Coffee Slushie

A delicious way to enjoy your coffee.

I also posted varieties of this slushie which you can view below.

Coffee Slushie 

1/2 cup milk (I used 2% milk)

2 Tablespoons sugar (I used 2 packets of Saccharin Sweetener)

2-1/2 teaspoons instant coffee (or decaf instant coffee)

1 cup ice cubes (I used miniature size ice cubes)

1.)  In a blender, add the first 3 ingredients.

2.)  Place lid on blender, and blend on high for about 30 seconds.

3.)  Now add the ice cubes, cover, and blend on high speed until the slushie has thickened.

4.)  Pour slushie into a glass and enjoy.

5.)  Yields: About 1-3/4 cups (1 or 2 servings)

Substitution: Instead of adding water ice cubes, add coffee ice cubes, which are made with a strong coffee, (double strength) and omit adding the instant coffee all together.

Variations:

Vanilla Slushie - To make a vanilla slushie, add 1 teaspoon of pure vanilla extract to the blender, before blending the ingredients together.

French Vanilla Slushie - Substitute 1/2 cup of French Vanilla liquid coffee creamer in place of the milk, and omit the sugar all together.

Hazelnut Slushie - Substitute 1/2 cup of Hazelnut liquid coffee creamer in place of the milk, and omit the sugar all together.

Tiramisu Slushie - Substitute 1/2 cup of Tiramisu liquid coffee creamer in place of the milk, and omit the sugar all together.

Note: I'm sure other flavored liquid coffee creamers would be a good substitute in place of the milk.  I just haven't tried any of the others just yet!

Brown Sugar Iced Coffee

Roxygirl at Food.com, inspired me to make this delicious tasting iced coffee, but I did modify the recipe to suit my taste.



Brown Sugar Iced Coffee

1 cup cold water

1 Tablespoon instant coffee (Maxwell House or Folgers)

1/4 cup half-and-half cream

4 Tablespoons dark brown sugar

6 large ice cubes (8-oz. of ice)

Topping: Cool Whip (or) Reddi Wip

1.)  Heat water on top the stove, then add the hot water and instant coffee to a 1-cup glass measuring cup, and stir.  (I just add the water and instant coffee to a coffee cup, and microwave it till the coffee is hot enough.)

2.)  Place measuring cup or coffee cup, in the refrigerator for at least 35 minutes, to chill the coffee.

3.)  Add the chilled coffee to a blender, along with the remaining ingredients, and blend on high until the ice cubes have dissolved into the liquid (about 30-35 seconds).

4.)  Pour iced coffee into a tall beverage glass, (enough to hold 24 ounces of coffee), and top with either Cool Whip or Reddi Wip Whipped Topping, and serve.

5.)  Yields: 1 large serving (24 ounces)

Brown Sugar Iced Coffee | Just A Pinch Recipes

Iced Coffee Frappe

Boy was this a treat!  Sydney Mike at food.com, inspired me to make this iced coffee frappe.  The original recipe states to use double strength brewed coffee, but I opt to make this with an instant coffee.




Iced Coffee Frappe 

2 Tablespoons instant coffee 

8-ounces cold water

1/2 cup heavy whipping cream

1 Tablespoon chocolate syrup

2 Tablespoons granulated sugar

1 cup ice cubes (I used 16 mini ice cubes)

Reddi Wip Dairy Whipped Topping, to garnish the coffee

Additional chocolate syrup, to garnish the coffee

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1.)  Add water and instant coffee to a coffee cup.  Place coffee cup in the microwave, and microwave until coffee is heated through.

2.)  Place heated coffee in the refrigerator, to chill the coffee.  

(I found the coffee was chilled within 1 hour).

3.)  Add the chilled coffee, whipping cream, 1 Tablespoon of chocolate syrup, 2 Tablespoons of sugar, and the ice cubes into a blender; process until smooth (for about 1 minute).

4.)  Pour iced coffee into a large beverage glass (or 2 small glasses). Top the iced coffee(s) with a generous dollop of the Reddi Wip, and drizzle on a bit of chocolate syrup, and serve.

5.)  Yields: 2-1/2 cups of iced coffee frappe

6.) Note: When making this coffee, you could substitute a double strength, already brewed, chilled coffee, for the 8 ounces of "instant" chilled coffee.  Also, you can substitute 3 individual packets of Splenda, for the 2 Tablespoons of granulated sugar.

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Iced Coffee Frappe | Just A Pinch Recipes

Cherry Lemonade 🍒🍋

Marg (CaymanDesigns) at Food.com, inspired me to make this Cherry Lemonade.  The maraschino cherry juice gave this lemonade a lovely shade of pink and a hint of cherry flavor. 🍒🍋



Cherry Lemonade

1-1/4 cups lemon juice, bottled or fresh

3/4 cup granulated sugar

1/2 cup maraschino cherry juice

4 cups cold water

crushed ice, or ice cubes

lemon slices, to garnish beverage

maraschino cherries, to garnish beverage

1.)  In a pitcher, add the lemon juice and sugar; stir to combine.

2.)  Add the cherry juice and water; stirring briskly to mix.

3.)  Add crushed ice or ice cubes to a beverage glass.

4.)  Add cherry lemonade to the glass filled with ice.

5.)  Garnish each glass with a lemon slice and a maraschino cherry.

6.)  Yields: 1-1/2 quarts (48-ounces)

Cherry Lemonade | Just A Pinch Recipes

🫐 Chilled Blueberry Soup

I prepared this delectable soup one day in advance, and thoroughly enjoyed it the next day for lunch. I never thought a chilled blueberry soup could be quite refreshing!



Chilled Blueberry Soup

1/2 cup sugar
2 Tablespoons cornstarch
2-3/4 cups water
3 cups fresh blueberries
1 (4-inch) cinnamon stick
3 Tablespoons frozen orange juice concentrate
Garnish: Reddi Wip (or) Cool Whip
Garnish: fresh mint leaves (optional)

1.)  In a large 3-quart size saucepan, combine the sugar and cornstarch.  Gradually stir in the water until smooth.  Bring mixture to a boil over medium heat; cook and stir the mixture for 2-3 minutes, or until slightly thickened.

2.)  Add the blueberries and cinnamon stick, return to a boil.  After mixture comes to a boil, remove pan from the heat, and stir in 3 tablespoons of the frozen orange juice concentrate; stir until the juice had melted completely.

3.)  Place pan back on the stove, cook mixture over low heat for 10-12 minutes; stirring continuously until mixture has thickened up a bit more.

4.)  Remove pan from heat, discard the cinnamon stick, cover the pan, and set the pan aside for 30 minutes, so the mixture has time to cool down.

5.)  Strain the blueberry mixture through a fine wire mesh strainer, into a heat proof glass bowl, and using the back of a spoon to press out the berry mixture.  Be sure to scrape the berry mixture off the back side of the mesh strainer as you go along, and adding it to the bowl.  After straining the berry mixture into the bowl, I then covered the bowl with plastic wrap, and placed the bowl in the refrigerator.

6.)  Be sure to thoroughly chill the soup (covered) in the refrigerator before serving it.  (I refrigerated the soup overnight, and served it the next day.)

7.)  Garnish soup with a dollop of Cool Whip (or with Reddi Wip) and fresh mint leaves.

8.)  Yields: 3 cups, or 3 servings (1-cup each per serving)

Chilled Blueberry Soup | Just A Pinch Recipes