asket to fit coffee maker.
Pour
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!
Add 7 tablespoons of ground coffee inside your paper-lined basket
Combine all ingredients in a blender and blend until smooth and frothy.
Pour into glasses and dust lightly with ground coffee, if you desired.
For an extra cold drink, pour iced coffee into glasses filled with more ice-ideally, coffee ice cubes for stronger coffee flavor. To make coffee ice cubes, brew 1 1/2 teaspoon coffee in 1 cup hot water, add sugar to taste. Freeze in ice-cube tray.
Fill tall glass with ice.
Mix coffee with syrup, creamer and sugar.
Pour over ice.
ENJOY!
Brew the Coffee ( You can use plain coffee or any other flavored coffee, my favorite is Foldgers select hazelnut).
While coffee is brewing put All other ingredients in a beverage shaker.
Add coffee and shake until mixed well and cool.
Pour in glass and enjoy!
(you dont have to have a shaker it just gives the iced coffee the foam at the top when you pour it into the glass).
Make coffee in pot (very strong).
Then add sugar and vanilla; mix well and chill.
When serving, whip cream.
Add ice cubes in a large wine glass; pour in coffee to 2/3 full.
Spoon whipping cream on top of coffee.
Sprinkle with nutmeg.
Brew Coffee double-strength using 8 oz (1CUP) Ground Coffee to 24 oz (3CUPS) Water.
After brewing is complete ~ pour into a pitcher.
Add 24 OZ. (3CUPS) ICE to pitcher and let cool.
Place 2 scoops of ice-cream in each bowl.
Pour 1/4 Cup Chilled Iced Coffee over Ice-Cream.
Sprinkle 1/4 TBS. Cocoa Powder over Ice-Cream.
Make coffee in your coffee pot with coffee & water listed under Coffee Cubes (just double
tight fitting lid combine coffee grounds and 4 1/2
Mix all ingredients in a tea or other type of pitcher and chill for a couple of hours. To avoid watered down iced coffee you can also make coffee cubes in the freezer with leftover coffee.
Fill a tall glass 2/3 full of ice.
Add cream, Splenda, and vanilla.
Add coffee and stir well.
Pour 3 cups of very strong hot coffee over 2 cinnamon sticks, 4 whole cloves and 4 whole allspice.
Let stand 1 hour.
Pour over ice in 4 tall glasses.
Add cream and sugar for delicious spiced iced coffee.
Soak mixed fruit in the iced coffee milk over night.Preheat oven to 180degrees or 160degrees in fan forced. Grease a large round cake pan. Then add the flour and put in greased pan. Cook in the oven for one hour. Cook in tin.
eat cream cheese and French Vanilla Liquid Coffee Creamer in large mixer
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.
Preheat oven to 350 degrees F (175 degrees C).
Mix pumpkin, sugar, butter, French vanilla-flavored coffee creamer, eggs, salt, cinnamon, and vanilla extract together in a bowl until evenly combined; pour into an 8x8-inch baking dish.
Bake in the preheated oven until pudding is set, about 40 minutes.
Whip the cream and vanilla extract until stiff with a hand mixer and add it to the pastry bag. Divide the ice cream between two glasses, then pour half of the cold coffee and liqueur into each. Pipe the cream on top and sprinkle with coffee powder. Garnish with the chocolates.
Mix the cold coffee with the sugar and kirsch to taste and chill it in the fridge.
To make the cream topping, whip the cream with the vanilla and transfer to a piping bag with a star tip. Chill in the fridge.
Place 2 scoops of ice cream in 4 tall glasses and pour in the chilled coffee to cover it. Pipe on the whipped cream and sprinkle with grated chocolate. Garnish with cherries and serve with wafer cookies, if using.
Combine the coffee, vanilla shake powder and vanilla flavored syrup.
Garnish with cinnamon, if using.