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Coffee-Toffee Cooler

Although it can certainly stand on its own, this drink benefits from the addition of the f
lavored syrup by adding a nice dimension to the taste.
The Columbian and Mexican beans suggested in the recipe have a caramel-like flavor
which compliments the toffee in the ice cream.

1/2 cup chilled, brewed Columbian or Mexican coffee
1 1/4 cup Ben and Jerry's Coffee Toffee Crunch ice cream
2 Tbl. caramel or amaretto syrup
1/3 cup plain sparkling mineral water
1/4 cup sweetened, whipped cream
1 Tbl. toasted, chopped almonds

Place the coffee, ice cream, flavored syrup and mineral water in a blender.
Process until smooth and frothy.
Pour into a chilled, tall glass. Top with whipped cream and toasted almonds.

Iced Caramel Coffee

One of the classics of summer, I like to make up a batch of this early in
the day so I know it will be well chilled when the afternoon heat rolls in.
The whipped cream is optional, but – as always – a delicious touch. If you
like making cold coffee drinks, do get in the habit of making coffee ice
cubes since they won’t dilute your drink. This tastes great made with our
Cinnamon Viennese coffee – in which case you can skip the cinnamon garnish.
But any type coffee will do nicely.

1 1/2 cups strong hot brewed coffee
1/4 cup caramel flavored dessert sauce, plus a little extra for garnish
2 to 3 tablespoons sugar, to taste
Coffee ice cubes
1 1/2 cups cold milk or milk/half-and-half combination
Whipped cream, for garnish (optional)
Ground cinnamon, for garnish (optional)

1. While the coffee is still hot, pour it into your measuring cup and add
the caramel sauce. (Hint, you needn’t actually measure the sauce in a
separate cup if you’re using a 2-cup measure for the coffee. Just pour in
the sauce until the coffee rises to the 1 3/4 cup mark.) Add the sugar,
too, then stir until both the sugar and caramel sauce have dissolved.
Transfer to the refrigerator and chill until cold. (You can hasten the
process by using the freezer, but don’t let it freeze.)

2. When you’re ready to serve, divide the coffee between 2 tall chilled
glasses filled with coffee ice cubes. Add milk or half-and-half to each
glass, to taste. Top with whipped cream, if desired, then garnish with
cinnamon if you’re using it. Finally, drizzle a little additional caramel
sauce over the top as well. Serve.

Rainforest Crunch Coffee Shake

Many of these ingredients come from the rainforest countries of South America.
Not only does this drink quench your desire for coffee, it is substantial enough to
qualify for a quick and filling snack.

3 Tbl. brown sugar dissolved in 1 shot of hot espresso
1 shot of chilled espresso made from Brazilian Santos coffee beans
1 ripe banana
2/3 cup no-fat frozen vanilla yogurt
2 Tbl. cashew butter or crunchy peanut butter
1/4 cup canned coconut cream
1-5 strips of dried, sweetened mango, chopped
2-3 Brazil nuts, chopped
1/2 tsp. shredded coconut
few dashes good quality sweetened cocoa powder

Chill the brown sugar-espresso mixture.
Place the chilled espresso, banana, brown sugar-espresso mixture, yogurt and
cashew butter in a blender. Process until smooth and thick.
Add dried mango and Brazil nuts and stir to blend.
Pour into a tall chilled glass and top with coconut and dust with cocoa powder.

Coffee-Mint Frappe

A faint resemblance to the southern summer cooler, Mint Julep, because of the use
of sugar syrup and mint leaves, but much tastier.
Fresh mint must be used or the results will be disappointing.

3 Tbl. sugar dissolved in 1/4 cup hot water
1 tsp. vanilla extract
3 Tbl. heavy cream
1 cup no-fat vanilla-flavored frozen yogurt
5-6 fresh mint leaves, minced
1 sprig of fresh mint
3-4 chocolate-coated coffee beans
Allow sugar-water mixture to chill thoroughly.

Place coffee, sugar-water mixture, vanilla extract, heavy cream, frozen yogurt and freshly
minced mint leaves in a blender. Process until the mixture is thick and creamy.
Pour into a tall, chilled glass with ice and garnish with a sprig of fresh mint and top with
the chocolate-coated coffee beans.

Raspberry-Mocha Soda

Raspberries, chocolate and coffee have been incorporated into rich desserts for years.
I've taken those addictive ingredients a step farther and put them to good use in this fresh,
sparkling drink. Brazilian beans have been described as exhibiting a fruity, winy taste.

1/4 cup chilled, brewed Brazilian coffee
1 cup no-fat raspberry-flavored frozen yogurt
2 Tbl. chocolate syrup
1/4 cup plain sparkling mineral water
2 Tbl. heavy cream
1/4 cup fresh raspberries
few dashes good quality sweetened cocoa powder

Place all ingredients except the fresh raspberries and cocoa powder in a blender and process
until foamy and well-mixed.
Pour into a chilled, tall glass and stir in the whole raspberries to disperse evenly throughout
the shake. Sprinkle with the cocoa powder.

Vanilla-Coffee Frostee

2 Tbl. chilled, brewed coffee
1/4 cup skim milk
1 cup coffee ice cream
1 tsp. vanilla extract
1/4 tsp. very finely ground coffee beans

Puree all ingredients except the ground coffee beans in a blender until smooth.
Pour into a tall, chilled glass and garnish with a dusting of the finely ground coffee beans.

Coffee-Almond Fizz

3 Tbl. chilled, brewed coffee
1/3 cup sparkling mineral water
1 cup Haagen-Das Vanilla Swiss Almond ice cream
1 Tbl. cream [optional]
1 tsp. vanilla extract
1 tsp. toasted sliced almonds

Puree all ingredients except the almonds in a blender until the mixture is smooth and creamy.
Pour into a chilled, tall glass or large goblet and garnish with the toasted almonds.

Iced Mocha

There are lots of ways to make an iced mocha, this being one of the simplest and most delicious.
I like how the brown sugar adds a slight caramel note to this refreshing coffee, and I think you
will too. If you’re in a hurry and want to skip the “special occasion” flourishes, omit the whipped
cream and chocolate garnishes. But just know that they do make the coffee extra special with very
little added effort. This would be great to serve at a summer patio party, in lieu of dessert.
(The recipe makes just 2 servings but can be easily multiplied.)

1 1/2 cups strong hot brewed coffee
3 tablespoons packed light brown sugar
1 1/2 tablespoons chocolate syrup, such as Hershey’s
1 cup ice cold milk
1/4 teaspoon vanilla extract
Handful or so crushed ice
Lightly sweetened whipped cream, for garnish
1 small piece semisweet or bittersweet chocolate, for garnish

1. Combine the hot coffee and brown sugar in a large measuring cup and stir until the brown sugar
dissolves. Remove from the heat and stir in the chocolate syrup. Transfer to a shallow bowl.
Cool briefly at room temperature, then chill until ice cold. You can accelerate this step by putting
it in the freezer, but just make sure it doesn’t start to ice.

2. Combine the chilled coffee, milk, and vanilla in a small pitcher; stir to blend. Divide the coffee
between 2 serving glasses, adding a small handful of crushed ice to each. Top each glass with whipped
cream then grate a little chocolate over each one. Serve with straws.