Why not brew a cup of Folgers Flavors^® Cinnamon Swirl coffee to go with this all-American apple crisp?

Crumb Topping:
1 cup Pillsbury BEST^® All-Purpose Flour
1/2 cup brown sugar
1/2 cup butter, melted

Directions:
1. Preheat oven to 350° F.
2. Mix together ingredients for crumb topping and set aside.
3. Butter 9-inch pie pan or 8-inch square metal pan.
4. Slice apples and arrange in pie plate.
5. Mix flour, eggs, sugar, and baking powder and layer over apples.
6. Melt butter and pour over apples. Add crumb topping; bake for 50 minutes.
7. Sprinkle top with cinnamon and bake for 10 more minutes.

Serve with a cup of Folgers Flavors^® Hazelnut coffee.

Directions:
1. Preheat oven to 350° F.
2. In a large mixing bowl, combine the butter, sugar, almonds, eggs, and coffee.
3. Mix in baking powder, flour, and salt.
4. Shape dough into two equal loaves, each about 2 inches wide; place on a greased cookie sheet (or one lined with parchment paper) and bake for 30 minutes or until light brown with a firm center. Cool.
5. Cut logs into 1/2-inch-thick slices and place back on cookie sheet; bake for 15 minutes more, turning halfway through. Both sides should be golden and slightly dry. Cool completely and store in an airtight container.

Ingredients:
1/4 cup milk
2 envelopes unflavored gelatin
6 ounces (1 cup) semisweet chocolate chips
1/2 cup strong brewed Folgers^® coffee
2/3 cup sugar
1 teaspoon vanilla extract
1 cup heavy cream
1 heaping cup ice cubes
Grated semisweet chocolate, for garnish

Directions:
1. Pour the milk into a blender jar. Sprinkle in the gelatin. Pulse for just a few seconds to moisten the gelatin.
2. Allow to sit for 2 to 3 minutes to soften.
3. Pour the coffee into a heatproof glass measuring cup and heat in the microwave to boiling.
4. Pour the chocolate chips in the blender and then pour in the boiling coffee.
5. Process at high speed until all of the chocolate is melted, stopping once to scrape the sides of the blender jar with a rubber spatula.
6. Add the sugar, vanilla, and cream. Process for a minute or two or until smooth.
7. With the motor running, add ice to the blender one cube at a time through the center of the lid. (Hold hand or a paper towel over the opening in the lid to prevent spattering.) Process at highest speed until ice is chopped and melted into the mixture.
8. Pour immediately into a serving dish or individual serving dishes.
9. Chill for at least 30 minutes or until mixture is set.
10. Garnish with grated semisweet chocolate.

Note: Light cream or half-and-half can be substituted for the heavy cream.

Directions:
1. HEAT oven to 350° F.
2. STIR water and instant coffee crystals until dissolved. Combine cookie mix, flour, oil, egg, and dissolved coffee or plain water in medium bowl. Mix with spoon until evenly moistened. Using a heaping tablespoon, shape into 24 balls about 1-1/2-inches in diameter. Place on baking sheet. Flatten to 2-inch circles using the bottom of glass sprayed with no-stick cooking spray. Reshape to even edges, if necessary.
3. BAKE 7 to 9 minutes or until centers are set. Cool 3 minutes on baking sheet. Cool completely on cooling rack.
4. PLACE half of cooled cookies flat-side up. Top with a scoop of ice cream. Place one of the remaining cookies on top, gently pressing until ice cream comes to the edges of the cookies. Roll edges in sprinkles or mini chocolate chips. Wrap individually in plastic wrap or place in a covered container. Freeze 1 hour or until firm. If frozen overnight, let set at room temperature 10 minutes before serving.

Tip: The chocolate chunks might make it difficult to flatten the cookies. If so, flatten dough around the chunks using your hands.

