Cappuccino Bon-Bons
Ingredients :
- 1 package family-size brownie mix (13 x 9) size
- 2 eggs, 1/3 cup of water, 1/3 cup cooking oil
- 1½ tbsp. instant coffee, 1 tsp. ground cinnamon
- Whipped topping, Small or large foil cupcake liners
Directions :
- Preheat oven to 350°F. Place foil cupcake liners on cookie sheet.
- Combine all ingredients except Whip Cream.
- Fill small liners with 1 tbsp. of filling.
- Fill large liners with ¼ cup of mix.
- Bake small cupcakes 12-15 minutes.
- Bake large 20-25 minutes, or until toothpick comes out clean.
- Cool completely.
- Garnish with a dollop of whip cream.
- Sprinkle cinnamon before serving.
Frozen Frappe
Ingredients :
- 4oz double-strength-brewed Bolder Brew coffee (whole beans)
- 1/4 cup of sugar, 2½ cups of whole milk
- 1/8 teaspoon of carrageenan or 1 tablespoon of pectin
- 2 cups of crushed ice
Directions :
- First, dissolve the sugar and whole milk in the hot coffee.
- Add the carrageenan or pectin as a thickening agent.
- Mix thoroughly and pour into a blender.
- Add the crushed ice and blend until mixture is very thick.
- Yields 2 medium sized frozen coffee drinks.
Iced Cocoa Coffee
Ingredients :
- 2 cups low fat ice cold milk, 1 cup hot water
- 1 1/4 tbsp unsweetened cocoa pwd
- 1 1/2 tbsp instant coffee pwd (adjust)
- 1 1/2 tbsps brown sugar (adjust)
- 2-3 drops vanilla essence
- 1 tbsp fresh cream, pinch of cinnamon pwd
Directions :
- Mix the cocoa, instant coffee pwd, cinnamon & brown sugar.
- Add hot water and mix well till the sugar dissolves. Cool.
- Add chilled milk and mix well. 2 Chill for an hour or so.
- Add some cream, vanilla essence & cinnamon powder.
- Blend till frothy. Serve chilled. 2-3 servings.


