Cold brew Coffee. Creamy blended milk
Decadent dark chocolate.
Well, good morning, sunshine!
Since 2004, I have been obsessed with frappuccinos. After learning that one had more calories than a boat, I went back to my Americano. I’m relieved that the muffin top was avoided.
You should try cold-brew coffee if you haven’t done so before.
You can make my coffee by grinding strong coffee and putting it in a bowl with water. Then, you put it in the refrigerator overnight. The following morning, you will find fresh coffee next to your half-used cartons of eggs and a gallon of milk. It’s easy—you can store a barista without having to eat a 1,800-calorie muffin. Oh, delight!
You strain your coffee in the morning. We did it in our CHEMX, which is awesome. You can also use cheesecloth, strainer, or French press. Then, add the frozen milk cubes to the blender, along with a little chocolate syrup. Cold brew is a great alternative to coffee. It’s a good morning.
Ingredients
- Cold brew Coffee 1 cup
- 8 Milk Ice Cubes
- Light chocolate syrup – 2-4 Tbsp
Instructions
- Pour the prepared cold brew into a bowl. Add two cups of ground coffee (the bolder, the better) and four cups of water, and refrigerate overnight. Strain the coffee in the morning and store the remaining in the refrigerator.
- Preparing milk ice is easy. Pour your milk into an ice-cube tray and cover with saran. Freeze overnight. This recipe can be made vegan by using non-dairy dairy milk. I chose 2% to give it a creamy texture.
- Blend 1 cup of coffee, eight milk-ice cubes, and the desired amount of chocolate sauce in a blender until smooth. (The Amounts should be as written on the original recipe, adjusted for changes to batch size.) Serve immediately.
