CREAMY CHOCOLATE ALMOND COFFEE
Surprise guests with mugs of dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- In chilled small bowl, beat whipping cream, powdered sugar and almond extract with electric mixer on high speed until stiff peaks form.
- Place 1 scoop ice cream in each of 4 cups or mugs. Pour coffee over ice cream. Top with whipped cream. Garnish with chocolate shavings or almonds. Serve immediately.
Nutrition Facts : Calories 170, Carbohydrate 12 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 40 mg
CHOCOLATE ALMOND COFFEE
From a Maxwell House pamphlet. This is so scrumptious. My coffee pot does not have a decanter/glass pot so I make this a bit different than how they stated. I've included both ways in case your coffee pot has an internal system instead of using a decanter.
Provided by HokiesMom
Categories Beverages
Time 10m
Yield 6 mugs, 6 serving(s)
Number Of Ingredients 8
Steps:
- IF YOU HAVE A SEPARATE DECANTER/GLASS POT: Place the coffee in the filter in the brew basket of the coffee maker. Place the sugar in the empty pot of the coffee maker. Prepare the coffee with the cold water. When the brewing is complete, stir in the almond extract until mixed well. Go to step 3.
- IF YOU HAVE AN INTERNAL SYSTEM, FOLLOW THESE: Place the ground coffee in the brew basket. Prepare the coffee with the cold water. Place the sugar in a medium-large saucepan or a glass pitcher. When the brewing is complete, pour the brewed coffee into the saucepan with the sugar and add the almond extract and stir until well mixed.
- STEP 3: Microwave the half-and-half and chocolate in a medium microwavable bowl on HIGH for 1 minute. Stir until the chocolate is completely melted and mixture is smooth. Stir this into the brewed flavored coffee (if using the saucepan) or add the coffee to this bowl if using a decanter.
- Pour into large cups or mugs.
- If desired, top each serving with whipped cream and chocolate curls.
- Serve immediately.
Nutrition Facts : Calories 114.6, Fat 7.5, SaturatedFat 4.6, Cholesterol 14.9, Sodium 18, Carbohydrate 12, Fiber 0.6, Sugar 9.4, Protein 1.6
COFFEE CAN ICE CREAM
There are few things better than homemade ice cream: You get both delicious flavor and the satisfaction of a job well done. But cooking, cooling and freezing an ice cream base can be difficult and time consuming, and not everyone has an ice cream maker. This simple recipe (cream, milk, sugar, vanilla) is a perfect activity for the kids with rich and creamy results. Start with the delectable vanilla ice cream base, then mix and match your way to your favorite flavor with our easy variations.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the vanilla ice cream base: Add the heavy cream, milk, sugar and vanilla to a 10-ounce metal coffee can with a lid (see Cook's Note). Close the lid and secure it with duct tape, making sure the can is completely sealed. Shake the mixture lightly to combine. Place the sealed can into an empty 3-pound coffee can with a lid.
- Put on rubber gloves to protect your skin from the ice and salt. Add the ice around and on top of the sealed can, so the can is completely encased in ice. Pour 1 cup of the rock salt over the ice. Close the large can with the lid and secure it with duct tape. Place the large can on its side directly on the floor or a yoga mat, if desired (see Cook's Note). Roll the can back and forth, making sure to make a full rotation with each roll, about 20 minutes. The rolling is easier with a partner, but it can be done alone.
- Open the large can and discard the ice and salt. Rinse the small can with water; this will help keep any salt from getting in the ice cream. Open the small can. The mixture should be partially solid with some liquid with crystals forming. Use a large metal spoon to scrape any solids that have accumulated on the sides and bottom of the can and stir them into the rest of the mixture.
- Seal the small can again with the lid and duct tape. Refill the large can with ice and the remaining 1 cup salt. Seal the large can again with the lid and duct tape. Roll for another 15 to 20 minutes. Open the large can and discard the ice and salt. Rinse the small can and open. Scrape the sides and bottom with the large metal spoon. Serve immediately or transfer to an airtight container.
- For the coffee ice cream: Follow the instructions for the vanilla ice cream base, substituting the cold brew or strong coffee for 1/2 cup of the whole milk.
- For the chocolate ice cream: Follow the instructions for the vanilla ice cream base, substituting the full-fat chocolate milk for the whole milk. In addition, add the chocolate syrup to the milk mixture, if desired, for a richer flavor.
- For the cookies and cream ice cream: Follow the instructions for the vanilla ice cream base. After rolling the mixture for the first 20 minutes and stirring in any solid ice cream, stir in the crushed chocolate sandwich cookies. Seal and continue to roll following the instructions.
- For the chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/3 cup finely chopped chocolate (2 ounces) to the cream and milk mixture before rolling.
