Frozen Coffee Kahlua Slush Food

COFFEE SLUSH

Steps:

• Mix cream, coffee, sugar, and vanilla extract together in a freezer-safe container. Cover container and freeze until coffee mixture is solid, at least 3 hours.
• Remove container from freezer and defrost in room temperature for 1 hour. Break coffee mixture apart with a fork creating a slush-like consistency. Transfer to a punch bowl or large pitcher.

FROZEN SUMMER SLUSH

Steps:

• Put 7 cups water in large saucepan, and heat on high until boiling. Add sugar and stir until dissolved; set aside to cool. Place tea bags in 2 cups boiling water, and let steep until desired strength is acquired.
• In a large bowl, mix together sugar water, tea, lemonade concentrate and orange juice concentrate. Stir in gin. Place in freezer container and freeze overnight.
• To serve, Place several scoops into a tall glass, and fill with any clear carbonated beverage.

FROZEN MUDSLIDE

Steps:

• In a blender, combine crushed ice, vodka, coffee liqueur and Irish cream liqueur. Drizzle in Chocolate syrup. Blend until smooth. Pour into glasses and garnish with whipped cream.

COFFEE KAHLUA PUNCH

Steps:

• Mix everything except for Kahlua in large punch bowl.
• After stirring for several minutes, you may add the Kahlua if you like.

ICED COFFEE SLUSH

Steps:

• In a freezer-safe bowl, stir coffee and sugar; until sugar is dissolved. Refrigerate until thoroughly chilled.
• Add the milk, cream and vanilla; freeze several hours or overnight.
• Remove from the freezer several hours before serving. Chop mixture until slushy; serve immediately.
• I like to let it thaw 2-3 hours, chop it with a knife until slushy, stir it good and then refreeze it for about an hour and serve.

ICED COFFEE SLUSH

Steps:

• In a freezer-safe bowl, stir coffee and sugar until sugar is dissolved. Refrigerate until thoroughly chilled. Add the milk, cream and vanilla; freeze. Remove from the freezer several hours before serving. Chop mixture until slushy; serve immediately.

FROZEN KAHLUA CREME

Steps:

• Combine ice cream and Kahlua in a large bowl, stirring until blended.
• Beat whipping cream in a large bowl until soft peaks form; gently fold whipped cream into the ice cream mixture.
• Spoon mixture evenly into paper-lined muffin cups. Sprinkle evenly with toasted almonds. Cover and freeze at least 8 hours. Enjoy!

KAHLUA ICED COFFEE

Steps:

• Mix coffee, kahlua, half and half cream and sugar in a tall glass or cup. Add ice cubes.
• Top with whipped cream and sprinkle with cinnamon or cocoa powder.
• Note: Make frozen coffee ice cubes for your iced coffees by freezing leftover brewed coffee in ice trays. Place 2-3 cubes in your coffee cup for extra flavor! .

KAHLúA-SPIKED FROZEN MOCHA LATTES

Steps:

• Whisk first 3 ingredients and pinch of salt in medium saucepan. Gradually whisk in 1 cup water, whisking until smooth. Cook over medium-high heat until sugar dissolves and mixture just begins to boil, whisking often, about 3 minutes. Remove pan from heat. Add 1 1/2 cups water and half and half; whisk to blend. Transfer to pitcher. Pour espresso mixture into ice cube trays, filling cubes almost to top (mixture will make about 45 ice cubes). Freeze espresso mixture in trays. DO AHEAD: Can be made 1 month ahead. Store espresso ice cubes in resealable plastic bag and keep frozen.
• Using electric mixer, beat cream, brown sugar, vanilla, and pinch of salt in medium bowl until peaks form. Cover; chill.
• Place 6 glass coffee mugs or other glasses in freezer 15 minutes. Working in 3 batches, place 14 espresso ice cubes and 1/4 cup Kahl&eucate;a in processor. Blend until thick and smooth, about 30 seconds. Divide between 2 chilled mugs; place in freezer. Repeat 2 more times with espresso ice cubes, Kahlúa, and chilled mugs. DO AHEAD: Can be made 1 hour ahead. Keep frozen.
• Spoon sweetened whipped cream atop frozen mocha lattes and serve.