Iced Cappuccino Creme Recipes

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ICED CAPPUCCINO - LOW-CARB ALTERNATIVE



Iced Cappuccino - Low-Carb Alternative image

A delicious low-carb and sugar-free alternative to the traditional calorie- and sugar-laden coffee drinks. A basic recipe that is easily modified to suit personal tastes.

Provided by JLB

Categories     Drinks Recipes     Coffee Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 5

1 cup unsweetened, plain almond milk
½ cup brewed strong coffee, cooled
3 packets granular no-calorie sucralose sweetener (such as Splenda®)
2 tablespoons cream cheese, softened
4 ice cubes, or as needed

Steps:

  • Pour almond milk, coffee, sugar, and cream cheese into large plastic cup; blend with an immersion blender until the cream cheese is completely blended into the liquid, about 1 minute. Pour the blended beverage into a tall glass with ice cubes.

Nutrition Facts : Calories 176.3 calories, Carbohydrate 12 g, Cholesterol 31.9 mg, Fat 12.8 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 6.4 g, Sodium 250.6 mg, Sugar 9.9 g

CREAMY ICED COFFEE



Creamy Iced Coffee image

my son says this tastes like Tim Horton's Iced Cappuccino ---make certain to use a very strong brewed coffee for this, I use frozen mini coffee cubes for this in place of ice cubes --- the addition of chocolate syrup takes this to yet another level :)

Provided by Kittencalrecipezazz

Categories     Beverages

Time 2m

Yield 2 serving(s)

Number Of Ingredients 5

2 cups very strong brewed coffee
1/2 cup sweetened condensed milk
1/2 cup half-and-half cream
chopped ice (coffee ice cubes works well)
whipped cream (optional)

Steps:

  • In a medium bowl combine the coffee with sweetened condensed milk.
  • Whisk in the half and half cream until well blended.
  • Divide into 2 large ice-filled glasses.
  • Top with whipped cream.
  • Enjoy!

ICED CAPPUCCINO



Iced Cappuccino image

Provided by Food Network

Time 15m

Yield 1 serving

Number Of Ingredients 4

3 ounces espresso
6 to 8 ice cubes
3 to 4 ounces whole milk
3 to 4 ounces milk froth, steamed and foamed

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.

ICED CAPPUCCINO CREME



Iced Cappuccino Creme image

Vanilla pudding is flavored with instant coffee and whipped topping, then frozen into a creamy dessert designed for coffee lovers.

Provided by My Food and Family

Categories     Home

Time 6h5m

Yield Makes 12 servings.

Number Of Ingredients 4

2 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1/2 cup MAXWELL HOUSE INTERNATIONAL Suisse Mocha
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Pour milk into large bowl. Add dry pudding mix and flavored instant coffee. Beat with wire whisk 2 min.
  • Add whipped topping; stir until well blended. Cover.
  • Freeze 6 hours or until firm. Store leftovers in freezer.

Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 3.5136 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

ICED CAPPUCCINO



Iced Cappuccino image

This iced cappuccino is the perfect 5-minute recipe to get a refreshing and caffeine-packed drink!

Provided by Jeffrey

Categories     Recipes

Time 5m

Number Of Ingredients 4

1/2 cup (0.12 l) of 2% fat milk
A single or double espresso shot
Optionally, a sweetener of choice
Ice cubes

Steps:

  • First, you'll need to brew the espresso coffee. You can use your espresso machine, Moka pot, or AeroPress for this.
  • After brewing, pour it into a glass and add a few ice cubes to cool it slightly.
  • Start cold foaming your milk. I'm using a milk frother today.
  • Then, fill a glass with ice cubes to about halfway.
  • Pour the cold foamed milk into the glass.
  • Slowly pour the cooled espresso coffee on top of the cold foamed milk.
  • Finally, you can sweeten your iced cappuccino with a coffee syrup you prefer most!

