Spoon coffee ice cream into blender. Add rum and finely ground coffee. Blend on high until creamy smooth. Pour into tall glasses, adding a scoop of the vanilla ice cream to each glass. Sprinkle lightly with instant coffee powder.

Frosty Mochas

• 1 cup of freshly brewed coffee
  

• 1 pint of vanilla ice cream, softenend
  

• 6 tablespoons of chocolate syrup
  

• 1 cup prepared cold coffee
  

Blend hot coffee and chocolate syrup in blender. Blend until smooth. Cool the mixture to room temperature. Pour the mixture into a medium bowl. Add the softened ice cream and cold coffee. With a rotary beater, beat until smooth. Spoon into tall glasses and serve immediately.

Nogged Coffee

• 1 cup of coffee or try Pumpkin Spice flavored coffee
  

• 1 egg yoke
  

• 1/2 cup of cream
  

• Dash of nutmeg
  

Beat the suger and egg yoke together. Place cream in a saucepan and heat over low setting, do not burn. Wisk the egg mixture into the warmed cream, heat until hot. Add coffee to mugs and top with the cream mixture. Garnish the coffee with nutmeg.

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This article was created for Beans and Bears offering some of the finest coffee available.

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Writer: Merrie Schonbach http://www.merriesintent.com 7/03

merries@comcast.net