Hamilton Beach JavaBlend 40918 Manual De Instrucciones página 12

Recipes
(cont.)
Mocha Frappe
1 cup (237 ml) water
6 Tablespoons (89 ml) ground espresso or other dark roast coffee
1/4 cup (59 ml) whole milk
3 Tablespoons (44 ml) sugar
2 Tablespoons (30 ml) hot fudge topping
3 cups (710 ml) crescent-shaped ice cubes (about 30 ice cubes)
Whipped cream
Chocolate syrup or warmed hot fudge topping
Directions:
1. Pour water into water reservoir. Place coffee filter in brew basket.
Add ground espresso; brew coffee.
2. Place milk, sugar, hot fudge topping, and brewed coffee in blender
jar. Add ice to mixture in blender.
3. Press PULSE 4 or 5 times to chop ice; then blend on HIGH until
mixture is thoroughly blended.
4. Top with whipped cream and drizzle with chocolate, if desired.
Serves: 2 to 3
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Crushed Cookie Frappe
3/4 cup (177 ml) water
4 Tablespoons (59 ml) ground espresso or other dark roast coffee
1/4 cup (59 ml) whole milk
2 Tablespoons (30 ml) sugar
1 Tablespoon (15 ml) chocolate syrup
2 chocolate sandwich cookies, broken into pieces
2 1/2 cups (591 ml) crescent-shaped ice cubes (about 24 ice cubes)
Whipped cream
Directions:
1. Pour water into water reservoir. Place coffee filter in brew basket.
Add ground espresso; brew coffee.
2. Place milk, sugar, chocolate syrup, and brewed coffee in blender
jar. Add ice to mixture in blender.
3. Press PULSE 4 or 5 times to chop ice; then blend on HIGH until
mixture is thoroughly blended.
4. Add cookies to mixture in blender. PULSE until cookies are
blended into mixture.
5. Top with whipped cream and additional cookie pieces, if desired.
Serves: 2 to 3
4/21/14 3:27 PM