I'm a creature of habit when it comes to some things. Like how I like my eggs to be cooked. (Sunny-side up with a runny yolk.) Or chocolate chip cookies. (This recipe is my go-to.) But not when it comes to my morning caffeine.
Some mornings I'll feel like black coffee, plain and simple. Other days, a single shot of expresso. Or a cappuccino. Aromatic single origin coffee from some new raved-about coffee shop can feel nice and decadent. Bodega coffee is perfectly fine too. From time to time, I'll just scrap the coffee thing altogether and do a green tea smoothie.
This week, my go-to morning beverage has been a homemade frappuccino. I don't know where this craving came from, actually. Maybe it was all those grocery shopping trips in the hot sun, which required me to lug home heavy bags while passing by a Starbucks and see all those people relaxing on the bench outside with their big frothy frappuccinos. And thinking, hey, I need one of those, but maybe I could make it better at home.
These frappuccinos require a little pre-planning. The day before, I make a pot of strong cold-brew coffee. (You can also use a drip coffee maker, or which other method you choose, but let the coffee cool to room temperature first.) Then I pour the coffee into ice trays and freeze it overnight.
The next morning, I combine the coffee ice cubes in a blender with milk, cocoa powder, and sugar. And blend until smooth. That's it. If I'm feeling particularly decadent, I'll top it off with shaved dark chocolate or spoonable caramel, but those are totally optional.
Then, use the sugar and caffeine high to get lots of work done. It's a splendid summertime treat, if you ask me.
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Homemade Frappuccinos
Serves 2
- 2 cups strong coffee
- 1 cup whole milk
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar
- Shaved dark chocolate or caramel to top off (optional)
Instructions
- Pour the coffee into ice trays and freeze overnight.
- In the morning, combine the coffee ice cubes in a blender with the milk, cocoa powder, and sugar. Blend until smooth. Transfer to glasses and serve, or top off with optional shaved dark chocolate or caramel sauce.