But in these economic hard times, it is hard to justify spending up to five dollars for a cup of your favorite brew.
On The Early Show Tuesday, Holley Johnson, senior editor of Myrecipes.com showed how to make the drinks yourself.
With a little skill, the right ingredients and at an average of 88 cents a cup, once you know how to mix up your own flavors, you'll never go back!
White Chocolate Latte
Prep: 5 min., Cook: 5 min.
Makes 4 cups
2 cups milk
1 cup half-and-half
2/3 cup white chocolate morsels
2 tablespoons instant coffee granules
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Whipped cream (optional)
Garnish: cinnamon sticks
Stir first 4 ingredients together in a small saucepan over low heat until white chocolate morsels are melted. Stir in vanilla and almond extracts; pour evenly into 4 mugs. Top with whipped cream, if desired. Garnish, if desired, and serve immediately.
Hot Chocolate with Ginger
Ginger spices up the traditional snowy-night favorite. Serve it with marshmallows and a dusting of cocoa powder.
Yields 4 servings (serving size: 3/4 cup)
1/3 cup chopped peeled fresh ginger
2 tablespoons sugar
2 tablespoons water
4 cups 1% reduced-fat milk
1/2 cup fat-free chocolate syrup
Combine first 3 ingredients in a medium saucepan; cook over medium-high heat until sugar dissolves and is golden (about 5 minutes), stirring frequently. Remove from heat; cool slightly. Stir in milk and syrup; cook over medium-low heat, stirring with a whisk. Heat to 180° or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Strain mixture through a sieve; discard solids.
Prep: 10 min., Freeze: 2 hrs. To make strong brewed coffee, use 3 tablespoons coffee grounds to 1 cup water.
Yields 3 servings (serving size: 1 cup)
1 cup strong brewed coffee
2 tablespoons sugar
1 tablespoon 2% reduced-fat milk
1 1/4 cups 2% reduced-fat milk
2 tablespoons chocolate syrup
3 tablespoons fat-free frozen whipped topping, thawed
1 teaspoon chocolate shavings
Stir together coffee, sugar, and 1 tablespoon milk in a small glass measuring cup. Pour into ice cube trays, and freeze at least 2 hours or until firm.
Process coffee ice cubes, 1 1/4 cups milk, and chocolate syrup in a blender until smooth. Dollop evenly with whipped topping, and sprinkle with chocolate shavings. Serve immediately.
Spiced After-Dinner Coffee
Makes 8 servings
8 cups brewed dark roast coffee
1 cup sugar
2 teaspoons whole cloves (about 38)
5 (3-inch) cinnamon sticks
2/3 cup amaretto liqueur
Orange rind strips
Heat coffee and next 3 ingredients in a saucepan over low heat 10 minutes. (Do not boil.) Stir in amaretto. Pour into mugs; serve with whipped cream and orange rind strips. Place a strip of orange rind on rim of each cup, if desired.