Place black coffee, milk, ice cream, almond extract
Cool Whip, Cocoa, egg, vanilla Greek coffee.
Beat butter, eggs & vanilla
Place the ice, coffee, sugar and syrup in a blender.
Blend until the frappe is smooth.
Pour into a large, tall glass.
Garnish with a dollop of whipped cream.
Place 1 cup of the coffee, the raspberry-flavor syrup, the half-and-half or light cream, and the ice cubes in a blender container.
Cover and blend until the ice is finely crushed.
Add the remaining coffee.
Cover and blend on the lowest speed just until combined.
TO SERVE:
Pour the coffee mixture into glasses.
Top each glass with a scoop of coffee-flavor ice cream and chocolate shavings.
Makes 6 (6-ounce) servings.
For the Creamy Greek Dressing: Stir together yogurt, sour
Brew coffee.
In blender add ice, sugar, coffee syrup and milk. Top with coffee.
Blend until smooth.
Top with whipped cream and serve.
In a bowl, dissolve the coffee powder completely in the cold water.
Add the chocolate syrup and whisk well to dissolve.
Add the milk, and stir well again.
Transfer the contents of the bowl into a blender/mixer and blend until smooth and frothy.
You may add the crushed ice cubes while blending.
Serve with a dash of cinnamon.
Note: You can adjust and balance the amount of coffee and chocolate syrup to suit your taste.
Prepare instant coffee and let chill. Add the sugar to the coffee. Let ice cream begin to soften.
Combine coffee, ice cream, and heavy cream in a blender; blend until smooth.
Blend two heaped teaspoons of instant coffee with one small cup of boiling water. Blend all ingredients with 2-3 ice cubes. Garnish with coffee beans.
Dissolve sugar in hot coffee and cool. Add 1 pint of whipped cream. When ready to serve, add 6 to 8 quarts vanilla ice cream.
In punch bowl, break ice cream into chunks.
Pour chilled coffee over and stir until ice cream is partially thawed.
Stir in whipped cream.
Should be the consistency of a milk shake.
Serves 35.
Add ice, coffee, milk, sugar substitute, and syrup to a blender.
Blend on high speed until mixture is smooth and ice is incorporated.
Pour into tall glasses and garnish with whipped topping.
Serve immediately.
Place Eagle Brand, coffee, milk and syrup in blender container; blend until smooth.
Serve over crushed ice. Garnish with whipped cream and chocolate, or as desired.
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.
Fill a heat-proof, preferably clear cup with coffee. Stir in apricot brandy and Metaxa.
Top with whipped cream.
In a large salad bowl, toss together the torn mixed greens, tomato, cucumber, onion, olives, Feta cheese and radishes.
Cover; chill until serving time, up to 2 hours.
Just before serving, shake Greek vinaigrette to mix.
Pour dressing over salad; toss gently to coat.
If desired, sprinkle with fresh oregano and chive blossoms.
Preheat grill for medium heat and lightly oil the grate.
Season both sides of each catfish fillet with Greek seasoning. Sprinkle feta cheese and mint over one side of each fillet; drizzle olive oil over the cheese and mint. Beginning with narrower end, roll fish tightly around the filling and secure with a toothpick.
Cook on preheated grill until the fish flakes easily with a fork, 20 to 25 minutes.
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.