Cappuccino Cooler is made with cold coffee, chocolate frozen yogurt, chocolate syrup and crushed ice. Absolutely delicious!
1-1/2 cups cold coffee (try flavored coffee too!)
1-1/2 cup chocolate frozen yogurt
1/4 cup chocolate syrup
In a blender, combine coffee, ice cream, and syrup.
Pour over ice (it has to be crushed ice).
Garnish with whipped topping and cinnamon, or shaved chocolate.
Recipe makes 2 servings.
Bonus Recipe: Cappuccino Crinkles
How about indulging in a tasty, delectable Cappuccino Crinkle with your Cappuccino Cooler?
1/3 cup butter (no substitutes), softened
1 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 tablespoon instant coffee granules
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 egg whites
1/3 cup vanilla yogurt
1-1/2 cups all-purpose flour
1/4 cup granulated sugar
Heat oven to 350 degrees. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.
Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks and cool. Makes about 32.
Make-Ahead Tip: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.
Nutritional information per cookie: calories: 82, total fat: 2g, saturated fat: 1g, cholesterol: 6mg, sodium: 68mg, carbohydrate: 14g, fiber: 0g, protein: 1 g
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