Prepare the coffee mix. Put all the ingredients into a blender or food processor and blend until powder consistency.
To make swiss mocha coffee: In a mug, combine 2 tablespoons of coffee mix with 6-ounces of water.
Use 3 teaspoons per mug of Mocha Coffee.
Blend all the ingredients in a medium bowl. Store in an airtight container. Makes 7 1/2 cups container. To make by the cup, put 1 tablespoon Mocha Coffee Mix in a mug and add 6 ounces boiling water; stir until mixture is dissolved.
Garnish with whipped cream and shaved chocolate.
In a blender,process coffee cubes,yogurt,chocolate syrup and milk until smooth.
Serve immediately in a tall glass.
in a small bowl, blend coffee, water and brown sugar, stirring
Combine the Splenda Granular, cocoa, and coffee in a small bowl.
Gradually whisk in boiling water, whisking until blended.
Stir in 1 cup fat free half and half.
Pour mixture into ice cube trays.
Freeze 8 hours.
Pour the remaining 1 cup half and half in blender.
Gradually add frozen mocha cubes, blending until smooth.
Serve immediately garnished with chocolate curls and frozen whipped topping.
hen cooled, frost with mocha frosting (recipe below).
Makes about 18
re close to 16 oz. coffee each, so make this in
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.
tandard and easy ice cream recipe and modified it to fit
br>Add a cup of coffee to the blender and mix
Mix all ingredients together whisking until smooth. Transfer the mixture to a pretty jar, resealable container, or a zip lock bag. Store on the pantry shelf. This makes a good gift.
To serve, spoon 2-3 heaping tablespoons into a coffee mug, add fresh brewed coffee and stir to blend.
If you wish, you may add 1/3 cup instant coffee granules to the mixture and then just mix with very hot water.
hocolate curls or chocolate covered coffee beans if desired.
Freeze coffee into cubes. (I like to keep an ice cube tray filled with leftover coffee in my freezer just for this purpose.).
Combine all ingredients in a blender and blend until smooth.
Pour into glasses and enjoy!
Place first 3 ingedients into a large plastic freezer bag, roll up bag to remove air, seal bag, unroll and using a rolling pin, crush to a fine even grind. Add remaining ingredients, toss to combine. *Rolling the dry milk together with the other ingredients eliminates the clumping issues when added to the liquid.
Add 3 teaspoons, more or less to taste to 6 ounces boiling water.
Variations: add 1 or more hard candies into hot coffee (butterscotch, peppermint, toffee, etc).
Combine the hot cocoa mix, milk, ice cream, coffee, and ice in a blender; blend until smooth. Pour into a tall glass and garnish with whipped cream if desired.
In a saucepan combine the chocolate, the coffee, and the cinnamon stick and heat the mixture over very low heat, stirring, until the chocolate is melted. Stir in the sugar and chill the mixture until it is cold. In a chilled bowl with an electric mixer beat the cream until it holds soft peaks. Strain the chocolate mixture and divide it among tall glasses. Top the drinks with the whipped cream and sprinkle them with cinnamon.
Beat cream cheese until smooth. Gradually beat in sugar. Stir in sour cream. Measure 1/4 cup of cheese mixture into bowl and set the rest aside.
Stir Swiss Mocha coffee and milk into 1/4 cup cheese mixture. Drizzle 1 Tablespoon of this mixture into the crust.
Fold whipped topping into reserved cream cheese and spoon into crust.
Drizzle remaining mocha flavored cheese mixture over top of pie. Draw a knife through to form a pattern on top if desired.
Refrigerate until set (about 2 hours).
Combine crumbs, sugar and oleo and pat firmly on bottom and sides of 9 x 13-inch greased pan.
Chill.
In large bowl beat cheese until fluffy.
Add milk and chocolate syrup.
Dissolve coffee in hot water.
Add to milk mixture and mix well.
Fold in Cool Whip. Pour into prepared pan.
Cover.
Freeze 6 hours or until firm.
Garnish with additional chocolate crumbs.
Return leftovers to freezer and cut and serve as desired.
Serves 12 to 15.
Mix cookie crumbs,
sugar
and margarine in small bowl. Pat mixture firmly in bottom and sides of buttered 9 x 13-inch pan. Chill.
Beat cream cheese until fluffy.
Add Eagle Brand milk and syrup.
Dissolve
coffee
in
water
and add to Eagle Brand mixture.
Mix
well.
Fold
in whipped cream.
Pour into prepared pan.
Garnish
with
additional
crumbs
if
desired. Freeze 6 hours or until firm.
Return leftovers to freezer.