"Right. I understand." I nodded, ready to be patient. "You'd like to visit with them alone."

"No, Clare. I was thinking this time you could join us. We could go ice skating or see a movie or drink frozen hot chocolate at Serendipity. What do you say? You think that's a good plan?"

"No, Mike. I think that's a great great plan." plan."

"We're on, then . . ."

"Oh yeah, we're on." I moved closer then. Much closer. Into the man's lap, actually. "So when exactly were you planning on using that mistletoe?"

"I was waiting."

"For what?"

He tapped his watch. "Midnight."

I glanced at the clock on the wall. Both hands had just reached twelve. It was officially- "Merry Christmas, Clare."

"Merry Christmas, Mike."

Then the mistletoe was above my head and the gift of love, at last, was right in front of me.

Dear Editor: I am 8 years old . . . tell me the truth; is there a Santa Claus?

-Virginia O'Hanlon, 115 West Ninety-fifth Street, New York City

. . . Yes, VIRGINIA, there is a Santa Claus. He exists as certainly as love and generosity and devotion exist, and you know that they abound and give to your life its highest beauty and joy. Alas! How dreary would be the world if there were no Santa Claus. . . There would be no childlike faith then, no poetry, no romance to make tolerable this existence . . . No Santa Claus! Thank God! He lives, and he lives forever. . . .

-Francis P. Church, New York Sun, Sept. 21, 1897 Excerpted from one of the most reprinted newspaper editorials in history.

AFTERWORD.

THE Traveling Santas may have been my own fictional invention for the plotline of this novel, but there are many worthy holiday charities that really do exist. Here are two I'd like to tell you about . . .

Operation Santa Claus More than one hundred years ago, New York City postal clerks (in what was then known as the Money Order Division) dug into their own pockets to answer Santa's mail and purchase food and toys for children who faced the unhappiness of an empty Christmas stocking. Over the years, as the letters increased, the post office opened the program to the public.

Now Operation Santa Claus is an annual program sponsored by the New York Post Office. Letters addressed merely to "Santa Claus" are delivered to the Operation Santa section, where they are opened by postal employees and made available between December 2 and 24 for the public to answer. In recent years, the program has expanded to U.S. post offices in California, Illinois, Pennsylvania, and Washington, D.C.

To find out more about the U.S. Post Office's Operation Santa Claus program and whether it's expanded to a city near you, contact your local post office with questions. To find the physical address and phone number of your local post office, visit www.usps.com.

The Salvation Army's Red Kettles Until I wrote this book, I had no idea how or when the Salvation Army's street-corner collectors began ringing their Santa bells and collecting change in their ubiquitous red kettles-as sure a sign of the holiday season in New York as the lighting of Rockefeller Center's Christmas tree.

According to the Salvation Army, the red kettle's origin dates back to 1891 when one of their members named Joseph McFee was distraught because so many poor individuals in San Francisco were going hungry. He resolved to provide a free Christmas dinner for the poverty-stricken of the city, but where would he get the money to feed a thousand of the city's poorest people on Christmas Day?

McFee found the solution in a past memory of his days in Liverpool, England. He recalled people throwing change into a large iron kettle to help the poor. Because the pot had been placed near a landing where boats came in, McFee put a pot just like it at the Oakland Ferry Landing at the foot of Market Street. He soon had the money he needed.

Six years later, the kettle idea spread to Boston and New York, then to other cities around the United States, Europe, and beyond. These days, according to the Salvation Army, they assist more than four and a half million people during the Thanksgiving and Christmas holiday season.

The millions of dollars' worth of change they collect is used to aid needy families, seniors, and the homeless. Donations provide Christmas dinners, clothing, and toys for families in need. Volunteers distribute gifts to shut-ins in hospitals and nursing homes, and shelters are open for sit-down dinners.

Now that you know the red kettle's history and its role in helping so many in need, I hope you'll join me in being a "Secret Santa" every time you pass one.

RECIPES & TIPS FROM THE VILLAGE BLEND.

Visit Cleo Coyle's virtual Village Blend at www.CoffeehouseMystery.com for coffee tips, coffee talk, and bonus recipes for- * Clare's Panettone-Inspired Coffee Cake * Nonna's Traditional Italian Struffoli Struffoli (with step-by-step photos) * Matteo's Italian-Style Fried Shrimp with Garlic-Mayo Dip, and more . . .

As a holiday gift to my readers, I've expanded this section to serve as a handy little primer-essentially a mini-book-on coffeehouse terms and drinks, including recipes for making your own coffee syrups and Fa-la-la-la Lattes! In the second part of this section, you'll find additional holiday recipes courtesy of Holiday Grind Holiday Grind's cast.

