Coffee slush … stow in the freezer Essay

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.

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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.

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