Even though I drink coffee year-round, it doesn't surprise me when someone says, I don't drink as much coffee in the summer. It's just too hot.
What does surprise me is when some of those same people (you know who you are!) will drop Fourbucks for a frozen coffee drink at an overpriced coffee retailer (you know who that is!).
Why not make your own...with Chuck's Roast...at home...for less than 49¢ each?
I call it a Frappéchucko. It's really good, and really easy. Do these first two steps in the morning. Or, If you have any Chuck's Roast leftover after your morning coffee binge (I doubt you will, but who knows!), you can skip steps one and two by pouring whatever coffee you have at the end of the day into your glass container and putting it into the refrigerator before you go to bed.
- Make a pot of Chuck's Roast Coffee (whatever brewing method you normally use.) Just make the coffee about 20% stronger than you normally would (a little more coffee, or a little less water). I use a french press, and instead of a 4 minute steep, I let it go 7 or 8 minutes. Or, make 4 oz. of espresso.
- Pour into a glass container and let it cool naturally to room temperature.
Now, the recipe.
- Pour 4 oz. of your coffee, 2-3 oz. of chocolate syrup, 1 1/2 tsp of vanilla syrup, 4 oz. of milk and 3 cups of crushed ice into a blender. (If you don't have vanilla syrup, substitute a scoop of vanilla ice cream and 1/2 tsp of sugar.)
- Blend, then blend some more. Make sure it's just pure slush all the way through.
- Pour into a chilled, tall 12 oz. glass. Or, cut your calories in half, make a friend and pour into two 6 oz. glasses.
- Garnish with whipped cream and chocolate shavings. (Sometimes I do this, and sometimes I don't.)
- Stick a straw in it and slurp.
If you're so inclined, you can substitute 1 1/2 oz. of cream de cacao for the chocolate syrup.
Either way, you will have a summer drink that is delicious. And, it won't break the budget like, well, you know who.
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