Place black coffee, milk, ice cream, almond extract
Combine all ingredients in a blender & process for about 30 seconds or until smooth.
Pour into 2 glasses & enjoy.
Place 4 serving glasses in fridge to chill. Blend all ingredients for the frappe in a blender or food processor until smooth. Pour into 2 glasses; serve at once.
Repeat with ingredients for the smoothie.
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.
Place 1 cup of the coffee, the raspberry-flavor syrup, the half-and-half or light cream, and the ice cubes in a blender container.
Cover and blend until the ice is finely crushed.
Add the remaining coffee.
Cover and blend on the lowest speed just until combined.
TO SERVE:
Pour the coffee mixture into glasses.
Top each glass with a scoop of coffee-flavor ice cream and chocolate shavings.
Makes 6 (6-ounce) servings.
Put ice cream into blender.
Add other ingredients to blender and blend for 2 to 4 minutes or until foam forms on top.
Brew coffee.
In blender add ice, sugar, coffee syrup and milk. Top with coffee.
Blend until smooth.
Top with whipped cream and serve.
Add 7 tablespoons of ground coffee inside your paper-lined basket
asket to fit coffee maker.
Pour
In a bowl, dissolve the coffee powder completely in the cold water.
Add the chocolate syrup and whisk well to dissolve.
Add the milk, and stir well again.
Transfer the contents of the bowl into a blender/mixer and blend until smooth and frothy.
You may add the crushed ice cubes while blending.
Serve with a dash of cinnamon.
Note: You can adjust and balance the amount of coffee and chocolate syrup to suit your taste.
Procedure for Chocolate Crepes:
Whisk
Prepare instant coffee and let chill. Add the sugar to the coffee. Let ice cream begin to soften.
Combine coffee, ice cream, and heavy cream in a blender; blend until smooth.
Blend two heaped teaspoons of instant coffee with one small cup of boiling water. Blend all ingredients with 2-3 ice cubes. Garnish with coffee beans.
sing 2 tablespoons of ground coffee with 3/4 cup water
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.
Dissolve sugar in hot coffee and cool. Add 1 pint of whipped cream. When ready to serve, add 6 to 8 quarts vanilla ice cream.
In punch bowl, break ice cream into chunks.
Pour chilled coffee over and stir until ice cream is partially thawed.
Stir in whipped cream.
Should be the consistency of a milk shake.
Serves 35.
Put 1st 6 ingredients into a shaker & shake well.
Pour equally into 2 tall glasses & gently add a scoop of coffee ice cream to each. Sprinkle w/choc shavings (if using) & serve w/a long-handled spoon.
NOTE FROM ME: I entered this recipe as written, but feel the need to ask a question. Is it just me or is it more than just a little silly to use 2 tsp of sugar in this recipe?.
COOKS NOTE ON RECIPE: \"The coffee liqueur can be either cream-based (Kahlua) or non-cream based (Tia Maria).\".
Add ice, coffee, milk, sugar substitute, and syrup to a blender.
Blend on high speed until mixture is smooth and ice is incorporated.
Pour into tall glasses and garnish with whipped topping.
Serve immediately.