Mix the cold coffee with the sugar and kirsch to taste and chill it in the fridge.
To make the cream topping, whip the cream with the vanilla and transfer to a piping bag with a star tip. Chill in the fridge.
Place 2 scoops of ice cream in 4 tall glasses and pour in the chilled coffee to cover it. Pipe on the whipped cream and sprinkle with grated chocolate. Garnish with cherries and serve with wafer cookies, if using.
Transfer the coffee to a small bowl and
eeds to a boil. Add coffee powder and rice and simmer
In punch bowl, place chilled coffee.
Scoop ice cream or cut into squares and add to coffee.
Add whipped cream just before serving.
Makes approximately 60 cups.
Half-fill 2 tall glasses with chilled coffee.
Stir in cream. Add a scoop of ice cream to each glass and top with Coca-Cola. Serves 2.
ix your smoothie, put the coffee in a shallow pan and
Mix together the coffee and cinnamon sticks.
Using the coffee-cinnamon mixture and the water, brew coffee by your customary brewing method.
Add the cardamom and honey to the hot coffee and stir until the honey dissolves.
Cover and chill.
To serve, fill tall glasses with ice cubes.
Pour about 2/3 cup chilled coffee into each glass.
Pass the half-and-half or milk.
cup of strong hot coffee.
Add the coriander, cardamom
Place chilled coffee in blender, along with candy bar. Cover and blend on high until chocolate is in small pieces. Add vanilla ice cream; cover and blend on high using on/off action until smooth. Pour into glasses; top with a dollop of whipped topping.
In punch bowl, break ice cream into chunks.
Pour chilled coffee over and stir until ice cream is partially thawed.
Stir in whipped cream.
Should be the consistency of a milk shake.
Serves 35.
Combine hot brewed coffee and sugar, stirring until sugar is dissolved.
Cover and chill.
Combine chilled coffee mixture, ice cream, milk and vanilla in a punch bowl.
Stir gently until ice cream melts.
Top with dollops of whip cream.
Sprinkle with shaved chocolate.
Yields 5 quarts.
While coffee mixture is still warm, combine with sugar. Combine chilled coffee mixture with ice cream, chocolate milk and vanilla.
Stir together.
Decorate with Cool Whip and shaved chocolate.
Combine coffee and sugar, stirring until sugar dissolves.
Stir in milk and vanilla; cover and chill. Combine chilled coffee mixture and Kahlua in a punch bowl; stir well. Spoon tablespoons of ice milk into coffee mixture; stir until ice milk melts.
Sprinkle with chocolate.
Yield: 4-1/2 quarts
(serving size: 1 cup).
Refrigerate coffee until cool, about 30 minutes. Chill four glasses, if desired. Stir vanilla extract and sugar in the boiling water until dissolved. Refrigerate until cool, about 30 minutes. Divide the ice and chilled coffee evenly between the four glasses. Stir in cream and sugar mixture, to taste.
Combine liqueurs, coffee and cream.
Partially fill a wine glass with crushed ice, and pour mixture over ice.
Serve.
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 coffee, chocolate milk and white milk together.
Cut ice cream into small chunks and pour mixture over ice cream.
Stir until desired consistency is reached.
Serves 40 cups.
Add 7 tablespoons of ground coffee inside your paper-lined basket
asket to fit coffee maker.
Pour cold