Since Summer seemed to have started a little early, let me indulge you with a yummy recipe provided by Cleo Coyle’s mystery novel, Murder by Mocha. Coffee lovers will enjoy this spiced up drink.
Frozen Mexican Choco-Latte
You will need:
-1/2 cup brewed coffee or espresso (for 6 coffee ice cubes)
-1/2 cup low-fat milk
-1/2 cup vanilla ice cream
-1/2 teaspoon unsweetened cocoa powder
-1/4 teaspoon ground cinnamon
-sweetened whipped cream, optional
-chocolate shavings (or sprinkling of cinnamon), for garnish
Fill an ice tray with the coffee and freeze. Place the coffee ice cubes in a blender. Add the milk, ice cream, cocoa powder, and cinnamon. Pulse the blender to chop the coffee ice cubes into fine particles. You can either create a very icy drink (like a frozen margarita), or run the blender full speed until the mixture is liquefied and smooth.
Pour the coffee mixture into two glasses. To finish with flare, crown each glass with a dollop of sweetened whipped cream and top with chocolate shavings and/or a light sprinkling of cinnamon. Drink with joy!
Makes two 6-ounce servings.