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Cappuccino Jello
- Knox gelatine
- Yesterday's Leftover Coffee (instead of water)
- Sugar Substitute (Splenda)
- Non-calorie Whipped Topping
Prepare Knox gelatine according to package substituting coffee for water. Add sugar substitute to taste. Chill. Serve with whipped topping (zero calories, cholesterol, carbohydrate)
Ice Cream Parlor Mocha Sodas
- 1/2 cup hot water
- 8 teaspoons coffee, finely ground to a powder
- 2 cups milk
- 4 scoops chocolate ice cream
- 1 quart club soda
- sweetened whipped cream or prepared whipped topping
Place hot water in a medium-sized pitcher. Add coffee and stir until dissolved. Stir in milk. Place 1 scoop of ice cream in each of 4 ice cream soda glasses. Pour coffee/milk mixture equally into each glass. Fill glasses almost to brim with club soda. Top with sweetened whipping cream of prepared whipped topping.
Chocolate Covered Espresso Beans
- Put dark roast coffee beans on a waxpaper-covered baking sheet.
- Melt some chocolate in a double boiler or the microwave.
- Pour the chocolate over the beans and smear it so that each bean is covered. You should have a single layer of covered beans not too far apart.
- When the beans/chocolate have cooled off a little bit, put the sheet in the freezer.
- When solid, break up into pieces and enjoy.
- NOTE: you can also use very finely ground coffee in place of beans
Cafe Mexicano
- 4 teaspoons chocolate syrup
- 1/2 cup heavy cream
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon sugar
- 1 1/2 cups strong hot coffee
Put 1 teaspoon chocolate syrup into each of 4 coffee cups. Combine the heavy cream, � teaspoon cinnamon, nutmeg, and sugar and whip until it forms soft peaks. Stir remaining � teaspoon cinnamon into the hot coffee. Divide the coffee evenly between the 4 cups and stir each to blend the coffee with the chocolate syrup. Top each cup with the spiced whipped cream and serve immediately. Serves 4
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