Ingredients:
3 cups semi-sweet chocolate chips
1 (14-ounce) can Eagle Brand^® Sweetened Condensed Milk
Dash salt
1 tablespoon Folgers^® Instant Coffee Crystals
1 teaspoon hot water
1 teaspoon vanilla extract
1 tablespoon ground cinnamon


Directions:
1. Line 8-or 9-inch square pan with wax paper. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Dissolve coffee in hot water. Add dissolved coffee, vanilla, and cinnamon to chocolate mixture, stirring until smooth. Spread evenly into prepared pan.
2. Chill 2 hours or until firm. Lift fudge out of pan with wax paper and place onto cutting board. Peel off paper and cut into squares.

Tip: Chocolate Fudge: Omit coffee, water, and cinnamon. Add 1/2 to 1 cup chopped nuts and additional 1/2 teaspoon vanilla extract.

Ingredients:
1 cup heavy cream
1 cup very strong, brewed Folgers^® coffee
3 egg yolks
1 cup sugar
1 teaspoon vanilla extract

Directions:
1. In a medium-sized, heavy saucepan, scald together the cream and coffee.
2. Beat the egg yolks with the sugar for 8 to 10 minutes with the electric mixer until mixture is very thick and lemon colored.
3. Gradually beat in the warm coffee mixture.
4. Return to the pan and cook over low heat, stirring, until mixture boils and thickens.
5. Stir the vanilla.
6. Cool, cover, and chill until very cold.

Tip: Spoon over a brownie, plain angel food cake, or pound cake for a luscious dessert.

Ingredients:
CHOCOLATE CAKE
Crisco® Original No-Stick Cooking Spray
1/3 cup semi-sweet chocolate chips
1 cup strong brewed Folgers® Classic Roast Coffee
2 cups sugar
1 2/3 cups Pillsbury BEST® All Purpose Flour
1 cup unsweetened cocoa powder
1 1/2 tsps. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 large eggs
1/2 cup Crisco® Pure Vegetable Oil
1 cup buttermilk
1 tsp. vanilla extract

CHOCOLATE FROSTING
1 cup heavy cream
2 tbsps. sugar
2 tbsps. light corn syrup
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1/4 cup Crisco® Butter Shortening
or 1/4 stick Crisco® Butter Shortening Sticks

Directions:
1. HEAT oven to 300ºF. Spray two 9 x 2-inch round cake pans with no-stick cooking spray. Line bottoms with rounds of wax paper or parchment paper; spray again.
2. COMBINE chocolate chips and hot coffee in medium bowl. Let mixture stand, whisking occasionally, until chocolate is melted and mixture is smooth. Whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt in large bowl.
3. BEAT eggs in bowl of electric mixer until thick and yellow, about 3 to 5 minutes. Slowly add oil, buttermilk, vanilla and melted chocolate mixture, beating until well combinedl. Add dry ingredients; beat on medium speed until just combined. Divide batter between prepared pans.
4. BAKE 45 minutes in middle of oven or until a toothpick inserted in center comes out clean. Cool in pans on racks 30 to 45 minutes. Run a thin knife around edges of pans. Invert layers onto racks. Carefully remove wax paper. Cool completely.
5. WHISK together cream, sugar and corn syrup in a 2-quart saucepan. Bring to a boil over medium heat, whisking until sugar is dissolved. Remove pan from heat. Whisk in chocolate chips until melted and mixture is smooth. Cut shortening into pieces. Add to frosting, whisking until smooth. Pour into bowl. Refrigerate until spreadable, about 30 minutes.
6. PLACE one cake layer on serving dish. Spread top with frosting. Top with second cake layer. Spread frosting over top and sides of cake.
TIP *To make 1 cup of strong brewed coffee: Measure 1/3 cup of Folgers Classic Roast or Black Silk ground coffee and 1 1/3 cup cold water into a drip coffeemaker.

