Whip 1/2 cup cream to soft peaks, set aside.
Combine the remaining 1/2 cup cream, chocolate syrup, sugar and 3/4 teaspoon cinnamon in a pitcher or bowl. Stir in coffee until sugar dissolves.
Fill 4 glasses with ice and pour the coffee mixture over the ice. Top with the whipped cream and sprinkle with cinnamon. Garnish with the chocolate-covered coffee beans, if desired.
Add 7 tablespoons of ground coffee inside your paper-lined basket
asket to fit coffee maker.
Pour cold
Make coffee in your coffee pot with coffee & water listed under Coffee Cubes (just double
Mix all ingredients in a tea or other type of pitcher and chill for a couple of hours. To avoid watered down iced coffee you can also make coffee cubes in the freezer with leftover coffee.
Brew the Coffee ( You can use plain coffee or any other flavored coffee, my favorite is Foldgers select hazelnut).
While coffee is brewing put All other ingredients in a beverage shaker.
Add coffee and shake until mixed well and cool.
Pour in glass and enjoy!
(you dont have to have a shaker it just gives the iced coffee the foam at the top when you pour it into the glass).
double boiler, combine the chocolate, butter, coffee, and rum. Set over
Bring water and coffee to a boil in a saucepan.
Remove from heat and let stand 10 minutes.
Pour mixture through a fine wire-mesh strainer into a bowl, discarding coffee grounds.
Stir sugar and cinnamon into coffee until sugar dissolves.
Let cool.
Stir in half and half and chocolate syrup.
Chill 2 hours.
Serve over ice.
Note: To keep coffee from diluting, freeze cubes of half and half and coffee to use in place of ice.
Fill a tall glass with ice.
Pour milk and chocolate syrup over the ice.
Add cold coffee and stir well until chocolate syrup is dissolved.
Can be fancied up with a dollop of whipped cream, a shot of Kahlua, and a few curls of shaved chocolate if you like.
Diabetics and dieters can substitute sugar-free chocolate syrup.
Whip 1/2 cup of the whipping cream to soft peaks; set aside. In a pitcher or bowl, combine remaining 1/2 cup cream with chocolate syrup, sugar and cinnamon.
Stir in coffee until sugar dissolves.
Fill four glasses with ice; pour coffee mixture over ice.
Top with whipped cream and sprinkle with cinnamon.
he sugar, stir in the coffee; cool. (The cooler the liquid
Combine all ingredients in a blender and blend until smooth and frothy.
Pour into glasses and dust lightly with ground coffee, if you desired.
For an extra cold drink, pour iced coffee into glasses filled with more ice-ideally, coffee ice cubes for stronger coffee flavor. To make coffee ice cubes, brew 1 1/2 teaspoon coffee in 1 cup hot water, add sugar to taste. Freeze in ice-cube tray.
Remove from heat and add chocolate. Let sit for 1 min
Mix half and half and artificial sweetner, divide mixture into two cups, add ice to each cup, and pour coffee over mixture.
Yields 2 servings (1 cup each).
tight fitting lid combine coffee grounds and 4 1/2
Brew Coffee double-strength using 8 oz (1CUP) Ground Coffee to 24 oz (3CUPS) Water.
After brewing is complete ~ pour into a pitcher.
Add 24 OZ. (3CUPS) ICE to pitcher and let cool.
Place 2 scoops of ice-cream in each bowl.
Pour 1/4 Cup Chilled Iced Coffee over Ice-Cream.
Sprinkle 1/4 TBS. Cocoa Powder over Ice-Cream.
nd heavy cream together. Add coffee beans. Heat over a double
Pour 3 cups of very strong hot coffee over 2 cinnamon sticks, 4 whole cloves and 4 whole allspice.
Let stand 1 hour.
Pour over ice in 4 tall glasses.
Add cream and sugar for delicious spiced iced coffee.
Soak mixed fruit in the iced coffee milk over night.Preheat oven to 180degrees or 160degrees in fan forced. Grease a large round cake pan. Then add the flour and put in greased pan. Cook in the oven for one hour. Cook in tin.
cup) ramekins with the coffee cream. Chill for another 3