Sunday, June 29, 2014

Almond espresso float


  • 1 packet Folgers® Fresh Breaks™ 100% Colombian Roasted Concentrated Coffee
    Or 1 packet Folgers® Fresh Breaks™ Black Silk Roasted Concentrated Coffee
  • 1 tablespoon hot water
  • 1/8 teaspoon almond extract, or to taste
  • 3/4 cup cold chocolate milk
  • 2 rounded scoops coffee ice cream (3/4 cup)
  • Cream soda, chilled                                    
  • Whipped cream
  • Cocoa powder, for garnish


  1. CHILL a tall 16-ounce glass in freezer.
  2. DISSOLVE coffee into hot water. Combine coffee mixture, chocolate milk and almond extract in chilled glass, stirring until blended. Add ice cream.
  3. FILL glass with cream soda. Stir. Top with whipped cream. Garnish with dusting of cocoa powder. Serve with straw and long-handled spoon.