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Coffee slush ... stow in the freezer.

These frozen desserts will delight coffee lovers. Strong coffee is frozen, then beaten until slushy. If milk is added, the result is frozen cappuccino. Coffee Snow 4 cups hot strong coffee (directions follow) 1/2 cup sugar 1/4 cup coffee-flavored liqueur (optional) About 1/2 cup whipping cream, softly whipped Ground nutmeg or cocoa

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.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Feb 1, 1985
Words:220
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