Iced Cappuccino Creme Recipes

ICED CAPPUCCINO CREME

Steps:

• Pour milk into large bowl. Add dry pudding mix and flavored instant coffee. Beat with wire whisk 2 min.
• Add whipped topping; stir until well blended. Cover.
• Freeze 6 hours or until firm. Store leftovers in freezer.

CAPPUCCINO ON ICE

Steps:

• In a medium bowl, combine coffee and milk. Whisk in half-and-half and vanilla until well blended. Pour into glasses filled with ice.

ICED CAPPUCCINO

Steps:

• Fill a short glass with ice. Pour in espresso. Sweeten as desired. Top with foamed milk. Dust with ground cinnamon.

ICED CAPPUCCINO

Steps:

• First, you'll need to brew the espresso coffee. You can use your espresso machine, Moka pot, or AeroPress for this.
• After brewing, pour it into a glass and add a few ice cubes to cool it slightly.
• Start cold foaming your milk. I'm using a milk frother today.
• Then, fill a glass with ice cubes to about halfway.
• Pour the cold foamed milk into the glass.
• Slowly pour the cooled espresso coffee on top of the cold foamed milk.
• Finally, you can sweeten your iced cappuccino with a coffee syrup you prefer most!

ICED CAPPUCCINO

Steps:

• Using an espresso machine or cappuccino maker, prepare 2 shots espresso.
• Fill a large serving glass 2/3 with ice.
• Do not use extract or ice cream topping in place of syrup (use types specially made for beverages).
• Add vanilla syrup, sugar (if desired), and espresso to glass and top up with cold milk.
• Stir or shake briskly until syrup and sugar is nicely blended in the drink.

ICED CAPPUCCINO CREAM CAKE

Steps:

• Make the crust:
• In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and about 1 inch up the side of an 8 1/2-inch springform pan, and bake the crust in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until it is just set. Let the crust cool in the pan on a rack.
• In a large bowl combine the coffee grounds with 4 cups cold water and let them soak overnight. Pour the mixture into a sieve, lined with a paper towel or a paper coffee filter and set over a bowl, and let it drain, pressing hard on the grounds, for 2 hours. (There should be about 3/4 cup coffee concentrate.) Add enough water to measure 1 1/4 cups total.
• In a saucepan sprinkle the gelatin over the coffee mixture, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a bowl beat the yolks with 1/2 cup of the sugar until the mixture is thick and pale, add half the coffee mixture in a stream, whisking, and whisk the mixture into the remaining coffee mixture. Cook the mixture over moderate heat, whisking, until it is thickened and registers 175°F. on a candy thermometer. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water, whisk in the cream and the vanilla, and let the mixture cool, stirring frequently, until it is just cool to the touch and is the consistency of raw egg whites. Remove the metal bowl from the larger bowl. In another bowl beat the egg whites until they hold soft peaks, add 1/4 cup of the remaining sugar, 1 tablespoon at a time, beating, and beat the meringue until it holds stiff peaks. Stir one fourth of the meringue into the coffee mixture and fold in the remaining meringue gently but thoroughly. Pour the filling into the crust. In a small bowl combine the remaining 1 teaspoon sugar and the cinnamon, sprinkle the mixture over the filling, and chill the filling for at least 6 hours or overnight.
• Make the topping just before serving:
• In a chilled bowl with chilled beaters beat the cream until it holds soft peaks, add the Kahlúa and the sugar, a little at a time, beating, and beat the topping until it holds stiff peaks.
• Transfer the topping to a pastry bag fitted with a decorative tip, pipe it decoratively over the coffee mixture, and sprinkle it with the cinnamon. Chill the cake for 2 hours. Run a thin knife around the edge of the pan, remove the side carefully, and transfer the cake to a serving plate.