Cold mint chocolate coffee
Ingredients
Freshly brewed natural coffee - 300-350 ml
Bitter chocolate - 30-50 g
Mint syrup or liqueur - 2-4 tbsp. l.
Creamy ice cream - 100 g
Preparation
Make coffee, strain. While the coffee is hot (you can return it to low heat), dissolve the chocolate in it. Chill the mixture and add half a serving of ice cream, mint syrup and a few ice cubes to it. Punch everything in a blender.
Mint syrup can be substituted for mint chocolate, but then the aftertaste of the drink will be less bright.
Pour the drink into glasses and sprinkle with ice crumbs (you can make it by breaking the ice in a blender), scoop the remaining ice cream on top. Serve the cocktail garnished with a mint leaf, grated chocolate, and cinnamon.
Dessert coffee with halva
Ingredients
Freshly brewed strong coffee - 200-250 ml
Peanut halva - 100 g
Cream (10% fat) - 100 ml
Maple (or nut) syrup - 20 ml
Preparation
Brew coffee and strain. Add syrup and refrigerate slightly. In a blender, whip the halva with cream, add coffee and thoroughly beat the cocktail again. Pour into glasses and serve.
Invigorating carbonated coffee
Ingredients
Freshly brewed natural coffee - 300-350 ml
Soda (e.g. Dr Pepper) - 100 ml
Cherry juice - 50 ml
Ice cubes - 100 g
This cocktail will be an alternative to any energy drink, because thanks to soda, caffeine is absorbed much faster.
Preparation
Make coffee, strain. Add cherry juice to hot freshly brewed coffee and refrigerate mixture. Pour in the soda. Pour the drink into glasses and sprinkle with ice chips. Tip: Add a wedge of lemon to balance the flavor.
Photo: archives of press services
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