Ingredients:
8 ounces semisweet chocolate chips
1 9-inch unbaked piecrust
1/4 cup fresh-brewed Folgers^® Whole Bean coffee, cooled
1 cup heavy cream
3 eggs
1/2 cup sugar
1 teaspoon pure vanilla extract
Sweetened whipped cream (or whipped topping) for garnish
Chocolate-covered coffee beans, for garnish (optional)

Directions:
1. Sprinkle the chocolate chips evenly in the bottom of the piecrust.
2. Whisk together the coffee, cream, eggs, sugar, and vanilla until well mixed.
3. Pour the egg mixture over the piecrust.
4. Place on the bottom rack of a preheated 375° F oven for 30 minutes.
5. Transfer to the top rack for 10 more minutes or until set and slightly puffed.
6. Cool and chill.
7. Serve topped with a dollop of sweetened whipped cream garnished with three chocolate-covered coffee beans.

Ingredients:
8 ounces fresh-brewed Folgers Whole Bean coffee
2 tablespoons Smucker's^® Caramel Flavored Topping
1 tablespoon Smucker's Sundae Syrup^™ Chocolate Flavored syrup
1 to 2 tablespoons whipped topping
Shaved chocolate for garnish (optional)

Directions:
1. Stir together the coffee, caramel sauce, and chocolate syrup until well mixed.
2. Top with desired amount of whipped topping and sprinkle with some shaved chocolate.

Directions:
1. HEAT oven to 350° F. Spray 8 x 8-inch pan with no-stick cooking spray.
2. COMBINE 1 cup flour and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly into prepared pan.
3. BAKE 12 to 15 minutes.
4. COMBINE sweetened condensed milk, cocoa, egg, 1/4 cup flour, vanilla, and baking powder in large bowl. Dissolve coffee in hot water. Add to cocoa mixture. Mix well. Stir in nuts. Spread over baked crust.
5. BAKE 20 to 25 minutes or until center is set. Cool. Frost, if desired.

Ingredients:
MOCHA CHOCOLATE CAKE
Crisco^® Original No-Stick Cooking Spray
1 (18.25-ounce) package Pillsbury^® Devil's Food Cake
1-1/4 cups Folgers Classic Roast^® Coffee, brewed strong*, cooled to room temperature
1/2 cup Crisco^® Pure Vegetable Oil
3 large eggs

BUTTER MOCHA FROSTING
1 (1-pound) package powdered sugar (about 3-3/4 cups)
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup butter, softened
1/4 cup Folgers Classic Roast Coffee, brewed strong*, cooled to room temperature
1 teaspoon vanilla extract
3 to 4 teaspoons milk

Directions:
1. Heat oven to 350° F. Coat two 9-inch round cake pans with no-stick cooking spray.
2. Combine cake mix, 1-1/4 cups brewed coffee, oil, and eggs in a large bowl with an electric mixer until moistened. Beat 2 minutes on medium speed. Pour into prepared pans.
3. Bake 29 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans and place on cooling rack to cool completely.
4. Combine powdered sugar, cocoa, and salt in large bowl. Beat in butter with electric mixer on low speed. Gradually add coffee, vanilla, and enough milk to make a smooth and spreadable frosting. Spread frosting between layers, on top and sides of cake.

* To make 1-1/2 cups strong brewed coffee: Measure 1/2 cup Folgers Classic Roast ground coffee and 2 cups cold water into a drip coffeemaker. Brew as directed and cool to room temperature.

Crust Ingredients:
1 cup Pillsbury BEST^® All-Purpose Flour
1/4 cup sugar
1/4 cup dark brown sugar
1/2 teaspoon Folgers^® Instant Coffee Crystals
1 cup finely chopped pecans
4 ounces butter, melted

Directions:
1. Preheat oven to 350° F.
2. Mix together all crust ingredients in the food processor or with mixer, until thoroughly mixed.
3. Press into bottom of a 13 x 9 x 2-inch baking dish.
4. Bake for 15 minutes in the preheated oven. Cool.

Filling Ingredients:
16 ounces cream cheese, softened
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
2 teaspoons Folgers Instant Coffee Crystals

Directions:
1. In food processor or with mixer, beat the cream cheese with the sugar until smooth.
2. Beat in the eggs until mixture is fluffy.
3. Dissolve the coffee in the vanilla and beat into the cheese mixture until well blended.
Pour into the crust and return to the preheated oven for 20 minutes or until set.
4. Remove and spread on the topping.

