Rum Mocha Freeze - KitchenAid Pro Line 4KPCB348 Manual To Professional Results

1 cup (250 ml) cold water
1 ⁄ – 3 ⁄ cup (125–175 ml) dark rum
2 4
2 tablespoons (30 ml) sugar
2 teaspoons (10 ml) instant
coffee granules
1 1 ⁄ –2 1 ⁄ cups (375–625 ml) ice cubes
2 2
3 cups (750 ml) chocolate
ice cream
38

RUM MOCHA FREEZE

CHEF'S BLENDER
Place water, rum, sugar, and coffee granules in blender jar. Add ice to bring liquid level to
3 cups (750 ml). Cover and blend at High about 15 seconds, or until smooth. Add ice
cream. Cover and blend at High 5 to 8 seconds, or until smooth.
BAR BLENDER
Follow directions for Chef's Blender. The Bar Blender runs at the equivalent of High speed
in the "On" position.
Yield: 5 servings (1 cup [250 ml] per serving).
Per Serving: About 250 cal, 3 g pro, 27 g carb, 9 g total fat, 5 g sat fat,
25 mg chol, 65 mg sod.