Iced Coffee 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.

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.

FROZEN ICED COFFEE WITH COFFEE JELLY

Steps:

• Make the coffee jelly:
• Dissolve gelatin in 3 Tbsp. cool water in a small bowl. Let stand until bloomed, about 2 minutes.
• Meanwhile, combine hot coffee and sugar in a loaf pan or large resealable container. Gently stir gelatin mixture into coffee until combined (do not stir too vigorously or air bubbles will appear). Chill until firm, about 2 hours.
• Make the whipped cream:
• Using an electric mixer on medium-high speed or a whisk, whip cream in a large bowl until soft peaks form. Add sugar and vanilla and whip to medium peaks.
• Make the frozen iced coffee:
• Blend coffee, syrup, cream, sugar, vanilla, and 3 cups ice in a blender until smooth.
• Assemble the drink:
• Cut coffee jelly into 3/4" cubes. Fill 4 tall glasses with 1/2 cup cubed coffee jelly each. Spoon 3 Tbsp. whipped cream over each and spread to create a solid layer of cream. Divide frozen iced coffee (about 1 cup each) among glasses on top of cream layer. Top with more whipped cream and serve immediately with bubble tea straws.

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.

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

Steps:

• Make a 200ml cup of black coffee following pack instructions, then allow the coffee to go completely cold. Pour into a blender with the milk along with 2 or 3 handfuls of ice and maple syrup, if using, then blend until smooth and foamy.
• Pour into a chilled tall glass and serve.

ICED TEA SLUSH

Steps:

• 1. Mix all together and freeze.
• 2. To serve, fill a glass half full and top with lemon-lime soda.
• 3. Cheers!
• 4. I'm guessing on the number of servings -- maybe you have really big glasses!

COFFEE SLUSH

Steps:

• Pour brewed coffee into a large container or bowl.
• Add sugar and stir until dissolved.
• Stir in half and half and vanilla mix well.
• Cover and freeze overnight.
• About a hour before serving remove from freezer.
• Just before serving chop up for slush.

COFFEE HOUSE SLUSH

Steps:

• In a 5-qt. freezer container, stir coffee and sugar until sugar is dissolved. Stir in the milk, cream and vanilla. Cover and freeze overnight. , To serve, thaw in the refrigerator for 8-10 hours or until slushy. Spoon into glasses. Garnish with whipped cream if desired.