Turn the coffee into dessert
(NC)—Some dinner party coffees are so eye-catching no dessert is necessary. Here's how to do it with flare, from Europe's most popular brand, Tchibo:

Cafe Cocoa

Ingredients:
4 tbsp Exclusive Mild, smooth and rich roasted coffee
1 tbsp cocoa powder
1/2 tsp ground cinnamon
4 shots (3 tbsp per shot) coffee liqueur
Whipped cream

For 4 servings: Put coffee, cocoa and cinnamon in a coffee filter and brew 4 cups. In heat resistant glasses, or mugs, pour one shot of coffee liqueur each and add the mocha-cinnamon coffee brew. Top with whipped cream and sprinkle with cinnamon.

Santa's Strong Irish Coffee

Ingredients:
1 cup Exclusive full-bodied roasted coffee
1 tbsp brown sugar
1 shot (3 tbsp) Irish whiskey
Heavy cream, slightly whipped

For individual servings: Pour fresh brewed coffee into a pre-warmed, heat resistant glass to 3/4 full. Add brown sugar and stir until dissolved. Add Irish whiskey. Top with cream and serve immediately while hot.

Orange Decaf Noel

Ingredients:
1 shot (3 tbsp) almond liqueur
1 shot orange liqueur
Fresh-brewed Exclusive Decaffeinated full-bodied coffee
1 cinnamon stick
Whipped cream

For individual servings: Pour almond liqueur into a heat resistant glass, or mug. Add coffee, top with whipped cream. Trickle shot of orange liqueur over cream and serve with a cinnamon stick.

Tip By Tchibo: Hard water affects the flavour of coffee, so it should boil well before use in all methods of brewing. Coffee connoisseurs make sure, however, that the water remains below boiling point once brewing begins. Serve coffee within 30 minutes for optimal taste.

www.newscanada.com

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(NC)—If you experience fatigue after eating, or experience gas, bloating, heartburn, acid reflux, or nausea, you may be suffering from impaired digestion due to a lack of proper enzymes in your system.

Enzymes are produced by our bodies and act on food in the small intestine, stomach or mouth. Food enzymes are found in raw foods, which come equipped with some of the enzymes needed for their own digestion. However, enzymes are heat–sensitive––so cooking and processing can destroy 100 per cent of the naturally occurring enzymes in food.

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