Not only do I live a little far from the nearest coffee shop, I also work from home; so, to go out of my way to go and get a blended-ice coffee in the morning, is a little silly.
While we do own several different machines to make several kinds of coffee, I love to figure out how to use my Keurig K45 Elite Brewing System, for recipes because of the convenience factor of it. Sometimes I don’t want or need a whole pot of coffee, and a single-cup, K-cup is perfect for the job.
Jon and I recently met up with my sister and her boyfriend in Peachtree City, GA and we all went to the coffee shop in Senoia, GA. Their mocha blended-ice coffee was fabulous! It is probably the best I’ve ever had. It was so good, we had to make another trip out there before we headed back home. I really can’t stop thinking about how good that frozen coffee was. Plus, the weather is perfect for a cold coffee drink!
Makes 2 servings
Ingredients:
Your favorite coffee K-cup
1/3 cup milk or Half & Half (I used skim milk)
¼ cup chocolate syrup, plus extra for drizzling
1/8 tsp food grade xantham gum
Whipped cream (optional)
Ice-enough to fill the stainless steel cup, plus 1 cup
16oz stainless steel cup (DO NOT use glass, ceramic, or plastic!)
Fill the stainless steel cup to the top with ice. Brew your K-cup coffee according to manufacturer’s instructions. I use the smallest setting.
*You want to use a stainless steel cup so the cup will not crack or break due to the hot coffee hitting the cold ice.
Pour the ice-brewed coffee and ice into a blender and add the milk, xantham gum, and extra 1 cup of ice. Blend (with the lid on) on the ice setting according to the manufacturer’s instructions. Blend until all is incorporated then stop the blender.
Add in the chocolate syrup (and replace blender lid) and blend until incorporated.
Drizzle chocolate syrup around the walls of a drinking glass.
Pour the blended iced coffee into the glass. Top with whipped cream and drizzle more chocolate syrup on top.
Serve the blended-iced coffee with a drinking straw.
- Your favorite coffee K-cup
- ⅓ cup milk or Half & Half (I used skim milk)
- ¼ cup chocolate syrup, plus extra for drizzling
- ⅛ tsp food grade xantham gum
- Whipped cream (optional)
- Ice-enough to fill the stainless steel cup, plus 1 cup
- 16oz stainless steel cup (DO NOT use glass, ceramic, or plastic!)
- Fill the stainless steel cup to the top with ice. Brew your K-cup coffee according to manufacturer’s instructions. I use the 6 oz setting (the smallest setting).
- *You want to use a stainless steel cup so the cup will not crack or break due to the hot coffee hitting the cold ice.
- Pour the ice-brewed coffee and ice into a blender and add the milk, xantham gum, and extra 1 cup of ice. Blend on the ice setting according to the manufacturer’s instructions. Blend until all is incorporated then stop the blender.
- Add in the chocolate syrup and blend until incorporated.
- Drizzle chocolate syrup around the walls of a drinking glass.
- Pour the blended iced coffee into the glass. Top with whipped cream and drizzle more chocolate syrup on top.
- Serve the blended-iced coffee with a drinking straw.
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