AUGUST 13, 2010


I had a very brief moment (stressing on the “very brief”)to sit down and read my newest Bon Appetit Magazine.  I savor those moments and am always overly inspired. I love reading cooking magazines, cook books, food blogs and the New York Times Food section.  The problem is, upon reading these various periodicals, I want to make and create almost everything on the pages.  My “recipes to try” folder is overflowing and I am hoping, in this lifetime, I get to make each and every one of them.

This recipe didn’t make it into the “recipes to try” file.  This drink was made immediately.  It was served to  at the end of a weeknight meal, neighbors included.  Prior to devouring this drink, we dined on roasted pulled pork sandwiches, pickled veggies (cucumbers, radish’s, + red onions), broccoli slaw, twice fried, fries!  Although we were all stuffed, we all felt the meal would not have been complete without this “dessert” drink.

I made a slightly less mocha version for the kids ( used more cocoa, non fat milk, and WAY less espresso – 1 tsp. ).  Blended theirs with a little bit of whole milk, goats milk yogurt and a little cinnamon.  They LOVED it!  Add a little protein powder and some blueberries and you a perfectly delicious breakfast!

Kahlua-Spiked Frozen Mocha Lattes
adapted from here
yield: 8 servingsingredients:
mocha ice cubes
3/4 cup sugar
5 1/2 tsp. instant espresso powder
4 tsp. natural unsweetened cocoa powder
2 pinches of salt
2 1/2 cups water, divided
2 cups half and half
3/4 cup Kahlua or other flavored coffee drinkvanilla whipped cream (optional)
3/4 cup chilled heavy whipping cream
1 1/2 Tbls. packed, light brown sugar
1/2 tsp. vanilla extract

for the mocha cubes
• whisk first three ingredients and pinch of salt in a medium saucepan
• gradually whisk in 1 cup of water, whisking until smooth
• cook over medium high heat until sugar dissolves and mixture just begins to boil
• remove pan from heat.  add 1 1/2 cups water and half and half, whisk to blend
• pour espresso mixture into ice cube trays, filling almost to the top ( made about 48 cubes)
• freeze ( can be stored for 1 month in Ziploc freezer bags.
for the whipped cream
• using an electric mixer ( I used my and held one ), beat the cream, brown sugar, vanilla, and pinch of salt in medium bowl until peaks form.  cover and chill.

• freeze mugs or glasses in freezer for at least 15 minutes.
• working in batches, place 14 espresso ice cubes and 1/4 cup Kahlua in the blender. blend until smooth.
• divide among the glasses and either drink right away or store in the freezer.  when ready to serve, top with the whipped cream.