ugar and cocoa. Stir in coffee and chocolate until smooth. Add
ut clean.
Meanwhile, for coffee syrup, combine espresso and sugar. Stir
Coffee Syrup:
Place coffee and sugar into a small
ocoa powder. Add butter and coffee mixture. Transfer to prepared pan
br>Meanwhile, to make the coffee syrup, heat 1 cup water with
For coffe milk:.
Add coffee syrup to the glass of cold milk.
Stir well with a spoon.
Serve immediately.
For the coffee cabinet:.
In an electric blender, beat the coffee syrup, scoop of ice cream, and milk for 1 minute, or until ice cream is dissolved.
Pour and serve immediately.
ack.
Meanwhile, for the coffee syrup, place sugar and 1 cup
br>Meanwhile, to make the coffee syrup, heat the 1/4 cup
mall saucepan, combine milk and coffee. Stir over medium heat until
Heat coffee and sugar until sugar dissolves. Remove ice cream from container and slice. Layer in a loaf pan with coffee syrup and cookie crumbles. Press down slightly to flatten mixture then freeze for 1-2 hours. Let stand at room temperature before scooping into bowls. Dust with cocoa powder to serve.
ack, let cool completely.
COFFEE SYRUP:
In a saucepan, bring
Pour hot coffee over cinnamon pieces; cover and let stand about 1 hour.
Remove cinnamon and stir in cream.
Chill thoroughly.
Stir in coffee syrup.
To serve, pour into ice-filled glasses.
If desired, top with sweetened whipped cream and sprinkle with ground cinnamon. Use cinnamon sticks as stirrers.
Brew coffee.
In blender add ice, sugar, coffee syrup and milk. Top with coffee.
Blend until smooth.
Top with whipped cream and serve.
Pour about 3 squirts of coffee syrup (chocolate syrup) into a glass and then add skim milk.
1/2 cup sugar and coffee syrup and coffee granules. Heat over medium
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.
Boil the sugar and water together for about 5 minutes.
Pour over the ground coffee.
Let stand until cool; strain.
Refrigerate syrup in a sealed container.
**This syrup can be used in making a milk shake, milk nog, and other milk beverages where coffee flavor is desired.
Brew coffee.
When coffee is done brewing, you may place it in the freezer for 15 minutes to cool it down a little so less ice will be melted.
Fill 22 ounce cup to top with ice.
Add syrup and half & half to cup.
Fill cup rest of way to top with coffee.
Mix carefully but thoroughly with spoon.
Add straw.
Enjoy!
>Set aside.
PREPARE COFFEE SYRUP: Spoon off 2 tablespoons
Place hazelnut liqueur, 1/4 cup water, instant coffee granules and brown sugar in a small saucepan on low heat. Stir until sugar dissolves. Simmer for about 5 mins or until syrup thickens slightly.
Divide hazelnut gelato among 4 serving glasses. Pour coffee syrup over gelato. Serve sprinkled with the hazelnuts.