With the summer upon us, I’ve been migrating from the usual Venti non-fat Caramel Machiato with light foam from Starbucks to a Dutch Freeze from Dutch Bros. There are a couple problems with this:
1. Remember I’m supposed to be giving up coffee? Oh, you don’t? Well neither do I, apparently.
2. The Dutch Freeze is even more expensive than the Caramel Machiato. Hard to believe, but it is!
Late last night I was craving a Dutch Freeze. I wanted to go get one so bad but I usually do stuff like that when my husband isn’t around to catch me. It’s pretty embarrassing that I’m a coffee addict and just can’t seem to control myself. To pacify the craving I made a large pot of extra strong coffee and enjoyed a few cups.
I hate wasting anything so I decided to freeze the remaining coffee and use it for my iced coffee. I poured the coffee into an ice cube tray. Once frozen, I transferred the coffee cubes to a Freezer bag.
When I pulled the coffee cubes out to make an iced coffee, I had a better idea.
I placed the follwing in a blender:
6 coffee cubes
Simple Syrup to taste
1 teaspoon vanilla extract
1/2 cup milk or half and half.
Blend the ingredients until your beverage is the desired consistency. I blended mine until it was creamy. Pour into glass and enjoy! Was this as good as the Dutch Freeze? Nope! It was pretty close though!