Thursday, July 26, 2012
Besides that our budget can't tolerate that for a breakfast treat, the number of calories in a morning drink does NOT fit into our diet right now. But that doesn't mean we can't enjoy this type of coffee drink at home, with a few minor adjustments. I use only skim milk and just two tablespoons of whipped cream onto each serving.
Using Mexican cinnamon, Mexican chocolate, and hazelnut coffee, John could not get enough of these. Which was good because I made a few too many. He had no trouble drinking them the next day! One of the many reasons I love him, right?
Mexican Mocha Frappucinos
4 cups strong brewed hazelnut coffee, cooled*
1/2 cup skim milk
1/4 cup + 1 tablespoon sugar, divided
3 ounces of Mexican chocolate
1 tablespoon Mexican cinnamon, divided
1/4 cup heavy whipping cream
*Freeze two cups of coffee in ice cubes overnight prior to making these frappucinos. This will ensure good flavor, and less watery coffee.
In a blender, combine coffee, coffee ice cubes, skim milk, 1/4 cup sugar, Mexican chocolate, and 1/2 tablespoon Mexican cinnamon, until smooth and frothy. Pour into 2 large mugs. Meanwhile, whisk together heavy whipping cream and sugar. Top each with equal amounts of the whipped cream. Dust with remaining Mexican cinnamon. Serve immediately.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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