I recently posted a frosted coffee recipe. Just made it, here’s my review:
Yummy!
I used four tablespoons of coffee syrup instead of two and added a couple of tablespoons of chocolate syrup to make it mocha.
Zowie!
Pretty warm weather here for the past several days. It’s the heat AND the humidity.
The remedy? Iced coffee.
Here’s a recipe from the 1931 General Electric “The “Silent Hostess” Treasure Book”.
Frosted coffee
2 tablespoons coffee syrup
1 cup milk
Vanilla ice cream
Put syrup, milk and a heaping tablespoon of ice cream into shaker, or tightly covered jar, and shake well. Pour into tall glass and serve more ice cream on top, if desired. (Use one tablespoon syrup if a less sweet drink is preferred.)
Coffee Syrup
1 cup sugar
1 cup strong coffee
Put sugar and coffee in a saucepan and stir until sugar is dissolved. Bring to a bil and boil without stirring for about 10 minutes. Cool. Pour into covered jar and keep in refrigerator, using as needed.
Recent happenings at the Four Square