Monday, August 16, 2010

Delicious Iced Coffee, No Green Apron Required

I don’t actually like regular Starbucks coffee. For my standard morning cup of joe, it’s a little too dark and bitter for my taste. I prefer Dunkin Donuts. I have a wacky recipe for preparing my coffee that includes just the right splash of milk with ¾ of a packet of splenda and sometimes a sprinkle of cinnamon. Imagine asking the poor guy behind the counter at Dunkin D to replicate this? “Excuse me maam, but you’re clearly crazy.” So, I save a few bucks a week and perk mine at home.

Once the morning has come and gone, I’m a sucker for fancy dessert coffee. Starbucks seems to do it best. Flavored lattes in the winter or cold Frappuccinos in the summer are the perfect on-the-go after dinner treats. Dessert through a straw can’t possibly be that bad for you. It’s not like eating a brownie or a slice of pie.

On the contrary! After further investigation, a Grande Mocha Frappuccino from Starbucks will pack-on almost 400 calories, 15 grams of fat and 54 grams of sugar if you stick with old fashioned whole milk and whipped cream. You can lighten-it-up a bit by subbing nonfat milk and saying “no thanks” to the whip. Either way, I was inspired to come up with my own fabulous version at home.

First off, I think the Starbucks portions are a little out of hand. Even if you opt for a tall drink, it’s still a pretty decent sized portion. For my MOCHA JAVA CHILLER, I cut back on the portion size and used ingredients that I happened to have in the house. By using light versions of the soy milk and chocolate syrup you can cut back on some of the fat and sugar. Soy milk is a little thicker than cow’s milk so it’s a great option if you’re trying to achieve a shake-like consistency.

I found the drink to be completely satisfying. It’s a sweet, refreshing summer dessert. It feels rich and creamy without really being very rich at all. There’s nothing worse than getting an ice-blended drink and all the syrup settles to the bottom and you’re left with coffee flavored ice chips. For the most part, this stayed nicely mixed. The best part is, you can whip this up in about 5 minutes at home. For us suburbanites without a Starbucks on every corner, it’s much quicker than getting in the car and driving to the store.

* Get cooking. Let me know what you think. Love it? Hate it? I’m interested in hearing your feedback and suggestions.


Coffee on Foodista

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