Easiest Ice Caps Ever Recipes

HOMEMADE TIM HORTON'S ICED CAPP

Steps:

• Add the coffee (once cooled), milk, maple syrup, chocolate syrup, caramel extract, and ice cubes to a blender.
• Blend on high speed for 30 seconds, or until the ice has become smooth and the drink is frothy.
• Pour into a glass and enjoy.

ICED CAPPUCCINO

Steps:

• Using an espresso bean grinder, grind some espresso beans to make 1 tablespoon of ground coffee. Using a commercial espresso machine, put the 1 tablespoon of ground coffee into the portafilter (the cupped handle) and tamp the grounds lightly. Insert the portafilter into the machine and place your glass or cup underneath. Set the machine for a double shot and turn it on to extract the espresso, which should be a thick golden brown crema.
• Add 6 to 8 ice cubes to a mixing glass and pour the espresso over the cubes. Stir to bring the temperature down. Using a spoon or strainer, strain the cooled espresso into a serving glass, leaving the ice behind (if desired, ice can be included or added later). Add the cold milk to the cooled espresso in the serving glass.
• Using the steam wand of the espresso machine, steam the whole milk so that a tight, small-bubble, microfoam is created. Using a spoon, add only the tight microfoam (about 3 to 4 ounces or an amount equal to the other parts) to the milk and espresso. Serve without any garnishes so as not to mask the delightful flavors. Serve immediately.

EASIEST ICE CAPS EVER

Steps:

• Mix water and instant coffee together in a cup until dissolved; pour into ice cube trays. Freeze 8 hours to overnight.n
• Blend coffee ice cubes, ice cream, and chocolate milk in a blender on medium speed for 1 minute. Increase speed to high and blend for 30 seconds more.n