Iced Cocoa Cappuccino Food

ICED CAPPUCCINO

Steps:

• Mix first 3 ingredients together to make a syrup, put into blender.
• Add ice cubes and blend until slushy.
• Add cream and blend until frothy.

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 COCOA CAPPUCCINO

Steps:

• In blender, place water, cocoa and sugar; cover and blend on low speed.
• Add coffee; cover and blend on high speed until thoroughly blended.
• Add ice cream; cover and blend until smooth.
• Serve immediately, over ice if desired.

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:

• Using an espresso machine or cappuccino maker, prepare 2 shots espresso.
• Fill a large serving glass 2/3 with ice.
• Do not use extract or ice cream topping in place of syrup (use types specially made for beverages).
• Add vanilla syrup, sugar (if desired), and espresso to glass and top up with cold milk.
• Stir or shake briskly until syrup and sugar is nicely blended in the drink.

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 MOCHA CAPPUCCINO

Steps:

• Stir the chocolate syrup into the hot coffee until melted.
• Combine in a blender, the coffee, half-n-half and ice cubes.
• Blend on high for about 3 minutes.
• Pour into a tall cold glass and top with whipped cream.
• Sprinkle with chocolate shavings.
• Serve immediately.

ICED COCOA-COFFEE

Steps:

• Combine the cocoa, instant coffee, cinnamon and brown sugar.
• Add hot water and mix well till the sugar has dissolved completely.
• Cool.
• Add chilled milk and mix well.
• Chill for an hour or so.
• Just before serving, add some cream, vanilla essence and cinnamon and blend till frothy.
• Enjoy served in tall glasses.