didn't this week just fly by?!
low-key weekend planned here. besides a trip up to Flint for Nate's cousin graduation, no set plans on the agenda!
I'm gonna run a 5K today to see if I'll be able to race on Sunday.
anyways.... enjoy one of these bad boys this weekend considering it boasts a mere 150 cals per serving, I say go for it!
Ingredients:
Coffee
1/4 c. hazelnut milk
1 tbsp. half-n-half
1 tbsp sugar free hazelnut syrup
1/2 c. Breyers low fat vanilla ice cream
I used a 1-cup Pyrex measuring cup, filled it to the 1/4 c. line with hazelnut milk added the tbsp. of half-n-half and syrup and then capped it off with the coffee (past the 8 oz line).
The actual coffee was darker than I typically drink but once the ice cream melts, it's perfect! oh, and the amount of coffee can serve 2 -3 actual coffee's.
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In regards to the coffee, I used left over coffee that I chilled. To me, it tasted fine.
Somehow, I stumbled onto some articles about cold brewing coffee for iced coffee, so I gave that method a try. I used a french press, poured 1/2 cup of coffee grounds into the carafe, and added 2 cups of water. Let stand for 12+ hours. I hate admitting this because this may get me flamed, but I didn't notice a difference in taste! If anything it was just convenient that I had a carafe of cold coffee!
Have a favorite ice cream coffee recipe?
Do you cold brew?
Notice a difference?
Coffee is coffee for me no matter where is comes from or how it is made, I guess I'm just not a coffee person. I do love iced coffee though so I will have to give this recipe a go.
ReplyDeleteWhat is half and half???
it looks so pretty!
ReplyDelete@Jane: It's half cream and half milk... calorie wise it's ok but not so much fat wise.. =(
ReplyDelete