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
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 drink
vanilla 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.
The Urban Baker / SusanSalzman.com
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Your mocha ice cubes make these extra special! The Kahlua makes for a great shake for parties too.Your son is too cute 🙂 xo
I could go for one of these right now! Yum!
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Cool drink, I love it!!!! It is pretty much for me!
YES PLEASE! I love this and would have made it right away too. I like that you adapted it for the kids … YUM!!
Ahh this looks SO cool and refreshing! I love the idea of making it ahead and having it almost ready to go when the mood strikes 🙂 Thanks for sharing!
Yum! And love the whipped cream on the nose. 🙂
Morning, Everyone!Thanks for all your lovely comments and ideas:marla – it was a big hit over the weekend with guests! thanks for the “son” compliment!kristen – they are good anytime of dayjoven – loved your blogkim – try it, I know you will like itdeeba – the kids version is a winner (honey instead of sugar, milk instead of 1/2-1/2, and yogurt instead of kahlua)paige – 2 baggies are in the freezer; one for adults and one for kids!kate – yes, the nose is pretty cute!have a “sweet” monday!xx