Ann over at Thibeault's Table has a fun party on Saturdays. It's a great way to make sure you haven't missed a good recipe and to get another slant on it. I'm joining for the first time. You can join The Saturday Blog Showcase here!
About four o’clock every day I have what my mother in law called a “sinking spell”—that’s spa-ull with two syllables :). When my children were young, it hit at the exact time I needed to be starting dinner, helping with homework, or putting on my chauffeur’s cap. Not a coffee drinker, I got in the habit of having a little hot tea or hot chocolate either with Oprah or in the car. And it is no secret to anyone that I love dessert. I still need that late afternoon pick-me-up---and that, as they say, is where the trouble began.
With a Starbucks on every corner and now even in Target (are they out to get me? ) I became quite attached to the caramel frappuccino—caffeine and dessert! But at 430 calories and around five dollars for a grande, the evidence began to pile up---in unattractive places :)
But “they” weren’t through with me yet. Then I discovered Sonic’s caramel/mocha/ hazelnut java chillers—even more decadent and I didn’t even have to get out of the car! And it so happens even more calories---about 540 for 14 ounces. I was just about to go back to hot tea with Splenda when I saw this recipe for Home Brew.
Christy over at Southern Plate posted a recipe last year and I’ve been making it ever since when the weather is warm—iced, delicious coffee that is inexpensive, low in calories, and easy. It is decadent pleasure with none of the guilt. I use a coffee bean grinder (which can be bought for under $15), but you could use ground coffee or grind the beans at the grocery store. The fresh beans have a little more ooomph! Those are coffee beans bought at Costco.
Put a cup of coffee grounds in a one quart container. Add water almost to the top leaving about an inch of space so you can shake it up. Let it sit about twelve hours or overnight. Using a strainer and a large coffee filter, pour the liquid and grounds in slowly to drip into another bowl. Pour slowly. You may have to change filters about half way.
You’ll be left with this concentrate that will store in the refrigerator for days---but it won’t last that long :)Now for the mixing: Mix equal parts of the concentrate and milk. I use 1/2-3/4 cup concentrate and the same amount of skim milk. I also use three (yes, three) packets of Splenda. You may want to experiment to find the right strength for you. Add ice, a squirt of Readi-Whip, and a straw.
My sweet reward for a day of hard work—about 45 calories for the skim milk and 20 calories for the topping--- dessert, caffeine and end of sinking spell :)I’m joining Michael Lee West at Designs by Gollum for Foodie Friday. Our dear hostess always has something to offer that is as pretty as it is delicious. Click on her button on the sidebar for immediate transportation!
