Ingredients
2/3
cup instant coffee (dry)
1 1/2
cups hazelnut-flavored nondairy liquid creamer
1
cup water
1/4
teaspoon ground cinnamon
8
cups milk
Whipped cream, if desired
Ground cinnamon, if desired
Preparation
In medium bowl, mix coffee, creamer, water and 1/4 teaspoon cinnamon, stirring until coffee is dissolved.
Pour into 2 ice-cube trays. Freeze at least 3 hours or until hardened. Transfer cubes to plastic storage container or bag.
For each serving, place 2 coffee cubes, 2/3 cup milk and 4 water ice cubes in blender. Cover and blend on high speed about 20 seconds or until blended and slightly slushy. Pour into glass. Top with dollop of whipped cream and sprinkle of cinnamon.
