Combine water, chocolate and sugar in top of double boiler. Place over hot, not boiling water and simmer, stirring until chocolate is melted and sugar dissolved, about 2 or 3 minutes. Stir in coffee, cream, milk, cognac and
creme de cacao. Pour into 4 large preheated mugs and sprinkle with cinnamon andnutmeg to taste. Serves 4
>From Too Busy to Cook

Combine coffee liqueur with creme de cacao and divide among 6 mugs or heated wine glasses. Add coffee. Top with cream and sprinkle with dash of cocoa. Amaretto, Grand Marnier or any other dessert liqueur may be substitute for
the coffee liqueur and creme de cacao. Serves 6
Source: Too Busy to Cook

Combine spices, zest and sugar in hot chafing dish. Pour brandy into ladle and warm briefly. Ignite and pour into dish, ladling mixture until sugar dissolves. Add coffee and serve in demitasses. Serves 8
From Too Busy to Cook

Place grated lemon zest in coffee cup, add coffee until it is about 2/3 full. Stir in liqueur.
From Too Busy to Cook

On the theory that if you're a coffee lover, you can't have too much of a good thing. For each serving:

Combine coffee, cream, sugar and liqueur together in a heated cup. Top with a dollop of whipped cream. 

Ingredienti per 4 persone:

100 g cioccolato al latte, 100 g cioccolato fondente, 1 bicchierino whisky, 3 dl caffè poco zuccherato e forte, 1 dl di latte, 1 dl panna fredda.
Preparazione:
in una casseruolina sciogliete a bagnomaria il cioccolato spezzettato con il latte e il caffè, quando è sciolto unite lentamente il liquore. Suddividete la crema negli appositi bicchieri di vetro riscaldati, unite la panna fredda e servite immediatamente.

Drunken Coffee TRANSLATION:

100 tg. milk chocolate

100 g bitter sweet choccolate

shot of whiskey

3 dl of lightly sweetened, strong coffee

1 dl of milk

1 dl of cooled, heavy cream

Method: in a small pot dissolve the chocolate bain Marie style (one pot in a container half full of warming water), in the coffee and milk. When it is dissolved , gently pour in the whiuskey (or brandy). Divide the cream evenly and pour into the four heated glasses.. Lastly, blend in the chilled cream and serve right away.

Ingredienti per 4 persone:

100 g cioccolato fondente, 4 cucchiaini di zucchero, 2 dl di panna, 4 dl caffè forte leggermente zuccherato, cannella e cacao amaro, 4 cucchiai di panna montata, anche spray.
Preparazione:
a bagnomaria fate fondere il cioccolato spezzettato con lo zucchero e un poco di caffè, quando incomincia a sciogliersi unite lentamente il resto del caffè e la panna, sbattendolo con le fruste perché diventi spumoso. Versate nei bicchieri appositi, decorate con la panna montata che spolvererete di cacao e cannella.

Translation:

Ingredients for four:

100g of bitter-sweet chocolate

4 tsp sugar

2 dl of whipping cream

4 dl strong, lightly sweetened coffee

cinnamon and chocolate (Fry's) powder

4 tbsp of whipped cream

In a double boiler (bain Marie), melt the chocolate to which you have added the sugar and a bit of coffee. When chocolate begins to melt, add rest of coffee and cream whisking the the concoction until frothy. Pour in appropriate glasses and and decorate with whipped cream and a dusting of the cinnamon-chocolated powder.

Caffè al cioccolato

Grattugiate una tavoletta di cioccolato fondente di circa 100 gr. e fatelo fondere leggermente su fiamma bassa. Preparate mezzo litro di caffè forte e non zuccherato e, quando è ancora bollente, aggiungete la cioccolata e mescolate per farla sciogliere completamente.

Caffè del cardinale

Versate il caffé bollente nelle tazzine, copritelo con panna montata e una spolverata di cacao in polvere, accompagnato da qualche biscottino.

Caffè in crema

Mescolate un bicchiere di caffé forte con un bicchiere di latte e una bustina di vanillina. Lavorate tre tuorli con tre cucchiai di zucchero e fate cuocere a bagnomaria versandovi piano piano il latte e caffé. Fate cuocere fino a che la crema non sara abbastanza densa. Quindi servitela immediatamente, calda accompagnata da biscottini secchi. Questa è una simpatica alternativa per I'ora del thé dedicata agli amanti del caffé.

Caffè all'anice

Versare il caffè bollente nei " bicchierini" ed aggiungere un buon cucchiaio di Anice in ogni bicchierino e zuccherare a piacere.

Affogato (drowned in coffee)

1/4 cup sugar
4 x egg yolks
1/2 cup milk
1/2 cup heavy cream
1/4 cup strong espresso
Instructions:
Instructions: In 6 tall glasses, place one scoop of the gelato in each. Pour the espresso over the ice cream, and then the Coffee Cream Anglaise. Dust each with the cocoa powder. Serve immediately.
Coffee Cream Anglaise: In a bowl, combine the sugar and the yolks until smooth. Add the milk and cream to this and stir thoroughly. Pour this mixture into a small saucepan and cook over low heat, stirring constantly, until the mixture coats the back of a spoon. Add the espresso and stir completely.
Pour sauce in a bowl and place over another bowl filled with ice and water. Cool completely and serve.
This recipe yields 6 servings.