Blend coffee, milk, 2 cups ice cubes, coffee-flavored liqueur, cocoa mix, sugar, and vanilla extract in a blender until smooth and frothy.
Fill 6 glasses with ice cubes; pour blended coffee mixture over ice.
Pour Bailey's Irish Cream, Frangelico and Kahlua into an Irish coffee cup and add coffee.
Top with whipped cream and, optionally, allspice (cinnamon and nutmeg).
Add coffee, vodka and kahlua to irish coffee cup and sweeten to taste.
Gently float cream on top, add amaretto, and garnish with a cherry.
mix vanilla syrup, sugar, milk, pudding mix, coffee, and creamer in a blender until all the powders are mixed.
add all the ice to the mixture and ice cream (optional), blend for 10-15 seconds or until ice is fine and mixed throughout.
pour the mix into a glass until 3/4 of the glass is full.
fill the rest of the glass with whipped cream and sprinkle a pinch of cocoa powder on the whipped cream.
let sit in freezer for 10 minutes before drinking to make colder.
d 7 tablespoons of ground coffee inside your paper-lined basket
asket to fit coffee maker.
Pour
Heat oven to 375\u00b0F.
Grease 9-inch round pan.
Make Cinnamon Streusel; reserve. (my sister often doubles this recipe so that there is lots of topping).
Stir coffee cake batter ingredients until blended.
Spread in pan.
Sprinkle with Cinnamon Streusel.
Bake 18 to 22 minutes or until golden brown.
Let sit a few minutes and then serve warm with butter and lots of milk or coffee.
nd margarine. Stir until well blended. Separate mixture into small clumps
Mix all ingredients until well blended.
Store in air tight container.
For each individual cup use 2 tablespoons mix to 1 cup boiling water.
For a pretty presentation, top with fresh whipped cream.
If making this for a large crowd, this whole recipe will make a full 30 cup coffeemaker of holiday coffee that adults and kids alike will enjoy!
Combine the ground coffee and water and let soak overnight.
Strain the coffee grounds (keeping the water!).
Combine the blender ingredients in a blender (adding desired amount of ice if you want) until blended well.
If you don't use ice in the blender, serve over ice.
Variations:.
Substitute an ice cream sandwich or two instead of milk.
Substitute frozen soy milk for ice and milk.
Add a little Kahlua or Baileys.
Put 1st 6 ingredients into a shaker & shake well.
Pour equally into 2 tall glasses & gently add a scoop of coffee ice cream to each. Sprinkle w/choc shavings (if using) & serve w/a long-handled spoon.
NOTE FROM ME: I entered this recipe as written, but feel the need to ask a question. Is it just me or is it more than just a little silly to use 2 tsp of sugar in this recipe?.
COOKS NOTE ON RECIPE: \"The coffee liqueur can be either cream-based (Kahlua) or non-cream based (Tia Maria).\".
alnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well
am until well blended.
Reserve 1 cup molasses-coffee sauce in
mix coffee granules, gelatine and room temperature water in small bowl until well blended. Add boiling water; stir at least 1 minute or until gelatine is completely dissolved. Cool to room temperature.
beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add cream, beating until well blended. Add eggs; beat just until blended. Gently stir in coffee mixture.
pour evenly into 6 dessert dishes. Refrigerate several hours or until set. Top each with coffee bean just before serving.
Beat until well blended. Place the instant coffee granules in a bowl
ombine sugar, butter, cocoa, ground coffee, and salt in a large
Brew the coffee-I use 1/4 cup
br>Add coffee creamer and mix slowly until well blended.
Pour
et.
Gently heat the coffee and nougat in a small
ggs; stir in liqueur and coffee granules.
While beating at