Time 10m Yield 16 Number Of Ingredients 6 Steps:
Stir warm milk and coffee powder in large bowl until the coffee dissolves completely. Whisk confectioners’ sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until no clumps remain and you have a smooth frosting.
Time 15m Yield 4 servings. Number Of Ingredients 6 Steps:
In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.
Time 10m Yield 4 Number Of Ingredients 5 Steps:
In blender container, place all ingredients except ice; blend until well mixed. Add ice cubes a few at a time, blending well after each addition until smooth.
Time 20m Yield 10 servings. Number Of Ingredients 9 Steps:
In a large bowl, beat cream cheese, sugar and cocoa until smooth. Dissolve coffee granules in milk. Stir coffee mixture and vanilla into cream cheese mixture; fold in whipped topping. , Pour into crust. Cover and freeze for at least 4 hours. Remove from the freezer 10 minutes before serving. Drizzle with chocolate syrup if desired.
Time 5m Yield 1 serving(s) Number Of Ingredients 6 Steps:
Pour the coffee, half-and-half, Splenda, and cocoa powder into a blender. Blend to mix. Add half of the ice and blend briefly (about 15 seconds) until ice is incorporated. Add the rest of the ice and blend once more. Pour into a tall 12-ounce glass. Per serving:. Calories 61. Carbohydrate 10 grams. Protein 2 grams. Fat 0.5 gram (saturated 0). Fiber 0 grams. Sodium 67 milligrams. Diabetic exchange = 1/2 carbohydrate. WW point comparison = I point.
Time 12h20m Yield 6 servings Number Of Ingredients 5 Steps:
Combine cocoa and sugar in a medium saucepan. Whisk in 3/4 cup of the water, a little at a time. Bring the mixture to a simmer. Simmer for 2 minutes, stirring constantly. Remove from heat and stir espresso powder and milk. Strain into a shallow pan. Freeze several hours until hard. Break the frozen mixture up with a fork and place the chunks in the bowl of a food processor. Add the remaining 1/4 cup of water and process until no lumps remain and the mixture is thick and slushy and lightened in color. Serve at once in goblets to be eaten with a spoon, or refreeze overnight and scoop like sherbet to serve.
Time 10m Yield 6 servings Number Of Ingredients 9 Steps:
Add the coffee, milk, chocolate chips, sweetened condensed milk, chocolate syrup and vanilla to a blender. Top off the blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add some half-and-half if you’d like it to be a little richer and creamier.) Serve in glasses with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips. In a large container, mix the ground coffee with 32 cups (8 quarts) cold water. Cover and allow to sit at room temperature 8 hours or overnight. Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge to chill. Use as needed.
Time 35m Yield Enough frosting for one Bundt cake Number Of Ingredients 6 Steps:
Combine the water, butter and coffee in a small saucepan and let heat until butter is melted and liquid is quite hot. Put the chocolate pieces into the container of a food processor and start blending. Gradually add the butter liquid to the chocolate. Add the sugar and process five minutes, stopping the machine occasionally to scrape down the sides of the container with a rubber spatula. Let stand 15 to 20 minutes or until thickened. Dribble it evenly over the cake. Sprinkle with nuts.
