Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

June 28, 2010

Foodie With Family: Peel me off ceiling

(Continued)

MacGyver Iced Lattes

A generous ⅓ c. (3 ozs.) of fresh double- or triple-strength coffee

1 c. (8 ozs.) cold milk

1 T. sugar or 1½ T. chocolate syrup

1 c. ice (preferably crushed)

Optional, but tasty:

Whipped cream

Additional chocolate syrup for drizzling

Pour the coffee, cold milk and sugar or chocolate syrup into a clean quart jar that has a tight fitting lid.

Screw the lid on tightly and shake well. You may want to shake over the sink as this sometimes leaks a little.

Add the ice to the jar, replace the lid tightly and shake very well for 30 seconds.

If desired, you can pour into a clean glass, top with whipped cream and additional chocolate syrup or just sip as is with a straw!

Iced Mocha Frappes

A generous ⅓ cup (3 ozs.) of fresh double- or triple-strength coffee

1 c. (8 ozs.) cold milk

2 T. chocolate syrup

1 c. ice (preferably crushed)

Optional, but tasty:

Whipped cream

Additional chocolate syrup for drizzling

Add coffee, milk, chocolate syrup and ice to a blender carafe.

Add lid and process until smooth.

If desired, drizzle a little chocolate syrup down the insides of the glass before pouring in the Iced Mocha Frappe.

Top with mounds of whipped cream.

Drizzle a little more chocolate syrup over the top and beware the brain freeze!

Super Thick Coffee Froths

1 c. (8 ozs.) double- or triple-strength coffee, fresh or leftover

¼ c. (1.75 ozs.) granulated sugar

1 c. (8 ozs.) cold milk

Optional but tasty:

Whipped Cream

Additional chocolate syrup

Use a whisk to stir the coffee and sugar together until the sugar dissolves. Pour into ice cube trays and freeze until solid all the way through.

Add 4 sweetened coffee ice cubes to the blender with the milk.

Pulse until the cubes are broken up and then process until smooth, adding more milk if necessary. Check the froth.

If it needs to be sweeter, add a little chocolate syrup and pulse three or four times.

Pour into a tall, cold glass and top with whipped cream and chocolate syrup.

For a heartier helping of Foodie With Family, go to www.foodiewithfamily.com or Rebecca's new blog, www.icouldeatthat.com. Write to Rebecca at rebecca@foodiewithfamily.com to share your adventures and favorite recipes. For more of Rebecca's Record-Eagle columns, log on to record-eagle.com/rebeccalindamood.

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