Contributed by: NAPSA
(NAPSA) - Espresso lovers can keep cool this summer by blending their beloved java into frozen desserts. These sophisticated frozen treats are designed for the grown-up palate-they infuse the soothing, nostalgic delights of ice cream with the delicious and distinctive flavor of espresso.
Combine the two cups of brewed Medaglia D'Oro Espresso with the remaining ingredients. Pour into 8 popsicle molds and freeze 3-4 hours or until frozen solid.
Makes 8 servings.
To make Mexican-Mocha Popsicles, stir 1/4 teaspoon ground cinnamon and 2 Tbsp. Kahlua into the above mixture.
To make Raspberry-Mocha Popsicles, pour 1/2 of the above mixture over 1 cup softened white chocolate-raspberry ice cream and blend until smooth. First drop 3 fresh or frozen raspberries into each Popsicle mold, then add the raspberry-mocha mixture.
Medaglia D'Oro Frozen Latte Frapp
Combine 1/3 cup brewed espresso with ground cinnamon and nutmeg. Pour the hot espresso mixture over the softened ice cream and stir to blend. Freeze, stirring often, until frozen latte is the consistency of a very thick shake.
Combine remaining 2 Tbsp. brewed espresso with vanilla syrup. Pour 3 Tbsp. of syrup mixture into small, shallow plate and the raw sugar into a second plate. Dip two 10-oz wine or parfait glasses into syrup, then into sugar to coat the rims.
Pour 1 Tbsp. of the remaining syrup mixture into each of the prepared glasses. Spoon equal amounts of frozen latte into each glass and drizzle with remaining syrup.
Makes 2 servings.
For more Medaglia D'Oro recipes, send your name and address with $1.50 check or money order (shipping and handling), made payable to: Medaglia D'Oro Recipes, c/o Rowland Coffee Roasters Inc., 5605 NW 82nd Avenue, Miami, FL 33166.
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