy peppermints
Process in a blender on liquify until well blended. Store in air tight container.

                                                              Cappuccino
1/4 c powdered creamer        1/3 c sugar     1/4 c instant coffee     1 orange flavored piece hard candy
Process in a blender on liquify until well blended and store in air tight container.

                                                               Swiss Mocha
1/4 c powdered creamer        1/3 c sugar      1/4 c instant coffee    2 Tbs powdered baking cocoa
Process in blender on liquify until well blended and store in air tight container.

                                                                 Viennese
1/4 c powdered creamer       1/3 c sugar          1/4 c instant coffee    1/2 tsp cinnamon
Process in blender on liquify until well blended and store in air tight container.

                                                               Yogocino
8oz. vanilla yogurt           1 tsp instant coffee granules     1/2 c milk        pressurized whipped cream
Pour yogurt, coffee, and milk in a jar and shake well until combined. Pour in glass and top with whipped cream.