(Photos for many of these recipes can be found at my Web site: www.CoffeehouseMystery.com.) During my own Italian upbringing, food and drink were essential in celebrating the holidays. 'Tis the season for feasting. May you eat and drink with joy!

Happy Holidays!

Cleo Coyle

COFFEEHOUSE TERMS.

barista-A trained espresso bartender.

espresso-A concentrated coffee drink made by forcing a small amount of hot water under high pressure through a puck of finely ground coffee beans. Experimentation with creating an espresso machine began in the nineteenth century, but it wasn't until the early twentieth century that the Italian inventor Luigi Bezzera resolved early problems with the device and patented it. The Italian company La Pavoni began manufacturing a slightly upgraded version, and the drink began following Italian immigrants, who popularized it in each country they settled. Throughout the twentieth century, engineers continued to improve the device's design. The most significant improvement came in the 1940s from Giovanni Achille Gaggia. His lever-operated piston machine was able to consistently produce pressure high enough to create the signature crema crema-the creamy foam that today's espresso drinkers now expect expect to see. Gaggia essentially invented the modern-day espresso. to see. Gaggia essentially invented the modern-day espresso.

Meanwhile, in 1933, a home home method for making espresso coffee was invented by Alfonso Bialetti, an Italian engineer who ran his own metal and machine workshop. Although the result is not considered a "true" espresso with method for making espresso coffee was invented by Alfonso Bialetti, an Italian engineer who ran his own metal and machine workshop. Although the result is not considered a "true" espresso with crema crema, Bialetti's Moka Express stovetop pot nevertheless produces a bold cup that Italians have enjoyed for generations.

espresso blend-A blend of coffees, often from different regions, especially for use in an espresso machine. There is no definitive espresso blend. Creating coffee blends is a culinary skill, and roastmasters create their own unique blends.

espresso roast-Coffee beans can be roasted from light to dark. Every level of roast is given a name-Vienna roast, for example, is a lighter roast than a French roast. Espresso roast is a distinctly dark style of roasting the coffee beans, typically applied to an espresso blend. (See my Guide to Roasting Terms later in this section.) crema-The golden foam (also described as tan or reddish brown) that forms on top of a properly pulled espresso shot.

shot-A single serving of espresso, approximately 1 fluid ounce. Coffeehouse baristas often use shot glasses when mixing coffee drinks. They let the espresso extract down from the machine right into a shot glass, then pour the shots into larger cups or glasses into which other ingredients are mixed to create espresso drinks such as cappuccinos and lattes.

doppio-A double espresso or two straight shots of espresso. A triple triple is three shots; a is three shots; a quad quad is four. is four.

pull-The reason you hear about a barista "pulling" an espresso shot is that on earlier espresso machines, the barista literally pulled a handle down to force the hot water through the coffee at a high pressure. Modern espresso machines are operated by pushing a button to start the extraction process, but the traditional term pull pull is still used. is still used.

ristretto-This is a more concentrated shot of espresso with a more intense flavor. The term comes from the pull of the shot being a "restricted" or shorter pull. Less water is used to make this espresso, and the coffee beans really should be ground finer. The amount of liquid in your cup will be slightly less than a regular espresso.

lungo-This is a weaker shot of espresso with less intense flavor. The term comes from the longer pull (lungo means "long" in Italian). More water is used to make this espresso, so there will be slightly more liquid in your cup than a regular espresso. In France, this drink is called means "long" in Italian). More water is used to make this espresso, so there will be slightly more liquid in your cup than a regular espresso. In France, this drink is called cafe allonge cafe allonge. Be warned, this style can be slightly bitter. If you're really looking for a diluted espresso, I suggest you try an Americano!

demitasse-The small cup in which a straight espresso is served.

espresso Romano-An espresso served with a twist of lemon. This is the peel only and should not include the bitter white part of the skin. Do not put the twist in the espresso drink. Instead, rub the lemon around the rim of your cup to impart the bright lemon flavor. Ironically, although the espresso Romano is popular in North America, it is not not popular in Italy; and, although the taste combination of coffee and lemon may seem incomprehensible to some, the best single-origin beans in the world (Ethiopian Yirgacheffe, for example) actually display notes of lemon flavor. (For instructions on how to make your own candied lemon and orange peel, an elegant holiday treat with after-dinner espresso or coffee, turn to page 364.) popular in Italy; and, although the taste combination of coffee and lemon may seem incomprehensible to some, the best single-origin beans in the world (Ethiopian Yirgacheffe, for example) actually display notes of lemon flavor. (For instructions on how to make your own candied lemon and orange peel, an elegant holiday treat with after-dinner espresso or coffee, turn to page 364.) espresso con panna-An espresso served with a dollop of whipped cream.

