lmonds and the tablespoon of coffee.
Beat the whites to
Dissolve sugar in water, stir, and simmer on low flame for 2 minutes.
Add in sweetened condensed milk, stir, and bring to a boil.
Meanwhile, put the cocoa powder, coffee and cappucino powder in your coffee mug.
Pour the milk-water-sugar mixture over these dry ingredients.
Stir vigorously until combined.
Keep aside for 10 minutes to allow it to'cream' together.
Sit back, log onto Zaar, and sip sip sip, my very own magical cocoa1-coffee-mocha mix!
I won't say,\"Burn your lips and think of me\", I'm sweeter now, ain't I.
Fill tall glass with ice.
Mix coffee with syrup, creamer and sugar.
Pour over ice.
ENJOY!
n large bowl. Finely chop coffee beans in processor. Add to
Mix the coffee and cardamom in a coffee filter and brew the coffee in your coffeemaker with the water.
Heat the almond milk(or whatever milk you're using), sugar and chocolate syrup in a saucepan on medium heat.
Pour the brewed coffee into the pan, stir, and then pour into four cups. Serve and enjoy!
Spoon ice cream into a large coffee mug;pour coffee, butterscotch topping and almond liqueur over ice cream.
Garnish with a dollop of whipped cream and sprinkle of toffee chips.
Make the coffee and syrup in advance and have cold.
Mix all liquid ingredients in punch bowl.
Spoon ice cream on top.
Serve immediately.
Serves 20.
Warm 1
cup
chocolate milk;
stir in coffee and almond extract.
Blend
well with remaining chocolate milk.
In punch bowl place
1/2
gallon
of vanilla ice cream.
Pour milk over ice cream.
Cover with scoops of remaining ice cream.
Garnish with dollops
of
whipped
topping
and sprinkle with nutmeg. Yields 2 gallons.
Place very hot water in a med-sized pitcher & stir in coffee (finely ground to a powder texture) until dissolved.
Stir in milk.
Place 1 scoop of ice cream in each of 4 ice cream soda glasses.
Pour coffee/milk mixture equally into each glass.
Fill glasses almost to brim w/club soda.
Top w/sweetened whipping cream or prepared whipped topping.
asket to fit coffee maker.
Pour cold
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.
Mix coffee, half of ice cream, almond, dash of salt and sugar. Fold in rest of ice cream and whipped cream.
In a bowl using an electric mixer on medium speed mix the cocoa powder with butter, coffee and vanilla until creamy and smooth.
Add in confectioners sugar starting with 1/2 cup and adding in more until desired consistency is achieved.
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.
lended.
Slowly add brewed coffee and vanilla, beat with a
ound cake pans for Chocolate Mocha Cake on cover. Or prepare
\" springform pan.
Caramel Mocha Filling In a large bowl
aper; grease paper.
Dissolve coffee in 1/2 cup boiling
nd cocoa, then yogurt and coffee mixture.
Beat egg whites
MOCHA PANNA COTTA:
Lightly coat