Correct me if I’m wrong, but I believe we’ve already discussed how much I need enjoy my morning cup of coffee.
A lot.
Last week, I was away from some of the comforts of home – my computer, TiVo (does that even count?), a kitchen, and freshly-brewed coffee.
I don’t mean to make it sound like there was no coffee to be found within a 50 mile radius – because there was. There was, however, no coffee to be found in said radius that cost less than $4 for an 8oz. serving.
Bummer.
When I got home from my trip, there was a brand new blender ready and waiting for me. Shiny black base, bright blue digital screen, and a professional rectangular-shaped pitcher.
Coffee drinks, anyone?
Of course, I couldn’t resist adding in some cocoa and turning the frozen coffee mixture into a mocha. And why not top it with some fresh whipped cream? For good luck?
For good measure.
The finishing touch – crushed chocolate graham crackers. Also for good measure! :]
This drink is rich in coffee and chocolate flavor and is faintly sweet. If you prefer a slightly less intense coffee or chocolate flavor, feel free to add more sugar and/or heavy cream and limit the amount of cocoa powder. This recipe is easy to doctor to your liking. Take advantage of being your own barista!
Frozen Mocha
- 1 ¼ Strong Brewed Coffee, chilled
- 3 Tbsp. Dutch Process Cocoa Powder
- 3 Tbsp. Lightly-Packed Brown Sugar
- 2 Tbsp. Heavy Cream
- ¼ tsp. Vanilla Extract
- 2 C. Ice
- Freshly Whipped Cream (sweetened or unsweetened), for garnish
- Chocolate Graham Crackers – crushed, for garnish
Add coffee, cocoa powder, brown sugar, heavy cream, vanilla extract, and ice in the pitcher of a blender. Blend on high-speed (or milkshake/ ice-crush setting) until completely blended and frothy.
Pour coffee mixture into even servings. Top with whipped cream and a sprinkle of graham crackers. Serve immediately.
Yields 3-4 Servings