Topping Ingredients:
2 cups sour cream
6 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon Folgers Instant Coffee Crystals
Pecan halves for garnish

Directions:
1. Stir together all ingredients gently with a fork until blended.
2. Spread onto the hot cake and return to the oven.
3. Bake for 5 minutes.
4. Cool and chill.
5. Top each square with a pecan half.

Ingredients:
1 cup unsweetened cocoa
3 cups powdered sugar
2 cups finely chopped pecans or walnuts
2 teaspoons Folgers^® Instant Coffee Crystals
1 teaspoon hot water
1 cup Eagle Brand^® Sweetened Condensed Milk
1 teaspoon vanilla extract
Sifted powdered sugar (Reserve for coating.)

Directions:
1. Sift together the cocoa and sugar. Stir in the nuts.
2. Dissolve the coffee in the water and stir into the sweetened condensed milk.
3. Stir into the sugar mixture along with the vanilla. Mix well.
4. Roll into small balls.
5. Roll the balls into reserved, sifted powdered sugar to coat.
6. Place on wax-paper-lined tray and chill for 1 hour.
7. Transfer to a covered container and keep chilled until ready to serve.

Serve with a delicious cup of Folgers Flavors^® Chocolate Silk coffee.

Cake Ingredients:
2-1/2 cups Pillsbury BEST^® All-Purpose Flour
1/2 cup butter
2 cups sugar
4 eggs
1 teaspoon orange extract
1/3 cup frozen orange juice concentrate at room temperature
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 box instant vanilla pudding
3/4 cup buttermilk
1/3 cup Smucker's Sweet Orange Marmalade

Glaze Ingredients:
1 cup powdered sugar
2 tablespoons frozen orange juice concentrate at room temperature
2 tablespoons Smucker's^® Sweet Orange Marmalade
3 teaspoons orange zest
1 teaspoon vanilla extract

Cake Directions:
1. Preheat oven to 350° F.
2. Spray and flour cake pan.
3. Using an electric mixer, cream butter on low speed. Add sugar. Cream together at medium speed until mixture is light and fluffy.
4. Add eggs one at a time, beating after each egg is added until light and smooth. Beat for one minute or until it’s the consistency of whipped cream.
5. Add orange extract, orange juice concentrate, and vanilla; beat in at low speed.
6. Sift flour, baking soda, baking powder, and salt together. Whisk pudding into flour mixture.
7. On low speed, add flour mixture and buttermilk to the sugar mixture in three parts. When adding, alternate flour mixture and buttermilk. Start and end with the flour mixture. Do not overbeat. Scrape sides of bowl often with rubber spatula while adding flour mixture to make sure everything gets mixed together.
8. Gently fold in orange marmalade.
9. Pour into cake pan.
10. Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean.

Glaze Directions:
1. In a small bowl, mix powdered sugar, orange juice concentrate, marmalade, orange zest, and vanilla.
2. Stir until blended.
3. Poke holes in cake with toothpick or fork.
4. Spoon half of glaze over warm cake.
5. Add remaining glaze after cake has cooled.

Ingredients:
1/4 cup fresh, regular, brewed Folgers^® Whole Bean coffee
1/4 cup heavy cream
6 ounces semisweet chocolate chips

Directions:
1. Combine all ingredients and heat in a double boiler until chocolate is melted.
2. Whisk until it's a smooth, shiny mixture.
3. Keep warm and serve warm over ice cream, plain cake, or brownies.

