Over a week ago, I thought I’d give blended iced coffee a try. I found a recipe on Pioneer Woman’s website (Tasty Kitchen) for an “Organic Mocha Frappe” that sounded pretty good. Being me, I can’t help tweaking it a bit.
It takes a bit of forward planning, though. I had to make a pot of coffee and froze it into coffee cubes.
Two things promptly happened.
1. Rereading the recipe the next day, I discovered that I was supposed to dissolve honey in the hot coffee before making the cubes. Oops.
2. We promptly had cool, overcast weather for a week, making iced coffee seem not-so-enticing. If I’d washed the van, we would have had snow.
This weekend, finally, we have finally gotten some “summer weather.” (Also, we have broken previous high temperature records with a high of… 91°. As I originate from Eastern Washington, this is not exactly overwhelming.)
These are, however, ideal climate conditions for iced coffee. So here goes:
16 hazelnut coffee ice cubes.
3 T. raw wildflower honey
(I do recommend blending the honey into the hot coffee before freezing. Because I added honey to the cold mixture, it never really blended in; about half ended up congealing on the walls of the blender and refusing to budge. The final shake was plenty sweet, though, so in future trials I’ll only use 1 T.)
1/2 t. homemade vanilla
1 T. grade B organic maple syrup
1/4 c. “Midnight Moo” chocolate syrup from Trader Joe’s
1 c. goat’s milk (Thank you, dear sister-in-law, for bringing me goat’s milk!)
… all assembled in the blender.
Top with whipped cream.
Who needs Starbucks, anyway?
1 pot coffee (I like hazelnut, but any variety works)
1 T. honey
1/2 t. vanilla
1 T. maple syrup
1/4 c. chocolate syrup
1 c. milk (of whatever variety floats your boat)
whipped cream (opt.)
1. Brew coffee, and stir in honey till blended. Freeze in ice cube trays.
2. Assemble: 16 coffee ice cubes, vanilla, maple syrup, chocolate syrup and milk in blender.
3. Blend till smooth.
4. Pour into two glasses and top with whipped cream. Makes two large servings.