In a bowl stir together hot coffee and sugar and stir until the sugar is dissolved, then add in vanilla.
Pour into an 8-inch metal baking pan and freeze, stirring every 30 minutes, until slushy (this should take about 1-1/2 hours).
Transfer mixture to a bowl and stir vigorously with a fork until slightly smoother and more uniform in texture (about 30 seconds).
Return to the freezer until firm enough to scoop (about another 30-40 minutes.
Divide the granita into serving dishes and top with whipped cream.
Whip cream and sugar until stiff; set aside.
Dissolve coffee in rum in small cup.
Fold rum mixture into whipped cream with spatula.
Beat egg whites until stiff and fold into mixture. Spoon into fluted cups and place in freezer after garnishing with nuts and cherries. Serve frozen.
Recipe can be doubled.
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.
ugar to freshly made hot coffee & stir until sugar has dissolved
arge bowl in freezer. Combine coffee granules and boiling water in
Note: To make frozen coffee cubes, brew a strong cup of coffee (I use instant since nobody else drinks it) and add sugar or splenda to taste. Then freeze in ice cube tray.
Blend coffee cubes and milk in blender until large chunks are gone.
Add ice cream and blend til combined and still fairly thick.
Enjoy!
Soften vanilla yogurt to spreading consistency. Spread in an even layer on bottom of crumb crust.
Drizzle with 2 tablespoons of the chocolate sauce.
Place in freezer.
Chill 1 hour or until firm.
Soften coffee yogurt to spreading consistency. Spread in an even layer over vanilla yogurt. Drizzle with remaining 1 tablespoon sauce in a lace pattern. Cover and freeze until firm.
tight fitting lid combine coffee grounds and 4 1/2
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, sugar and creamer.
Pour into blender and add ice cubes. Blend until smooth.
Top with chocolate syrup and cool whip if you want.
Note: You may need to crush your ice first, depending on power of your blender.
Mix coffee, kahlua, half and half cream and sugar in a tall glass or cup. Add ice cubes.
Top with whipped cream and sprinkle with cinnamon or cocoa powder.
Note: Make frozen coffee ice cubes for your iced coffees by freezing leftover brewed coffee in ice trays. Place 2-3 cubes in your coffee cup for extra flavor! .
Combine sugar and water in a saucepan; bring to a boil and cook over medium heat 5 minutes.
Cool; mix with the coffee.
Pour into refrigerator tray (2 trays may be needed, depending upon size) and freeze without stirring until granular.
Serve in sherbet glasses with whipped cream on top or spoon alternately coffee ice and whipped cream into parfait glass and finish off with whipped cream on top.
Serves 6.
he sugar, stir in the coffee; cool. (The cooler the liquid
Spray Bundt pan with non-stick spray.
Layer frozen rolls in pan.
Melt butter, add cinnamon and pour over frozen dough.
Mix dry pudding, brown sugar, and nuts.
Sprinkle over dough.
Leave out overnight uncovered.
Bake at 350\u00b0 for 25 to 30 minutes, watch for browning.
Invert on plate.
(Half the recipe and make in a 9-inch cake pan for more classic cinnamon rolls).
s dissolved. Stir in combined coffee and 1/3 cup boiling
o chunky crumbs.
Combine coffee and liqueur. Set aside.
owl combine the soy sauce, coffee, ketchup, chili sauce, honey, beef
Put 1st 6 ingredients into a shaker & shake well.
Pour equally into 2 tall glasses & gently add a scoop of coffee ice cream to each. Sprinkle w/choc shavings (if using) & serve w/a long-handled spoon.
NOTE FROM ME: I entered this recipe as written, but feel the need to ask a question. Is it just me or is it more than just a little silly to use 2 tsp of sugar in this recipe?.
COOKS NOTE ON RECIPE: \"The coffee liqueur can be either cream-based (Kahlua) or non-cream based (Tia Maria).\".
emperature until softened. Fold in coffee and 2/3 of the