In our house, Edgar is the coffee drinker and I drink tea. I say that loosely because I typically don’t drink much hot tea, and never at breakfast. To me, drinking something hot in the morning takes too much effort to brew and even more time to drink. Plus it doesn’t make my tummy all that happy. I like my morning drinks to go down quick and refreshing. I generally reserve hot drinks for the evening.
I’ve never really liked coffee. I tried numerous times when I was younger to drink the muddy liquid that dripped out of the Mr Coffee, and attempted to disguise the bitterness with excessive servings of creamer to no avail.
But as they say, it’s an acquired taste. Until recently (and still largely still currently), my taste for coffee was limited to super-sweetened, dessert-like cold, creamy applications. Like tiramisu. Or a Mocha Java Shake from the Broadway Brew, which, to be quite frank, is a tiramisu milk shake. Occasionally I’d find the seasonally flavored brews of cappuccino (which were undeniably a powdered mixture blended with hot tap water) found at convenience stores significantly more pleasant than their Starbucks counterparts.
But recently I’ve found a friend in an iced mocha.
In an effort to increase my liking of coffee without adding mountains of sugar an cream to the tiniest shot of espresso, I’ve resolved to this blended recipe. I can’t say that it’s as quick as pouring a glass of milk, and it still requires the brewing and chilling of coffee before I can even begin to throw anything in the blender, but perhaps in time Edgar and I can work out some system…
- Handful of ice cubes, pre-crushed a bit in the blender
- ~ 1 cup of good quality brewed coffee, room temp or chilled
- ~2/3 cup of milk (I use 1%)
- ~3 tbsp of chocolate syrup. (Yes, I still use sugar free Hershey’s)
This recipe approximates 100 calories. A cup of milk brings in about that much, but with this I can get twice the volume of beverage. And I’m all about value!