While the coffee is still hot, pour it
Make double strength coffee by using 2 tablespoons coffee per each cup of water. You can discard the remainder or use it to make more iced cappuccinos. Chill.
Combine chilled coffee, milk, sugar, caramel and ice in blender. Blend on high speed until all of the ice has been crushed.
Pour into glasses. Top with whipped cream and drizzle with more caramel if desired.
I use Recipe #312986 for my syrup.
combine the syrup, cream, and milk in a tall glass and mix well. Add ice. Add coffee and stir and enjoy.
Place all ingredients into blender and blend on high until the ice is completely smooth.
Pour into four glasses and top with a dollop of whipped cream. Serve immediately.
Notes: Chilled day-old brewed coffee works well in this recipe. Or save the leftover from your morning pot for an afternoon treat!
ayers may separate.
Coffee Layer: Whisk together coffee concentrate, milk, and
Combine the coffee, vanilla shake powder and vanilla flavored syrup.
Garnish with cinnamon, if using.
Pour 1 cup coffee into an ice tray. Freeze until solid, 3 to 4 hours.
Place 6 coffee ice cubes in a tall glass; add white chocolate syrup. Pour in cold coffee; add coffee creamer.
In a VERY large bowl (13\" diameter), mix ingredients together. Freeze in plastic containers at least 24 hours. Take out 2-3 hours before serving to thaw. Punch should be slushy. You can defrost in microwave to help speed process.
NOTE: I mix in a large stainless mixing bowl and only do half the recipe at a time! One-half recipe fills about one punch bowl. This recipe is easy to cut in half, or even quarter. It lasts about a month in freezer, so it is good to make ahead.
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.
our the hot coffee into a container, add the caramel sauce and
combine the coconut water, sugar, caramel sauce, and fish sauce and
in a medium bowl stir in coffee, creamer, sugar water and cinnamon unil coffee is dissolved.
pour coffee mixture into 2 ice trays freeze until hardened.
transer coffee cubes to A freezer bag.
for each serving place 2 coffee cubes. 2/3 cup milk and 4 water ice cubes in a blender.
blend unti slushy and top with whipped cream.
Brew the coffee in a drip coffee machine, filling the coffee pot with water up to the 3 cup line.
Brew twice.
Let cool and freeze in an ice cube tray.
Blend 3-4 coffee ice cubes and remaining ingredients in a blender until thick and frothy and all ice cubes have been incorporated.
If you add 4 coffee ice cubes and 2 tbsp. of caramel sauce, it is *even better* IMO.
Enjoy, this is my favorite coffee drink to date.
Place coffee and cinnamon in brew basket of coffee maker.
Add water to coffee maker and brew coffee.
Mix the caramel topping and the apple cider together, then halve the mixture between two coffee mugs.
Pour the steaming coffee into the prepared mugs and top with the whipped cream.
Drizzle on the caramel topping and sprinkle with cinnamon.
br>Adjust basket to fit coffee maker.
Pour the 4
ith 1/4 cup Salted Caramel Sauce. Top with half of
Place ground coffee into coffee filter, place ground wattleseeds on top.
Brew wattleseed coffee in the usual way to make about 11/2 cups.
Pour into jug.
Stir vanilla and sugar into coffee.
Chill.
Beat cream until thick and stir slowly into coffee.
Pour into two high glasses.
Decorate with grated chocolate.
utmeg in the coffee filter of an automatic coffee pot. Make sure
In a large coffee cup or coffee mug, add the cold water
cup of strong hot coffee.
Add the coriander, cardamom