Smoothies With A Buzz
Spring is upon us, and many of us are quickly breaking out the blenders so that we can sip on some kind of frozen concoction. My concoction of choice this spring and summer? Smoothies with a buzz - a caffeine buzz that is.
I’ve discovered the art of homemade blended coffee drinks. Yup, just call me Starbucks. On a recent trip to Borders I found a fabulous coffee themed cookbook I knew immediately I had to have. With every recipe containing coffee, how could I pass this book up? Maxwell House Coffee Drinks & Desserts Cookbook is loaded with tons of great looking recipes I can’t wait to try. I absolutely love Starbucks Frappacinos, but I don’t have a Starbucks in the backyard or moneytree either for that matter, so I knew my first experiment from the book would definitely be a blended drink. I originally tried the “Shake Awake Smoothie” which is a breakfast smoothie with coffee, banana, and yogurt along with a few other ingredients. I quickly learned that I think bananas paired with coffee are a huge mistake. But what do I know?
After some tweeking, I came up with my own delicious version of a frappacino. Try it for yourself. I promise it’s as easy as it is tasty.
Chocolate Coffee Cooler
1 cup brewed double-strength coffee, cold
1/4 cup half & half (can use fat free)
8 oz vanilla low-fat yogurt
2 tsp sugar
3 Tbsp chocolate syrup
1/2 cup ice cubes
Put all ingredients into the blender; cover. Blend on high until smooth.
Makes: 2 servings
