Cocoa Espresso Cooler
2 cup cold espresso blend coffee
2 cup cold cocoa (2-3 heaping teaspoons of unsweetened cocoa to 1 cup of milk)
1 tsp vanilla extract
1 cup sweetened whipped cream
Combine cold coffee, cocoa and vanilla. Pour over ice in tall glasses. Top each with 2 tablespoons of whipped cream.
4 servings
Coffee Frappe
18 ice cubes, crushed (to 22)
7 oz double-strength coffee, chilled
2 tbsp sugar
2 tbsp syrup: vanilla, hazelnut, raspberry or other
whipped cream, garnish
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
Frappuccino
2 tbsp instant espresso powder
1/2 cup hot tap water
2 cup ice cubes
1/2 cup sweetened condensed milk
Dissolve espresso powder in hot water. Allow to cool to room temperature. (The quickest way is to mix the ingredients in a small metal bowl and swirl.) Combine espresso mixture, sweetened condensed milk and ice in blender. Blend on high for one minute, until no visible chunks of ice are left. Serve with a spoon and a straw.
Makes 2 tall or 4 short drinks
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