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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Warm weather and a serious caffeine habit can make it hard to resist those fancy iced java jolts from the coffee shop. But shelling out all that cash to suck down all those calories can thin your wallet while plumping your waistline. So I started tinkering with at-home versions, trying to come up with something equally enticing, less expensive, and at least a little healthier. Here's what I learned: 1. Don't use regualr ice - as it melts, it waters down the drink, and water-down coffee is tasteless at any temperature. Instead, pour brewed coffee into ice cube trays, and freeze it. Keep a bag of these in the freezer for use whenever the mood strikes. While you cetainly can brew a pot especially for this, it's easy (and economical) to freeze the remnants of each morning's pot. 2. Ditch skim milk in favor of fat-free half-and-half. This is remarkably creamy and works well in frozen drinks. 3. Invest in flavoured syrups. These are what the coffee shops use to juice up their pricey drinks. They come in many flavors and are cheap. 4. No espresso maker? Pick up a jar of instant espresso powder. It's an easy way to add tons of flavor to an iced coffee drink. Ingredients:
1 double shot espresso |
1/2 cup fat-free half-and-half |
1 cup coffee ice cubes |
1 tablespoon vanilla flavouring syrup |
1 tablespoon caramel flavoring |
whipped cream, to top |
caramel sauce, to drizzle |
1 cup fat-free half-and-half |
1 1/2 cups coffee ice cubes |
3 tablespoons chocolate syrup, plus extra for drizzling (the sort to make chocolate milk) |
1 tablespoon sugar |
whipped cream, to top |
1/2 orange, zest of |
Directions:
1. CARAMEL-CHOCOLATE COFFEE COOLER:.
2. In a blender, combine espresso, half-and-half, coffee ice cubes and vanilla and caramel syrups. Puree until smooth, then transfer to a tall glass. Top with whipped cream and drizzle with caramel sauce. Serves 2.
3. MOCHA ORANGE FREEZE:.
4. In a blender, combine half-and-half, coffee ice cubes, chocolate syrup and sugar. Purée until smooth. Transfer to a tall glass, then top with whipped cream. Sprinkle with orange zest, then drizzle with chocolate zest. Makes 2 servings.
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