KITCHENAID KPFD200 - Manual (Page 39)

37
F
EA
TURES
AND
O
PERA
TION
2 cups milk
1 ⁄
2
cup chocolate syrup
3 tablespoons malt powder
2 tablespoons instant
coffee granules
1 1 ⁄
2
cups water*
1 ⁄
2
cup coffee-flavored liqueur*
Whipped Cream, if desired
Mini, semi-sweet chocolate
chips, if desired
* For non-alcoholic option, omit
liqueur, and add 2 cups water
instead of 1
1 ⁄
2
cups.
In large bowl, combine milk, chocolate, malt, coffee, water, and liqueur. Pour drink mixture
into dessert maker; turn on Mix and Freeze Switches. Freeze 8 to 12 minutes. When desired
consistency is reached, dispense immediately into glasses or serving pitcher. Garnish with
whipped cream and chocolate chips, if desired.
Yield: 4 servings (1 cup per serving).
Per Serving: About 340 cal, 7 g pro, 55 g carb, 4 g total fat, 2.5 g sat fat,
15 mg chol, 160 mg sod.
MALTED MOCHA FREEZE