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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Coffee Frappe

By: Michelle P. E. Hunt and Laura Panter

The perfect dessert alternative or late-night sipper combines vanilla and rich coffee flavours in an unforgettable taste sensation.

10 oz coffee, cold and strong
4 oz Kahlúa
1 oz vanilla vodka
2 oz milk or cream
Cocoa

1. To a pitcher, add cold strong coffee and Kahlúa. Stir to mix. Pour into a 14-cube ice cube tray (approximately ¾ oz to 1 oz per cube). Freeze for at least 2 hours, or overnight.

2. To a blender, add vanilla vodka, milk or cream and 5 cubes. Blend until slushy (about 10 seconds).

3. Pour into a Martini glass and sprinkle with cocoa, if desired.

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Coco Craze

By: The Martini Club

1 1/2 oz Bacardi Cóco Rum
5 oz pineapple juice

To a cocktail shaker filled with ice, add Bacardi Cóco Rum and pineapple juice. Shake and strain into a tall glass filled with crushed ice. Garnish with a coconut-dipped pineapple slice.

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