Eight OClock Mocha FreezeAngie McGowan
Frozen drinks are great to serve at backyard BBQ’s and pool parties. You can make virgin ones like the refreshing mocha freeze shown above, or make frozen margaritas and daiquiris. Below are some great tips on how to keep your guests refreshed this memorial day weekend.
1. Instead of serving your guests hot coffee; keep it cool this summer with brew-it-yourself (BIY) coffee recipes. Become your own brewista’ using coffee-cubes to create iced coffee or frozen drinks like the “Eight O’Clock Mocha Freeze” (see below for recipe).
2. Freeze fresh strawberries, blueberries, or raspberries and add to a pitcher of ice water or lemonade. The frozen fruit will create flavor and flare while keeping the refreshment chilled.
3. Need to cool down drinks for your guests quickly? Add some salt to your cooler. Sodium lowers the temperature of ice and will have the drinks cold and your guests refreshed in no time.
4. Set up a do-it-yourself ice cream bar for guests kids and adults alike will rejoice. Creating a table with a few favorite ice cream flavors and different bowls of cookies, candy, fruit, syrups and whipped cream will allow your guests to come up with endless variations of ice cream creations.
5. Create your own lemon honey flavored ice cubes to jazz up a pitcher of iced tea. First, fill an ice cube tray halfway with water. Then, cut a lemon in half and squeeze the lemon evenly across the tray. Drizzle honey over each tray cube, freeze and enjoy.
Eight O’Clock Mocha Freeze
4 cups fresh brewed Eight O’Clock Coffee
½ cup whole milk
3 oz chocolate syrup
*For a healthier alternative use low-fat milk, low-fat chocolate syrup and low-fat whipped cream.
Use (2) out of (4) cups of coffee to pour into an ice cube tray and freeze. Place remaining coffee in refrigerator. Once frozen, place Eight O’Clock Coffee ice cubes in blender. Pour remaining brewed coffee, milk and chocolate syrup over coffee-cubes and blend. To serve, pour and garnish with whipped cream and chocolate syrup.
Image and Recipe: Eight O’Clock Coffee