Parlor Coffee Float - Iced Coffee |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 2 |
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This iced coffee recipe (from Alison Ladman) was published in my local newspaper on July 7, 2011. I hope you enjoy it! (Note: Please use only prechilled coffee in the recipe, using ice to chill hot coffee dilutes it and adversely effects the flavor.) The 1 to 2 minute Cooking time is the approximate blending time. Ingredients:
1 1/2 cups strong brewed coffee, chilled |
1/4 cup chocolate syrup |
1/4 cup half-and-half |
whipped cream (for garnish) |
chocolate shavings (optional) |
2 maraschino cherries (optional) |
2 cups chocolate ice cream |
Directions:
1. In a blender, combine coffee, chocolate syrup, half and half, and 1/2 of the ice cream.
2. Blend until all ingredients are smooth and frothy.
3. Pour into two tall glasses; top each with a 1/4 cup/scoop of the remaining ice cream.
4. Top with whipped cream and a cherry or chocolate shavings, if desired.
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