Make those expensive iced coffees at home!

Hey guys! Today I am sharing how to make those expensive iced coffees at home!

I love coffee! And I am always trying to find a way to make different coffee drinks at home with ingredients that I know aren’t junky. High fructose corn syrup always gives me a belly ache, so I’ve had to find some healthy alternatives. Not to mention these fancy coffee drinks at places like Starbucks are so expensive! They are nice as a treat every once in a while, but I like to have one of these yummy beverages more than every once in a while.

My sister Shanna recently came up to visit us, and while we were out shopping together, we treated ourselves to a Starbucks Midnight Mint Mocha. It was so delicious! I watched the barista carefully as she whipped it together, and I decided to try and replicate the process at home. This is my version, and although it’s not exactly the same, I am really happy with how it turned out! Star and I love to have one of these on a Saturday while we are laying out in the sun and reading books.

I have also included my version of a gingerbread iced coffee and a vanilla iced coffee below. I gotta say, these are both high up on my favorite list as well! I hope you enjoy making those expensive iced coffees at home from now on!

Be blessed.

-Sierra

Mint Chocolate Frappe

3/4 cup of espresso or VERY strong coffee (cooled or refrigerated) *

3/4 cup milk

2 Tbs. palm sugar *

1/4 tsp. concentrated stevia powder *

a pinch of salt (this helps bring out the sweetness)

3 heaping Tbs. dark cocoa powder

4 drops of peppermint oil

about 2 1/2 cups of ice (Or 1 tray of homemade ice. We make our own ice from reverse osmosis water.)

Whipped cream to garnish the top *

Directions:

To make this delicious drink, it helps to have the espresso made ahead and at room temperature, but it’s even better if you can have it refrigerated for several hours. In your Vita-Mix or Ninja mixer, place your espresso, milk, palm sugar, stevia, salt, cocoa powder, peppermint oil, and ice (place the ice straight from the freezer into the mixer). Place the lid on securely and start to blend. Depending on your blender, it may take a minute or two to blend completely. Blend until you don’t hear large chunks of ice swirling around inside the mixer. My Vita-Mix is sort of an antique, so yours may not take as long as mine! When it sounds pretty smooth, pour the beautiful mixture into cooled glasses and garnish with whipped cream and a sprinkle of cocoa powder. This is a delicious treat for a hot summer day!

This makes about 4 measuring cups (about three medium glasses, or about two large glasses).

This recipe also doubles very nicely! Just be sure your blender can hold that much!

**You can also substitute the peppermint oil with orange oil for a yummy Orange Chocolate Frappe as well!

*Ingredient NOTES:

*I like to do half espresso, half decaf so it’s not too much caffeine. This is just my preference! Also, I make my espresso in an Italian coffee maker on the stove-top. I have included a photo for your reference.

*I like to use palm sugar and stevia because these do not heighten your glycemic intake. Concentrated stevia is very sweet! If you are new to stevia, beware! You may also want to try another sweetener of your choice. These are just my favorites.

*I like to whip my own whipped cream, but something like Ready Whip is totally cool!

More Ideas to Make those Expensive Iced Coffees at Home!

Gingerbread Iced Coffees at Home

1 1/4 cups of espresso or VERY strong coffee (cooled or refrigerated)

1 1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

2 Tbs. molasses

2 Tbs. palm sugar

1/4 tsp. concentrated stevia powder

2 tsp. vanilla extract

pinch of salt

1 1/2 cups milk

about 2 1/2 cups of ice (Or 1 tray of homemade ice. We make our own ice from reverse osmosis water.)

Directions:

After brewing your espresso or coffee, place the ground cinnamon and ground ginger into the coffee to steep and cool together. You may also make a simple syrup (this is how I made mine) from the molasses, palm sugar and stevia, and just a splash of water (maybe 2 tsps.). Then add the cinnamon and ginger to that. Only heat the syrup until warm on very low heat, as this will burn quickly. The heat from the fresh coffee or syrup help develop the flavors of the cinnamon and ginger.

Next, place the cooled espresso and spice mixture (or syrup) into your Vita-Mix or Ninja mixer. Add the molasses, palm sugar, stevia (if you did not choose the syrup option), vanilla extract, salt, milk and ice. Finally, blend everything well until liquefied. Serve over ice and enjoy!

This makes about 5 measuring cups (about three medium glasses, or about two very large glasses)

This recipe also works great halved!

*See notes about  ingredients on the previous recipe.    

Vanilla Iced Coffees at Home

1 1/4 cups of espresso or VERY strong coffee (cooled or refrigerated) *

1 1/2 cups milk

2 Tbs. palm sugar

1/4 tsp. concentrated stevia powder (We buy ours at The Homestead Store in New Hampshire, Ohio)

2 tsp. vanilla extract

pinch of salt

about 2 1/2 cups of ice (Or 1 tray of homemade ice. We make our own ice from reverse osmosis water.)

Directions:

First, place all ingredients in your Vita-Mix or Ninja mixer and blend well until liquefied. Then serve over ice and enjoy!

This makes about 4 1/2 measuring cups (about three medium glasses, or about two large glasses)

*See notes about  ingredients on the previous recipe.

All three recipes will last a few days in the refrigerator and still taste great! Just shake well and pour over ice!

1 Comment

  1. Terri Spencer

    Awesome, Sierra! I have an Italian expresso maker (all the way from Italy)! I plan to try some of these yummy concoctions!

    Reply

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