Kahlúa-Spiked Frozen Mocha Lattes
Serves: 4
Jailyn Upton
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 cup
Sugar5.5 tsps
Instant Espresso Powder2 pinches
Salt2.5 cups
Water (divided)1 tsp
Vanilla Extract (scant)Directions:
1
Whisk first 3 ingredients and pinch of salt in medium saucepan
2
Gradually whisk in 1 cup water, whisking until smooth
3
Cook over medium-high heat until sugar dissolves and mixture just begins to boil, whisking often, about 3 minutes
4
Remove pan from heat
5
Add 1 1/2 cups water and half and half; whisk to blend
6
Transfer to pitcher
7
Pour espresso mixture into ice cube trays, filling cubes almost to top (mixture will make about 45 ice cubes)
8
Freeze espresso mixture in trays
9
DO AHEAD: Can be made 1 month ahead
10
Store espresso ice cubes in resealable plastic bag and keep frozen
11
Using electric mixer, beat cream, brown sugar, vanilla, and pinch of salt in medium bowl until peaks form
12
Cover; chill
13
Place 6 glass coffee mugs or other glasses in freezer 15 minutes
14
Working in 3 batches, place 14 espresso ice cubes and 1/4 cup Kahl&eucate;a in processor
15
Blend until thick and smooth, about 30 seconds
16
Divide between 2 chilled mugs; place in freezer
17
Repeat 2 more times with espresso ice cubes, Kahlúa, and chilled mugs
18
DO AHEAD: Can be made 1 hour ahead
19
Keep frozen
20
Spoon sweetened whipped cream atop frozen mocha lattes and serve
21
Whisk first 3 ingredients and pinch of salt in medium saucepan
22
Gradually whisk in 1 cup water, whisking until smooth
23
Cook over medium-high heat until sugar dissolves and mixture just begins to boil, whisking often, about 3 minutes
24
Remove pan from heat
25
Add 1 1/2 cups water and half and half; whisk to blend
26
Transfer to pitcher
27
Pour espresso mixture into ice cube trays, filling cubes almost to top (mixture will make about 45 ice cubes)
28
Freeze espresso mixture in trays
29
DO AHEAD: Can be made 1 month ahead
30
Store espresso ice cubes in resealable plastic bag and keep frozen
31
Using electric mixer, beat cream, brown sugar, vanilla, and pinch of salt in medium bowl until peaks form
32
Cover; chill
33
Place 6 glass coffee mugs or other glasses in freezer 15 minutes
34
Working in 3 batches, place 14 espresso ice cubes and 1/4 cup Kahl&eucate;a in processor
35
Blend until thick and smooth, about 30 seconds
36
Divide between 2 chilled mugs; place in freezer
37
Repeat 2 more times with espresso ice cubes, Kahlúa, and chilled mugs
38
DO AHEAD: Can be made 1 hour ahead
39
Keep frozen
40
Spoon sweetened whipped cream atop frozen mocha lattes and serve