Ingredients
1 cup coffee (hot & freshly brewed)
6 tablespoons chocolate syrup
1 pint vanilla ice cream (softened)
1 cup coffee (cold)
Method
Sources
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RecipeNLG
dataset
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Recipes1M
web↗ link
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RecipeNLG
Recipes1M
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Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Adjustable stand — hold cookbook or tablet at eye level while cooking
Built-in grinder + PID temperature — cafe-quality espresso at home
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Adjustable stand — hold cookbook or tablet at eye level while cooking
Built-in grinder + PID temperature — cafe-quality espresso at home
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Place hot coffee & chocolate syrup in blender container, blend till smooth & cool to room temperature. Pour cooled mixture into a med howl. Add softened ice cream & cold coffee. W/rotary beater, beat till smooth, spoon into tall glasses & serve immediately. NOTE: I entered the prep as written, but assume an immersion blender will be equally efficient for the prep.