#2,703: Homemade Iced Latte

As much as I love a good latte, this time of year, I love a COLD latte even more!  This has been my go-to drink for several weeks now! 

1 cup ice

4 oz espresso (I make my coffee with 2 cups of water to 3 tbsp of ground coffee)1/2 cup milk (I prefer 1%)

Sweetener of choice (I use stevia packets)

Fill a tall glass with ice. Add espresso. Pour milk and sweetener of choice, if desired, into a mason jar. Seal the lid tightly.  Shake vigorously for 30-60 seconds. Pour milk and foam into the glass. Enjoy.

#2,696: Homemade Latte WITHOUT an Espresso Machine

So I have been really into drinking lattes lately, but I am TERRIBLE at making them at home.  I use my Keurig in the morning and my coffee just seems super diluted no matter what I try.  I hate spending at LEAST $4 for coffee at a coffee shop (even if they do offer deals on numbers of purchases), so I figured there had to be an easier way of making them at home.  After several failed attempts, I came across this video which actually seemed to work for me!  So I figured I'd pass along this link in case anyone wants to try it too. 

First of all, I had to pull out my actual coffee maker...not my Keurig.  And I had to double the recipe so that I could fill Tervis cup (and it's a smaller one!).  My first attempt at this, I had one cup worth of a latte...yeah, I drink way more than a small/tall!

My next job/step is to learn how to add the cute latte art!  :)

4 tbsp ground coffee
10 oz water
1 cup milk
And I definitely needed 3-4 packets of stevia.  But I like my coffee a bit sweet

You will also need a glass jar with a lid.

Brew the 4 tbsp of ground coffee with 10 oz of water.
While that is brewing, place 1 cup of milk in a glass jar and microwave on high for 30 seconds. 

Remove the jar from the microwave and put the lid on the jar.  Shake vigorously for 30-60 seconds.  

Remove the lid and continue heating the milk for an additional 30 seconds.  Watch closely so that it doesn't bubble over. 

Pour your brewed coffee into a large mug (my Tervis is a 16 oz one!).  Add desired sweetener, and then add the warmed milk and foam.  

#1,653: Homemade Pumpkin Spice Coffee Creamer with Essential Oils

I found this recipe somewhere online and was excited to give it a try.  The original recipe I saw used canned unsweetened coconut milk, but I am in love with this coconut creamer from Trader Joe's, so I decided to use this instead.  Personally, I really liked this, but the oils gave this a slightly more bitter flavor.  I think I expected it to be sweet...not sure why.  BUT I did like this.  And I put it all in a mason jar after I blended it up so that I can just shake the jar and pour it in my coffee in the morning.  

I love that there are the added benefits of the oils I used, especially anti-viral properties during this time of year!  Anything to help keep us healthy right?!!?

2 c unsweetened coconut milk (I used coconut creamer)
1/3 c pure pumpkin
1 drop Cinnamon Bark Essential Oil
1 drop Clove Essential Oil
Optional: 1 drop Ginger Essential Oil (I omitted, but added a tiny pinch of ground ginger)
1 tsp pure vanilla extract

Add all ingredients to a blender and blend until smooth.  Store in an airtight container in the fridge, and shake well before using. 

#1,637: Copycat Starbucks Frappuccino

I have been accumulating a lot of starbucks gift cards over the last several years, and usually use them to buy one of their awesome travel mugs.  But I had a birthday coupon so I decided to go in and actually get one of their overpriced, but delicious drinks and am now totally addicted to their light frappucchinos.  Darn you Starbucks!  Fortunately the closest (of 5!) Starbucks in our town does not have a drive thru and I'm way too lazy to get out of the car, so I've been making these at home for WAY less than what they cost at Starbucks.  See the cup in the photo...I reused one from one of my trips...I really did make that one myself.  :)

I drink at least 2 of these a day now.  At least I'm getting in my calcium/dairy for the day (I use cashew milk though which only has 25 calories per cup, as well as stevia so it's much healthier too). 

1⁄2 cup brewed coffee (dark, chilled)

1 tablespoon sugar substitute

1⁄2 cup skim milk (I use cashew milk)

1 1⁄2 cups ice

Blend in a blender, then pour into a glass  and enjoy. 

