rew basket along with ground coffee / espresso. Add cold water to
Brew coffee according to your coffee machines directions.
Blend ingredients in blender, longer as necessary for larger pieces of ice.
Blend in coffee once brewed.
Pour into glasses.
Top with whipped cream and caramel drizzle.
Serve.
In a bowl, whip together the yogurt, dried milk and herbs. Place Mr. Coffee filter into a sieve or colander.
Spoon the yogurt mixture into the filter.
Suspend the filter above a bowl (cover the exposed surface with waxed paper).
Place into the refrigerator for 24 hours.
The whey will separate from the cheese and drop into the bowl.
The longer the cheese is left in the refrigerator, the firmer the cheese.
Remove the cheese and serve with crackers. Store in closed container.
5 minutes.
Add the coffee, stir, and let steep, off
An immersion blender performs most efficiently.
Combine coffee, sugar, and 3 Tablespoons water in blender carafe.
Whip contents to stiff froth and maximum volume.
Pour froth into tumbler 2/3 full of ice.
Add water and/or milk as desired to fill.
Sip with straw occasionally stirring to combine froth with liquid.
Enjoy.
Dissolve NESCAFE BLEND 43 Instant Coffee, NESTLE MILO and sugar in hot water.
Combine in shaker or blender with remaining ingredients, shake or blend until combined.
Pour into serving glasses. Top with extra ice, garnish as desired.
Place Kahlua, brandy, chocolate syrup and cinnamon in a coffee cup or mug. Fill with hot coffee. Stir to blend. Top with sweetened whipped cream.
NSTEAD of Folgers Caramel Groove Cafe Latte Mix, but this site
In blender combine ice cream, chocolate syrup and sugar.
Pulse just to blend.
Add the coffee and ice cubes and blend at high speed until ice is crushed fine and ingredients are thoroughly mixed.
Pour into glasses.
Optional garnish:
Top with dollop of whipped cream and a fresh strawberry .
inutes.
Stir in the coffee, ketchup, cream, soy sauce, bourbon
Brew the coffee ingredients using your regular coffee maker.
When coffee is brewed, stir in the sugar and chocolate syrup.
Add the milk to the coffee, this will help temper and cool the coffee.
Add ice to a blender.
Pour coffee mixture on top of ice, then add the half and half.
Blend until well combined.
Serve in a tall glass with additional ice if desired.
Garnish with whipped cream and a straw if desired.
arm water, dissolve sugar and coffee packet. Allow to cool in
Place black coffee, milk, ice cream, almond extract
Place coffee grounds in a large glass
Make your coffee. I use a traditional Vietnamese coffee filter, but you do not have to if you don't have one.
Prepare a cup with about 3 - 4 tablespoons of the sweetened condensed milk.
Stir together coffee and condensed milk.
Pour over ice.
ubside, slowly stir in coffee.
Ladle coffee into brulot cups or
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.
Freeze the coffee into cubes(for 3+ hours).
Pulse milk, chocolate syrup, sugar, and 3 of the ice cubes in a blender.
Add 2-3 coffee cubes and remaining ice cubes and pulse again until fairly smooth.
Top with whipped cream and chocolate drizzle if desired.
Place coffee in bottom of prewarmed French
Place salt in basket of coffee pot with the coffee grounds.
Pour water into resevoir and start coffee.
Serve hot.