Hamilton Beach JavaBlend 40918 Manual De Instrucciones página 13

Recipes
(cont.)
Caramel Frappe
1 cup (237 ml) water
6 Tablespoons (89 ml) ground espresso or other dark roast coffee
1/4 cup (59 ml) whole milk
1/4 cup (59 ml) caramel ice cream topping
1 Tablespoon (15 ml) vanilla syrup
3 cups (710 ml) crescent-shaped ice cubes (about 30 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, caramel topping, vanilla 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. Drizzle inside of container with caramel topping. Fill with frappe
mixture. Top with whipped cream and drizzle with additional
caramel topping, if desired.
Serves: 2 to 3
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Strawberry Banana Smoothie
1/2 cup (118 ml) orange juice
2 medium bananas, cut in pieces
1 cup (237 ml) fresh strawberries, hulls removed
1/2 cup (118 ml) nonfat vanilla yogurt
1 cup (237 ml) crescent-shaped ice cubes (10 to 12 ice cubes)
Directions:
1. Place orange juice, bananas, strawberries, and yogurt in blender
jar.
2. Add ice cubes to mixture in blender.
3. Press PULSE 4 or 5 times to chop ice; then blend on HIGH until
mixture is thoroughly blended.
Serves: 2 to 3
Pineapple Peach Smoothie
1 cup (237 ml) orange juice
1 can (8 oz./227 g) crushed pineapple, undrained
2 Tablespoons (30 ml) sugar, optional
1 cup (237 ml) frozen peach slices
1 cup (237 ml) crescent-shaped ice cubes (10 to 12 ice cubes)
Directions:
1. Place orange juice, pineapple with juice, and sugar in blender jar.
2. Add frozen peach slices and ice cubes to mixture in blender.
3. Press PULSE 4 or 5 times to chop ice; then blend on HIGH until
mixture is thoroughly blended.
Serves: 2 to 3
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4/21/14 3:27 PM