#1,501: Cold-Brewed Iced Coffee

I had a very similar recipe pinned for 2 years on my pinterest boards when I came across this recipe in a recent magazine issue of Real Simple.  So I figured it was about time for this iced coffee lover to give this recipe a chance.  Although I do think this is a lot of work for this lazy cook, I have to admit, it was really good.  I enjoyed this more and more as the days went on.  However, you go through A LOT of coffee grounds with a recipe like this and it sure does take a while to get the liquid to drain through a coffee filter.

6 oz (1 1/2 heaping CUPS) medium to coarsely ground coffee
4 cups room temperature water
milk of choice (skim, whole, almond, etc).
ice

Combine coffee grounds and water in a glass container.  Let sit at room temperature for 12 hours.

Strain through a mesh strainer lined with a coffee filter. This should yield about 2 3/4 cups of coffee base, and can be kept in the fridge for up to 2 weeks.

To make iced coffee, combine 1/2 cup of strained coffee with equal parts of water or milk.  Pour over ice.

#1,420: Pumpkin Spice Hot Buttered Coffee

As I tried to eliminate sugar for the 21 days (I didn't do very well, but could have been much worse!), I'm missed having something "sweet" after my meals.  So I started turning to coffee and hot tea as my saving "sweet" things.  I was excited to try this recipe since I had some pumpkin needing to be used up in my fridge.  I obviously omitted the stevia from this recipe though.  I liked this recipe a lot, but today I'm still missing the sweetness the stevia or sugar would give it.  I cut WAY back on the butter and added just a tiny bit.  I liked this but I didn't love it.  I would make this again, but the pumpkin didn't totally dissolve so I had some settle at the bottom.  No big deal, but I didn't enjoy drinking that last little bit. 

12 oz. Hot Coffee

2 Tbsp. Pumpkin Puree

1 Tbsp. Butter or Ghee

1/4 tsp. Pumpkin Pie Spice

Vanilla Stevia (to taste) (I omitted)

In a blender add coffee, pumpkin puree, butter, pumpkin pie spice and stevia.

Whiz on high until frothy.  Serve and enjoy!

#1,410: Chilled Mocha Eggnog

Leftover eggnog requires a new recipe or two to use it up!  So when I came across this mocha eggnog, I was super excited to try it.  To be honest, the mocha/coffee flavor barely came through in this recipe, so if you are loving and wanting a strong coffee flavor, this isn't the recipe for you.  If however, you just love eggnog and want another recipe to make with it, then I'd give this one a try. 

1-1/2 teaspoons instant coffee granules
1 tablespoon hot water
4 cups eggnog
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon

In a pitcher, dissolve coffee in water. Add the eggnog, brown sugar and cinnamon; whisk until sugar is dissolved. Chill.


Yield: 4 Servings

#1,402: Coffee Ice Caps

This may not be the absolute healthiest, or best coffee recipe out there, but I sure enjoyed it immensely!  I used instant espresso since that's what I had on hand.  I thought it was great and would definitely make this again...although I'll probably use unsweetened chocolate almond milk next time instead of skim milk and cut way down on the sugar too...that's just my preferences though.  :) 

2 cups of milk 

2 tsp instant coffee

1 tsp vanilla

8 tsp sugar

12-15 ice cubes

Place all the ingredients in a blender and blitz till the ice has crushed.

Serve up chilled.  Serves 2. 

#1,150: (Iced) Coconut Cafe

So when I first started to rate this recipe, my first reaction was "blech."  But then I gave it a second chance and after getting over the no-sugar-added-bitterness of the coffee (I usually put in 5 packets of sugar!) I am really enjoying this.  I actually prefer it hot rather than cold too.  I'm shocked I liked this one!!

3 ounces of brewed coffee (I like mine cold for this recipe)
3 ounces of coconut water
Coconut milk or heavy cream to taste 


Combine all ingredients in a tall glass. Add ice if desired.

#993: Chocolate Vanilla Coffee (with a sneaky healthy twist)

Did the title of this recipe get your attention?  I would have stopped to look at this recipe just by the "Chocolate Vanilla Coffee" part.  I've not been drinking much coffee lately because I'm cutting out sugar and I don't like my coffee black.  So when I saw this recipe I figured I'd give it a try since I have an avocado going bad in my fridge.  This is surprisingly pretty good.  I'd definitely drink this again, although I'll be honest, it was too bitter for me so I had to add a little honey.  It was a thick drink so it's not like an iced latte or coffee...it's kind of like a smoothie.  Great start for breakfast...or as an accompaniment to dinner (as I did in my case). 

