Hamilton Beach JavaBlend 40918 Instructions Manual

Contents

13Recipes (cont.)Caramel Frappe1 cup (237 ml) water6 Tablespoons (89 ml) ground espresso or other dark roast coffee1/4 cup (59 ml) whole milk1/4 cup (59 ml) caramel ice cream topping1 Tablespoon (15 ml) vanilla syrup3 cups (710 ml) crescent-shaped ice cubes (about 30 ice cubes)Whipped creamDirections:1. Pour water into water reservoir. Place coffee filter in brew basket.Add ground espresso; brew coffee.2. Place milk, caramel topping, vanilla syrup, and brewed coffee inblender jar. Add ice to mixture in blender.3. Press PULSE 4 or 5 times to chop ice; then blend on HIGH untilmixture is thoroughly blended.4. Drizzle inside of container with caramel topping. Fill with frappemixture. Top with whipped cream and drizzle with additionalcaramel topping, if desired.Serves: 2 to 3Strawberry Banana Smoothie1/2 cup (118 ml) orange juice2 medium bananas, cut in pieces1 cup (237 ml) fresh strawberries, hulls removed1/2 cup (118 ml) nonfat vanilla yogurt1 cup (237 ml) crescent-shaped ice cubes (10 to 12 ice cubes)Directions:1. Place orange juice, bananas, strawberries, and yogurt in blenderjar.2. Add ice cubes to mixture in blender.3. Press PULSE 4 or 5 times to chop ice; then blend on HIGH untilmixture is thoroughly blended.Serves: 2 to 3Pineapple Peach Smoothie1 cup (237 ml) orange juice1 can (8 oz./227 g) crushed pineapple, undrained2 Tablespoons (30 ml) sugar, optional1 cup (237 ml) frozen peach slices1 cup (237 ml) crescent-shaped ice cubes (10 to 12 ice cubes)Directions:1. Place orange juice, pineapple with juice, and sugar in blender jar.2. Add frozen peach slices and ice cubes to mixture in blender.3. Press PULSE 4 or 5 times to chop ice; then blend on HIGH untilmixture is thoroughly blended.Serves: 2 to 3840225601 ENv05.indd 13 4/21/14 3:27 PM