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Prep Time: 240 Minutes Cook Time: 3 Minutes |
Ready In: 243 Minutes Servings: 10 |
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This is a variation on the Caramel Cooler recipe. The preparation includes freezer time on the coffee ice cubes. Ingredients:
6 tablespoons regular grind coffee (i used moka java, but use your fave here) |
1 tablespoon splenda sugar substitute |
1 cup 2% low-fat milk |
1 teaspoon guar gum (optional) |
1 -2 tablespoon butterscotch syrup (i used smucker's) |
Directions:
1. Fill the coffee pot up to the three cup line.
2. Place coffee in coffee filter and brew once.
3. Place brewed coffee in water reservior and brew again.
4. Let cool and place in ice cube trays.
5. Place 4 ice cubes in blender with the milk, Splenda and guar gum if using.
6. Blend until very smooth and frothy.
7. Place in large glass and swirl the syrup on top.
8. Drink with a straw and enjoy :).
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