Mochaccino Dessert Smoothie
Mochaccino Dessert Smoothie

Mochaccino Dessert Smoothie

July 25, 2016

Love coffee? Love chocolate? Then you'll lust after my scrumptious Mochaccino Dessert Smoothie!

Serves 1

Ingredients

3/4 cup strong chilled coffee (see recipes in Tips# 1 & 2)

1/8 cup organic half & half

2 level ice cream scoops (2/3 cup) Breyer's coffee ice cream (or use you favorite brand)

3 Andes Creme de Menthe Thins, break each in half (see Tip# 3)

1 Tblsp Ovaltine chocolate malt powder (see Tip# 3)

1/16 tsp (3 drops - see Tip# 4) organic peppermint flavor

6 ice cubes

Whipped cream

Optional: another Andes Creme de Menthe Thin, shaved or roughly chopped for garnishing

Optional: small pieces of candy or crumbled cookies for garnishing

Directions

1 In this order; put coffee, half & half, ice cream, Andes, Ovaltine, peppermint & ice cubes in a Bullet type blender cup. If you don't have a Bullet blender, use a regular blender, but put the ingredients in the blender in REVERSE order.

2 Immediately process till blended. Do not over blend, as you don't want it to lose some texture & become watery.

3 Pour into serving glass, top with whipped cream & any garnishes (if using)... enjoy!

Tips & Suggestions

1 Strong coffee in a regular drip coffee maker (such as a Mr. Coffee):
a. Brew a scant (a little less than) 2/3 cup ground coffee (I use Maxwell House Colombian) & 9 cups water on the strong setting of your coffeemaker.
b. Add 2/3 cup organic cane sugar (such as Florida Crystals) to carafe of hot coffee & stir with a wooden spoon till completely dissolved.
c. Set aside & let cool completely. Transfer to a covered pitcher & refrigerate till completely chilled before using.

2 Strong coffee in a Ninja Coffee Bar drip coffee maker:
a. Brew a Full Carafe on the Rich Brew setting, using a scant (a little less than) 2/3 cup ground coffee (I use Maxwell House Colombian).
b. Once the Full Carafe is done, add more water to the well & brew 1 more CUP into the carafe. Now you'll have the 9 cups of coffee brewed.
c. Add 2/3 cup organic cane sugar (such as Florida Crystals) to carafe of hot coffee & stir with a wooden spoon till completely dissolved.
d. Set aside & let cool completely. Transfer to a covered pitcher & refrigerate till completely chilled before using.

3 Generally, in most supermarkets, you'll find Andes in the candy isle and Ovaltine near the hot chocolate.

4 I store my peppermint flavoring in a 4 oz dark glass bottle with a dropper. It makes it much easier to control the amount you're using in a recipe. You should be able to find these types of bottles in most health food stores. You can also order them online... run a search for "4 oz cobalt or amber glass dropper bottles".

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