2/3 cup instant coffee (dry)
1 1/2 cups hazelnut-flavored nondairy liquid creamer
1 cup water
1/4 tsp ground cinnamon
8 cups milk
Whipped cream, if desired
Ground cinnamon, if desired

Mix coffee, creamer, water and 1/4 tsp cinnamon in medium bowl, stirring until coffee is dissolved.


Pour into 2 ice-cube trays. Freeze at least 3 hours or until hardened. Transfer cubes to a 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. 12 servings (1 1/2 cups each).

Hints and tips:
Each cube in a standard ice-cube trays holds about 2 tablespoons. If you have trays that are slightly larger or smaller, you’ll need to adjust for that difference when making these coffee coolers.

For those who enjoy a stronger coffee flavor, use 3 coffee cubes for each serving of these coolers.

For a special touch, drizzle hazelnut coffee syrup or chocolate syrup over the whipped cream.