Mocha Frosted
• 1 cup freshly brewed Mocha Mocha Java coffee (or Vanilla Colada for a twist!)
• 6 tablespoons chocolate syrup
• 1 pint vanilla ice cream, softened
• 1 cup prepared cold coffee
Place hot coffee and chocolate syrup in blender container. Blend until smooth. Cool to room temperature. Pour into a medium bowl. Add softened ice cream and cold coffee. With rotary beater, beat until smooth. Spoon into tall glasses, and serve immediately. Serves 4.
Coffee Frost
• 1 cup freshly brewed coffee
• 1/3 cup sugar
• 1/3 cup brown sugar
Dissolve all sugar in the coffee and cool. Pour into a metal tray or bowl and freeze until almost hard. Beat well, and freeze again to sherbet consistency. Turn into sherbet glasses, and top with whipped cream. Serves 4.
Almond Coffee Cream
• 2 teaspoons finely ground coffee
• 1/4 cup skim milk
• 2 egg whites
• 1/2 teaspoon salt
• Low-calorie sugar substitute (equal to 1/4 cup sugar)
• 1/8 teaspoon almond extract
• 1/4 cup finely chopped almonds
• 4 ounces non dairy whipped topping, thawed
Dissolve finely ground coffee in milk. Beat egg whites with salt until foamy. Gradually beat in sugar substitute until mixture forms stiff, shiny peaks. Blend in coffee/milk mixture, almond extract and chopped almonds. Fold in dietetic whipped topping. Spoon into individual parfait glasses; garnish with additional chopped almonds if desired. Freeze until firm. Serves 6.
Mocha Mint
• 1 cup cold coffee
• 1 pint chocolate ice cream
• 1/4 cup cream de menthe
Very thin chocolate-mint wafers Combine coffee, ice cream, and cream de menthe in blender container. Blend on low speed. Spoon into sherbet or wine glasses, and garnish each serving with a chocolate mint wafer. Serves 4.
Mint Tea Punch
• 3 cups boiling water 4 tea bags (Lemon, Spearmint, Orange Spice, Moroccan Mint)
• 1 cup white sugar
• 1 cup orange juice
• 1/4 cup lemon juice
• 5 cups cold water
• 3 orange slices for garnish (optional)
• 3 lemon slices for garnish (optional)
Place the tea bags and mint springs into a large pitcher. Pour boiling water over them, and allow to steep for about 8 minutes. Remove and discard tea bags and mint leaves, squeezing out excess liquid. Stir in sugar until dissolved, then stir in the orange juice and lemon juice. Pour in cold water. Serve over ice cubes, garnished with orange or lemon slices.
Chai Tea Smoothie
• 3 Tablespoons Spiced Chai Tea powder
• 2 oz (1/4 cup) boiling water
• 1/2 cup cold nonfat milk or soy milk
• 2/3 cup crushed ice
Dissolve the tea in the boiling water. Combine the dissolved tea and all other ingredients in a blender and puree.
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