Best Coffee Almond Float Recipes

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COFFEE FLOAT CLASSIC



Coffee Float Classic image

TASTYYYYYYYYYYYYYYYYY BEYOND IMAGINATION...(had to put this in bold...the recipe looked so captivating on the net and the results nearly astonished me) :-)))

Provided by Mini Ravindran

Categories     Beverages

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

2 1/2 cups strong coffee
2 teaspoons sugar
2/3 cup cream
4 scoops coffee ice cream
1 (1 liter) bottle Coke

Steps:

  • Sweeten coffee with sugar, and chill.
  • Mix coffee and cream.
  • Fill 4 glasses half full.
  • Add one scoop of ice cream to each glass.
  • Top with coke.
  • Get ready for a big taste punch!

Nutrition Facts : Calories 221.2, Fat 12.4, SaturatedFat 7.7, Cholesterol 44.4, Sodium 26.8, Carbohydrate 27.7, Sugar 25.1, Protein 1.2

ALMOND FLOAT



Almond Float image

A lovely fresh taste for a summer dessert. When I got this recipe it was described as a palate cleanser to have between courses. Makes a lot of juice, so this could be cut down if wished, or add other fruit such as lychees, pineapple or sliced banana. Cooking time is refrigeration time.

Provided by Tansy1308

Categories     Gelatin

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon gelatin
6 tablespoons sugar
2/3 cup evaporated milk
1 1/4 cups water
1 tablespoon almond essence
2 cups warm water
4 tablespoons sugar
1 teaspoon almond essence
1 (12 1/2 ounce) can mandarin oranges

Steps:

  • Combine gelatine and sugar in pan.
  • Stir in milk and water.
  • Heat, stir until sugar dissolves.
  • Cool for 5 minutes.
  • Stir in almond essence.
  • Pour into 9" square pan.
  • Refrigerate until set.
  • Cut into diamonds.
  • Float in sauce.
  • May need to warm pan very slightly remove from pan- don't warm to much or it will melt.
  • Sauce:.
  • Dissolve sugar in warm water.
  • Stir in almond essence.
  • Add mandarins and juice and mix gently.
  • Serve cold.

HAWAIIAN ALMOND FLOAT



Hawaiian Almond Float image

I found this on a UHawaii site. Posted for ZWT7. Looks delicious! Cooking time is approximate chilling time.

Provided by Elmotoo

Categories     Gelatin

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 8

2 tablespoons unflavored gelatin
1 1/4 cups water
3/4 cup sugar
1 cup milk
1 tablespoon almond extract
1 (16 ounce) can peach slices
1 (15 ounce) can lychees
8 maraschino cherries, cut into halves

Steps:

  • Soften gelatin in 1/4 cup of the water.
  • In a sauce pan, bring remaining 1 cup water to a boil. Add softened gelatin and stir until gelatin is dissolved.
  • Stir in sugar, milk and almond extract.
  • Pour into an 8 inch square pan and chill until firm.
  • To serve, drain peaches, saving the liquid. Cut peaches into smaller pieces. Put back into liquid and add lychees and cherries.
  • Cut almond gelatin into diamond shapes. Carefully put into fruit mixture. Makes 8 servings.

Nutrition Facts : Calories 146.8, Fat 1.4, SaturatedFat 0.8, Cholesterol 4.3, Sodium 20.6, Carbohydrate 31.5, Fiber 0.9, Sugar 29.2, Protein 3

ALMOND FLOAT



Almond Float image

This dish always reminds me of home. It's a simply sweet and authentic way to end your meal with a tasty combination of almond and fruit flavors.

Provided by Anita Lo

Categories     beverage

Time 4h

Yield 6 servings

Number Of Ingredients 11

2 cups whole milk
1/2 cup sugar
2 cups Water
2 tablespoons powdered gelatin
1 teaspoon almond extract
1/4 pineapple
1 mango, Substitute: peach
1 cup pitted lychees in syrup
1 cup fresh or canned mandarin orange segments
1/4 jicama, substitute with fresh water chestnuts
kosher salt, optional

Steps:

  • Place the milk, sugar, and 2 cups (460ml) water in a medium pot over high heat. Scald the milk, or bring it to just below the boiling point. In a small bowl, mix the powdered gelatin in 3 tablespoons of cold water with your fingers until completely dissolved.
  • While the milk is heating, peel and dice the pineapple.
  • Once the milk is almost boiling and giving off small amounts of steam, remove from the heat, add the softened gelatin and stir to dissolve. Add the almond extract and stir. Pour into a large baking dish (preferably 9-inch by 13-inch) lined with lightly oiled plastic wrap and chill - the liquid should come about 1 inch (2.5 cm) up the sides of the dish. The almond jello can be made 1 day in advance, covered with plastic wrap, and refrigerated.
  • While the jello is setting, peel and dice the mango. Combine the mango, pineapple, lychee nuts with syrup and orange segments in a deep serving bowl.
  • For the jicama, peel off the thick outer skin and cut the white flesh into small (1/4 inch) cubes.
  • Add the jicama to the other fruits. Stir gently to combine. When the almond jello is firm, cut into diamond shapes and add to the fruit cocktail. Seasoning the dessert with a pinch of salt is optional. Serve immediately.

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