Coffee Whirl Recipes
COFFEE WHIRL RECIPE
Take your coffee break to another level with this easy to make coffee whirl recipe. You'll surely look for its sweetness like there's no other!
Provided by Recipes.net Team
Categories Coffee
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- In a blender, combine ice cream, coffee, and cocoa.
- Blend until smooth.
- Pour into glasses and serve.
Nutrition Facts : Calories 140.00kcal, Carbohydrate 16.00g, Cholesterol 29.00mg, Fat 7.00g, Fiber 1.00g, Protein 3.00g, SaturatedFat 5.00g, ServingSize 1.00, Sodium 54.00mg, Sugar 14.00g
COFFEE WHIRL
This drink tastes like iced cappuccino. The coffee can be adjusted to your personal taste.
Provided by Andrea
Categories Drinks Recipes Shakes and Floats Recipes
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- In a blender, combine ice cream, coffee and cocoa. Blend until smooth. Pour into glasses and serve.
Nutrition Facts : Calories 43.3 calories, Carbohydrate 5.2 g, Cholesterol 9.2 mg, Fat 2.4 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 1.5 g, Sodium 16.9 mg, Sugar 4.5 g
COFFEE SWIRL CAKE
Kick back and enjoy a cup of joe alongside a slice of moist, coffee-swirled coffee cake.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour. In small bowl, mix coffee and hot water; cool 10 minutes.
- In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter, sugar and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Beat in flour mixture, milk and sour cream on low speed until blended.
- Remove 1 cup of the batter; stir into cooled coffee. Pour remaining batter into pan. Drop coffee batter by about 12 tablespoonfuls onto batter in pan. Cut through batters with knife for marbled design.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack; remove from pan to wire rack. Cool at least 1 hour 30 minutes. Serve warm or cool.
Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 80 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 24 g, TransFat 1/2 g
WHIPPED COFFEE RECIPE
Steps:
- Gather the ingredients.
- Add the instant coffee, sugar and hot or boiling water to large liquid measuring cup. Whip with an electric hand mixer or immersion blender for about 5 to 7 minutes or until the mixture is completely fluffy and has lightened in color. We used one beater on the hand mixer so it would fit into the measuring cup well. Whisk in the vanilla at the end if you are adding.
- Divide the milk amongst two glasses and top with ice.
- Split the whipped coffee over the top of each glass and serve immediately.
Nutrition Facts : Calories 98 kcal, Carbohydrate 9 g, Cholesterol 15 mg, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, Sodium 67 mg, Sugar 9 g, Fat 5 g, ServingSize 2 cups (2 servings), UnsaturatedFat 0 g
COFFEE WHIRL
"This drink tastes like iced cappuccino. The coffee can be adjusted to your personal taste."
Provided by @MakeItYours
Number Of Ingredients 3
Steps:
- In a blender, combine ice cream, coffee and cocoa. Blend until smooth. Pour into glasses and serve.
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SUGAR FREE DALGONA COFFEE (KETO, PALEO, GLUTEN FREE)
From sugarfreemom.com
5/5 (3)Calories 10 per servingServings 2
- Combine all the ingredients, except the hot water, into a stand mixer or bowl using a hand held mixer. Mix to combine.
- Pour in the hot water and turn the stand mixer on high speed, number 6, for 1 minute. Scrap down the sides of the bowl and blend on high again for 2-3 more minutes until lighter in color and whipped in texture.
- Heat a cup of unsweet almond milk or milk of choice or serve milk over ice and spoon half the whipped coffee into your glass. If enjoying this iced, I'd suggest stirring to combine the whipped coffee into the milk very well to make more like a latte.
PRUE LEITH'S COFFEE WALNUT WHIRLS - THE GREAT BRITISH BAKE ...
From thegreatbritishbakeoff.co.uk
- Make the biscuit. Heat the oven to 200°C/180°C fan/400°F/Gas 6. Tip the walnuts onto a baking tray and toast for 3–5 minutes, until they are tinged a darker shade of brown.
- Place the walnuts in the bowl of a mini food processor and blitz until ground. Sift the flour and baking powder together into a bowl.
- In a separate bowl, cream the butter and icing sugar together until light and fluffy, then add the egg yolk and stir until combined. Fold in the ground walnuts, then the flour and baking powder to form a dough.
- Form the dough into a ball, press into a disc, wrap in cling film and chill for 15 minutes, until firm enough to roll.
- Meanwhile, begin the coffee ganache. Pour the cream into a small pan and add the coffee beans. Place over a medium heat and bring to just below boiling point, then remove from the heat and leave to infuse for 15 minutes.
- While the cream is infusing, tip out the chilled dough onto a lightly floured surface and roll it out until 3mm thick. Using the 4cm round cutter, stamp out 8 discs and place them on a baking sheet.
- Heat the coffee and cream back up to just below boiling point. Place the chocolate in a bowl, then pour the hot cream through a sieve over the chocolate.
- For the marshmallow, soak the gelatine in a bowl of cold water for 5 minutes, until soft. Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk and whisk to firm peaks.
- Tip the sugar and corn syrup into a clean pan, place over a medium heat and bring to the boil. Boil until the temperature on the sugar thermometer reaches 115°C/239°F.
- Immediately remove the syrup from the heat and, with the mixer on a slow speed, pour the hot sugar down the sides of the egg whites, whisking all the time.
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