tandard and easy ice cream recipe and modified it to fit
Pour coffee into large saucepan.
Add chocolate; cook on low heat 5 minute or until chocolate is melted, stirring occasionally.
Add milk and extract; stir until well blended.
Garnish each serving with a peppermint stick.
Prepare the coffee mix. Put all the ingredients into a blender or food processor and blend until powder consistency.
To make swiss mocha coffee: In a mug, combine 2 tablespoons of coffee mix with 6-ounces of water.
Use 3 teaspoons per mug of Mocha Coffee.
Blend all the ingredients in a medium bowl. Store in an airtight container. Makes 7 1/2 cups container. To make by the cup, put 1 tablespoon Mocha Coffee Mix in a mug and add 6 ounces boiling water; stir until mixture is dissolved.
Garnish with whipped cream and shaved chocolate.
br>Add espresso
Add Peppermint syrup.
Steam milk and
Place first 3 ingedients into a large plastic freezer bag, roll up bag to remove air, seal bag, unroll and using a rolling pin, crush to a fine even grind. Add remaining ingredients, toss to combine. *Rolling the dry milk together with the other ingredients eliminates the clumping issues when added to the liquid.
Add 3 teaspoons, more or less to taste to 6 ounces boiling water.
Variations: add 1 or more hard candies into hot coffee (butterscotch, peppermint, toffee, etc).
Scrape down bowl. Add milk, peppermint extract, and food coloring and
pour the half and half into a medium saucepan.
stir chocolate chips into the pan.
turn the heat onto medium-low and melt the chocolate into the half and half.
DO NOT LET THIS BOIL.
Once the chocolate is melted turn the heat off.
give it a good stir and mix in the peppermint syrup.
Store in a container in the fridge for up to 2 weeks :) (but it never lasts that long, lol).
hen cooled, frost with mocha frosting (recipe below).
Makes about 18
re close to 16 oz. coffee each, so make this in
Pour syrup into a twelve-ounce mug, add a shot of espresso, and Peppermint syrup.
Fill the remainder of the cup with steamed or heated milk. Garnish with whipped cream and red sugar sprinkles.
Top with Whipped cream.
Red sugar sprinkles.
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.
Mix all ingredients together whisking until smooth. Transfer the mixture to a pretty jar, resealable container, or a zip lock bag. Store on the pantry shelf. This makes a good gift.
To serve, spoon 2-3 heaping tablespoons into a coffee mug, add fresh brewed coffee and stir to blend.
If you wish, you may add 1/3 cup instant coffee granules to the mixture and then just mix with very hot water.
In a blender,process coffee cubes,yogurt,chocolate syrup and milk until smooth.
Serve immediately in a tall glass.
In a saucepan combine the chocolate, the coffee, and the cinnamon stick and heat the mixture over very low heat, stirring, until the chocolate is melted. Stir in the sugar and chill the mixture until it is cold. In a chilled bowl with an electric mixer beat the cream until it holds soft peaks. Strain the chocolate mixture and divide it among tall glasses. Top the drinks with the whipped cream and sprinkle them with cinnamon.
Beat cream cheese until smooth. Gradually beat in sugar. Stir in sour cream. Measure 1/4 cup of cheese mixture into bowl and set the rest aside.
Stir Swiss Mocha coffee and milk into 1/4 cup cheese mixture. Drizzle 1 Tablespoon of this mixture into the crust.
Fold whipped topping into reserved cream cheese and spoon into crust.
Drizzle remaining mocha flavored cheese mixture over top of pie. Draw a knife through to form a pattern on top if desired.
Refrigerate until set (about 2 hours).
using a filter - combine the coffee grounds and ground cinnamon. Prepare
utmeg in the coffee filter of an automatic coffee pot. Make sure
In a large coffee cup or coffee mug, add the cold water