Iced Hazelnut Coffee Coolers

Serving coffee shop coffee coolers at home is easy. Here's the secret. MORE+ LESS-

By Betty Crocker Kitchens

May 19, 2005

Ingredients

2/3

cup instant coffee (dry)

1 1/2

cups hazelnut-flavored nondairy liquid creamer

cup water

1/4

teaspoon ground cinnamon

cups milk

Whipped cream, if desired

Ground cinnamon, if desired

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1

In medium bowl, mix coffee, creamer, water and 1/4 teaspoon cinnamon, stirring until coffee is dissolved.
2

Pour into 2 ice-cube trays. Freeze at least 3 hours or until hardened. Transfer cubes to plastic storage container or bag.
3

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.