Apron Free Cooking ~ Iced Mocha Vanilla Coffee
By Noel Lizotte
Lately, we’ve been trying hard to stay cool. We’ve been lucky enough to have electricity, when many folks lost power due to storms. We’ve had the ceiling fans going and we’re drinking lots of cold beverages.
At our house, cold beverages take the form of iced tea, juices and water. In search of something slightly different, we mixed up a batch of lemonade the other day. That was a nice change, but didn’t do anything for our caffeine intake.
My husband made a pot of coffee to head off the caffeine headache. I just couldn’t drink it hot and I’m not sure how he managed. I decided to jazz mine up a bit and created an iced coffee drink. It’s not the same as going to Starbucks, but it’s cheaper and I didn’t have to drive across town!
Iced Mocha Vanilla Coffee
½ cup French Vanilla Creamer
1 cup Coffee, cooled
2 T. Chocolate Syrup
Freeze some coffee in ice cube trays. In a tall glass, drizzle chocolate syrup around the sides of the glass. Add two or three coffee ice cubes. Pour in the French Vanilla Creamer and add sweetener if desired. Add the coffee. Top with whipped cream and another drizzle of chocolate. Serve.
Make it a meal: Add some cookies for an afternoon snack. A bowl of ice cream is a good option for a dessert with your coffee.
Approximate Nutritional Value per serving: Servings per Recipe: 1, Calories: 101, Fat: 10g, Cholesterol: 0mg, Sodium: 75mg, Total Carbs: 5g, Dietary Fiber: 0g, Protein: 0g.
Variations: Instead of French Vanilla Creamer, use Hazelnut or Mocha Mint. Add some tiny chocolate sprinkles on top of the whipped cream.
This is a nice refreshing beverage. It feels fancy when served in a pretty glass, but if all you’ve got are regular tumbler style glasses, use them. Don’t hold off trying this recipe thinking you need a fancy container!
The trick to keeping the coffee flavor strong is using ice cubes made from coffee. It takes a little planning, but worth the extra time. I’ve used the last part of the coffee pot from the morning brew, let it cool and pour into ice cube trays. By lunch time, I’ve got frozen solid coffee cubes.
You can use ice cubes made from water if you don’t have coffee ones, just know that your iced beverage will become diluted as the cubes melt. Coffee cubes maintain the strength of the coffee flavor as they melt, there’s no dilution.
Cooling the coffee before you prepare this recipe helps too. If you pour hot coffee into your glass, all of your ice will melt almost immediately. That defeats the purpose of the tall ice cold beverage when temperatures hit the high 90s.
Noel Lizotte is breaking free of corporate stress with convenience cooking! This recipe is similar to ones printed in her cookbook Apron Free Cooking which is available on the website www.apronfreecooking.com. She also writes a monthly column at www.culinary.net.