Frozen Mocha Lattes - Kahlua Style!

I had a very brief moment (stressing on the "very brief")to sit down and read my newest Bon Appetit Magazine.  I savor those moments and am always overly inspired. I love reading cooking magazines, cook books, food blogs and the New York Times Food section.  The problem is, upon reading these various periodicals, I want to make and create almost everything on the pages.  My "recipes to try" folder is overflowing and I am hoping, in this lifetime, I get to make each and every one of them.

This recipe didn't make it into the "recipes to try" file.  This drink was made immediately.  It was served to  at the end of a weeknight meal, neighbors included.  Prior to devouring this drink, we dined on roasted pulled pork sandwiches, pickled veggies (cucumbers, radish's, + red onions), broccoli slaw, twice fried, fries!  Although we were all stuffed, we all felt the meal would not have been complete without this "dessert" drink.

I made a slightly less mocha version for the kids ( used more cocoa, non fat milk, and WAY less espresso - 1 tsp. ).  Blended theirs with a little bit of whole milk, goats milk yogurt and a little cinnamon.  They LOVED it!  Add a little protein powder and some blueberries and you a perfectly delicious breakfast!

Kahlua-Spiked Frozen Mocha Lattes
adapted from here
yield: 8 servings

ingredients:
mocha ice cubes
3/4 cup sugar
5 1/2 tsp. instant espresso powder
4 tsp. natural unsweetened cocoa powder
2 pinches of salt
2 1/2 cups water, divided
2 cups half and half
3/4 cup Kahlua or other flavored coffee drink

vanilla whipped cream (optional)
3/4 cup chilled heavy whipping cream
1 1/2 Tbls. packed, light brown sugar
1/2 tsp. vanilla extract

instructions:
for the mocha cubes
• whisk first three ingredients and pinch of salt in a medium saucepan
• gradually whisk in 1 cup of water, whisking until smooth
• cook over medium high heat until sugar dissolves and mixture just begins to boil
• remove pan from heat.  add 1 1/2 cups water and half and half, whisk to blend
• pour espresso mixture into ice cube trays, filling almost to the top ( made about 48 cubes)
• freeze ( can be stored for 1 month in Ziploc freezer bags.
for the whipped cream
• using an electric mixer ( I used my and held one ), beat the cream, brown sugar, vanilla, and pinch of salt in medium bowl until peaks form.  cover and chill.

• freeze mugs or glasses in freezer for at least 15 minutes.
• working in batches, place 14 espresso ice cubes and 1/4 cup Kahlua in the blender. blend until smooth.
• divide among the glasses and either drink right away or store in the freezer.  when ready to serve, top with the whipped cream.

frozen mochas for breakfast, anyone?  I cannot wait to start
my day off with this frozen beverage (sans the Kahlua)!

Pomegranate-Cranberry Cocktail (sans alcohol)

After our very successful bake sale ( see post here ), I have been asked by many to post this drink on the blog.  This is my go to non-alcoholic beverage when entertaining for brunch and in the summer months, it hangs out in the fridge.

This is so refreshing and so light, that after the first drink you end up craving it.  One always has milk, orange juice, apple juice, and lemonade on the beverage shelf.  Why not this drink?  Most times I make this drink "virgin" yet I have been known to spruce it up with a little kettle one vodka or throw the whole concoction into a margarita!

This drink is good to go all year long!

Pomegranate-Cranberry Cocktail
yield: about a 1 1/2 quarts

ingredients:
1 1/2 cups simple syrup
1 1/4 cups "just" pomegranate juice (unsweetened)
1 cup "just" cranberry juice (unsweetened)
2 Tbls. fresh lime juice
1 25.3 oz bottle of pelligrino
1 lime, sliced
1 bunch of mint
ice cubes

instructions:
to make the simple syrup, put 1 1/2 cup of sugar and the 1 1/2 cup of water in a small saucepan.  bring mixture to a boil over medium heat.  once you start to see the bubbles, turn the heat down and simmer for about 10 minutes, making sure all the sugar is dissolved.  set aside and let cool.

• combine the pomegranate juice, the cranberry juice and the simple syrup in a large, glass pitcher.  let this sit for a few hours or overnight in the fridge.
• if serving a crowd, add the whole bottle of pelligrino to the juice mixture along with some ice cubes.  add the sliced lime and mint.  let people help themselves

I like to keep the mixture in the fridge.  when I feel like a little something sweet, I pour about 2/3 of the mixture into a tall glass and then fill the other 1/3 with the pelligrino.  Add some ice, a lime wedge and a sprig of mint.