I use ice cube trays for many
things. Making ice isn’t one of them. As I showed
you here, it is an excellent way
to keep citrus zest (along with premeasured quantities of freshly squeezed
citrus juice). I also make coffee ice cubes out of any coffee that
is left over in the pot (on the very rare occasions that this happens) in order
to have them on hand to make one of my favorite summer drinks, Frosty Café
Mocha. It’s not as highly caloric and decadent as you may
think. Using a blender and the coffee ice cubes is what gives it its
thickness and froth. The addition of chocolate and sugar, and their respective quantities, is up to
you.
Frosty Café Mocha
(Makes 1
serving)
5 coffee ice cubes
½ cup milk
1 tablespoon chocolate syrup
1 tablespoon simple syrup*
In a blender (I use a Rocket Blender
), combine coffee ice cubes, milk, chocolate syrup, and simple
syrup. Blend until smooth, adding additional milk, if
necessary. Top with a drizzle of chocolate syrup and a chocolate covered espresso bean.
), combine coffee ice cubes, milk, chocolate syrup, and simple
syrup. Blend until smooth, adding additional milk, if
necessary. Top with a drizzle of chocolate syrup and a chocolate covered espresso bean.
*Simple Syrup
½ cup sugar
½ cup water
In a medium saucepan combine sugar and water.
Bring to a boil, stirring, until sugar has dissolved. Allow to cool. Measure
out and use as you like, store remainder in the fridge.
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