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.

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 bean grinder, grind some espresso beans to make 1 tablespoon of ground coffee. Using a commercial espresso machine, put the 1 tablespoon of ground coffee into the portafilter (the cupped handle) and tamp the grounds lightly. Insert the portafilter into the machine and place your glass or cup underneath. Set the machine for a double shot and turn it on to extract the espresso, which should be a thick golden brown crema.
• Add 6 to 8 ice cubes to a mixing glass and pour the espresso over the cubes. Stir to bring the temperature down. Using a spoon or strainer, strain the cooled espresso into a serving glass, leaving the ice behind (if desired, ice can be included or added later). Add the cold milk to the cooled espresso in the serving glass.
• Using the steam wand of the espresso machine, steam the whole milk so that a tight, small-bubble, microfoam is created. Using a spoon, add only the tight microfoam (about 3 to 4 ounces or an amount equal to the other parts) to the milk and espresso. Serve without any garnishes so as not to mask the delightful flavors. Serve immediately.

ICED COFFEE

Steps:

• In a large bowl, dissolve coffee in water. Add sweetener if desired. Stir in the milk, chocolate syrup and vanilla; mix well. Serve over ice.

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.