Coffee slush ... stow in the freezer.
Stir together coffee and sugar until sugar dissolves; let cool. Stir in coffee-flavored liqueur. Pour into 2 or 3 ice cube trays. Freeze at 0[deg.] until solid, at least 3 hours, or cover and store cubes up to 1 week.
Shortly before serving, let cubes stand at room temperature 10 to 15 minutes, then place in a food processor and whirl to make a smooth slush (or beat slowly with an electric mixer, gradually increasing to high speed as mixture turns into a smooth slush). Serve as a slush, or cover and freeze until firm enough to scoop. Top each serving with cream and nutmeg. Makes 8 to 10 servings.
Strong coffee. Prepare coffee by your favorite method, using 1/2 cup ground coffee and 4-2/3 cups water. Makes about 4 cups. Frozen Cappuccino
Make strong coffee (directions above) using 2 cups water. Use this coffee to make coffee snow (above); add 2 cups milk after sugar is dissolved. Serves 6 to 8.
|Printer friendly Cite/link Email Feedback|
|Date:||Feb 1, 1985|
|Previous Article:||Celery's downstairs cousin goes into crunchy winter salads.|
|Next Article:||One lobster serves four in this soup.|