Serving coffee shop coffee coolers at home is easy. Here's the secret.
cup instant coffee (dry)
cups hazelnut-flavored nondairy liquid creamer
teaspoon ground cinnamon
Whipped cream, if desired
Ground cinnamon, if desired
In medium bowl, mix coffee, creamer, water and 1/4 teaspoon cinnamon, stirring until coffee is dissolved.
Pour into 2 ice-cube trays. Freeze at least 3 hours or until hardened. Transfer cubes to plastic storage container or bag.
For each serving, place 2 coffee cubes, 2/3 cup milk and 4 water ice cubes in blender. Cover and blend on high speed about 20 seconds or until blended and slightly slushy. Pour into glass. Top with dollop of whipped cream and sprinkle of cinnamon.
Each cube in a standard ice-cube tray holds about 2 tablespoons. If you have trays that are slightly larger or smaller, you'll need to adjust for that difference when making these coffee coolers.
For those who enjoy a stronger coffee flavor, use 3 coffee cubes for each serving of these coolers.
For an extra-easy dress-up, drizzle hazelnut coffee syrup or chocolate syrup over the whipped cream.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 1 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.