Starbucks Hack: Homemade Iced Mocha

Okay, I love Starbucks as much as the next impatient caffeine-addict in line, but I can’t afford to have it every day.  Or every week.  Starbucks is a “once every couple of months” kind of treat in the Revell household.  That’s probably for the best, because generally the drinks I order at Starbucks are expensive and fattening.

I’m the kind of person who can’t drink hot beverages in the morning.  I prefer a glass of cold milk, orange juice, or, in this case, iced coffee.  It’s so much more refreshing and less shocking to my sleepy self.  This recipe makes a tall glass of strong iced coffee.  The bonus is that each serving is around 100 calories and it costs about $3.00 to make an entire jug.  Perfect!

 

 

The recipes I’ve found online for Starbucks drinks always involve several cups of sugar.  CUPS.  That’s enough for an entire batch of cookies.  I can’t handle that much sugar in the morning.  So, I made up this recipe and it works well for me because I can make a big batch quickly and use it throughout the week.  If you’re the kind of person who likes their coffee with three heaping spoonfuls of sugar and several dashes of Pumpkin Spice Christmas Cookie coffee creamer, this might not be the recipe for you.

It tastes like chocolate coffee, not pumpkins.

It’s incredibly delicious, though, and will definitely give you the kick you need in the morning.  It may taste bitter at first, but each sip gets better and better, and there’s always a nice clump of chocolate gathered at the bottom of the cup for you to enjoy before putting the cup in the sink.

Important note: This recipe uses milk, so it must be kept in the fridge and will expire at the same time your milk does.  Also, these measurements are approximate.  You’ll need to do some experimenting with taste to see what you like best.

 

Low-Cal Homemade Iced Mocha

 

  • 6 cups freshly brewed black coffee: I use the Walmart brand because I’m cheap, but you can use fancy-schmancy coffee if you’d like.  :)
  • 2 cups skim milk
  • 3-4 tablespoons Hershey’s Chocolate Syrup

 

 

Brew coffee.

 

 

While coffee is still hot, pour into a jug.  I usually pour it through a sifter to make sure any grounds don’t get in.

 

 

Pour enough milk in to fill the rest of the jug.

 

 

Add chocolate syrup, secure the lid tightly, and shake, shake, shake!

 

 

Let refrigerate for at least an hour.  Serve over ice or blended.  Enjoy your jolt of caffeine and feel a little less guilty about that bagel smothered in cream cheese.  :)

 

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Categories: Revell Recipes | Tags: , , , | Leave a comment

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