ugar and cocoa. Stir in coffee and chocolate until smooth. Add
ut clean.
Meanwhile, for coffee syrup, combine espresso and sugar. Stir
Coffee Syrup:
Place coffee and sugar into a small
br>Meanwhile, to make the coffee syrup, heat the 1/4 cup
Brew coffee.
When coffee is done brewing, you may place it in the freezer for 15 minutes to cool it down a little so less ice will be melted.
Fill 22 ounce cup to top with ice.
Add syrup and half & half to cup.
Fill cup rest of way to top with coffee.
Mix carefully but thoroughly with spoon.
Add straw.
Enjoy!
ocoa powder. Add butter and coffee mixture. Transfer to prepared pan
br>Meanwhile, to make the coffee syrup, heat 1 cup water with
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).
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.
Brew coffee.
In blender add ice, sugar, coffee syrup and milk. Top with coffee.
Blend until smooth.
Top with whipped cream and serve.
ack.
Meanwhile, for the coffee syrup, place sugar and 1 cup
mall saucepan, combine milk and coffee. Stir over medium heat until
Heat coffee and sugar until sugar dissolves. Remove ice cream from container and slice. Layer in a loaf pan with coffee syrup and cookie crumbles. Press down slightly to flatten mixture then freeze for 1-2 hours. Let stand at room temperature before scooping into bowls. Dust with cocoa powder to serve.
Pour 6 cups brewed coffee into ice cube trays; freeze until firm.
Combine hazelnut-flavored coffee, milk, and sugar; stir until sugar dissolves.
Pour over coffee ice cubes and serve immediately.
ack, let cool completely.
COFFEE SYRUP:
In a saucepan, bring
Pour hot coffee over cinnamon pieces; cover and let stand about 1 hour.
Remove cinnamon and stir in cream.
Chill thoroughly.
Stir in coffee syrup.
To serve, pour into ice-filled glasses.
If desired, top with sweetened whipped cream and sprinkle with ground cinnamon. Use cinnamon sticks as stirrers.
Pour about 3 squirts of coffee syrup (chocolate syrup) into a glass and then add skim milk.
1/2 cup sugar and coffee syrup and coffee granules. Heat over medium
KE THE ALMOND SYRUP:
Mix almond flavored liqueur, coffee and vanilla in
Fill tall glass with ice.
Mix coffee with syrup, creamer and sugar.
Pour over ice.
ENJOY!