1. Place coffee and cinnamon in filter basket of coffeemaker. Add water to coffeemaker; brew as directed.
2. Simmer milk, chocolate syrup and sugar in small saucepan on low heat until sugar dissolves. Stir milk mixture and vanilla into brewed coffee.
3. Pour into serving cups. Garnish with whipped cream and cinnamon, if desired.
Test Kitchen Tips:
Melt butter in saucepan; stir in sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved.
Add carrots; cook, stirring gently, until carrots are well coated and thoroughly heated.
Combine the flour, baking soda and salt. Add to creamed mixture and mix well. Pour into a greased 10x15x1 inch baking pan. Bake at 350° for 25 minutes or until bars test done; Cool.
For frosting, cream butter and cream cheese in a mixing bowl. Gradually add powdered sugar and vanilla, beat well. Spread over cooled bars.
Stir in broth or water. Cook over medium heat, stirring to loosen brown bits; remove from heat.
In a small bowl, combine corn starch and 1/4 cup cold water, stirring until smooth. Add this mixture into roasting pan. Stirring constantly, bring to a boil over medium heat and boil 1 minute.
Season to taste.
In a medium bowl, mix soup, turkey and milk.
In a greased 9x13 inch pan, spread potatoes, then the stuffing, and top with turkey mixture. Bake for 25 minutes.