Nutrition Facts : Calories 61 calories, Carbohydrate 5.7 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 2.4 grams fat, Protein 4 grams protein, SaturatedFat 1.5 grams saturated fat, ServingSize 1, Sodium 50 milligrams sodium, Sugar 6.2 grams sugar, UnsaturatedFat 0.6 grams unsaturated fat

ICED CAPPUCCINO CREAM CAKE



Iced Cappuccino Cream Cake image

Categories     Cake     Coffee     Chocolate     Dairy     Egg     Dessert     Bake     Almond     Kahlúa     Chill     Gourmet

Number Of Ingredients 16

For the crust
1 cup chocolate wafer crumbs
1/4 cup blanched almonds, toasted lightly, cooled completely, and ground fine
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/4 cup sugar
1 pound ground fresh coffee
1 envelope of unflavored gelatin
4 large eggs, separated, the whites at room temperature
3/4 cup plus 1 teaspoon sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
For the topping
1 cup heavy cream
1 tablespoon kahlúa
3 tablespoons sugar

Steps:

  • Make the crust:
  • In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and about 1 inch up the side of an 8 1/2-inch springform pan, and bake the crust in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until it is just set. Let the crust cool in the pan on a rack.
  • In a large bowl combine the coffee grounds with 4 cups cold water and let them soak overnight. Pour the mixture into a sieve, lined with a paper towel or a paper coffee filter and set over a bowl, and let it drain, pressing hard on the grounds, for 2 hours. (There should be about 3/4 cup coffee concentrate.) Add enough water to measure 1 1/4 cups total.
  • In a saucepan sprinkle the gelatin over the coffee mixture, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a bowl beat the yolks with 1/2 cup of the sugar until the mixture is thick and pale, add half the coffee mixture in a stream, whisking, and whisk the mixture into the remaining coffee mixture. Cook the mixture over moderate heat, whisking, until it is thickened and registers 175°F. on a candy thermometer. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water, whisk in the cream and the vanilla, and let the mixture cool, stirring frequently, until it is just cool to the touch and is the consistency of raw egg whites. Remove the metal bowl from the larger bowl. In another bowl beat the egg whites until they hold soft peaks, add 1/4 cup of the remaining sugar, 1 tablespoon at a time, beating, and beat the meringue until it holds stiff peaks. Stir one fourth of the meringue into the coffee mixture and fold in the remaining meringue gently but thoroughly. Pour the filling into the crust. In a small bowl combine the remaining 1 teaspoon sugar and the cinnamon, sprinkle the mixture over the filling, and chill the filling for at least 6 hours or overnight.
  • Make the topping just before serving:
  • In a chilled bowl with chilled beaters beat the cream until it holds soft peaks, add the Kahlúa and the sugar, a little at a time, beating, and beat the topping until it holds stiff peaks.
  • Transfer the topping to a pastry bag fitted with a decorative tip, pipe it decoratively over the coffee mixture, and sprinkle it with the cinnamon. Chill the cake for 2 hours. Run a thin knife around the edge of the pan, remove the side carefully, and transfer the cake to a serving plate.

THIS EASY IRISH ICED COFFEE IS OUR FAVORITE FROSTY, CREAMY COCKTAIL



This Easy Irish Iced Coffee Is Our Favorite Frosty, Creamy Cocktail image

Here's how to make the best Irish coffee using standard Irish coffee ingredients: coffee, Irish whiskey, and cream.

Provided by Betty Gold

Time 5m

Number Of Ingredients 4

4 ounces strong coffee, chilled
1 tablespoon simple syrup
1.5 ounces Irish whiskey
1 ounce heavy cream

Steps:

  • Combine coffee, simple syrup, whiskey, and cream in an ice-filled cocktail shaker.
  • Shake vigorously until very cold, about 30 seconds, and then strain into an ice-filled pint glass and top with whipped cream (if desired).

Nutrition Facts : Calories 260 kcal, Carbohydrate 13 g, Cholesterol 30 mg, Protein 1 g, SaturatedFat 7 g, Sodium 10 mg, Sugar 12 g, Fat 10 g, UnsaturatedFat 0 g

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