Healthy Iced Mocha
Makes 2 servings. About 130 calories per serving.
1 packet Organo Gold Gourmet Mocha
1.5 cups skim milk
1 tsp. vanilla extract
1 tbsp. sugar
2 cups crushed ice
Mix everything in a blender or food processor. Serve and enjoy!
Iced Honey Coffee
Makes 4 Servings
A creamy iced coffee, naturally sweetened with honey. Nothing says summer like the taste of fresh honey. This recipes is only lightly flavored with coffee, so
it's not too overpowering.
2 tbs of any Organo Gold instant coffee
1/4 cup boiling water
1/4 cup honey
3/4 cup cold water
1 quart milk
1 cup ice cubes
Dissolve the instant coffee in hot water. Stir in honey and mix well. Add cold water, and pour over ice in glasses. Top of with milk.
Makes 2 servings
1/2 cup warm water
2 teaspoons of any Organo Gold instant coffee
1 tray ice cubes
1/2 (5 ounce) can sweetened condensed milk, divided
1/2 cup milk
1 tablespoon chocolate syrup
In a small bowl, stir together the water and instant coffee. In a blender, combine ice cubes, coffee mixture, milk, sweetened condensed milk and chocolate syrup.
Blend until smooth. Pour into glasses and serve.
Death From The Kettle
A glorious mix of chocolate, malt and coffee. The perfect chocolate indulgence that's not quite as heavy as a milk shake, but is still chilly and creamy.
6 tsp any of Organo Gold instant coffee
2 tsp malt powder
3 tsp Organo Gold Hot Chocolate
1 tbs chocolate ice cream
Put the powders in the bottom of a tall glass. Add a little boiling water, just enough to turn the powders into a thick paste. Fill the rest of the glass with milk, then mix in the ice cream.
Creamy Iced Coffee
1 1/2 quarts of any Organo Gold instant coffee, room temperature
1 cup milk
1 cup half-and-half cream
1/3 cup white sugar
1 teaspoon vanilla extract
2 tablespoons creme de cacao
In a pitcher, combine cooled coffee, milk and half-and-half. Stir in sugar, vanilla and creme de cacao. Chill in refrigerator until ready to serve.
A tangy and unusual blend of coffee and lemons. Orange isn't the only citrus that goes well with coffee. Lemon is particularly crisp for an iced coffee.
1/4 cup of any Organo Gold instant coffee
2 oz lemon sherbet
1/2 tsp lemon juice
1 tsp grated lemon rind
1 tsp sugar
Combine everything and blend until smooth. Serve in a chilled glass.
Coffee ‘n Cream Brownies
1/2 c. butter or margarine, cubed
3 oz. unsweetened chocolate, chopped
1 c. sugar
1 tsp. vanilla extract
2/3 c. whole wheat flour
1/4 tsp. baking soda
1 TBSP heavy whipping cream
1 tsp Organo Gold Black Coffee
2 TBSP butter or margarine, softened
1 c. confectioners’ sugar
1 c. (6 oz) semisweet chocolate chips
1/3 c. heavy whipping cream
In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a small bowl, beat eggs, sugar and vanilla; stir in the chocolate mixture. Combine flour and baking soda; gradually add
to chocolate mixture.
Spread into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not over bake).
Cool on a wire rack.
For filling, combine cream and Organo Gold Black Coffee in a small bowl; stir until coffee is dissolved. In a small bowl, cream butter and confectioners’ sugar
until light and fluffy. Beat in coffee mixture; Spread over brownies.
In a small saucepan, combine chips and cream. Cook and stir over low heat until chocolate is melted and mixture is thickened. Cool slightly. Carefully spread over
filling. Let stand for 30 minutes or until glaze is set. Cut into squares. Store in the refrigerator.