macchiato-An espresso macchiato is an espresso that is "marked" or stained (that's what macchiato macchiato means in Italian) with a small amount of foamed milk. Americans, however, are probably more familiar with the latte macchiato, which is the opposite-a steamed milk that is marked or stained with a bit of espresso. The biggest difference between a caffe latte and a latte macchiato is the method of making the drink. In a caffe latte, the espresso goes into the glass or cup first and the steamed milk is added. In a latte macchiato, the steamed milk is placed in the cup first and then "stained" by the addition of the espresso. A caramel macchiato, for example, would be made by placing vanilla syrup at the bottom of a cup, mixing in steamed milk, then adding the espresso (thus "staining" the milk), and finally topping the drink with caramel syrup-the heat of the espresso right under the caramel syrup will also help it melt down into the drink. means in Italian) with a small amount of foamed milk. Americans, however, are probably more familiar with the latte macchiato, which is the opposite-a steamed milk that is marked or stained with a bit of espresso. The biggest difference between a caffe latte and a latte macchiato is the method of making the drink. In a caffe latte, the espresso goes into the glass or cup first and the steamed milk is added. In a latte macchiato, the steamed milk is placed in the cup first and then "stained" by the addition of the espresso. A caramel macchiato, for example, would be made by placing vanilla syrup at the bottom of a cup, mixing in steamed milk, then adding the espresso (thus "staining" the milk), and finally topping the drink with caramel syrup-the heat of the espresso right under the caramel syrup will also help it melt down into the drink.

caffe freddo-A chilled espresso in a glass, sometimes served with ice and sweetened. In Italy the term freddo freddo is sometimes used to mean coffee that is no longer hot-coffee that has simply gone cold. Note, however, that in Italy it is is sometimes used to mean coffee that is no longer hot-coffee that has simply gone cold. Note, however, that in Italy it is blasphemy blasphemy to warm up cold coffee! to warm up cold coffee!

caffe Americano, Americano-The Italian answer to American-style drip coffee. An espresso diluted with hot water. It has a similar strength to drip coffee but a different flavor. The drink's origin dates back to World War II when American GIs stationed in Italy added hot water to their espressos to create a drink closer to the type of coffee they were used to back home.

Americano misto-An Americano with steamed milk added.

cappuccino, cappa, cap-An espresso drink made with straight espresso, steamed milk, and foamed milk spooned on top. Although baristas may vary their ratios of steamed milk to foamed milk, the most common ratio is one third espresso, one third steamed milk, and one third foamed milk. The basic thing to keep in mind when you order a cappuccino is that it has more foamed milk than a caffe latte and will give you a stronger espresso flavor than a caffe latte or latte.

cappuccino dry-Depending on the barista, a dry dry may mean a cappuccino with foam only or simply one with more foamed milk than steamed milk. may mean a cappuccino with foam only or simply one with more foamed milk than steamed milk.

cappuccino wet-A cappuccino with more steamed milk and less foam.

caffe latte, latte-Mike's drink. An espresso drink made with straight espresso and steamed milk (about one third espresso to two thirds steamed milk). In Italy, a latte will have only steamed milk. In America, baristas often top the drink with a bit of foamed milk. The basic thing to keep in mind here is that the latte has more milk than a cappuccino, so the strong espresso taste will be more diluted. The latte is the most popular drink in American espresso bars and is often flavored and sweetened with coffee syrups. (See the Coffee Syrups section.) microfoam-Latte nirvana. Microfoam refers to properly properly textured steamed milk. It is a thick, velvety potion of pourable microbubbles created by the expert use of an espresso machine steam wand. (See textured steamed milk. It is a thick, velvety potion of pourable microbubbles created by the expert use of an espresso machine steam wand. (See latte art latte art.) latte art-An artistic design or pattern, such as a heart or rosette, created by a skillful pouring of steamed milk into your cup. You may think this is just a cutesy flourish, but major props are due to any barista who can master the steam-wand creation of pourable microfoam microfoam (a texture required to create latte art). So if you are served a latte that features artwork floating on top, you can be assured of two things: Your latte milk has been (a texture required to create latte art). So if you are served a latte that features artwork floating on top, you can be assured of two things: Your latte milk has been properly properly prepared, and your barista rocks! prepared, and your barista rocks!

breve-A term used to indicate that you'd like your drink made with half-and-half instead of milk, such as a latte breve latte breve or a or a cappuccino breve cappuccino breve. mochaccino mochaccino-A cappuccino with chocolate syrup added.

caffe mocha-A caffe latte with chocolate syrup added.

