Frostedcoffeechocolatepunch Recipes

SPICED COFFEE FRAPPE

Steps:

• Add the coffee cubes, milk, sugar and hazelnut spread to a blender and buzz until smooth. Add the ginger and spices and blend until a little more until combined. Pour into 4 glasses. Grate fresh nutmeg on top.

SOUTHERN COFFEE PUNCH

Steps:

• Stir boiling water, sugar, and instant coffee together in a bowl until dissolved; cool in refrigerator, 30 minutes to overnight.
• Pour coffee mixture into a punch bowl; add milk, vanilla ice cream, and chocolate ice cream. Stir until ice cream begins to melt.

FROSTED COFFEE

Steps:

• In blender, combine ice, ice cream, liqueur and instant coffee.
• Cover and blend at high speed about 20 seconds or until smooth.
• Pour into chilled glasses.

COPYCAT CHICK-FIL-A FROSTED COFFEE

Steps:

• Scoop the ice cream into a blender and pour the cold brew coffee on top. Blend until smooth, pour into a glass, and enjoy right away.
• For a thicker, more frozen coffee, pour the frosted coffee into a freezer-friendly container and freeze until solid, about 1-2 hours. Let the drink stand at room temperature for about 20-30 minutes until it softens enough for you to mash it with a fork. Enjoy immediately.

COFFEE FROSTING

Steps:

• Mix together; instant coffee or leftover coffee, milk, cocoa powder, butter or margarine, vanilla extract, and confectioners' sugar until of spreading consistency. Makes more than enough to frost a 13x9 inch sheet cake.

COFFEE PUNCH WITH ICE CREAM FLOATS

Steps:

• In 6-cup glass serving bowl mix coffee, cream and sugar.
• With kitchen shears cut ice cream carton open, remove ice cream and cut into large chunks.
• Float on coffee mixture. Sprinkle with powdered coffee and cinnamon.
• Immediately ladle into punch cups or wine goblets.
• Serve with spoon

FROSTED CHOCOLATE CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small bowl, mix cocoa and boiling water until smooth; cool slightly. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Preheat oven to 375°. Cream butter, brown sugar and 3/4 cup sugar until light and fluffy. Beat in vanilla and 1 egg yolk at a time. In another bowl, whisk together flour, baking soda, cream of tartar and salt. Add to creamed mixture alternately with buttermilk, beating after each addition. Stir in cocoa mixture., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into batter. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 23-28 minutes., Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Beat together first 4 frosting ingredients. Spread between layers and over top and sides of cake. If desired, dust top lightly with cocoa.