Post by Domestic Goddess on May 10, 2022 19:49:54 GMT -5
While I enjoy hazelnut flavored coffees, I also enjoy caramel flavored coffees, so I decided to mix the two ingredients together to make this decadent beverage! Making this drink involves preparing coffee flavored ice cubes a head of time, one day prior to serving, so be sure to read through the instructions before making this drink.
Iced Hazelnut-Caramel Coffee Chiller
1/3 cup instant coffee (Maxwell House or Folgers)
1/2 cup granulated sugar
1/2 cup hot water
1/3 cup hazelnut flavored liquid coffee creamer
1/8 teaspoon ground cinnamon
4 cups 2% milk (use 2/3 cup per each serving)
24 ice cubes (use 4 ice cubes per each serving)
Smucker's Caramel Sundae Syrup
Reddi Wip Dairy Whipped Topping
1.) In a bowl or coffee cup, add the instant coffee, granulated sugar, and hot water; stir thoroughly to dissolve the coffee and sugar.
2.) Add the sweetened coffee mixture to a pitcher. Stir in the hazelnut liquid coffee creamer and cinnamon. Pour coffee mixture into ice cube trays. Place the ice cube trays in the freezer. (I let the flavored coffee mixture set over night in the freezer.)
3.) The next morning I noticed the coffee mixture did not harden completely, so I removed the coffee cubes with a butter knife, and then transferred the coffee cubes to an empty Cool Whip container, and when I needed to add the flavored coffee mixture to the blender, I would scoop out the slightly frozen flavored coffee with a tablespoon. (I think the next time I make this, I'll skip the step of pouring the flavored coffee liquid into the ice cube trays, and just pour it in an empty bowl container with a lid, and just scoop out what I need to add to the blender.)
4.) To make the iced coffee chiller per each serving:
Add 3 tablespoons of the slightly frozen coffee mixture into a blender. Then add a 2/3's cup of milk, 1 tablespoon of the caramel syrup, and 4 ice cubes. (Ice cubes which were made with water.) I used 8-10 mini ice cubes, rather than 4 regular size ice cubes. (The 8 mini ice cubes is about equal to the 4 regular size ice cubes.)
5.) Blend ingredients until slushy, then pour into a glass or mug. Top with a generous amount of the whipped topping, then drizzle on a bit of the caramel sundae syrup, and serve.
6.) Yields: About 6 servings
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Iced Hazelnut-Caramel Coffee Chiller
1/3 cup instant coffee (Maxwell House or Folgers)
1/2 cup granulated sugar
1/2 cup hot water
1/3 cup hazelnut flavored liquid coffee creamer
1/8 teaspoon ground cinnamon
4 cups 2% milk (use 2/3 cup per each serving)
24 ice cubes (use 4 ice cubes per each serving)
Smucker's Caramel Sundae Syrup
Reddi Wip Dairy Whipped Topping
1.) In a bowl or coffee cup, add the instant coffee, granulated sugar, and hot water; stir thoroughly to dissolve the coffee and sugar.
2.) Add the sweetened coffee mixture to a pitcher. Stir in the hazelnut liquid coffee creamer and cinnamon. Pour coffee mixture into ice cube trays. Place the ice cube trays in the freezer. (I let the flavored coffee mixture set over night in the freezer.)
3.) The next morning I noticed the coffee mixture did not harden completely, so I removed the coffee cubes with a butter knife, and then transferred the coffee cubes to an empty Cool Whip container, and when I needed to add the flavored coffee mixture to the blender, I would scoop out the slightly frozen flavored coffee with a tablespoon. (I think the next time I make this, I'll skip the step of pouring the flavored coffee liquid into the ice cube trays, and just pour it in an empty bowl container with a lid, and just scoop out what I need to add to the blender.)
4.) To make the iced coffee chiller per each serving:
Add 3 tablespoons of the slightly frozen coffee mixture into a blender. Then add a 2/3's cup of milk, 1 tablespoon of the caramel syrup, and 4 ice cubes. (Ice cubes which were made with water.) I used 8-10 mini ice cubes, rather than 4 regular size ice cubes. (The 8 mini ice cubes is about equal to the 4 regular size ice cubes.)
5.) Blend ingredients until slushy, then pour into a glass or mug. Top with a generous amount of the whipped topping, then drizzle on a bit of the caramel sundae syrup, and serve.
6.) Yields: About 6 servings
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