Post by Domestic Goddess on May 10, 2022 17:49:34 GMT -5
Boy was this a treat! Sydney Mike at food.com, inspired me to make this iced coffee frappe.
The original recipe states to use double strength brewed coffee, but I opt to make this with an instant coffee.
Iced Coffee Frappe
2 Tablespoons instant coffee (Maxwell House or Folgers)
8-ounces cold water
1/2 cup heavy whipping cream
1 Tablespoon chocolate syrup
2 Tablespoons granulated sugar
1 cup ice cubes (I used 16 mini ice cubes)
Reddi Wip Dairy Whipped Topping, to garnish the coffee
Additional chocolate syrup, to garnish the coffee
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1.) Add water and instant coffee to a coffee cup. Place coffee cup in the microwave, and microwave until coffee is heated through.
2.) Place heated coffee in the refrigerator, to chill the coffee. (I found the coffee was chilled within 1 hour).
3.) Add the chilled coffee, whipping cream, 1 tablespoon of chocolate syrup, 2 tablespoons of sugar, and the ice cubes into a blender; process until smooth (for about 1 minute).
3.) Pour iced coffee into a large beverage glass (or 2 small glasses). Top the iced coffee(s) with a generous dollop of the Reddi Wip, and drizzle on a bit of chocolate syrup, and serve.
4.) Yields: 2-1/2 cups of iced coffee frappe
5.) Note: When making this coffee, you could substitute a double strength, already brewed, chilled coffee, for the 8 ounces of "instant" chilled coffee. Also, you can substitute 3 individual packets of Splenda, for the 2 tablespoons of granulated sugar.
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The original recipe states to use double strength brewed coffee, but I opt to make this with an instant coffee.
Iced Coffee Frappe
2 Tablespoons instant coffee (Maxwell House or Folgers)
8-ounces cold water
1/2 cup heavy whipping cream
1 Tablespoon chocolate syrup
2 Tablespoons granulated sugar
1 cup ice cubes (I used 16 mini ice cubes)
Reddi Wip Dairy Whipped Topping, to garnish the coffee
Additional chocolate syrup, to garnish the coffee
..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... .....
1.) Add water and instant coffee to a coffee cup. Place coffee cup in the microwave, and microwave until coffee is heated through.
2.) Place heated coffee in the refrigerator, to chill the coffee. (I found the coffee was chilled within 1 hour).
3.) Add the chilled coffee, whipping cream, 1 tablespoon of chocolate syrup, 2 tablespoons of sugar, and the ice cubes into a blender; process until smooth (for about 1 minute).
3.) Pour iced coffee into a large beverage glass (or 2 small glasses). Top the iced coffee(s) with a generous dollop of the Reddi Wip, and drizzle on a bit of chocolate syrup, and serve.
4.) Yields: 2-1/2 cups of iced coffee frappe
5.) Note: When making this coffee, you could substitute a double strength, already brewed, chilled coffee, for the 8 ounces of "instant" chilled coffee. Also, you can substitute 3 individual packets of Splenda, for the 2 tablespoons of granulated sugar.
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