Frozen Coffee with Coffee Jelly

INGREDIENTS

Frozen Coffee

• 1 ½ cups cooled IMACK Coffee

• ¼ cup Pacific Barista Coconut Milk

• 1 Tbsp granulated sugar

• 1 Tbsp vanilla extract

• 3 cups ice

Toppings

• 1/2 cup sweet Tea Zone Coffee Jelly

• Whipped Cream to garnish and layer

Instructions

1. Place cooled coffee, coconut milk, sugar, and extract in a blender with ice.

2. Blend everything until smooth.

3. Fill a tall glass with ½ cup cubed jelly.

4. Spoon 3 tablespoons of whipped cream over the jelly to create a solid layer of cream.

5. Pour coffee on top of cream layer.

6. Continue to top with more whipped cream and frozen coffee.

7. Serve immediately with wide bubble tea straws and enjoy!

Hot Red Velvet Mocha

INGREDIENTS

• 2 Scoops Cappuccine Red Velvet mix

• 11 & 1/2 fl oz steamed milk or 1 & 1/2 fl oz hot water

• IMACK Espresso

INSTRUCTIONS

1. Stir until dissolved.

2. Top with whip cream and chocolate shavings or chips.

3. Serve and enjoy!

White Chocolate Strawberry Frappe

INGREDIENTS

• 2 Scoops Cappuccine White Chocolate Symphony mix

• 5 fl oz milk or water

• 1/4 cup fresh or frozen strawberries

• 14 oz Ice

INSTRUCTIONS

1. Blend until smooth and top with whipped cream.

2. Serve and enjoy!