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
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.