Foodie Friday: Blended Coffee

 

It’s no secret that I love coffee, and I almost always drink it hot. It’s not that I dislike iced coffee. It’s that I drink it in one solid slurp, without breathing, and then it’s over and I’m sad. Hot coffee forces me to slow down and savor.

            But oh my goodness. It’s been SO HOT OUTSIDE here lately, and I’ve craved blended coffee. Something to cool me down and something to taste like a milkshake without all the calories/fat grams/sugar that come with a delicious, proper milkshake. (Seriously can’t stop drinking them if I start.)

            So when I found a recipe on Dashing Dish for a blended coffee, I decided to give it a try, tweaking it to suit my tastes a bit. What I found is a great protein-laced blended coffee that I can make at home anytime I want! (This is a bonus because it saves me money at a coffee shop AND allows me to have a treat in the evening. None of our coffee shops are open in the evenings.)

 My version is:

1 Cup Almond Milk
1/3 Cup Cottage Cheese
1 Teaspoon Stevia
1 Pump Sugar-Free Flavored Coffee Syrup (Any Flavor)
1 Tablespoon Instant Coffee
1 Scoop Ice (Roughly 1 Cup)

Place everything in blender and combine until smooth. Enjoy!

            You could use a different kind of milk if you prefer, and you could use a different kind of sweetener or more of it if you like it sweeter. You could use decaf instant coffee – and you could add whipped cream to the top! Options everywhere! One other note: if you are used to less of a true coffee taste, you might want to cut the instant coffee by half a tablespoon. This has a pretty strong coffee taste, which I like, but if you want a milder taste, you can cut the coffee.