- 3 pints half-and-half cream
- 3 cups cold brewed coffee
- 2 cups white sugar
- 2 tablespoons vanilla extract
- Mix cream, coffee, sugar, and vanilla extract together in a freezer-safe container. Cover container and freeze until coffee mixture is solid, at least 3 hours.
- Remove container from freezer and defrost in room temperature for 1 hour. Break coffee mixture apart with a fork creating a slush-like consistency. Transfer to a punch bowl or large pitcher.
09/25/2019
recipepes.com
coffee slush, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
