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AZTEC CINNAMON CHOCOLATE ICED CAPPUCCINO

INGREDIENTS

  • 1/4 cup Magnolia® Sweetened Condensed Milk

  • 2 tablespoons Smucker's® Chocolate Fudge Topping

  • 1/4 teaspoon vanilla extract

  • 1/8 teaspoon ground cinnamon

  • 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.

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ALMOND ESPRESSO FLOAT
INGREDIENTS

  • 1 teaspoon Folgers Classic Roast® Instant Coffee Crystals

  • 1 tablespoon hot water

  • 3/4 cup chocolate milk

  • 1/8 teaspoon almond extract, or to taste

  • 2 rounded scoops coffee ice cream

  • Cream soda, chilled

  • Whipped cream

  • Cocoa powder, for garnish

DIRECTIONS

  •  CHILL a tall 16-ounce glass in the freezer.

  •  DISSOLVE coffee into hot water. Combine coffee mixture, chocolate milk and almond extract in chilled glass, stirring until blended. Add ice cream.

  •  FILL glass with cream soda. Stir. Top with whipped cream. Garnish with cocoa powder.

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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

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