Coffee is the inspiration for these two international desserts.

The café con leche creamy French vanilla coffee drink, accompanied by a slice of Tiramisu can add a refreshing flair to any occasion.

cup evaporated milk¼ cup French vanilla flavor iced coffee syrup2 tablespoons dark brown sugar½ teaspoon ground cinnamon2 to 3 cups icePlace evaporated milk, coffee syrup, sugar, cinnamon and ice in blender. Cover and blend until smooth.Makes 2 servings.

18 ounces refrigerated sugar cookie dough8 ouncesless fat cream cheese½ cup granulated sugar¾ teaspoon instant coffee dissolved in ¾ cup water, divided8 ounces frozen whipped topping, thawed1 tablespoon baking cocoaPreheat oven to 325 degrees.Divide cookie dough into 20 pieces. Shape into 2½ by 1-inch oblong shapes. Place on ungreased baking sheets.Bake for 10 to 12 minutes or until light golden brown around edges. Cool on baking sheets for one minute. Remove to wire racks to cool completely.Beat cream cheese and sugar in a large mixer bowl until smooth. Beat in ¼ cup of coffee. Fold in whipped topping.Layer 6 cookies in an 8-inch-square baking dish. Sprinkle each cookie with 1 teaspoon coffee.Spread a one-third of cream cheese mixture over cookies. Repeat layers two more times.Cover and refrigerate for 2 to 3 hours. Crumble remaining cookies over top.Sift cocoa over cookies. Cut into squares.Makes 6 to 8 servings.