Brew coffee strong. Transfer to heat proof container or cleaned milk jug. Store in freezer or refrigerator until cool.
Add milk, cocoa powder, and sugar to coffee. Shake well. Serve over ice.
Store in refrigerator for up to 3 days.
Instant cocoa mix can be subsituted for cocoa powder.
For frozen coffee drink, add ice and whip in blender.
Mix coffee, sugar and creamer.
Pour into blender and add ice cubes. Blend until smooth.
Top with chocolate syrup and cool whip if you want.
Note: You may need to crush your ice first, depending on power of your blender.
Mix together the gelatin, sugar and boiling water until sugar and gelatin are dissolved.
Add the frozen lemonade drink mix and the pineapple juice.
Stir well and freeze.
asket to fit coffee maker.
Pour
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.
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.
Add 7 cups water to a cooking pot.
Add 10 tablespoons of coffee.
Bring to a boil.
Slightly reduce heat and boil about 20 minutes.
Let coffee cool.
Strain coffee through a tea strainer into a 2-quart pitcher.
Rinse out remaining coffee grinds from pot.
Strain coffee again back into the pot.
Add sugar and chocolate syrup.
Bring to a boil for 5 minutes.
Cool and pour back into pitcher.
Add milk to blender of Choco-coffee mixture and ice cubes; blend until ice is crushed.
Enjoy!
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.
In a bowl stir together hot coffee and sugar and stir until the sugar is dissolved, then add in vanilla.
Pour into an 8-inch metal baking pan and freeze, stirring every 30 minutes, until slushy (this should take about 1-1/2 hours).
Transfer mixture to a bowl and stir vigorously with a fork until slightly smoother and more uniform in texture (about 30 seconds).
Return to the freezer until firm enough to scoop (about another 30-40 minutes.
Divide the granita into serving dishes and top with whipped cream.
Mix drink and vodka to Shaker with ice and shake to mix. Strain into 2 cocktail glasses and enjoy!
Brew 12 cups of coffee. While the coffee is brewing, fill each cup with a scoop of ice cream. Be sure to use large cups (the oversized types you get at coffee houses are best). Top each scoop of ice cream with just enough Irish cream so that the ice cream looks lightly coated.
When the coffee is brewed, pour it so that each cup is filled up about halfway. It is then up to each individual to add more Irish cream, half-and-half, or sugar to suit his/her taste.
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.
Combine coffee, ice, milk, semisweet chocolate chips, white chocolate chips, chocolate syrup, caramel syrup, hazelnut liqueur, coffee-flavored liqueur, confectioners' sugar, and maple syrup in a large blender. Blend briefly until combined. Add ice cream; blend until smooth.
Place espresso beans in a serving glass; pour coffee drink on top. Serve with a wide straw to suck up the espresso beans.
Rim a glass coffee mug with sugar. Add liqueurs and fill with hot coffee. Stir. Top with whipped cream, chocolate shavings, and orange zest.
Pour Amarula and Frangelico into coffee glass or clear mug.
Fill glass or mug with hot coffee.
Top with whipped cream and sprinkle with nuts if desired.
emainder of the glass with coffee up to about a quarter
lear drinking glass.
Add coffee to fill glass 1/2
Stir in caramel topping and coffee drink mix. Remove from heat.
Mix milk, coffee, and sweetener together in a glass until sweetener is dissolved.
Note: To make frozen coffee cubes, brew a strong cup of coffee (I use instant since nobody else drinks it) and add sugar or splenda to taste. Then freeze in ice cube tray.
Blend coffee cubes and milk in blender until large chunks are gone.
Add ice cream and blend til combined and still fairly thick.
Enjoy!