Frozen Caramel Latte
Ingredients:
3 fluid ounces brewed espresso 1 tbs caramel sauce 2 tbs white sugar 3/4 C milk 1 1/2 C ice cubes 2 tbs whipped cream
Directions:
Place the espresso, caramel sauce, and sugar into a blender pitcher. Blend on high until the caramel and sugar dissolve into the espresso. Pour in the milk and add the ice; continue blending until smooth and frothy. Top with whipped cream to serve.
Campfire S’mores Frappucino
Ingredients:
3/4 C ice 1/2 C milk 3 tbs marshmallow topping 1 shot cold espresso 1/2 tbs cocoa powder 1/2 tbs white sugar 1/4 C whipped cream 1/2 tbs graham cracker crumbs
BE COOL & KEEP IT LOCAL
Make these extra special by using a fresh-ground bean from Receiver Coffee.
Directions:
Blend ice, milk, marshmallow topping, espresso, cocoa powder, and sugar together in a blender. Pour into a glass and top with whipped cream and graham cracker crumbs.
Frozen Irish Cream
Ingredients:
1 1/2 C ice cubes 3 fluid ounces cold coffee 3 fluid ounces Irish cream liqueur
Directions:
Blend all ingredients in a blender together until smooth. Serve.
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SUMMER 2018 www.pei-living.ca
19
SUMMER 2018 www.pei-living.ca
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