Coffee & Tea Summer Receipes

FRAPPUCCINO Serves: 2 / Preparation time: 20 minutes / Total time: 20 minutes. This is a basic recipe for frappuccino, the slushy blended coffee drinks people line up for at coffeehouses. See the connoisuers Note for substitutions and variations. Fruit pectin thickens the frappuccino; look for it near the canning products at most grocery stores. 3/4 cup hot espresso or strong brewed coffee (see note) 3 tablespoons sugar 1 cup low-fat (1- or 2-percent) milk 1 teaspoon pectin 1 cup ice cubes Place the espresso in a pitcher and stir in the sugar; allow the mixture to cool at room temperature. When cool, stir the milk and pectin into the espresso mixture until the pectin is dissolved. Place the mixture in a blender and add the ice cubes. Blend for 30 to 45 seconds or to the desired consistency. Conniesuers note: To substitute regular coffee for espresso, brew regular coffee once. Then pass the brewed coffee a second time through the coffee machine, leaving the original filter with the grounds in place. After brewing a second time, run plain water without coffee grounds through the machine to clean it before using it again. ICED COFFEE Serves: 2 / Preparation time: 20 minutes / Total time: 20 minutes This is a basic recipe for frappuccino, the slushy blended coffee drinks people line up for at coffeehouses. See the Conniesuers Note for substitutions and variations. Fruit pectin thickens the frappuccino; look for it near the canning products at most grocery stores. Ice cubes 1 1/2 cups strong brewed coffee Sweetener, optional 2 tablespoons half-and-half, divided Fill two tall glasses with ice cubes. Pour the brewed coffee over the ice cubes. Add sweetener, if desired. For a decorative look, hold a teaspoon over the top of the coffee and pour half-and-half over the spoon so as it drips off it forms a layer on top. Serve. Conniesuers Note: For double-brewed coffee, brew regular coffee once. Then pass the brewed coffee a second time through the coffee machine, leaving the original coffee filter with the grounds in place. After brewing a second time, run plain water without coffee grounds through the machine to clean it before using it again. CAFE CHOCOLATE STRAWBERRY FRAPPE Serves: 2 / Preparation time: 20 minutes / Total time: 20 minutes See the Conniesuers's Note for substitutions and variations. Fruit pectin thickens the frappuccino; look for it near the canning products at most grocery stores. 3 scoops strawberry ice cream (about 1/2 cup each 1/4 cup chocolate syrup 3 tablespoons sugar 1 cup strong, fresh-brewed coffee 1 cup ice cubes Whipped cream, optional 3 ripe strawberries, sliced, optional In a blender, combine the ice cream, chocolate syrup and sugar. Pulse just to blend. Add the coffee and ice cubes and blend at high speed until the ice is crushed fine and the ingredients are thoroughly mixed. Pour into glasses. Top with a dollop of whipped cream and fresh strawberry slices if you like. Banana Latte Smoothie 1 cup milk 3/4 cup strong coffee, chilled 2 bananas 6 ice cubes Combine ingredients and blend until smooth. Apple & Honey Iced Tea 3 cups water, boiling 4 tea bags 1/3 cup honey 3 cups apple juice Steep tea bags in hot water for 5 minutes. Strain out tea bags, and stir in honey and juice. Mix until honey is dissolved. Chill and serve over ice. Serves 6-8. Ginger Iced Tea 5 tea bags 1-inch piece of fresh ginger Sugar, to taste Ice Slice ginger root into thin slices and crush. Heat 1 quart of water and let tea steep with the ginger. Let steep over low heat for at least 10 minutes. Strain out tea and ginger slices and add sugar. Let cool and serve over ice. Tea Spike 1 1/2 oz white rum 1/2 oz dark creme de cacao 4 oz iced tea Mix ingredients with ice in a cocktail shaker. Shake well and serve in a high ball glass. Lemon Almond Tea 2 (7 ounce) teabags family size black tea bags 4 cups boiling water 2 lemons, thinly sliced 1 cup sugar 1 tablespoon almond extract 2 teaspoons vanilla extract 1 (2 liter) bottle lemon-lime flavored carbonated beverage, chilled 1 In a saucepan, brew tea bags in hot water for 15 minutes. While waiting for tea to brew, squeeze the lemon slices as you put them into a large pitcher. Pour in sugar. 2 Pour brewed tea into the pitcher with the sugar and lemons. You can let this sit in refrigerator for up to 1 day, or use it right away. When ready to serve, stir in almond extract, vanilla extract and lemon lime soda. . More Coffee & Tea Recipes