Iced Cafe Brulot Floats With Frozen Yogurt Recipes
CAFE BRULOT
Provided by Food Network
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Light the burner under a brulot bowl or chafing dish and adjust the flame to low. Drop the orange and lemon peel, sugar cubes, cloves, and cinnamon stick into the bowl or pan, pour in the cognac and curacao, and stir to dissolve the sugar. When the mixture is warm, ignite it with a match. Stirring gently, pour the coffee into the bowl in a slow, thin stream; continue to stir until the flame dies out. Ladle into brulot cups or demitasse cups and serve at once.
ICED CAFE BRULOT FLOATS WITH FROZEN YOGURT
We made this one lazy afternoon, when my bestfriend Judy and I started playing around in the kitchen. The flavor of this dessert is so intense; the portions are relatively small & are diluted with club soda. Use goblets, so that your efforts will shine. Didn't allow for cooling time.
Provided by Manami
Categories Frozen Desserts
Time 20m
Yield 4 Floats
Number Of Ingredients 12
Steps:
- Brew enough coffee to make 12 oz (1 1/2 cups), adding the spices to the ground coffee before brewing.
- Transfer spiced coffee to a container and chill until cold.
- Muddle 2 teaspoons sugar with 2 orange and 2 lemon strips in a cocktail shaker using the handle of a wooden spoon.
- Add 2 Tablespoons Triple Sec, 2 Tablespoons Brandy, 3/4 cups prepared coffee & ice cubes; shake well.
- Assemble floats by scooping 1/4 cup frozen yogurt into each of 2 goblets, then top with strained coffee mixture.
- Finish with a splash of club soda and a twist of citrus peel; serve at once.
- Repeat procedure with remaining ingredients to make 2 more floats.
Nutrition Facts : Calories 118, Fat 2.1, SaturatedFat 1.2, Cholesterol 0.7, Sodium 33.6, Carbohydrate 13.2, Fiber 0.2, Sugar 12.8, Protein 1.6
COFFEE FROZEN YOGURT
Steps:
- Whisk together the yogurt, sugar, salt, cream, espresso, and ground coffee. Chill for 2 hours. Freeze the mixture in your ice cream maker according to the manufacturer's instructions.
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