Hersheys Iced Cappuccino Recipes

ICED CAPPUCCINO

Steps:

• Fill a short glass with ice. Pour in espresso. Sweeten as desired. Top with foamed milk. Dust with ground cinnamon.

CAPPUCCINO ON ICE

Steps:

• In a medium bowl, combine coffee and milk. Whisk in half-and-half and vanilla until well blended. Pour into glasses filled with ice.

HERSHEY'S ICED CAPPUCCINO

Steps:

• Place syrup and coffee in blender container; cover and blend on high speed. Add ice cream; cover and blend until smooth.
• Serve immediately over ice; top with whipped topping and ground cinnamon, if desired. Six 6-oz. servings.
• LOWER FAT ICED CAPPUCCINO: Follow above directions using reduced fat vanilla ice cream and fat free whipped topping.

HERSHEY'S ICED CAPPUCCINO

Steps:

• In a blender jar mix warm water, sugar, instant coffee and hershey's cocoa and blend all together.
• Now add handful of crushed ice and milk, and blend in medium speed for a minute.
• Add Vanilla extract and cream and again churn everything together for 2 minutes till it becomes smooth and frothy/ foamy.
• Take a tall mug/glass and place some crushed ice into it first. Now pour in the cappuccino and sprinkle some hershey's cocoa or instant coffee/ cinnamon powder (optional) on top.
• Serve Chilled!

ICED CAPPUCCINO

Steps:

• Using an espresso bean grinder, grind some espresso beans to make 1 tablespoon of ground coffee. Using a commercial espresso machine, put the 1 tablespoon of ground coffee into the portafilter (the cupped handle) and tamp the grounds lightly. Insert the portafilter into the machine and place your glass or cup underneath. Set the machine for a double shot and turn it on to extract the espresso, which should be a thick golden brown crema.
• Add 6 to 8 ice cubes to a mixing glass and pour the espresso over the cubes. Stir to bring the temperature down. Using a spoon or strainer, strain the cooled espresso into a serving glass, leaving the ice behind (if desired, ice can be included or added later). Add the cold milk to the cooled espresso in the serving glass.
• Using the steam wand of the espresso machine, steam the whole milk so that a tight, small-bubble, microfoam is created. Using a spoon, add only the tight microfoam (about 3 to 4 ounces or an amount equal to the other parts) to the milk and espresso. Serve without any garnishes so as not to mask the delightful flavors. Serve immediately.

CHOCOLATE ICED COFFEE

Steps:

• Bring water and coffee to a boil in a saucepan.
• Remove from heat and let stand 10 minutes.
• Pour mixture through a fine wire-mesh strainer into a bowl, discarding coffee grounds.
• Stir sugar and cinnamon into coffee until sugar dissolves.
• Let cool.
• Stir in half and half and chocolate syrup.
• Chill 2 hours.
• Serve over ice.
• Note: To keep coffee from diluting, freeze cubes of half and half and coffee to use in place of ice.

ICED CHOCOLATE A LA HERSHEY'S

Steps:

• Combine the cocoa powder with the sugar.
• In a saucepan, blend the cocoa and the sugar with the hot water. Bring to a boil over medium heat, stirring constantly. Boil two minutes, stirring.
• Add the milk; stir and heat. Do not allow to boil.
• Remove from heat; add the vanilla extract. Whisk.
• Refrigerate overnight. Shake well before serving over ice, garnished with fresh mint.