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Coffee coolers for warm August days.

On a hot afternoon, try a cooler of good, frosty-cold coffee in an icy glass. Flavor with ice cream, liqueur, frozen milk, or frozen banana. Vary the intensity of the double-strength coffee by the amount of water you use. Coffee Float

Double-strength coffee (recipe


1 1/2 cups ice cubes

cup coffee-flavor liqueur (optional)

2 or 3 scoops vanilla ice cream (1 to

11/2 cups total)

Pour the hot double-strength coffee over ice in a pitcher. When ice is almost melted, add liqueur, if desired. Pour into 2 or 3 tall glasses, filling to within I 1/2 inches of top. Add a scoop of ice cream to each glass. Makes 2 or 3 servings. Per serving: 94 cal.; 1.8gprotein; 4.8gfat,- 11 g carbo.; 43 mg sodium; 20 mg chol. Double-strength coffee. Measure 1/2 cup finely ground regular or decaffeinated espresso or other dark roast coffee into a cone lined with a paper coffee filter. Pour 11/2 to 2 cups hot water (190' to 195') through filter into a glass measure. Or put grounds in filter-plunger coffee pot, add water, let stand 2 to 3 minutes, then push plunger. Makes 11/8 to


Frozen Cappuccino

1 cup milk

Cold double-strength coffee (see

coffee float recipe, preceding)

Sugar Unsweetened cocoa (optional) Ground cinnamon (optional) Pour milk into ice-cube tray and freeze until solid, at least 4 hours or up to I week (cover when solid). In a blender or food processor, combine cold coffee and frozen milk cubes; whirl until smoothly blended. Pour into chilled glasses. Add sugar to taste. Sprinkle with cocoa and cinnamon, if desired. Makes 2 or 3 servings. Per serving: 54 cal.; 2.9gprotein; 2.7gfat,- 4.6g carbo.; 44 mg sodium; 1 1 mg chol. Mocha Frappe

Double-strength coffee (see coffee

float recipe, preceding)

1 1/2 cups ice cubes

2 cups chocolate ice cream

Chocolate-covered coffee beans or

crushed coffee beans optional)

Pour hot coffee over ice cubes and let stand until coffee is cold and most of the ice has melted. If made ahead, cover and chill until the next day. In a blender or food processor, combine coffee and ice cream; whirl until smoothly blended. Pour into chilled glasses. Garnish each glass with the coffee beans, if desired. Makes 3 servings. Per serving: 183 caL; 3.4 g protein; 9.6 g fa t,- 22 g carbo.; 81 mg sodium; 40 mg chol. Coffee Banana Rum Slush

2 small ripe bananas (10 oz. total)

Double-strength coffee (see coffee
 float recipe, preceding; use 1/2 of
 the amounts given)

1 cup milk

2 to 3 tablespoons firmly packed

brown sugar

2 to 5 tablespoons rum (optional)

Ground cinnamon Peel bananas and cut into about 1/2-inch slices. Place slices slightly apart in an 8to 9-inch cake pan. Cover and freeze until banana is frozen, at least 2 hours or up to 1 week. Cover and chill coffee until cold, at least 30 minutes or up to the next day. In a blender or food processor, combine banana, coffee, and milk. Whirl until pureed; add sugar and rum to taste. Pour into chilled glasses and sprinkle with cinnamon. Makes 2 or 3 servings. Per serving: 142 cal.; 3.4 g protein; 3 g fa t,- 27 g carbo.; 45 mg sodium; 11 mg chol.
COPYRIGHT 1989 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Aug 1, 1989
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