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Iced Hazelnut Coffee Coolers

Iced Hazelnut Coffee Coolers

Serving coffee shop coffee coolers at home is easy. Here's the secret.

(4 comments)
  • Prep Time 10 min
  • Total Time 3 hr 10 min
  • Servings 12

Ingredients

2/3
cup instant coffee (dry)
1 1/2
cups hazelnut-flavored nondairy liquid creamer
1
cup water
1/4
teaspoon ground cinnamon
8
cups milk
Whipped cream, if desired
Ground cinnamon, if desired

Directions

  • 1 In medium bowl, mix coffee, creamer, water and 1/4 teaspoon cinnamon, stirring until coffee is dissolved.
  • 2 Pour into 2 ice-cube trays. Freeze at least 3 hours or until hardened. Transfer cubes to plastic storage container or bag.
  • 3 For each serving, place 2 coffee cubes, 2/3 cup milk and 4 water ice cubes in blender. Cover and blend on high speed about 20 seconds or until blended and slightly slushy. Pour into glass. Top with dollop of whipped cream and sprinkle of cinnamon.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
165
(
Calories from Fat
65),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3g,
3%
),
Cholesterol
10mg
10%;
Sodium
95mg
95%;
Total Carbohydrate
19g
19%
(Dietary Fiber
0g
0%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
20%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 1 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.
Tips  

Expert Tips

Each cube in a standard ice-cube tray holds about 2 tablespoons. If you have trays that are slightly larger or smaller, you'll need to adjust for that difference when making these coffee coolers.

For those who enjoy a stronger coffee flavor, use 3 coffee cubes for each serving of these coolers.

For an extra-easy dress-up, drizzle hazelnut coffee syrup or chocolate syrup over the whipped cream.

Comments (4)

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