Wednesday, September 8, 2010

Sweet Coffee


6 oz. strong coffee
1/3 cup Breyer’s French Vanilla ice cream (about 1 medium scoop)
1/3 cup Ghiardelli 60% cacao semi-sweet chocolate chips
Whipped cream
Strawberry and sprig of mint for garnish


Brew coffee or espresso, pour in glass container with lid, put in refrigerator to cool.
Melt chocolate chips in small pot over low heat, removing after a couple minutes. Stir, set aside to cool.

In blender, combine coffee, ice cream and cooled chocolate, blend well.

Pour into 8 oz. glass, top with whipped cream, strawberry and sprig of mint, serve.


Post a Comment