Ingredients:
2 cups Pillsbury BEST^® All-Purpose Flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup dark raisins
1/2 cup golden raisins
1 cup strong, brewed Folgers^® coffee
4 ounces softened butter
1/2 cup sugar
2 eggs
1/2 cup molasses
1 cup coarsely chopped walnuts
Coffee Glaze*

* Coffee Glaze:
1-1/2 cups powdered sugar, sifted
2 tablespoons melted butter
1/2 teaspoon vanilla extract
4 tablespoons hot, strong, brewed Folgers coffee

Directions:
1. Preheat oven to 350° F. Sift together the flour, baking soda, baking powder, salt, and spices. Set aside.
2. Mix together the raisins in a small bowl.
3. Heat the coffee in a heatproof glass measuring cup in the microwave to boiling.
4. Pour over the raisins. Set aside for at least 15 minutes.
5. Meanwhile, cream the butter and sugar together with the electric mixer.
6. Beat in the eggs, one at a time, beating well after each addition.
7. Beat in molasses. Slowly beat in the dry ingredients mixture.
8. Drain the raisins and discard the coffee.
9. Stir in the raisins and nuts.
10. Spread the batter in a well-greased 13 x 9 x 2-inch baking pan.
11. Place in the center of the preheated oven. Bake for 30 minutes or until the top of the cake springs back when lightly pressed.
12. Cool for a couple of minutes and then spread the glaze over the top of the cake. Cool
completely before cutting into bars.

Ingredients:
4 (1 oz.) squares unsweetened chocolate
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 1/2 tsps. vanilla extract
1 tbsp. Folgers® Instant Coffee Crystals
1 tsp. hot water
1 cup (1/2 pint) heavy cream
1 can refrigerated whipped cream
2 cups frozen Nature's Peak Select Raspberries or fresh red raspberries


Directions:
1. MELT chocolate in a microwave-safe dish on HIGH (100% power) in 20 second intervals until melted. Stir until smooth.
2. POUR sweetened condensed milk into large bowl. Beat in melted chocolate and vanilla. Dissolve coffee in hot water. Add to chocolate mixture, beating until smooth. Chill 15 minutes. Chill beaters and mixing bowl from electric mixer 10 minutes in preparation for next step.
3. BEAT cream in chilled bowl with chilled beaters until stiff. Fold into chilled chocolate mixture. Reserve 8 raspberries for garnish. Layer parfait glasses as follows: 1/4 cup chocolate mousse, refrigerated whipped cream, 1/4 cup raspberries, 1/4 cup chocolate mousse. Refrigerate parfaits 20 minutes before serving. Just before serving, garnish each with refrigerated whipped cream and a single raspberry.

Directions:
1. HEAT oven to 350° F. Spray an 8-inch spring form pan with no-stick cooking spray.
2. COMBINE chocolate chips and butter in a saucepan over medium heat. Stir until melted and well combined. Remove from heat. Add sugar. Beat in egg yolks one at a time with a wooden spoon. Combine water and coffee crystals until dissolved. Add to chocolate mixture. Mix until well blended.
3. PLACE room-temperature egg whites in a large, clean mixing bowl. Beat with an electric mixer until almost stiff. Using a large rubber spatula, fold in 1/3 of chocolate mixture at a time, mixing gently until no whites remain. Pour batter into prepared pan and smooth top. Bake 27 to 33 minutes or until edges puff. Cool on wire rack 30 minutes. Cover and chill. Place a small bowl and beaters in refrigerator to chill.
4. POUR cold cream and vanilla into chilled small bowl to make Crème Chantilly. Beat with electric mixer until it holds its shape. Add powdered sugar. Beat until stiff. Place raspberry jam in a resealable plastic bag. Heat in microwave on HIGH in 10-second intervals, kneading bag until jam is smooth.
5. REMOVE sides of pan. Slice truffle into wedges and place on serving plates. Cut off small corner from bag. Squeeze bag to drizzle raspberry jam over cake and plate. Place dollops of Crème Chantilly on each serving.

Ingredients:
Crisco® Original No-Stick Cooking Spray
1 1/4 cups butter, divided
1/2 cup unsweetened cocoa powder, divided
1 cup strong brewed Folgers® Classic Roast or Black Silk Coffee*
2 cups Pillsbury BEST® All Purpose Flour
1 1/2 cups firmly packed light brown sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 tbsp. Folgers® Instant Coffee Crystals
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, divided
3 large eggs
1 tsp. vanilla extract
1 cup powdered sugar
1 cup toasted slivered almonds or pecans*

