Ingredients
- ¼ cup brewed coffee (medium roast is best)
- ¼ cup Bailey’s Original Irish Cream (sub non-alcoholic Irish creamer if desired)
- ½ cup milk
- 2 scoops vanilla ice cream
- Chocolate and caramel syrup
- Whipped cream
- Crushed pecans
Directions
- Combine coffee (be sure it’s cold), Bailey’s, milk, ice cream, and chocolate and caramel syrups in a blender. Blend until smooth.
- Pour the mixture into a tall glass and garnish with whipped cream, a drizzle of chocolate and caramel syrup, and crushed pecans.
Ingredients
- 1 cup crushed ice
- 1 cup International Delights Iced Coffee, Mocha flavor
- 2 tbsp white chocolate powder
- 2 Oreo cookies
- Whipped cream
- Caramel syrup
Directions
- Add ice, coffee, white chocolate powder, and Oreos to a blender and blend until smooth.
- Pour into small cups and top with whipped cream and a drizzle of caramel syrup.
Ingredients
- 2 cups ice cubes
- 1 cup milk
- 10 large mint leaves (plus more for garnish)
- 1 cup brewed coffee
- 1 tbsp clover honey
Directions
- Divide ice cubes between two large glasses and set aside.
- Slice mint leaves into ⅛ inch ribbons and place in a bowl. Use a cocktail muddler to smash leaves until they are bruised.
- Combine honey, coffee, and milk and pour into the bowl with the mint leaves.
- Stir for 10-15 seconds.
- Hold a small strainer over each serving glass and pour coffee through it into the glasses.
- Garnish with mint leaves.
Ingredients
- 2 cups brewed coffee
- 1 (14 oz) can sweetened condensed milk
- 1 cup milk
- 1 tsp vanilla
- 1 cup heavy whipping cream
- 1 Tbsp sugar
- ½ cup sweetened coconut flakes
Directions
- Combine coffee, condensed milk, milk, and vanilla in a large bowl and chill in the fridge for at least 8 hours.
- Pour chilled mixture into a baking pan and freeze until solid, about 4 hours.
- Meanwhile, beat heavy cream and sugar until thickened and chill until ready to use.
- Heat oven to 350°F and spread coconut flakes on a baking sheet.
- Toast flakes until golden brown, about 7-10 minutes, stirring occasionally.
- Scoop frozen coffee mixture into glasses and top with whipped cream and toasted coconut.
Ingredients
- 1 package caramel iced coffee blend
- 1 ¼ cup milk
- 3 to 4 ounces of coffee liqueur
- 14 large marshmallows
- Caramel sauce
Directions
- Add milk, iced coffee blend, and coffee liqueur to blender and blend until smooth.
- Divide into two glasses.
- Arrange marshmallows in a flower pattern on a small plate (1 in the middle and 6 around it).
- Use a blow torch or heat gun to toast marshmallows until they are brown and melted together.
- Repeat steps 3 & 4 for second glass.
- Place each marshmallow flower on top of each glass and drizzle with caramel sauce.
