Beth’s Coffee Chiller

Welcome back to the All Things Southern kitchen friends. I want to share my Coffee Chiller recipe with y’all today. Coffee chiller? It’s a cold coffee recipe and it’s so good! Several years ago I was at a bridal shower for my nephew Blake and his sweet bride to be Rachel when the hostess served this up and it went over like fried chicken at a church potluck. I’ve held onto this fabulous coffee chiller ever since. I got it out recently to share with my daughter who was throwing a shower in Houston—and it went over with flying colors there, too. So I thought I’d show y’all how to whip it up. Let’s go!

• 1 cup instant coffee
• 1/2 cup cocoa
• 1 and 1/4 cup sugar
• 1 cup (boiling) water
• 2 cups tap water
• 2 tsp. vanilla
• 1 pint whipping cream (whipped)
• 1/2 gallon vanilla ice cream (softened)

We’ll start by combining a cup of instant coffee with a ½ cup of cocoa and one and a fourth cup of sugar. To this dry mixture we’ll add a cup of boiling water and stir until it’s dissolved. Next we’ll add two cups of tap water, two teaspoons of vanilla and three quarts of plain milk. You’ll want to keep this coffee mixture refrigerated as your guests are arriving. When you’re ready to serve, take a pint of whipping cream, whip it up and add it to the cold coffee. Pour in a pretty punch bowl and top with a half gallon of softened vanilla ice cream. Ladle into pretty cups and absorb the compliments. You’re done. Now you’re just chillin, get it—coffee chillers, chillin? I crack myself up.

Enjoy Beth’s Coffee Chiller recipe folks—it’s delicious, from my kitchen to yours.

Hugs,
Shellie