My frappe is shown as separated, mostly because as SOON as I had it made and was ready to photograph the drink, Clara woke up and needed to be changed, fed, burped, etc. Here’s the recipe should you find yourself with a monster to-do list and few alternatives.Ī few notes on this simple summer beverage: Thanks to this extra tall iced frappe (and its over-the-top-espresso-bean-garnish), I was sufficiently fuelled and cooled for the task of catch-up. Whipped cream was needed, after the week I’ve had, shaved chocolate, too, and an espresso bean for good measure. I couldn’t just stop at the coffee, though. Shortly afterward, I had my ice-cold caffeine fix in hand and I had saved five bucks. So I stepped on the gas and headed toward my own kitchen. Then I remembered the dregs of a jar of cold-brewed iced coffee waylaid at the back of my fridge, and a recipe in Alice’s book, Savory Sweet Life for an iced coffee frappe. The three kids and I had just left the park, and we were all hot and tired, not to mention bothered. The advertisement at a local drive-thru joint beckoned to me yesterday: a tall, frosty iced coffee concoction, its whipped cream topping perfectly formed, appealed to my sagging energy levels. Nutchello is surprisingly low in calories and not crazy with the sugar, either, which is a nice bonus).Keep cool and caffeine-fuelled with this homemade version of an iced coffee frappuccino.
I actually love all three Nutchello flavors this way (Caramel Almond + Cashew, Dark Chocolate + Walnut, & Toasted Coconut + Cashew) but I think my favorite is the Caramel Almond. You can do this with any milk, but recently I tried Silk’s new nut-based beverage, Nutchello, and DANG if this doesn’t make for the best summer afternoon pick-me-up ever. My favorite way to use my coffee ice cubes? Stack a bunch in a glass and pour vanilla almond milk over the top. No watered down coffee – just more flavor and more caffeine! Double win. Freeze leftover cold brew (or brewed coffee) in ice cube trays, then use those in your favorite iced coffee beverage. Irish Cream & Mint Iced Mocha from The Frugal Foodie Mama.Chocolate Stout Frap-brew-ccino from The Beeroness.Booze and coffee are natural companions when hot, so why not when cold? Recipes to try: Fresh Mint Iced Coffee from How Sweet It Isīlended Chocolate Coconut Iced Coffee 4.Pumpkin Spice Iced Coffee & Healthier Homemade Pumpkin Spice Coffee Syrup.Creamy Vanilla Iced Coffee + Homemade Vanilla Syrup.But what about fresh mint? Or pumpkin? Cinnamon dolce?! The flavor options really are endless. The most common way to add flavor to your iced coffee is with a simple syrup. So once you’ve had your fill of ever-so-delicious plain iced coffee, here are 10 ways to upgrade your iced coffee. It’s nice, though, to shake things up now and then, am I right? Variety is the spice of life after all. I mix mine with a bit of cream (oftentimes this dairy-free creamer) and I’m a happy coffee hound. The best beans you can find, freshly ground, mixed with water, and steeped at room temperature for a few hours. Way back when, I used to think iced coffee was basically regular ol’ brewed coffee, poured over ice. Read on to see how I’m pairing it with coffee for a quick afternoon pick-me-up!Īhhh. This month, I’m all about Silk’s new plant-based drink, Nutchello. This post is sponsored by Silk. This year, I’m partnering with Silk to create and share monthly ideas and recipes celebrating an Earth-friendly, plant-based diet and life – something I’m personally moving more and more toward.
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