Brew the coffee
Add the instant espresso crystals until desolve.
Add the hazelnut syrup and coffee creamer.
Add ice and 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.
Make coffee in your coffee pot with coffee & water listed under Coffee Cubes (just double
Brew regular strength coffee and freeze it in ice cube trays.
Fill tall glasses with the coffee cubes and pour regular strength coffee over them.
Add sugar or cream if desired.
Place ice cream in a high glass.
Pour coffee and top with Cool Whip.
Serve with straw and spoon.
In a medium bowl combine the coffee with sweetened condensed milk.
Whisk in the half and half cream until well blended.
Divide into 2 large ice-filled glasses.
Top with whipped cream.
Enjoy!
Pour coffee in glass.
Add milk and sugar.
Then add cubes of ice.
Make ice cold.
So refreshing.
Pour coffee in a glass.
Add milk and sugar.
Add ice.
Make ice cold.
In a sealable container, preferable a sealable jar, combine the coffee granules, sugar and warm water.
Mix until all is dissolved.
Add milk and coffee creamer to the container of the sugar and coffee mixture.
Shake until mixture becomes frothy.
Pour over a cup of ice and enjoy.
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 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.
Pour the first 7 ingredients into a blender and mix until all ice is crushed.
Pour the frosty beverage into a tall chilled glass, top with whipped cream, toasted coconut and pineapple chunks.
Grab a straw or two and enjoy.
Mix coffee and sugar together and cool.
Add half and half, milk and vanilla. Pour into Ziploc bags or milk cartons and freeze.
Two hours before serving, remove from freezer.
Serve with spoons at a slushy consistency.
In a pitcher, combine cooled coffee, milk and half-and-half. Stir in sugar, vanilla and creme de cacao. Chill in refrigerator until ready to serve.
5 minutes.
Add the coffee, stir, and let steep, off
COMBINE COFFEE, CLOVES, CINNAMON AND WATER IN SAUCEPAN; BRING TO A BOIL.
REMOVE FROM HEAT; LET STAND FOR 5 MINUTES. STRAIN AND COOL.
FILL GLASSES 1/4 FULL WITH CRUSHED ICE; ADD 1 SCOOP ICE CREAM. ADD COFFEE; STIR.
TOP WITH WHIPPED CREAM; SPRINKLE WITH GROUND CINNAMON.
SERVE WITH LONG SPOON AND STRAW. YIELD: 4-6.
Wold's Best Recipes.
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.
In 6-cup glass serving bowl mix coffee, cream and sugar.
With kitchen shears cut ice cream carton open, remove ice cream and cut into large chunks.
Float on coffee mixture. Sprinkle with powdered coffee and cinnamon.
Immediately ladle into punch cups or wine goblets.
Serve with spoon
nd heavy cream together. Add coffee beans. Heat over a double
nd scoop 18 balls of ice cream onto it. Freeze for