Iced Cappuccino Creme Food

PERFECT ICED COFFEE

Steps:

• Cook's Note: Can use skim milk, 2-percent milk, whole milk, sugar, artificial sweeteners, syrups...adapt to your liking!
• In a large container, mix the ground coffee with 8 quarts water. Cover and allow to sit at room temperature for eight hours or overnight.
• Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge and allow to cool. Use as needed.
• To make iced coffee, pack a glass full of ice cubes. Fill the glass two-thirds full with the coffee liquid. Add a healthy splash of half-and-half. Add 2 to 3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust the half-and-half and/or sweetened condensed milk as needed.

ICED CAPPUCCINO

Steps:

• Make the espresso using your desired method: go to How to Make Espresso.
• Make the Cold Foam.
• Stir together the espresso, milk, and syrup in a glass, and fill it with ice. Top with cold foam and sprinkle with cinnamon, if desired.

SPIKED ICED CAPPUCCINO

Steps:

• Stir the sugar and water in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool the sugar syrup completely.
• Fill 6 (8 to 12-ounce) glasses halfway with crushed ice. Pour the espresso over the ice, dividing equally. Pour 1 tablespoon of the sugar syrup and 1 tablespoon of amaretto into each glass. Stir to blend. Pour the milk into each and serve.

ICED CAPPUCCINO

Steps:

• Using an espresso bean grinder, grind some espresso beans to make 1 tablespoon of ground coffee. Using a commercial espresso machine, put the 1 tablespoon of ground coffee into the portafilter (the cupped handle) and tamp the grounds lightly. Insert the portafilter into the machine and place your glass or cup underneath. Set the machine for a double shot and turn it on to extract the espresso, which should be a thick golden brown crema.
• Add 6 to 8 ice cubes to a mixing glass and pour the espresso over the cubes. Stir to bring the temperature down. Using a spoon or strainer, strain the cooled espresso into a serving glass, leaving the ice behind (if desired, ice can be included or added later). Add the cold milk to the cooled espresso in the serving glass.
• Using the steam wand of the espresso machine, steam the whole milk so that a tight, small-bubble, microfoam is created. Using a spoon, add only the tight microfoam (about 3 to 4 ounces or an amount equal to the other parts) to the milk and espresso. Serve without any garnishes so as not to mask the delightful flavors. Serve immediately.

ICED CAPPUCCINO

Steps:

• Mix together coffee and sugar, freeze 3 hours in ice cube trays.
• Once frozen, blend coffee cubes and milk in blender until smooth.
• Serve immediately.

ICED CAPPUCCINO CREAM CAKE

Steps:

• In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and about 1 inch up the side of an 8 1/2-inch springform pan, and bake the crust in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until it is just set. Let the crust cool in the pan on a rack.
• In a large bowl combine the coffee grounds with 4 cups cold water and let them soak overnight. Pour the mixture into a sieve, lined with a paper towel or a paper coffee filter and set over a bowl, and let it drain, pressing hard on the grounds, for 2 hours. (There should be about 3/4 cup coffee concentrate.) Add enough water to measure 1 1/4 cups total.
• In a saucepan sprinkle the gelatin over the coffee mixture, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a bowl beat the yolks with 1/2 cup of the sugar until the mixture is thick and pale, add half the coffee mixture in a stream, whisking, and whisk the mixture into the remaining coffee mixture. Cook the mixture over moderate heat, whisking, until it is thickened and registers 175°F. on a candy thermometer. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water, whisk in the cream and the vanilla, and let the mixture cool, stirring frequently, until it is just cool to the touch and is the consistency of raw egg whites. Remove the metal bowl from the larger bowl. In another bowl beat the egg whites until they hold soft peaks, add 1/4 cup of the remaining sugar, 1 tablespoon at a time, beating, and beat the meringue until it holds stiff peaks. Stir one fourth of the meringue into the coffee mixture and fold in the remaining meringue gently but thoroughly. Pour the filling into the crust. In a small bowl combine the remaining 1 teaspoon sugar and the cinnamon, sprinkle the mixture over the filling, and chill the filling for at least 6 hours or overnight.
• In a chilled bowl with chilled beaters beat the cream until it holds soft peaks, add the Kahlúa and the sugar, a little at a time, beating, and beat the topping until it holds stiff peaks.
• Transfer the topping to a pastry bag fitted with a decorative tip, pipe it decoratively over the coffee mixture, and sprinkle it with the cinnamon. Chill the cake for 2 hours. Run a thin knife around the edge of the pan, remove the side carefully, and transfer the cake to a serving plate.

CAPPUCCINO ON ICE

Steps:

• Add water and coffee to one 16-ounce coffee cup.
• Place cup in microwave, and microwave until coffee is heated through.
• Place heated coffee in refrigerator, to chill the coffee. (I found the coffee was chilled within 1 hour).
• Once coffee is chilled, add the cream, sweetened condensed milk, and the vanilla extract; stir until well blended.
• In a tall beverage glass, add the ice cubes.
• Pour coffee over ice in the glass and serve.

ICED CAPPUCCINO CREME

Steps:

• POUR cold half-and-half into large bowl. Add pudding mix and flavored instant coffee. Beat with wire whisk 2 minutes. Gently stir in whipped topping. Cover.
• FREEZE 6 hours or overnight until firm. Store leftover dessert in freezer.

HERSHEY'S ICED CAPPUCCINO

Steps:

• Place syrup and coffee in blender container; cover and blend on high speed. Add ice cream; cover and blend until smooth.
• Serve immediately over ice; top with whipped topping and ground cinnamon, if desired. Six 6-oz. servings.
• LOWER FAT ICED CAPPUCCINO: Follow above directions using reduced fat vanilla ice cream and fat free whipped topping.

ICED CARAMEL CAPPUCCINOS

Steps:

• Make double strength coffee by using 2 tablespoons coffee per each cup of water. You can discard the remainder or use it to make more iced cappuccinos. Chill.
• Combine chilled coffee, milk, sugar, caramel and ice in blender. Blend on high speed until all of the ice has been crushed.
• Pour into glasses. Top with whipped cream and drizzle with more caramel if desired.

ICED CAPPUCCINO CREME

Steps:

• Pour milk into large bowl. Add dry pudding mix and flavored instant coffee. Beat with wire whisk 2 min.
• Add whipped topping; stir until well blended. Cover.
• Freeze 6 hours or until firm. Store leftovers in freezer.