| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
HERSHEY'S Syrup; chilled |
| 2 |
c |
Cold coffee |
| 2 |
c |
Vanilla ice cream |
|
|
Whipped cream; (optional) ** |
|
|
Ground cinnamon; (optional) ** |
INSTRUCTIONS
A Recipe from the Hershey Kitchens!
1. In blender container, place syrup and coffee; cover and blend on high
speed. Add ice cream; cover and blend until smooth.
2. Serve immediately over ice; top with whipped cream and ground cinnamon,
if desired. About six 6-ounce servings.
Punch Bowl Version: * Prepare as directed in blender; pour into punch bowl.
Immediately repeat, making 2 additional batches and pouring into punch
bowl; stir in tray of ice cubes. Serve immediately as above, stirring
frequently. About eighteen 6-ounce servings.
* One bottle of HERSHEY'S Syrup is needed to make this version.
**Tastes better with these 2 ingredients -- more authentic
Posted to JEWISH-FOOD digest by BUBBEG@aol.com on Jun 2, 1998
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