Fa-la-la-la Latte-A caffe latte that uses coffee syrups or flavorings that evoke memories of the holiday season, such as a Gingerbread Latte, Eggnog Latte, or Holiday Spice Latte. This term was my own invention my own invention for the purposes of this novel! for the purposes of this novel!

cafe au lait-The French version of a caffe latte, made with equal parts hot milk and freshly brewed, darkly roasted coffee, usually French roast.

caffe con leche-The Spanish version of caffe latte with equal parts scalded milk and a strong, freshly brewed coffee. Sugar is added according to taste.

frappe-A cold, frothy coffee drink usually made from blending espresso, milk, crushed ice, and sugar or sweet syrups that can give the drink a variety of flavors.

red eye-Mike's drink when he's on an all-night stakeout. A regular drip coffee with a shot of espresso dumped in. (I think of it as a much more sobering version of a boilermaker!) unleaded-A slang term for a decaffeinated coffee.

half-caf-A cup of coffee that's a 50/50 mixture of regular and decaffeinated.

single-origin-A single-origin coffee is one that comes from a single region or farm, as opposed to a coffee "blend," which is a coffee that is created by a roaster or retailer who combines beans from more than one coffee-growing region. Ethiopian Yirgacheffe, for example, is a single-origin coffee that comes from the Yirgacheffe region of the African country of Ethiopia. It is a single-origin coffee. A roaster may decide to combine the Ethiopian Yirgacheffe with a coffee from Colombia and one from Sumatra to create a "blend."

regular-In New York City, a regular regular is a cup of coffee brewed in a drip machine with milk and sugar added. is a cup of coffee brewed in a drip machine with milk and sugar added.

steamer-This beverage has no no espresso. It's simply a cup of milk that's steamed to warm the beverage and increase its volume. It can be flavored with whatever sweet syrups suit your fancy: hazelnut, caramel, orange, French vanilla, peppermint, toasted marshmallow, toffee nut, and so on. (See the Coffee Syrups section.) espresso. It's simply a cup of milk that's steamed to warm the beverage and increase its volume. It can be flavored with whatever sweet syrups suit your fancy: hazelnut, caramel, orange, French vanilla, peppermint, toasted marshmallow, toffee nut, and so on. (See the Coffee Syrups section.)

GUIDE TO ROASTING TERMS.

WHEN coffee beans arrive at a roaster, they are "green." The roaster then decides what style of roast will best bring out that particular bean's flavor. Here is a basic guide to the spectrum of roasts and the terms often applied to them. Some coffee roasters even mix together medium- and dark-roasted beans for a delightful combination of flavors.

Light Cinnamon, New England, Half City

Light to Medium American, City, Brown

Medium to Dark Full City, Vienna (or Viennese), Velvet

Darkest Espresso, French, Italian, Spanish

TIPS FOR BEING YOUR OWN BARISTA.

HOW TO MAKE ESPRESSO WITHOUT A MACHINE.

See photos of this process at www.CoffeehouseMystery.com In On What Grounds On What Grounds and and Murder Most Frothy Murder Most Frothy, Clare uses a small stovetop Moka Express pot to make herself a strong jolt of espresso-style coffee. Because affordable home espresso machines (remember, I said affordable affordable!) cannot reproduce the kind of pressure that a professional, restaurant-quality machine can, I also use a stovetop Moka pot to make my espresso-style coffee at home. (Note to purists: I said espresso-style! I fully realize there's no crema crema!) The beautiful, eight-sided Moka Express pot is the same sort of inexpensive stovetop espresso maker that members of my Italian family have used for generations. The taste experience you'll have with the stovetop pot is deliciously intense. Although not the same as a machine-made espresso (again, there won't be any crema crema), the stovetop version produces a rich, satisfyingly bold jolt of java. This is also an excellent way to make strong shots of coffee if you're planning to mix them with steamed or frothed milk and syrups to make caffe latte, cafe au lait, or cappuccino-or if you have a culinary recipe that calls for adding espresso.

The traditional eight-sided Moka pots come in 1-, 3-, 6-, 9-, and 12-cup varieties. Note that a "cup" of stovetop espresso is not equal to a cup of regular drip coffee, which yields about 6 ounces of fluid. A "cup" of espresso made in a Moka pot will give you an intense little 2-ounce jolt ( of a measuring measuring cup of fluid). cup of fluid).

The beans: As any chef will tell you when you begin a culinary endeavor, the end product reflects the quality of your ingredients. You can't make a decent cup of espresso with bad beans. So buy good-quality beans freshly roasted, and grind them fresh with a home grinder if you have one. As any chef will tell you when you begin a culinary endeavor, the end product reflects the quality of your ingredients. You can't make a decent cup of espresso with bad beans. So buy good-quality beans freshly roasted, and grind them fresh with a home grinder if you have one.