Chocolatealmondcoffeefrappe Recipes

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CHOCOLATE-ALMOND COFFEE



Chocolate-Almond Coffee image

Enjoy this Chocolate-Almond Coffee and ponder whether it's the perfect coffee for hot chocolate lovers or the perfect hot chocolate for coffee lovers.

Provided by My Food and Family

Categories     Baking Ingredients

Time 10m

Yield 4 servings, about 1 cup each

Number Of Ingredients 7

1/4 cup ground MAXWELL HOUSE Coffee, any variety
2 Tbsp. sugar
1/4 tsp. almond extract
2-1/2 cups cold water
2 oz. BAKER'S Semi-Sweet Chocolate, chopped
1 cup half-and-half
1/2 cup thawed COOL WHIP Whipped Topping

Steps:

  • Place coffee in filter in brew basket of coffee maker. Place sugar and extract in empty coffee pot. Add cold water to coffee maker; brew.
  • Microwave chocolate and half-and-half in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted, stirring after 1 min. Add to coffee; stir until blended.
  • Serve topped with COOL WHIP.

Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 40 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 16 g, Protein 3 g

CHOCOLATE-ALMOND COFFEE FRAPPE



Chocolate-Almond Coffee Frappe image

I don't know where I got this recipe, I think I picked it up for my teens to try (I don't like cold coffee). It seems like a good alternative to the high priced drinks at our local coffee stands. When making coffee in the morning, refrigerate the leftovers to make this later in the day.

Provided by momaphet

Categories     Shakes

Time 2m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup black coffee (room temperature)
1/4 cup milk (plus a little more, if needed, for smooth blending)
1 cup chocolate ice cream
1 teaspoon almond extract
1 cup ice, crushed
2 tablespoons chocolate syrup
cinnamon, for dusting

Steps:

  • Place black coffee, milk, ice cream, almond extract and crushed ice in blender jar. Add sugar or sugar substitute only if desired,(The taste is quite sweet without it!)
  • With blender lid securely closed, pulse blender until mixture is smooth. If blades get stuck, add a little more milk.
  • Pour 1 Tablespoon of chocolate syrup into the bottom of each glass. (This makes the drink look and taste even more delectable.)
  • Divide the coffee frappe between your glasses and dust with cinnamon. Serve immediately!
  • Variation: Use Vanilla Ice Cream with Vanilla extract.
  • *Milk options: whole milk, skim milk, soy milk, etc.
  • Optional Extras:.
  • Extra scoops of ice cream, for garnish.
  • Whipped cream, for topping.
  • For adults an added Tbls or two of Godiva Liqueur, Amaretto, or Kaluha would be tasty.

Nutrition Facts : Calories 116.8, Fat 5, SaturatedFat 3, Cholesterol 13.4, Sodium 67, Carbohydrate 16, Fiber 0.7, Sugar 11.7, Protein 2.2

COFFEE FRAPPE



Coffee Frappe image

Provided by Aaron McCargo Jr.

Categories     beverage

Time 10m

Yield 1 serving

Number Of Ingredients 8

3 cups ice cubes
1 cup strong coffee, cold
2 tablespoons granulated sugar
2 tablespoons vanilla syrup
2 shots coffee liqueur
Whipped cream
Cinnamon
Chocolate shavings

Steps:

  • Add all ingredients to a blender and blend until smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream and desired amounts of cinnamon and chocolate.

CHOCOLATE ALMOND TOFFEE



Chocolate Almond Toffee image

A perfect combination of crunchy toffee, almonds and a touch of chocolate. Drizzle it with a little melted chocolate, if you want.

Provided by Annacia

Categories     Candy

Time 15m

Yield 2 lbs

Number Of Ingredients 7

1 tablespoon vegetable oil
2 cups granulated sugar
1 1/2 cups butter, cubed
1/4 cup water
3 tablespoons light corn syrup
1/4 cup cocoa powder
1 cup whole blanched almond, toasted

Steps:

  • Spread oil on large rimmed baking sheet; set aside.
  • In large heavy saucepan, bring granulated sugar, butter, water and light corn syrup to boil over medium-high heat, stirring occasionally, until candy thermometer registers 300°F (150°C) or hard-crack stage when spoonful dropped into cold water separates into hard brittle threads, about 8 minutes.
  • Remove from heat.
  • Whisk in cocoa; stir in almonds.
  • Quickly spread as thinly as possible on prepared pan.
  • Let cool completely.
  • Break into pieces.
  • Make-ahead: Store layered between waxed paper in airtight container at room temperature for up to 1 month).

Nutrition Facts : Calories 2600.4, Fat 184.5, SaturatedFat 92.1, Cholesterol 366, Sodium 1255, Carbohydrate 245.2, Fiber 10.8, Sugar 212.1, Protein 19.1

CHOCOLATE-COVERED ALMOND TOFFEE BARS



Chocolate-covered Almond Toffee Bars image

Provided by Food Network

Categories     dessert

Time 3h25m

Yield 1 (2-pound) block, 10 by 13 inches

Number Of Ingredients 8

10 ounces whole unblanched almonds
1 1/4 cups sugar
1/3 cup light corn syrup
1/3 cup water or rum
8 ounces (2 sticks) unsalted butter, cut into small pieces
1 teaspoon salt
1/2 teaspoon baking soda
8 ounces bittersweet chocolate, cut into small pieces

Steps:

  • Position rack in center of oven and preheat oven to 375 degrees F.
  • Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.
  • Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.
  • Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.
  • Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.
  • While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.
  • When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.
  • Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.

