Monday, November 30, 2009

Holiday Frappé

By: Michelle P. E. Hunt and Laura Panter

After a hearty meal or a snowy afternoon, this frappé-style cocktail with crushed ice and coffee is both light and flavourful, and it stores well in the fridge perfect for guests who drop by for an afternoon visit.

Make a pot of coffee and add 1 tbsp brown sugar for every 2 cups coffee. Stir to dissolve and chill. Pack a wine goblet with crushed ice. Add 1½ oz Kahlúa and 3 oz chilled coffee. Top with a small scoop of vanilla ice cream and garnish with a cherry.

Entertaining Size: Serves 8 People

1½ cups Kahlúa
3 cups chilled sugared coffee
8 small scoops vanilla ice cream
8 cherries, for garnish

Add Kahlúa and coffee to a pitcher and stir to mix. Pour into glasses filled with crushed ice and top each with


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