Prep 5 mins
Cook 2 hrs
I used Visko's Praline Sauce by Chef Kate Visko's Praline Sauce. But you can use store bought. I used my vita mix. So I had no problem with blending, if your blender is not strong enough don't freeze the coffee for so long.
- 1 cup coffee
- 2 tablespoons half-and-half
- 2 -3 tablespoons praline sauce
- pecan halves
- 1 ounce hazelnut-flavored liqueur or 1 ounce coffee liqueur
- Freeze coffee in ice cube trays for 2 hours.
- In a blender place half and half, sauce and cubes. Also Optional Liquour. Blend till smooth and creamy.
We have recently moved and left my favorite coffehouse behind.I loved their praline iced coffee, and this is very close. I am so glad to have found this to be able to make it at home now. I made recipe#135402 to go in this and didn't use pecans.Thanks!
I really liked this slushy iced coffee. I also used Recipe #135402 for the praline sauce and was really pleased with the results. I brewed up some Chocolate Turtle coffee and used a mix of 2% milk and heavy cream b/c I do not use half and half. The only problem I had was that I am not really sure I like the texture of the pecans in the drink. It may be a personal thing, I think. I loved the taste however, so I am going to try it again with just the syrup of the praline sauce... Does that still qualify as praline iced coffee??? :) I would love to try this with some Frangelico next time! Thanks for sharing!!!
I had Chef Kate's recipe#135402 a few days ago and used the rest of the sauce in your recipe for iced coffee. I used a heavy cream and Frangelico but had no more pecans to garnish with-no matter, I think this is one hubby will enjoy time and time again. TFS! Made for ZWT3