1 Cup Coffee, Cold
3 tbsp Avocado
1 Small Banana
1 tsp Vanilla Extract
2 tsp Cacao Powder
1/4 Cup Ice

Place all ingredients in a blender and pulse until smooth.  Serve immediately.

#858: Homemade Light Frappuccino

I think I'm in love with this recipe. Yes, it is that good.  I drank it for breakfast 2 days ago and I'm still thinking about it.  Swoon...I mean mmmmmm! 

2 tbsp instant coffee granules (regular or decaf)

2 tbsp fat free vanilla flavored coffee creamer, powdered (I used 1 tbsp of regular powdered creamer...it's what I had on hand)

1/2 cup fat free milk (I used soy milk)

8-10 ice cubes

Blend all ingredients together in a blender and process until smooth. If desired, sweeten with Splenda.

#772: Homemade Coffee Creamer

For some reason my original photo was deleted.  Next time I make this I'll try to remember to take a picture!

I love coffee.  Sweet coffee.  With lots of sugar.  So when I found a recipe to make your own coffee creamer I decided to give it a try in hopes of using less sugar in my coffee but making it just as delicious. 

I love this site because you can pretty much make any flavored coffee creamer that you desire.  Since I used chocolate almond milk I didn't think I needed to add any extra flavorings or extract.

This is nice and sweet.  I could drink it as is, but I won't! 

14 oz. can fat free sweetened condensed milk
2 cups milk (I used unsweetened chocolate almond milk which is 45 calories per cup)
This made 3 cups of creamer with was 32 ww+ pts for the entire batch.  So if I figured this out correctly, that would be 48 tablespoons at .66 pts per tablespoon.  So round up or round down...it's up to you! 

#735: A.M. Rush Espresso Smoothie

Fruit, coffee and chocolate to start out my morning?  Yes please!  Now this is a recipe I was excited to try.

Not being one for going out and buying an ingredient just to use once, I decided to use pure maple syrup in place of the vanilla flavoring syrup.  I thought that would taste weird, it didn't!  You couldn't taste it at all.  Next time I might try pure honey instead.

The cocoa was a little over powering for me, so next time I would cut back on this, but otherwise I would make this again.  It might be a nice change of pace from a regular iced coffee in the morning.  (I must be getting old, coffee is becoming a regular thing for me). 

1/2 cup cold fat-free milk

1 tablespoon vanilla flavoring syrup (I used pure maple syrup)

1 cup ice cubes

1/2 medium banana, cut up

1 to 2 teaspoons instant espresso powder

1 teaspoon ground flaxseed (I used chia seeds)

1 teaspoon baking cocoa

Yield: 1 serving.

#715: Brown Sugar Pumpkin Pie Iced Lattes

Well I had to find a recipe to use up my canned pumpkin didn't I?!  I halved this recipe (since I was the only one who would be drinking it) but next time I would probably make the full batch.  I LOVED this...although I had to make a few adjustments because it was a little too bitter for my liking and it needed more pumpkin!

I was a little disappointed when I first saw this recipe because I didn't think I had any ground coffee in the house (I just tossed the stuff I had in the freezer)...but then I remembered that I had a recent Bzzkit arrive with some ground Green Mountain Fair Trade coffee!  I am a Bzzagent thru Bzzagent.com and received this product for free. 

Yeah for being able to make this recipe again!!  Not only is this coffee delicious (I woud totally buy this on a regular basis!) but the company is a Fair Trade Company.  If you are unfamiliar with this concept here is some more information: (taken from Green Mountain Website):
We believe in using the power of business to make the world a better place. Each step on the long road from tree to cup gives us an opportunity to create better coffee, and a better world. From carefully sourcing and roasting the highest quality beans, to empowering employees and protecting the environment, we focus on what's important. Our goal is to create truly inspired coffee that's environmentally sound, socially just, and undeniably delicious.  In a nutshell, Fair Trade helps farmers get a fair price for their beans, improves working conditions, helps protect the environment and supports the local communitiies by creating new schools, roads, clinics and creating safer drinking water.  Just by purchasing fair trade goods and products you are helping SO many other people/workers/families in the process. 

