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.
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.
ugar to freshly made hot coffee & stir until sugar has dissolved
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!
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.
Place 1 scoop frozen yogurt in blender with chocolate milk and coffee.
Whirl until almost smooth.
Pour into glass; top with remaining scoop of yogurt.
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.
Crush ice cubes in your blender or in a freezer bag using a rolling pin or any other heavy instrument you have handy (I actually use my maglite torch ;)).
Add soy milk and vanilla and blend on high until slushie like in consistency.
Enjoy!
Pour rum and lime juice into blender container.
Add sugar and whirl to dissolve.
Drop frozen berries into blender container, a few at a time, blending until smooth.
Pour into chilled glasses.
arge bowl in freezer. Combine coffee granules and boiling water in
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
Place coffee in blender or food processor fitted with a steel blade.
With processor running, add brandy extract.
Stop and scrape sides of container with a spatula.
Process 10 seconds longer.
Place mix in a small bowl and add remaining ingredients. Store in refrigerator.
Yields eight 6 ounce servings.
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 chocolate pieces and hot coffee in blender.
Cover. Whirl at high speed for 30 seconds, until smooth.
Add egg yolks and brandy to container.
Cover.
Whirl on high speed for 30 seconds.
Beat egg whites until foamy and doubled in volume in medium-size bowl.
Gradually beat in sugar until well blended. Fold in chocolate mixture until no white steaks remain.
Spoon into 8 parfait glasses or serving bowl.
Chill at least 1 hour. Garnish with whipped cream and party candy patties.
Combine milk and coffee in blender.
Blend until dissolved. Add ice cream and blend until smooth.
Garnish as desired.
Place chilled coffee in blender, along with candy bar. Cover and blend on high until chocolate is in small pieces. Add vanilla ice cream; cover and blend on high using on/off action until smooth. Pour into glasses; top with a dollop of whipped topping.
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.
In a blender,process coffee cubes,yogurt,chocolate syrup and milk until smooth.
Serve immediately in a tall glass.
Pour milk into large glass measuring cup.
Add enough ice to measure 3 cups.
Pour into blender.
Add frozen Cool Whip, pudding, and instant coffee.
Cover.
Blend on high speed until smooth.
Pour into glasses and serve immediately.