For coffe milk:.
Add coffee syrup to the glass of cold milk.
Stir well with a spoon.
Serve immediately.
For the coffee cabinet:.
In an electric blender, beat the coffee syrup, scoop of ice cream, and milk for 1 minute, or until ice cream is dissolved.
Pour and serve immediately.
in a medium bowl stir in coffee, creamer, sugar water and cinnamon unil coffee is dissolved.
pour coffee mixture into 2 ice trays freeze until hardened.
transer coffee cubes to A freezer bag.
for each serving place 2 coffee cubes. 2/3 cup milk and 4 water ice cubes in a blender.
blend unti slushy and top with whipped cream.
5 minutes.
Add the coffee, stir, and let steep, off
n a food processor or blender, pulse the walnuts with the
Fill a jug with the coffee and water, screw on the lid, and give a good shake. I use a clean Simply Apple bottle.
Rest at room temperature for about 24 hours, giving a shake every now and then.
Strain the coffee through a filter or a French press and decant into a clean jug or pitcher.
Taste. If the coffee is too strong, dilute it to your liking. If it is too weak, add more coffee grounds and let sit out another day.
Store in the refrigerator and use in your favorite coffee recipes.
You can use coffee brewed using any method - drip,
Brew coffee strong. Transfer to heat proof container or cleaned milk jug. Store in freezer or refrigerator until cool.
Add milk, cocoa powder, and sugar to coffee. Shake well. Serve over ice.
Store in refrigerator for up to 3 days.
Instant cocoa mix can be subsituted for cocoa powder.
For frozen coffee drink, add ice and whip in blender.
Remove rind from one orange.
Cut the rind into slivers and the remaining orange into 8 slices (reserved for garnish).
Combine slivered rind, cloves, cinnamon pieces, and coffee in the basket of a coffee maker.
Add 8 cups of water and brew.
Meanwhile, heat milk to simmering in a small saucepan.
Pour into a blender and whirl milk 1 minute until frothy.
Serve milk from a pitcher with the hot coffee.
Garnish mugs with orange slices.
using a very large bowl and a sifter (or a blender if you don't mind powder residue in your hair) sift all ingredients together at least twice.
Make sure and mix well with a plastic or wooden spoon.
To prepare, fill mug 1/3 full of this mixture and add freshly brewed coffee. From a press pot if possible.
Prepare your coffee first if you use creamer. This mixture is very dark and it will be hard to judge how much cream you need by color.
(to use as hot cocoa, substitute hot water for coffee).
large mixing bowls and blender.
Take one cup of
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.
In a saucepan, combine milk and coconut. Heat over medium-low heat, stirring occasionally, until mixture steams. Pour hot milk mixture into container of electric blender. Cover and blend on high speed until smooth. Strain.
In same saucepan, combine strained milk and hot coffee; heat thoroughly, but do not boil. Remove from heat; stir in rum extract.
Pour into 4 heat-proof glasses or coffee cups. Top each with a dollop of whipped cream. Sprinkle toasted coconut and toasted almonds over each serving. Serve immediately.
In a blender,process coffee cubes,yogurt,chocolate syrup and milk until smooth.
Serve immediately in a tall glass.
Brew strong coffee by brewing twice the amount required by your coffee maker - Chill.
Combine all ingredients except ice in blender and blend for 2 minutes on low to blend sugar.
Add ice, blend on high until ice is dissolved and drink is smooth.
Combine coffee and chocolate chips in container of blender.
Process until smooth.
Add egg yolks and Creme de Cacao.
Process one minute.
Beat egg whites until stiff peaks form; fold in chocolate mixture.
Spoon into stemmed glasses, and chill until firm.
Top with whipped cream and almonds.
Recipe can easily be doubled.
tir in the vanilla and coffee.
Add the dry mixture
lack coffee, milk, ice cream, almond extract and crushed ice in blender
In a pitcher mix together the coffee, half-and-half, and the chocolate syrup. Chill in the fridge if you have time. Serve with ice.
I don't remember where this recipe came from, perhaps Todd Wilbert and his Top Secret Recipes.
COMBINE COFFEE, CLOVES, CINNAMON AND WATER IN SAUCEPAN; BRING TO A BOIL.
REMOVE FROM HEAT; LET STAND FOR 5 MINUTES. STRAIN AND COOL.
FILL GLASSES 1/4 FULL WITH CRUSHED ICE; ADD 1 SCOOP ICE CREAM. ADD COFFEE; STIR.
TOP WITH WHIPPED CREAM; SPRINKLE WITH GROUND CINNAMON.
SERVE WITH LONG SPOON AND STRAW. YIELD: 4-6.
Wold's Best Recipes.
Brew coffee according to your coffee machines directions.
Blend ingredients in blender, longer as necessary for larger pieces of ice.
Blend in coffee once brewed.
Pour into glasses.
Top with whipped cream and caramel drizzle.
Serve.