1 pint coffee ice cream
2 tablespoons finely ground coffee
1/2 cup light rum
4 to 6 scoops vanilla ice cream

Instant coffee powder
Spoon coffee ice cream into blender container. Add rum and coffee that has been finely ground to a powdery texture. Blend on high speed until creamy smooth. Pour into tall glasses, adding a scoop of vanilla ice cream to each glass. Sprinkle lightly with instant coffee powder. Serve with long-handled spoons and soda straws. Serves 4-6.

1cup freshly brewed coffee
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon almond extract
Dissolve regular and brown sugar in the coffee while still hot. Let cool. Add almond extract and pour mixture into metal tray or bowl. Freeze until almost hard. Beat well, and freeze again to sherbet consistency. Turn into sherbet glasses; top with whipped cream and a cherry. Serves 4.

Ancient Valley Malted Vanilla Vibe
Black and white buck kid
DOB 04-24-07
Dam-A0910 Ancient Valley Caffe Latte
Sire-Sun Spot
 

Malted Vanilla Vibe Cafe Latte

Ingredients:
3 scoops Folgers Café Latte Vanilla Vibe®
2 tablespoons malted milk powder
4 oz. boiling water
6 oz. milk

Directions:
1. Combine the Folgers Café Latte, malted milk powder, and boiling water in a large mug and stir to dissolve.
2. Heat the milk in a separate container until hot.
3. Add the milk to the malted coffee mixture and stir to combine.
4. Drink hot and enjoy!

Ancient Valley Blackberry Summer Dream
Black and white buck kid
DOB 04-24-07
Dam-A0910 Ancient Valley Caffe Latte
Sire-Sun Spot

• 1 package frozen blackberries (10 oz)

• 1/2 cup extra fine granulated sugar

• 1/2 cup Water (spring water is best)

• 9 cups cold coffee (darker roast brewed drip style)

• 1 pint Half-and-half

• 1 cup sweetened whipped cream (or CoolWhip)

• 9 whole blackberries

Put frozen blackberries in a blender with the sugar and water and puree. Strain mixture into a large mixing bowl. Add the 9 cups of coffee and the pint of half-and-half. Blend well. Pour or spoon into 12-ounce glasses partially filled with crushed ice. Top with whipped cream and whole blackberries.

by Audrey Crothers