Ingredients
- 3/4 cup hot coffee
- 1/4 cup heavy cream, scalded
- 1 shot of almond liqueur
Directions
- Just combine the ingredients and serve.
- You can use almond extract instead of liqueur for a non-alcoholic version.
- Serves 1
Ingredients
- 1/2 cup fat free milk
- 1 cup (8 ounces) low fat coffee yogurt
- 2 tablespoons chocolate syrup
- 6 ice cubes
Directions
- Place ingredients in smoothie machine or blender in order given
- Blend & serve
Ingredients
- 1 1/2 cups of strong brewed coffee or expresso
- 2 tbsp unsweetened cocoa powder
- 2 tbsp sugar
- few drops of mint extract
- 1 and 1/2 cups low-fat milk
- mint sprigs for garnish
Directions
- Mix the cocoa powder and sugar in a saucepan
- Stir in enough coffee to make a paste, then add the rest of the coffee
- Heat just to boiling, stirring frequently
- Cool slightly, add mint flavoring, then pour into ice cube trays or a shallow dish or pan
- Freeze until almost solid
- Place frozen coffee mixture into a blender or food processor
- Add milk and process until smooth
- Transfer to a serving glass and top with a sprig of fresh mint
Ingredients
- 1 tray of frozen coffee cubes
- 3 scoops frozen coffee yogurt
- 3 tablespoons chocolate syrup
- 1/4 cup Bailey’s Irish Cream
- 1/2 cup milk
Directions
- In a blender process six coffee cubes, frozen yogurt, chocolate syrup, Irish cream and milk until smooth
- Serve in a tall glass
Ingredients
- 2 tbs instant coffee
- 2 tbs brown sugar
- 1 tbs vanilla extract
- 1 tsp water
- 1 1/2 cup boiling water
Directions
- Split coffee and vanilla between 2 mugs
- Dissolve the sugar in 1 tsp water, and heat in a saucepan to boiling
- Mix in the larger portion of hot water, then pour into the two mugs
- Stir well and serve
- Serves 2
