AZTEC CINNAMON CHOCOLATE ICED CAPPUCCINO
INGREDIENTS
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1/4 cup Magnolia® Sweetened Condensed Milk
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2 tablespoons Smucker's® Chocolate Fudge Topping
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1/4 teaspoon vanilla extract
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1/8 teaspoon ground cinnamon
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1/4 cup Folgers Classic Roast® Coffee, brewed strong, cooled to room temperature
1 Cup ice
Whipped cream
Ground Cinnamon
Directions:
PLACE sweetened condensed milk, chocolate topping, vanilla, cinnamon, brewed coffee and ice in a blender container. Process until smooth.GARNISH with whipped cream and cinnamon. Serve immediately.
ALMOND ESPRESSO FLOAT
INGREDIENTS
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1 teaspoon Folgers Classic Roast® Instant Coffee Crystals
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1 tablespoon hot water
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3/4 cup chocolate milk
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1/8 teaspoon almond extract, or to taste
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2 rounded scoops coffee ice cream
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Cream soda, chilled
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Whipped cream
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Cocoa powder, for garnish
DIRECTIONS
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CHILL a tall 16-ounce glass in the freezer.
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DISSOLVE coffee into hot water. Combine coffee mixture, chocolate milk and almond extract in chilled glass, stirring until blended. Add ice cream.
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FILL glass with cream soda. Stir. Top with whipped cream. Garnish with cocoa powder.
SNICKERTINI COCKTAIL
Chocolate sauce
Caramel sauce
1 1⁄2 oz Van Gogh Dutch Caramel Vodka
1⁄2 oz Baileys Irish Cream
1⁄2 ozChocolate liqueur
1⁄2 ozAmaretto
1 tsp Cream
HOW TO MAKE THE SNICKERTINI COCKTAIL
Drizzle thin lines of caramel and chocolate sauce on the inside of a rocks glass and chill in the
refrigerator.
Add the remaining ingredients to a shaker and fill with ice.
Shake, and pour (unstrained) into the prepared glass.
SPIRITS USED IN THE SNICKERTINI COCKTAIL
Baileys Coffee Irish Cream
Bailey's Hazelnut
Baileys Mint Chocolate Irish Cream