1 cup cold milk
4 tablespoons coffee syrup (see recipe below)
2 teaspoons chocolate syrup
1/2 teaspoon vanilla extract
11/2 cups coffee ice cream
Cinnamon for sprinkling on top, if desired
1. Place all ingredients, except cinnamon, in a blender for about 10 seconds until smooth.
2. Pour over ice cubes or cracked ice in tall glasses. Dust tops with cinnamon, if desired.
Yield: 2 servings
COFFEE SYRUP
1 cup sugar
1 cup extra strength brewed 100% Colombian Coffee
(11/2 cups ground coffee to 16 ounces cold water).
1. Combine sugar and coffee in a medium saucepan. Bring to a boil, stirring constantly to dissolve sugar. Lower heat and simmer for three minutes, stirring often.
2. Store syrup tightly covered in refrigerator, up to one month. Use to flavor milk drinks or over ice cream.
Yield: 1 cup syrup
Juan's tip: For the best tasting results, always make sure you have 100% Colombian Coffee. Not sure how to find it? Click on Brands.
If you are having trouble printing with frames,
click here to load this recipe in a full page.