Tipsy Iced Coffee Recipe
Tipsy Iced Coffee Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My family loves this frozen coffee with Amaretto and whipped cream. Serve it at brunch or as an after-dinner treat.—Sonya Labbe, West Hollywood, CA
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + freezing

Ingredients

  • 4 cups strong brewed coffee
  • 1/2 cup Amaretto
  • 1/4 cup plus 3 tablespoons sugar, divided
  • 2/3 cup heavy whipping cream

Directions

In a large bowl, whisk coffee, amaretto and 1/4 cup sugar. Cool to room temperature.
Transfer to an 8-in. square dish. Freeze 1 hour. Stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes.
Meanwhile, in a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Cover and refrigerate until serving.
To serve, stir mixture with a fork; spoon into glasses. Top with whipped cream. Serve immediately. Yield: 8 servings.
Originally published as Tipsy Iced Coffee in Breakfast & Brunch Bookazine 2015, p87

  • 4 cups strong brewed coffee
  • 1/2 cup Amaretto
  • 1/4 cup plus 3 tablespoons sugar, divided
  • 2/3 cup heavy whipping cream
  1. In a large bowl, whisk coffee, amaretto and 1/4 cup sugar. Cool to room temperature.
  2. Transfer to an 8-in. square dish. Freeze 1 hour. Stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes.
  3. Meanwhile, in a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Cover and refrigerate until serving.
  4. To serve, stir mixture with a fork; spoon into glasses. Top with whipped cream. Serve immediately. Yield: 8 servings.
Originally published as Tipsy Iced Coffee in Breakfast & Brunch Bookazine 2015, p87

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