- 3 cups strong brewed hot coffee
- 1-1/2 cups sugar
- 4 cups 2% milk
- 2 cups half-and-half cream
- 2 teaspoons vanilla extract
- In a large bowl, whisk coffee and sugar until sugar is dissolved. Cool. Stir in the milk, cream and vanilla. Freeze in a 3-qt. freezer container for 8 hours or overnight. Transfer to the refrigerator 4 hours before serving. Stir until slushy. Serve immediately. Yield: 10 servings.
Originally published as Easy French Iced Coffee in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p196
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