Directions:
1. HEAT oven to 350ºF. Spray 15x10-inch jellyroll pan with no-stick cooking spray.
2. MELT 1 cup butter. Whisk in 1/4 cup cocoa until smooth. Stir in brewed coffee.
3. COMBINE flour, brown sugar, baking soda, cinnamon and salt in large bowl. Add cocoa mixture; mix well. Beat in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into prepared pan. Bake 15 to 17 minutes or until cake springs back when lightly touched.
4. MELT remaining 1/4 cup butter in small saucepan; stir in remaining 1/4 cup cocoa and 1 tablespoon coffee crystals. Add remaining sweetened condensed milk; stir in powdered sugar. Spread on warm cake. Sprinkle evenly with nuts.
TIP *To make strong brewed coffee: Measure 1/4 cup Folgers Classic Roast or Black Silk Ground Coffee for each 1 1/4 cups cold water. Brew in coffeemaker as desired.
TIP *To toast nuts: Place nuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

Serve with Folgers Flavors^® French Vanilla coffee.

Ingredients:
2-1/2 cups heavy whipping cream
8 ounces mascarpone cheese
1/2 cup granulated sugar
24 ladyfingers
1/2 cup brewed Folgers Flavors French Vanilla coffee
Whipped cream
2 teaspoons cocoa powder

Directions:
1. In a mixing bowl, mix 1/2 cup heavy whipping cream, mascarpone cheese, and sugar with an electric mixer until creamy.
2. In a separate bowl, beat remaining 2 cups of heavy whipping cream until stiff peaks form.
3. Fold the whipping cream into the mascarpone mixture.
4. Break 12 ladyfingers in half and line the bottom of a 9 x 11-inch baking dish.
5. Brush ladyfingers with coffee.
6. Spoon the mascarpone mixture on top of the ladyfingers.
7. Break the remaining ladyfingers in half and use them to create another layer on top of the mascarpone mixture.
8. Add remaining mascarpone mixture.
9. Refrigerate 3 to 5 hours.
10. When ready to serve, top with whipped cream, and sprinkle with cocoa powder.

Ingredients:
1/2 cup FOLGERS® Black Silk Coffee, brewed strong*, cooled to room temperature
2 (3 oz.) pkgs. ladyfingers (24), cut crosswise into quarters
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, divided
8 oz. mascarpone or cream cheese, softened
2 cups (1 pt.) heavy cream
1 tsp. vanilla extract
1 cup (6 oz. pkg.) miniature semi-sweet chocolate chips
Grated semi-sweet chocolate and strawberries (optional)

Directions:
1. MAKE strong brewed coffee as directed below and cool to room temperature. Set aside 1 tablespoon strong coffee. Brush 1/2 cup coffee onto cut sides of ladyfingers; set aside.
2. BEAT 3/4 cup sweetened condensed milk gradually into mascarpone in large bowl with electric mixer. Add 1 1/4 cups cream, vanilla and reserved coffee; beat until soft peaks form. Fold in half of chocolate chips.
3. MELT remaining chips with remaining sweetened condensed milk in small saucepan.
4. LAYER mascarpone mixture, chocolate mixture and ladyfinger pieces in 8 tall dessert glasses or parfait glasses, beginning and ending with mascarpone mixture.
5. CHILL, covered, at least 4 hours. To serve, beat remaining cream with electric mixer until soft peaks form. Spoon whipped cream over layered dessert. Garnish with grated chocolate and strawberries, if desired.
TIP *To make 1 cup of strong brewed coffee: Measure 1/3 cup of Folgers Classic Roast ground coffee and 1 1/3 cup cold water into a drip coffeemaker.

Ingredients:
1 (1 oz.) pkg. hot chocolate mix
1 tbsp. Folgers® Classic Instant Coffee Crystals
1 cup boiling water
2 tbsps. Smucker's® Triple Berry Fruit Syrup
Whipped cream (optional)

Directions:
1. COMBINE hot chocolate mix and instant coffee in large mug. Carefully pour boiling water into mug and stir until dissolved. Stir in fruit syrup.
2. GARNISH with whipped cream, if desired. Serve immediately.