Iced Coffee Slush

czwartek, 30 stycznia 2014

Iced Coffee Slush

Time: 5 hrs 30 mins


  • 3 cups hot strong brewed coffee (I use double strength)
  • 1 1/2-2 cups sugar (or less, I use half)
  • 4 cups milk
  • 2 cups half-and-half cream
  • 1 1/2 teaspoons vanilla extract


  • 1 In a freezer-safe bowl, stir coffee and sugar; until sugar is dissolved. Refrigerate until thoroughly chilled.
  • 2 Add the milk, cream and vanilla; freeze several hours or overnight.
  • 3 Remove from the freezer several hours before serving. Chop mixture until slushy; serve immediately.
  • 4 I like to let it thaw 2-3 hours, chop it with a knife until slushy, stir it good and then refreeze it for about an hour and serve.

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