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Creamy Coffee Slushy

Contributors

Cookbook

The Blender Bible

Published by Robert Rose

This image courtesy of Joseph DeLeo

The stronger your coffee, the better the slushy.

Makes2 servings

CostInexpensive

Easy

Total Timeunder 4 hours

OccasionFamily Get-together

Recipe Coursebeverage

Dietary Considerationegg-free, gluten-free, halal, kosher, low sodium, peanut free, soy free, tree nut free, vegetarian

Equipmentblender

Five Ingredients or LessYes

Mealbrunch, snack

Taste and Texturecrunchy, frothy, sweet

Type of Dishbeverage, non-alcoholic beverage

Ingredients

  • 1½ (375 mL) cups hot strong brewed coffee
  • ¼ (50 mL) cup granulated sugar
  • 1/3 cup (75 mL) whipping (35%) cream
  • 1/3 cup (75 mL) cold water

Instructions

  1. In a measuring cup with a spout, stir coffee and sugar until sugar is dissolved. Pour into an ice cube tray and freeze until firm, about 4 hours.

  2. Transfer cubes to blender and add whipping cream and water; purée on high speed until very thick.

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