Cricketscoffee Blog

You will need: 1 Island Coconut Keurig K-cup coffee 1 cup dark chocolate almond milk 1/4 cup chocolate chips shredded coconut flakes chocolate syrup ice - Start by brewing your Island Coconut K-cup coffee on the lowest water setting of your Keurig. - Place the now brewed coconut coffee in the freezer to chill for about 20 minutes. - Meanwhile add 1 cup of dark chocolate almond milk to a blender. - Add about 1 cup of ice and the chocolate chips- blend to your desired consistency. - Add the now chilled coffee to the blender and mix for 30 seconds. - Line a glass with a generous amount of chocolate syrup. - Pour in the frappuccinno. - Top with shredded coconut and drizzle with more chocolate syrup.

COFFEE BANANA COOLER In a blender, combine and blend together: 2 tbsp NESCAFÉ CLASSIC 1 piece of banana 2 tbsp sweetened cocoa ¼ cup condensed milk Shaved ice Makes 2 servings ICED COFFEE DELUXE In a shaker or blender, combine: 2 tsp NESCAFÉ coffee powder (e.g. GOLD, CLASSIC) 2 tsp sugar 1 Tbsp hot water 200 ml milk, chilled 1 cube of vanilla ice cream Crushed ice Makes 1 serving MAPLE COFFE FRAPPÉ In a shaker or blender combine: 2 tsp NESCAFÉ CLASSIC Soluble Coffee 1 tbsp hot water 2 tbsp maple syrup 3/4 cup water, chilled 1/4 cup cream crushed ice Makes 2 servings

Ingredients Nutrition Servings 1 Units US 4 ounces coffee mocha ice cream. 6 ounces hot coffee 2 tablespoons butterscotch topping 2 teaspoons almond liqueur whipped topping 1 tablespoon toffee pieces or 1 tablespoon chopped chocolate-covered english toffee bar Directions Spoon ice cream into a large coffee mug;pour coffee, butterscotch topping and almond liqueur over ice cream. Garnish with a dollop of whipped cream and sprinkle of toffee chips.

Ingredients; 1/2 cup milk 3 to 4 tablespoons caramel flavored syrup* Whipped cream Smucker's® Sundae Syrup™ Caramel Flavored Syrup, for garnish 1/4 cup hot, fresh strong brewed Millstone® 100% Colombian Ground Coffee Baking toffee bits, for garnish Directions; POUR milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes or until hot but not boiling. Whisk until foamy. POUR caramel syrup into standard-size coffee cup. Microwave on HIGH 20 seconds to warm syrup. Stir in hot coffee. ADD steamed milk to brim of cup. Top with swirl of whipped cream. Drizzle with caramel sundae syrup. Sprinkle with toffee bits. Serve immediately.

Ingredients; 4 cups strong brewed Kona coffee 1/4 cup sugar, plus 2 tablespoons 1/2 cup Irish whiskey, plus 2 tablespoons 1 cup whipping cream Instructions; Place coffee in a saucepan with 1/4 cup of sugar. Add 1/2 cup Irish whiskey and heat thoroughly but do not boil. Beat 1 cup whipping cream with a mixer until light. Beat in 2 tablespoons sugar and 2 tablespoons Irish whiskey. Pour coffee into mugs and spoon flavored cream on top.

Ingredients 1/2 cup cold water 2 tablespoons Folgers Classic Roast ® Instant Coffee Crystals 1 (14 oz.) can Eagle Brand ® Sweetened Condensed Milk , chilled 3 cups ice cubes Whipped cream Directions COMBINE water, coffee crystals and sweetened condensed milk in blender until crystals are dissolved. Add ice cubes. Cover and blend until smooth and frothy. POUR into tall glasses. Top with whipped cream, if desired. VARIATIONS ALMOND CAPPUCCINO FROST: ADD 1/4 teaspoon almond extra...

  Ingredients 1 (13.5 oz.) can coconut milk, chilled 2 tablespoons Folgers Classic Roast ® Instant Coffee Crystals 1 (14 oz.) can Magnolia ® Sweetened Condensed Milk , chilled Ice cubes Directions COMBINE coconut milk and coffee crystals in blender container until coffee is dissolved. Add sweetened condensed milk. PROCESS 2 minutes or until blended. Pour over ice in glasses.

Ingredients 1/2 cup milk 3 to 4 tablespoons vanilla flavored syrup* 1/4 cup hot, fresh strong brewed Folgers ® French Roast Coffee Or 1/4 cup hot, fresh strong brewed Folgers ® Black Silk Coffee Whipped cream Ground cinnamon, for garnish Directions POUR milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes or until hot but not boiling. Whisk until foamy. POUR vanilla syrup into standard-size coffee cup. Microwave on HIGH 20 seconds to warm syrup. Stir in hot coffee. ADD steamed milk to brim of cup....

Double Chocolate Chip Frappe Ingredients: 1 Cup Milk 2 Tbsp Sugar 1/3 Cup Chocolate Syrup 2 Cups Ice 1/4 Tsp Vanilla Extract Whipped Cream Directions: Just like the Caramel Frappe, take all your ingredients (except the whipped cream) and mix blend them together in your blender. When you’re done top it off with whipped cream (chocolate whipped cream will work well here) and a touch of chocolate syrup. Pumpkin Spice Iced Coffee Ingredients: 2 Cups Strong Coffee 1 Cup Vanilla Almond Milk 1-2 Tsp Pumpkin Spice 2-4 Large Ice Cubes Directions: This is the perfect drink for transitioning from summer to fall. Stir in your pumpkin spice while your coffee is still warm, then allow the drink to come down to room temperature. Once it has cooled off, pour in the vanilla almond milk and the ice cubes, then kick back and enjoy. You can add a little sugar if you’d like as well, but the vanilla almond milk has a natural sweetness to it already.

Is it just me or is the price of a iced coffee at a coffee shop seem a little high?  Well the buzz is that not only with the up tick in bean prices partly to blame but it's the ice, the special cup, the amount of coffee used in iced coffee. Cry me a river! A typical 16 oz iced coffee is over $2.75 in my location. If you cant turn a profit at that price on something that is over 90% water. Your overhead is out of control. Oh! it takes a lot of ice they say and ice is expensive to make or buy.  The cup is not a typical paper cup and is more expensive.  It takes almost twice as much coffee to make iced coffee. Bean prices are going up. Sounds like big oil talking to me. Or perhaps big coffee.