Somehow I made it thorough college without becoming a coffee addict. Who knows how that happened but I’m basically a tea drinker, unless we are talking about one of those fancy frozen coffee drinks which tastes more like dessert than coffee. Thanks to Starbucks and other coffee chains the world has become obsessed with them too but Lord knows they are an expensive habit and pretty unhealthy so I try to only have one once in a while.
The summer is here and my craving for icy, sweet coffee drinks gets stronger as the temperature rises. Luckily my neighborhood is free from fancy coffee chains so it has prompted me to play around with healthier, much less expensive coffee drinks right in my own kitchen. There’s really nothing to these drinks. All you need is a blender, some ice and an imagination. It’s a great use for cold, leftover coffee and by making your own you can control the calories that you put into them.
I’ve always loved Thai iced coffee but never made one at home. After some research I realized just how simple it is to make a delicious Thai iced coffee at home and even decided to one up my local joint’s recipe by serving it blended as a frozen coffee drink instead of straight up over ice. Let me just tell you this drink rocked my world. It’s only slightly sweet with a hint of spice from the cardamom and I just love how the texture of the crushed ice contrasts with the silky smooth evaporated milk/milk combination. To lower the calories even more, you can certainly use skim milk or light soy milk but the recipe serves 2-4 on a 1/4 cup of whole milk so you really aren’t getting much fat in it at all. Play around with the measurements to reach your desired level of sweetness but this version was just perfect for me. Refreshing, caffeinated and best of all, inexpensive—the perfect summer beverage if you ask me.
Frozen Thai Iced Coffee
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- 2 cups very strongly brewed coffee
- 1/2 teaspoon ground cardamom
- 3 tablespoons evaporated milk
- 1/4 cup whole milk
- 3 cups ice
1. In a pitcher whisk together coffee, cardamom, evaporated milk and whole milk.
2. Add coffee mixture to the blender and top with ice. Blend using the pulse feature until the ice is slushy-like but not too melted, you want some texture. POur into glasses and serve with a thick straw. Enjoy!Christina Stanley-Salerno is a mama, recipe developer, food stylist, photographer and blogger atTakeBackYourTable.com. She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she believes that family meals are the glue that holds everyone together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.
Follow her on Twitter @TakeBackTables