Iced Cappuccino Creme Recipes

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ICED CAPPUCCINO CREME



Iced Cappuccino Creme image

Vanilla pudding is flavored with instant coffee and whipped topping, then frozen into a creamy dessert designed for coffee lovers.

Provided by My Food and Family

Categories     Home

Time 6h5m

Yield Makes 12 servings.

Number Of Ingredients 4

2 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1/2 cup MAXWELL HOUSE INTERNATIONAL Suisse Mocha
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

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.

Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 3.5136 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

CAPPUCCINO ON ICE



Cappuccino on Ice image

Delicious on hot days!

Provided by Kate

Categories     Drinks Recipes

Time 3m

Yield 3

Number Of Ingredients 4

1 ½ cups strong brewed coffee
½ cup sweetened condensed milk
½ cup half-and-half cream
½ teaspoon vanilla extract

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.

Nutrition Facts : Calories 219.4 calories, Carbohydrate 29.6 g, Cholesterol 32.3 mg, Fat 9.1 g, Protein 5.4 g, SaturatedFat 5.7 g, Sodium 83.7 mg, Sugar 27.9 g

ICED CAPPUCCINO



Iced Cappuccino image

Chilled espresso is topped with a fluffy crown of foamed milk. Sprinkle cinnamon on top for an attractive finish.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Yield Makes 1

Number Of Ingredients 5

Ice
1 shot chilled brewed espresso
Sweetener
Foamed milk
Ground cinnamon

Steps:

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

ICED CAPPUCCINO



Iced Cappuccino image

This iced cappuccino is the perfect 5-minute recipe to get a refreshing and caffeine-packed drink!

Provided by Jeffrey

Categories     Recipes

Time 5m

Number Of Ingredients 4

1/2 cup (0.12 l) of 2% fat milk
A single or double espresso shot
Optionally, a sweetener of choice
Ice cubes

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!

Nutrition Facts : Calories 61 calories, Carbohydrate 5.7 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 2.4 grams fat, Protein 4 grams protein, SaturatedFat 1.5 grams saturated fat, ServingSize 1, Sodium 50 milligrams sodium, Sugar 6.2 grams sugar, UnsaturatedFat 0.6 grams unsaturated fat

ICED CAPPUCCINO



Iced Cappuccino image

Make and share this Iced Cappuccino recipe from Food.com.

Provided by PalatablePastime

Categories     Beverages

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

2 -3 ounces espresso (double shot)
2 -3 teaspoons sugar, to taste (optional)
2 teaspoons vanilla coffee syrup or 2 teaspoons other flavor coffee syrup
5 ounces milk, to taste
ice (as needed)

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



Iced Cappuccino Cream Cake image

Categories     Cake     Coffee     Chocolate     Dairy     Egg     Dessert     Bake     Almond     Kahlúa     Chill     Gourmet

Number Of Ingredients 16

For the crust
1 cup chocolate wafer crumbs
1/4 cup blanched almonds, toasted lightly, cooled completely, and ground fine
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/4 cup sugar
1 pound ground fresh coffee
1 envelope of unflavored gelatin
4 large eggs, separated, the whites at room temperature
3/4 cup plus 1 teaspoon sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
For the topping
1 cup heavy cream
1 tablespoon kahlúa
3 tablespoons sugar

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.

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