Frozen Coffe Mocha
1 ice-cube tray of frozen coffee
2 T. + 1 C. milk
1 1/2 T. cocoa powder
2 T. powdered sugar
1/2 t. vanilla
Freeze leftover coffee each morning in an ice cube tray until you have one full tray of cubes.
Microwave 2 Tbs. milk until hot enough to melt the cocoa powder and powdered sugar. Mix in the vanilla and stir well. Add the remaining cup of milk.
Put one tray of coffee cubes, cocoa nad the milk mixture in the blender. Blend until smooth.
Frappachino
8-10 frozen coffee cubes
4 T Hershey chocolate powder (sweetened)
2 oz. half and half
2 shots of espresso or coffee
Blend until consistency of a thick milkshake. Serve with real whipped cream and sprinkle with chocolate powder.
Frozen Coffee Cooler
6 C. ice cubes
4 C. brewed coffee, cooled
1 C. coffee liqueur
3/4 C. sugar
1 t. ground cinnamon
1 C. half and half or milk
Garnishes: whipped cream, ground cinnamon
Process half of first five ingredients in a blender until smooth.
Pour coffee mixture into a large pitcher. Repeat with remaining half of first five ingredients, and pour into pitcher.
Stir half and half into coffee mixture, and garnish, if desired. Serve immediately.
Mocha Shake
1/4 C. warm water
2 T. Hershe's cocoa
1 T. sugar
1 C. cold coffee
1 C. vanilla ice cream
crushed ice
whipped cream
In blender container combine water, cocoa and sugar. Cover; blendo n low speed. Add coffee; cover and blend. Add ice cream; cover and blend until smooth.
Serve immediately over crushed ice. Garnish with whipped cream, if desired.
Spanish Coffee
2 C. (1 pint) light cream
4 Hershey's milk chocolate bars (1.55 oz. each), broken into pieces
Whipped cream
1/4 C. brewed coffee OR 1/2 t. powdered instant coffee dissolved in 1/4 C. boiling water
In medium saucepan, combine light cream and chocolate bar pieces. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Stir in coffee. Beat with rotary beater or wire whisk until foamy.
Serve hot with a dollop of whipped cream or cool chocolate mixture and serve over crushed ice.
Iced Chocolate Latte
A tall glass filled with ice
4-5 oz. of double brewed coffee
2 T. sugar
a good long squirt of chocolate syrup
1/4-1/2 C. of whole milk (as much or as little as you like)
whipped cream
cinnamon
Start with making some strong coffee by brewing 6-7 oz. of coffee and then pouring it back into your coffee maker andbrewing it again. This may not be good for some coffee makers. You will loose some water in the process, producing 4-5 oz. of coffee.
Add the sugar, syrup, and the milk to the coffee; stir well.
Poor the coffee over the ice in a tall glass and top with whipped cream or foamed milk; lastly sprinkle a dash of cinnamon on top.
2006-07-28
12:14:30
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11 answers
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asked by
Led*Zep*Babe
5