In Coffee Smoothie ONE I showed how to make a coffee smoothie with freshly ground coffee. Since writing that post I have probably made a hundred of them and have perfected the recipe.
First I purchased a few bottles of Lorina Lemonade at the grocery store. The drink is amazing but what I really wanted was the resealable bottles.
The bottles are strong and the seal is both interesting and functional.
Cold Brewed Coffee Syrup
Next rather than making small batches of coffee syrup I moved to a 12 cup French Press. I put in 150 grams of coffee and fill with water. After sitting 24 hours in the fridge I get a full bottle of syrup. This is basically triple strength.
The other bottle is sugar syrup. I tried cocoa rather than Quik and really liked the result. You have to change the amount of sugar syrup as cocoa has no sugar or sweetener in it.
The last change was adding a banana. One issue with the original recipe is the drink tends to separate into the ice on top and the fluid below. The banana adds a pulp that keeps the drink from separating. It also is more creamy.
Here is the revised recipe.
Iced Coffee Smoothie
1/2 cup Cold Brewed Coffee Syrup
1/4 cup cold Sugar Syrup
1 tbsp cocoa
1 peeled banana
1 1/4 cup cold milk
1 1/2 cup ice cubes
In a blender place Cold Brewed Coffee Syrup, milk, Simple Sugar Syrup, banana and cocoa
When Matias and I were at the old plantation, Roberto’s wife would serve us coffee and Maria biscuits. They were wonderful to dunk in the local rich coffee. I was so pleased when I returned to Canada and found them in my local grocery store. Now our nightly coffee includes a few Maria cookies with our coffee.