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1 cup cold water
1 tablespoon instant coffee (I used Maxwell Instant Coffee)
1/4 cup half-and-half cream
3 tablespoons dark brown sugar
6 large-sized ice cubes
Several large dollops of Cool Whip (optional ingredient)
Heat water ontop the stove.
Add the hot water to a 1-cup glass measuring cup.
To the measuring cup, add the instant coffee, and stir.
Place measuring cup in the refrigerator for 30 minutes; to chill.
Add the cold coffee to a blender, along with the remaining ingredients,
and blend on high until ice cubes have dissolved completely into the mix.
Pour coffee mixture into one ice cube tray, and set tray in the freezer for 1 hour.
Add slightly frozen coffee cubes (along with any coffee liquid) into the blender,
and blend for a few seconds on high.
Pour iced coffee into a tall beverage glass and serve.
If desired, top your iced coffee with several large dollops of Cool Whip.
This makes: 1 serving
1 tablespoon instant coffee (I used Maxwell Instant Coffee)
1/4 cup half-and-half cream
3 tablespoons dark brown sugar
6 large-sized ice cubes
Several large dollops of Cool Whip (optional ingredient)
Heat water ontop the stove.
Add the hot water to a 1-cup glass measuring cup.
To the measuring cup, add the instant coffee, and stir.
Place measuring cup in the refrigerator for 30 minutes; to chill.
Add the cold coffee to a blender, along with the remaining ingredients,
and blend on high until ice cubes have dissolved completely into the mix.
Pour coffee mixture into one ice cube tray, and set tray in the freezer for 1 hour.
Add slightly frozen coffee cubes (along with any coffee liquid) into the blender,
and blend for a few seconds on high.
Pour iced coffee into a tall beverage glass and serve.
If desired, top your iced coffee with several large dollops of Cool Whip.
This makes: 1 serving
