Ingredients
2 cups
double-strength coffee, frozen into ice cubes
21⁄4 cups
milk
1⁄4 cup
agave nectar
1⁄4 cup
caramel syrup
INSTRUCTIONS
Pour 2 cups of chilled, strong brewed coffee into an ice cube tray and freeze for 2–3 hours or until solid. Once coffee is frozen, add milk, agave nectar, caramel syrup, and coffee ice cubes to WildSide or FourSide jar and secure lid. Select "Ice Crush" and serve.
Note: If your blender does not have an "Ice Crush" cycle, blend on Medium (Speed 5) for 30 seconds or Medium Low (Speed 3 or 4) for 40 seconds.
For an extra special treat, serve with a dollop of whipped cream and drizzle with caramel syrup.
Tip: Make extra coffee cubes and keep them on hand stored in the freezer in a zip-top bag.
NUTRITIONAL INFORMATION
- Servings 4.0
- Sodium 140 mg
- Serving Size 12 fl oz
- Carbohydrates 36 g
- Calories 175
- Fiber 0 g
- Fat 1.5 g
- Sugar 34 g
- Saturated Fat 1 g
- Protein 6.5 g
- Cholesterol 5 mg
-
No comments:
Post a Comment