Frozen Latte Dessert Recipes

FROZEN CARAMEL LATTE

Steps:

• Place the espresso, caramel sauce, and sugar into a blender pitcher. Blend on high until the caramel and sugar dissolve into the espresso. Pour in the milk and add the ice; continue blending until smooth and frothy. Top with whipped cream to serve.

FROZEN S'MORES LATTES

Steps:

• Dissolve the instant coffee in 1 tablespoon warm water; add to a high-powered blender. Add the ice, milk and Toasted Marshmallow Syrup to the blender and blend until smooth and creamy.
• Squirt whipped cream in the bottom of each of 2 tall, wide glasses and drizzle them with chocolate syrup. Divide the frozen latte between the glasses. Top each with whipped cream, chocolate syrup, graham cracker crumbs and 1 toasted jumbo marshmallow.
• Thread the marshmallows onto 2 disposable chopsticks and cook over the open flame of a stove until toasted all over, about 2 minutes. (Alternatively, line the baking sheet of a toaster oven with foil coated in nonstick spray, add the marshmallows and broil, flipping once, until golden brown, about 2 minutes per side.)
• Combine the sugar and 1 cup water in a medium saucepan. Bring to a boil and simmer over medium heat until the sugar is dissolved, about 3 minutes.
• Reduce the heat to low and add the toasted marshmallows to the saucepan. Cook, stirring continuously and turning down the heat if the mixture starts to bubble up around the edges of the saucepan, until the marshmallows are completely dissolved into an opaque mixture, 5 to 7 minutes.
• Strain the mixture through a fine-mesh strainer and whisk in the vanilla extract and salt. Cool completely Store in the refrigerator in an airtight container for up to 1 month.

FROZEN LATTE SQUARES

Steps:

• Heat oven to 350°F
• In a large bowl, place whipping cream, espresso powder and chocolate syrup; refrigerate.
• In a medium bowl, place flour and butter. Using a pastry blender or two knives, cut butter into flour until evenly mixed. Stir in walnuts.
• Press mixture evenly in bottom of ungreased 9-inch square pan. Bake about 15 minutes or until light brown. Cool completley.
• Beat whipping cream mixture with an electric mixer on high speed until soft peaks form; spread evenly over crust. Cover and freeze at least 4 hours, or until firm, but no more than 48 hours.
• Cut into 3-inch squares and serve. Store leftovers covered, in freezer.

FROZEN LATTE DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cream, instant coffee and chocolate syrup in a large bowl and place in refrigerator.
• In a mixing bowl, cut butter into flour until mixture resembles large crumbs. Stir in nuts and press into a 9x9 inch baking dish.
• Bake in preheated oven 15 minutes, until lightly browned. Let cool completely.
• Beat chilled cream mixture with an electric mixer until stiff peaks form. Spread over cooled crust, cover and freeze 4 hours, until firm.

FROZEN LATTE DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cream, instant coffee and chocolate syrup in a large bowl and place in refrigerator.
• In a mixing bowl, cut butter into flour until mixture resembles large crumbs. Stir in nuts and press into a 9x9 inch baking dish.
• Bake in preheated oven 15 minutes, until lightly browned. Let cool completely.
• Beat chilled cream mixture with an electric mixer until stiff peaks form. Spread over cooled crust, cover and freeze 4 hours, until firm.

FROZEN LATTE DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cream, instant coffee and chocolate syrup in a large bowl and place in refrigerator.
• In a mixing bowl, cut butter into flour until mixture resembles large crumbs. Stir in nuts and press into a 9x9 inch baking dish.
• Bake in preheated oven 15 minutes, until lightly browned. Let cool completely.
• Beat chilled cream mixture with an electric mixer until stiff peaks form. Spread over cooled crust, cover and freeze 4 hours, until firm.

FROZEN LATTE DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cream, instant coffee and chocolate syrup in a large bowl and place in refrigerator.
• In a mixing bowl, cut butter into flour until mixture resembles large crumbs. Stir in nuts and press into a 9x9 inch baking dish.
• Bake in preheated oven 15 minutes, until lightly browned. Let cool completely.
• Beat chilled cream mixture with an electric mixer until stiff peaks form. Spread over cooled crust, cover and freeze 4 hours, until firm.