Ok, back to the recipe I tried!

4 cups espresso or very strong coffee (see brewing tip in directions)
1/2 gallon (8 cups) milk--1% or 2% (I used skim)
3/4 cup canned pumpkin (I would use at least 1 can)
3/4 cup maple syrup (I used brown sugar)
2 tablespoons vanilla
1 tablespoon + 1 teaspoon pumpkin pie spice

Combine all ingredients in a slow cooker, cook on high for 2-3 hours. May also be cooked on low on the stove top.

***To brew espresso strength coffee in a drip coffeemaker, use 1.5 cups ground coffee to 4 measuring cups of water.

#698: (Healthy) Pumpkin Spice Latte

I'm obsessed with (relatively) healthy coffee drinks right now.  I was THRILLED when I came across this recipe and realized I could make the pumpkin milk ahead of time and just make the coffee in the morning and add it to it.  I barely make it out of the house each day on time so this is perfect for me!!  Yum!

Pumpkin Milk
1 c milk
1/4 heaping cup pumpkin puree
2 tsp pumpkin pie spice blend, or to taste
1 tsp cinnamon, or to taste
1 tsp vanilla extract
sweetener of choice, to taste (I used 2 packets of stevia)

Combine all ingredients in a small blender and blend to combine.  Throw the pumpkin milk in the microwave for 1 minute to warm up. 

Add half of the mixture to 1 cup of brewed coffee (I like my coffee sweet so I had to put an additional 3 packets of stevia in the coffee first, then added the pumpkin milk).  Save the other half for cup #2 or for later.

#693: Healthy Pumpkin Pie Frappuccinos

I'm assuming you are going to see a lot of upcoming recipes from the same blog (Chocolate-Covered Katie).  Since I am in love with my new blender and can't wait to make as many things as possible in it, I was super excited to try these Frappucinos!

Holy cow are these good!  Granted the first time I made these I used a little too much sugar so it was super sweet, but oooh, oohh I loved these.  Delish.  The worst part of this recipe is getting it to thaw enough to blend.  I might have to wake up and throw it all in the blender so it's ready to go when it's time to leave in the morning.  Mmmmm!

OR make it fresh, cut down on the milk and add ice cubes!  (That's what I did the second time...it was perfect!)

2 cups milk of choice (I used 1 1/2 cups)
1/2 tsp pure vanilla extract
2 tsp instant coffee granules (decaf or regular)
scant 1/16 tsp salt
3 tbsp sugar (I used 2 packets of Stevia)
1/2 cup canned pumpkin
1/4 tsp cinnamon (or pumpkin pie spice)
6 ice cubes (if making it to drink right away)

Mix the ingredients together and pour into ice cube trays.  Freeze.  Once frozen, pop the pumpkin ice cubes and thaw until just soft enough for your blender to be able to handle it, and blend until desired slushiness is reached. Add extra sweetener if needed, but do NOT add ice! It will dilute the flavor. 

#619: Skinny Vanilla Mocha Frappe

I love frozen coffee drinks.  I haven't had one in a VERY long time because of being pregnant and nursing Matthew.  But when I found this recipe on my friend Cheryl's pinterest board I couldn't resist running to the store for some decaf coffee and taking my chance that it wouldn't keep Matthew awake for hours because I drank it. 

Here's the downfall to this recipe: you have to freeze the coffee before making it.  That's too long to wait when you really want to drink this.  (I'm currently freezing 2 in my freezer right now)

Besides having to wait to drink this though, this is FANTASTIC.  I LOVED this drink.  Oh it is so refreshing.   If you like coffee, make this today!

1 heaping teaspoon instant coffee

1 1/2 cups water

1/2 cup skim milk

3 tsp vanilla extract

1 tsp unsweetened cocoa powder

1 packet stevia or 1 tbsp. sugar (to taste)

In a cup mix coffee and water and stir until combined. Place in a shallow container, cover and freeze for 4 hours or overnight.

Once coffee is frozen, place in a blender with the milk, vanilla, stevia and cocoa powder. Blend until combined.