CHOCOLATE-COVERED ALMOND TOFFEE



Chocolate-Covered Almond Toffee image

Provided by Joe Miller

Categories     Candy     Chocolate     Nut     Dessert     Freeze/Chill     Quick & Easy     Almond     Winter     Chill     Edible Gift     Simmer     Gourmet     Montana     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 3 1/2 lb

Number Of Ingredients 9

1 cup slivered or sliced almonds (about 4 ounces), toasted
3 cups walnuts (10 ounces)
2 (3 1/2- to 4-ounce) bars fine-quality milk chocolate
2 (3 1/2- to 4-ounce) bars fine-quality bittersweet chocolate
1 lb salted butter plus additional for greasing
2 cups sugar
2 tablespoons water
Special Equipment
2 large (17- by 13-inch) baking sheets; a candy or deep-fat thermometer

Steps:

  • Pulse almonds in a food processor until coarsely chopped, then transfer to a small bowl. Pulse walnuts in food processor until finely chopped and set aside.
  • Finely chop 1 bar of milk chocolate and 1 bar of bittersweet chocolate with a large knife, then combine in a bowl. Repeat with remaining 2 chocolate bars and combine in another bowl.
  • Butter a large baking sheet and put on a heatproof work surface. Bring butter, sugar, and water to a boil over moderately high heat, whisking until smooth, then stirring occasionally, until mixture is golden and registers 300°F on thermometer, 20 to 30 minutes.
  • Immediately stir in almonds, then carefully pour mixture onto center of prepared baking sheet (use caution when pouring hot liquids). Spread toffee into a 15- by 12-inch rectangle (1/4 inch thick) with a heatproof spatula, smoothing top, and let stand 1 minute, then sprinkle 1 bowl of chopped chocolate evenly on top of hot toffee. Let stand until chocolate is melted, 4 to 5 minutes. Spread chocolate evenly using a heatproof rubber spatula or an offset metal spatula. Sprinkle half of walnuts evenly over melted chocolate, then cover with a sheet of wax paper or parchment.
  • Wearing oven mitts, invert second baking sheet over toffee and carefully invert toffee and sheet. If toffee does not release itself, use a spatula to loosen it. Sprinkle remaining chocolate on top to melt, then spread (as above) and sprinkle with remaining walnuts. Place a sheet of wax paper or parchment on top and press lightly to help nuts adhere. Freeze toffee on baking sheet until chocolate is firm, about 30 minutes. Break toffee into pieces, then transfer to an airtight container and keep at room temperature.

CHOCOLATE-ALMOND ICED COFFEE



Chocolate-Almond Iced Coffee image

Categories     Coffee     Non-Alcoholic     Chocolate     Almond     Chill     Bon Appétit     Drink

Yield Serves 6

Number Of Ingredients 5

1 to 1 1/2 cups freshly ground chocolate-almond coffee beans
6 cups water
1/2 cup sugar
1 cup half and half
Ice cubes

Steps:

  • Fill coffee filter or basket of coffeemaker with half of ground coffee beans. Add 3 cups water to coffeemaker and brew coffee. Pour coffee into heatproof pitcher. Repeat with remaining ground coffee and water. Add 1/2 cup sugar and stir to dissolve. Mix in 1 cup half and half. Cover and refrigerate until cold, at least 2 hours and up to 6 hours.
  • Fill glasses with ice. Pour coffee mixture over and serve.

CHOCOLATE ALMOND TREATS



Chocolate Almond Treats image

Chocolate rice crispy treats!

Provided by Stephanie Watts

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 12

Number Of Ingredients 7

½ cup unsalted butter
1 cup packed brown sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract
2 cups chocolate flavored crispy rice cereal
1 cup milk chocolate chips
¾ cup almonds

Steps:

  • Heat oven to 350 degrees F. Line an 8 inch, square baking pan with heavy-duty foil, folding the foil over the edges of the pan.
  • Put butter in pan and melt in oven. Add brown sugar, corn syrup and vanilla; stir to mix.
  • Add cereal and stir with a spoon, then mix with fingers until thoroughly coated. Place waxed paper on top and press down gently but firmly.
  • Bake for 25 minutes until entire surface is bubbly. Sprinkle with chocolate chips and let stand for chips to soften.
  • Spread chips, then sprinkle with almonds, pressing gently into chocolate. Let cool until just warm, then refrigerate at least 1 hour or overnight before cutting.
  • Using foil as a lifter, remove from pan and, without inverting (almond would peel off), peel off foil. Cut into bars. Store in refrigerator.

Nutrition Facts : Calories 296.5 calories, Carbohydrate 37.4 g, Cholesterol 23.4 mg, Fat 16.4 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 7.9 g, Sodium 52.1 mg, Sugar 29.6 g

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