The Coffee Bean & Tea Leaf has a couple of new drinks out this summer, including a Birthday Cake Ice Blended in honor of their 50th anniversary and a Rocky Road Ice Blended. Since rocky road is one of my favorite ice cream flavors, I knew that I had to give that one a try as soon as I heard about it. The in-store version of the drink was on-target. It tasted like rocky road ice cream and even had a note of walnut in it, although the drink itself didn’t have pieces of walnut or marshmallow like the ice cream does. It also had a nice coffee note that made it taste like an ice blended and not melted ice cream.
I was tempted to put ice cream into this Homemade Rocky Road Ice Blended, but wanted to make sure it stayed an ice blended drink and didn’t turn into a milkshake. It’s actually simple to make: a mocha ice blended with walnuts added to it. The walnuts add a nice nuttiness and blend up very finely in the drink, so you don’t get chunks of nut. It’s a little more refreshing than a milkshake (thanks to the coffee!) but it captures the essence of the ice cream flavor. I garnished mine with a marshmallow, but whipped cream would do the trick, too. Continue reading »
The Mocha Cookie Crumble Frappuccino is a summertime offering from Starbucks that is a favorite with chocolate-loving customers. It’s mocha with a hint of cookies n’ cream – and that is a great combination in just about any form that it comes in. A regular frappuccino might be good when you want to indulge on the go, but it is pretty easy to whip up an at-home version that can hold its own when it comes to flavor.
My Homemade Mocha Cookie Crumble Frappuccino is made with equal parts strong coffee and milk, cocoa powder, sugar and crushed chocolate wafer cookies. Oreos work just as well as plain chocolate wafer cookies, so use those if you have some on hand instead of hunting through the market to find the plain wafers. I prefer to use cocoa powder and sugar, but if you have some chocolate sauce that will also work well. All of the ingredients are blended until smooth then, like the drink that inspired it, it is topped with whipped cream and cookie crumbles.
The Starbucks version of this frappuccino is topped of with chocolate whipped cream. You can easily make a quick chocolate whipped cream by folding some chocolate sauce into some whipped cream. I happen to like vanilla whipped cream as a contrast to the mocha frappuccino and the chocolaty crumbles on top, so that is what I went with here.
Continue reading »
A few years ago, the Coffee Bean and Tea Leaf offered a summer drink called the Banana Caramel Ice Blended. It was essentially a caramel ice blended coffee drink with banana added to it. A few years before that, Starbucks had a Banana Mocha Frappuccino on their menu that was very similar. These drinks only lasted the season, but they had quite a few fans – including some friends of mine who are reminded of them every time they’re in the mood for a frappuccino. Fortunately, with a blender, some bananas and some coffee, I was able to put together an acceptable substitute to hold them over until they reappear on menu boards.
This Banana Mocha Ice Blended starts out like a regular blended mocha drink with a whole banana added to it. The banana alone might not seem like it goes well with coffee, but both coffee and bananas go very well with chocolate, and the three work together beautifully when combined. The drink is creamy, with a nice coffee kick and some extra sweetness from the banana. It’s very refreshing and the banana adds just enough of a nutritional punch that you could justify drinking one of these for breakast as well as an afternoon pick-me-up.
A few years ago, I made my first Cadbury Creme Egg Coffee by dissolving a whole Cadbury Creme Egg into a mug of hot coffee to both create a sweet, mocha-like drink and make good use of leftover Easter candy. The drink has become an Easter tradition for me. This year I decided to mix things up with Chocolate Cadbury Creme Eggs, which I hadn’t had before. These eggs are filled with a rich chocolate mousse-like filling that is sweet, but also has a strong chocolate flavor.
When I dropped the egg into my coffee, it melted smoothly and turned out an even more delicious drink than the classic Creme Egg does. It is rich, creamy and has a great mocha flavor – even though I didn’t add any milk. I will be stocking up on Chocolate Creme Eggs just to keep them on hand to make these after Easter – but you might want to pick some up for an Easter brunch or party because these eggs make serving coffee quite a bit more fun (and, of course, tasty).