Thursday, June 30, 2016

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Written By:  Bobbie


I am one of those people that thinks it's never too hot for coffee, but I do think that it gets too hot for HOT coffee.  When triple digits hit, it's time to switch to iced coffee, and I have found that I prefer using a blender to make my iced coffee so it does not get watered down since I rarely have left over coffee to freeze for coffee ice cubes.


Ingredients:
2 cups milk
1 cup ice
4 teaspoon instant Coffee
6 teaspoon sugar
1 teaspoon cocoa powder

Directions:
Place all ingredients into blender blend until smooth.  My blender has a smoothie setting that takes 45 seconds.  Pour into glasses and enjoy on a hot summer day.  If you let it sit out for about 10 minutes you will get a nice froth rise to the top, and ice cold coffee on the bottom layer.







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