Iced Mocha Latte

It's my birthday and since I'm thirty-eight today, I'm officially almost forty.  No more mid-thirties for me.  I'm almost forty.  Forty, forty, forty.  The big "four-O."

I'm not sure I'm comfortable with all this forty talk.  I think I'd rather just say I'm in my late thirties.  I like the way that sounds better. 

The good news is that I will be getting a cake later on today.  It will be a Bavarian cream-filled yellow sheet cake with tons of white icing.  That is if my husband got the order correct.  I will also be getting a gallon of Bluebell Cookies-n-Cream ice cream as the perfect accompaniment.

Now don't feel sorry for me because I don't have a Dorie Greenspan homemade birthday cake.  As shocking as it may seem, I actually want this.  Don't get me wrong, though.  I love all things homemade and from scratch, but probably one of my favorite indulgences is a store bought bakery cake with that disgustingly sweet, fluffy icing.  I must have ice cream with each and every bite to balance the sweet to sweet ratio and could you make it a corner piece, please, with extra roses?

But since I'm almost forty now, uh, I mean, since I'm in my late thirties now, and my metabolism is not what it used to be, I  mean since yesterday when I was in my mid-thirties, I am cutting down on some of the fat and calories in other parts of my life, starting with this recipe for Iced Mocha Latte.  It's a Pampered Chef recipe that I've tweaked a little.  Feel free to substitute whole milk and regular sweetened condensed milk if you are in your mid-thirties or younger and have a fast metabolism. 

This is a refreshing drink when you want coffee, but you really don't because it's too darn hot.  And it goes well with birthday cake.

Iced Mocha Latte

1/3 cup instant coffee granules

1/2 cup boiling water

1 (14-ounce) can fat-free sweetened condensed milk

1/2 cup chocolate syrup

2 cups cold water

4 cups fat-free milk

1. Place the coffee granules in a bowl and stir in the boiling water until dissolved.
2. Whisk in the sweetened condensed milk, chocolate syrup, and 2 cups cold water until combined.
3. Pour the milk into a pitcher.  Stir in the coffee mixture.  Chill in fridge for about an hour.  Serve over ice.

Place the coffee granules in a small bowl.

Add the boiling water...

...and stir to dissolve the granules.

Add the sweetened condensed milk.  Make sure to drizzle it over the whisk.  It's very important to the final product.

Whisk to combine.

Now measure out 1/2 cup of chocolate syrup or the rest of the bottle, whichever comes first.

Add this to the coffee mixture.

Add the cold water...

...and whisk to combine.  This is the concentrated flavor base.

Now, pour the milk into a pitcher...

...and add the concentrated flavor base.  Give it a stir...

...and chill it in the fridge for about an hour.  Serve it over ice.  Very refreshing.

Comments

[Lisa]

HAPPY BIRTHDAY!!!!

Wish I could have had a corner piece of that cake with extra roses!!!! My favorite!!!

I'm loving the blog. Keep it up.

[Haley]

We would like to feature this recipe on our blog. Please email haleyglasco@gmail.com if interested. Thanks :)

Haley

http://blog.keyingredient.com/

[Live.Love.Eat]

Hi there. I came over from another food blog. I love it here! And this mocha latte looks awesome!!!!! Wanted to say hello!!!