Lately, I’ve been tempted to join Foodbuzz’s Tastemaker program where bloggers can opt-in to try certain products, I was just waiting for the right offer. I’ve never been much of a joiner, in fact I’ve always been kind of a non-conformist and rebel at heart, this hasn’t always worked in my favor, but it’s definitely more interesting and blazing my own path has worked out OK for me 🙂 This, and the fact that, since starting our own business, I prefer to avoid deadlines except those that are self-imposed, is why I hadn’t really participated in any of the Foodbuzz competitions or programs open to Featured Publishers.
The right opportunity to test the waters came in the form of chocolate flavored Godiva premium flavored coffee. I mean, why not? Plus, given a month time frame to create an iced/blended coffee drink was manageable, even for me… Soon, two packages of coffee inspired by two of their most popular truffles, Chocolate Truffle and Hazelnut Crème, tucked inside a crimson box, arrived at my front door and I set to
work playing with coffee and liqueurs. Tough job, I know.
For our morning coffee, The Don and I prefer just straight-up good quality Hawaiian or Columbian coffee to jump start the day, but chocolate is one of the few sweets we indulge in – it is full of antioxidants after all and if you can limit yourself to a square or two or three, not too caloric. I also received some valuable market trend info from my college girl who relayed that spiked coffee drinks are crazy popular with the college set, so all I had to do was decide on which of the two flavors to use (or both?) and how to jazz it up!
Result: this freaky good frozen frappe – lovingly concocted with the nutty flavors of the hazelnut creme coffee; my favorite liqueur, hazelnut flavored Frangelico, whose origin goes back 300 years to Franciscan monks of the northern Italian Piedmont region, so you know it’s heavenly 😉 and coconut milk.
Spiked Hazelnut Mocha Frappe
Recipe by Priscilla Willis | Yield: 2 servings
2 tablespoons Godiva Hazelnut Creme coffee
2 cups water
1 tablespoon unsweetened cocoa powder
1 teaspoon (1 packet) coconut sugar
1½ cups light coconut milk, divided use
To make 2 drinks:
12 coffee ice cubes
½ cup light coconut milk
¼ cup Frangelico Hazelnut liqueur*
1 cup vanilla ice cream
Garnish: cinnamon powder and organic unsweetened coconut flakes
1. Brew 2 cups of Godiva Hazelnut Creme Coffee in your coffeemaker using 2 heaping tablespoons of coffee and 2 cups of water.
2. Transfer the 2 cups of freshly brewed coffee to a small saucepan. Whisk in the cocoa powder, coconut sugar and coconut milk. Cook over medium-high heat, whisking often, until the cocoa powder is dissolves, about 3 minutes. Remove pan from heat.
3. Pour into two ice cube trays – should fill 2 ice cube trays, about 24 ice cubes – enough to make 2 freezes and 2 more for another day 🙂
4. Allow the coffee ice cubes soften a bit. Put 12 ice cubes into a blender. Pour ½ cup coconut milk over. Add vanilla ice cream and Frangelico. Pulse until blended, stopping now and then to mix the ingredients with a long-handled spoon if necessary. Pour into two goblets or tall glasses, sprinkle with cinnamon and coconut flakes.
* Of course, the liqueur can be eliminated for a non-alcoholic or kid-friendly drink.
And, I can sense your curiosity – or maybe it’s the drooling 😉 – the perfect accompaniment to my afternoon delight is current obsession: B Toffee. Actually, toffee has been my favorite candy for a long time, when I go back “home” a stop to see Lana at Two Dumb Dames and scoop up a ounce or two of toffee to satisfy my vacation sweet tooth is always in order, but locally-made B. Toffee recently came into my life, and I can’t get enough of it.
Disclosure: As part of the Foodbuzz Tastemaker Program I received two bags of Godiva premium coffee.