In a blender combine:
1 cup of cold coffee
1 cup of ice
3 scoops of ice cream (vanilla, chocolate, mint chocolate chip or coffee)
(You could even add a shot of Kahula or some of the flavored coffee syrups)
Cover and blend.... makes 2 servings
Top with whipped cream or cool whip
Garnish with your choice of shaved chocolate, cinnamon, powdered cocoa, etc.
Enjoy!
Showing posts with label iced coffee. Show all posts
Showing posts with label iced coffee. Show all posts
Sunday, May 1, 2011
Tuesday, April 12, 2011
Great Iced Coffee Without Great Expense
Cold Brew Coffee
1 cup ground coffee
32-ounce container (1 quart)
Strainer
Large basket type coffee filters
Place ground coffee in container, fill with cold water. Cover and let sit for twelve to fifteen hours. Place strainer over large bowl and put coffee filter inside. Slowly pour over about half of the coffee and let sit until strained. Replace filter and repeat.
To make regular coffee: Place equal parts coffee concentrate and water in cup and heat.
To make iced coffee: Place equal parts concentrate and milk in glass. Add ice, sweetened as desired. You may find my preference for iced coffee a bit strong for you so leave room to add some water to weaken it if need be!
Sunday, January 24, 2010
Fake but Fabulous Frappéccino
4 ounces (113ml) cold espresso or strong coffee
2 - 3 ounces (60-90 ml) chocolate syrup
1 1/2 teaspoons (7ml) vanilla-flavored syrup
4 ounces (113 ml) milk
3 cups (675g) crushed ice
Whipped cream, for garnish
Small pieces of chocolate, for garnish
Place the espresso, syrups, milk, and crushed ice in a blender, and blend until the mixture is slushy.
Pour into a chilled tall 12-ounce (340 ml) glass.
Garnish with mounds of whipped cream and small pieces of chocolate.
MONEY SAVING TIP: Keep day-old coffee cold in the refrigerator ready to freshly recycle into this fast and fantastic frappée for family and friends.
2 - 3 ounces (60-90 ml) chocolate syrup
1 1/2 teaspoons (7ml) vanilla-flavored syrup
4 ounces (113 ml) milk
3 cups (675g) crushed ice
Whipped cream, for garnish
Small pieces of chocolate, for garnish
Place the espresso, syrups, milk, and crushed ice in a blender, and blend until the mixture is slushy.
Pour into a chilled tall 12-ounce (340 ml) glass.
Garnish with mounds of whipped cream and small pieces of chocolate.
MONEY SAVING TIP: Keep day-old coffee cold in the refrigerator ready to freshly recycle into this fast and fantastic frappée for family and friends.
Mocha Ice Café
I am a coffee lover so this is to die for.......great summer drink.... sorry, it's not low cal
6 ounces fresh, strong, brewed Folgers® Whole Bean coffee
3 or 4 ice cubes
1 scoop coffee-flavored ice cream
Sugar, to taste
2 to 3 tablespoons sweetened whipped cream (or whipped topping)
Sugar, to taste
1. Pour the hot coffee into a heatproof 10-ounce glass.
2. Add the ice cubes and stir until coffee is chilled.
3. Add the ice cream and top with the whipped cream.
4. Taste and add sugar, if desired.
5. Serve with a long-handled spoon and a straw.
Tip: Brewing the whole bean coffee stronger than normal helps to maintain the rich coffee flavor and prevents it from being diluted by the ice.
6 ounces fresh, strong, brewed Folgers® Whole Bean coffee
3 or 4 ice cubes
1 scoop coffee-flavored ice cream
Sugar, to taste
2 to 3 tablespoons sweetened whipped cream (or whipped topping)
Sugar, to taste
1. Pour the hot coffee into a heatproof 10-ounce glass.
2. Add the ice cubes and stir until coffee is chilled.
3. Add the ice cream and top with the whipped cream.
4. Taste and add sugar, if desired.
5. Serve with a long-handled spoon and a straw.
Tip: Brewing the whole bean coffee stronger than normal helps to maintain the rich coffee flavor and prevents it from being diluted by the ice.
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