- For the mint chocolate chip ice cream: Follow the instructions for the vanilla ice cream base, adding 1/4 teaspoon peppermint extract to the cream and milk mixture before rolling.
ALMOND MOCHA COFFEE
This might take a few minutes but it sounds really good. It comes from the Millstone coffee website.
Provided by Margie99
Categories Beverages
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Whip heavy cream and 2 t of almond syrup in a small bowl with an electric mixer on low speed. After cream begins to thicken beat on high speed til its as thick as you like it. Refrigerate until you are ready to use it.
- Pour milk in a medium microwave safe bowl. Heat on high heat for 1 to 1/2 minutes or until hot but not boiling. Whisk until foamy. Set aside.
- Pour 2 tablespoons of almond syrup and 1 tablespoon of chocolate syrup into the bottom of each of 2 coffee cups. Microwave just long enough to warm syrups (about 20 seconds on high). Stir 1/4 cup hot coffee into each cup. Add steamed milk up to the top and the then garnish with almond whipped cream, nuts and cherries.
Nutrition Facts : Calories 387.8, Fat 20.8, SaturatedFat 12.7, Cholesterol 71.6, Sodium 178, Carbohydrate 46.6, Fiber 0.5, Sugar 16.4, Protein 5.7
CREAMY COFFEE AND ALMOND DESSERT
That dark and dreamy drizzle in this Creamy Coffee and Almond Dessert isn't chocolate. Read on to see how to make the magic.
Provided by My Food and Family
Categories Home
Time 2h
Yield 4 portions
Number Of Ingredients 6
Steps:
- Equipment: Mid-sized pot, 4 cups or small jars
- In a medium-sized pot put the coffees and sugar on a mid-high heat and let it boil for 10 minutes stirring occaionally. Then bring the heat down and reduce the mix on a low temperature for another 5 to 10 minutes more. Remove from the heat and let it cool down to room temperature.
- The coffee will turn into a syrup and will thicken even more once it cools down.
- To serve put 2 teaspoons of almonds in each cup/jar and then pour some coffee syrup.
- Add a layer of whipped topping (approximately 2 teaspoons).
- Cover with a layer of banana slices.
- Repeat layers and finish with the remaining almonds and coffee syrup.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
COFFEE ALMOND ICE-CREAM CAKE WITH DARK CHOCOLATE SAUCE
Categories Cake Milk/Cream Chocolate Dessert Kid-Friendly Almond Amaretto Gourmet Small Plates
Number Of Ingredients 14
Steps:
- To make the cake:
- In a bowl with a fork stir together the crumbs and the butter until the mixture is combined well, pat the mixture onto the bottom and 1 inch up the side of a lightly oiled 8-inch springform pan, 2 1/2 inches deep, and freeze the crust for 30 minutes, or until it is firm. Spread the ice cream evenly on the crust and return the pan to the freeze for 30 minutes, or until the ice cream is firm. In a bowl with an electric mixer beat the cream with the vanilla until it holds stiff peaks, fold in the amaretti thoroughly, and spread the mixture over the ice cream. Smooth the top of the cake, sprinkle it with the almonds, and freeze the cake for 30 to 45 minutes, or until the top is firm. Freeze the cake, covered with plastic wrap and foil, for at least 4 hours or overnight. Just before serving, wrap a warm dampened kitchen towel around the side of the pan, remove the side, and transfer the cake to a serving plate. Cut the cake into wedges with a knife dipped in hot water and serve it with the chocolate sauce.
- To make the sauce:
- In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat and add the chocolates, whisking until they are melted. Whisk in the butter and the Amaretto, whisking until the sauce is smooth, and let the sauce cool slightly. The chocolate sauce may be made 1 week in advance and kept covered and chilled. Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm.
ALMOND COFFEE CREAMER
This tasty creamer has just four simple ingredients- but its spicy almond flavor is so rich and soothing, friends will think you fussed. I give it in a holiday jar or with a Christmas mug.
Provided by Taste of Home
Time 5m
Yield 1-1/4 cups.
Number Of Ingredients 4
Steps:
- In a bowl, combine all the ingredients; mix well. Store in an airtight container. To use, add to coffee in place of nondairy creamer and sugar.
Nutrition Facts :
ALMOND COFFEE ICE CREAM
No-cook, almond-flavored coffee ice cream.
Provided by melissaopal
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 3h20m
Yield 12
Number Of Ingredients 6
Steps:
- Mix heavy cream, half-and-half, sweetened condensed milk, almond extract, and vanilla extract in a bowl; stir in coffee granules until dissolved. Cover and refrigerate until chilled, at least 1 hour.
- Pour mixture into an ice cream maker and freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours to overnight.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 20.9 g, Cholesterol 80.4 mg, Fat 22.2 g, Protein 4.6 g, SaturatedFat 13.8 g, Sodium 73.4 mg, Sugar 18 g
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