Mocha-Almond Latte Freeze

Any coffee will work for this beverage, but a darker French roast coffee has a rich, strong flavor that pairs nicely with chocolate. The recipe makes more double-strength coffee than you need; freeze leftover coffee in ice cube trays for iced coffee drinks (or use leftover coffee in Café au Lait Chiffon Pie). Once frozen, coffee cubes can be stored in zip-top plastic bags for up to three months.

Yield: 1 serving (serving size: about 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 23%
  • Fat: 4.2g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 7.6g
  • Carbohydrate: 26.8g
  • Fiber: 1g
  • Cholesterol: 9mg
  • Iron: 0.9mg
  • Sodium: 94mg
  • Calcium: 222mg

Ingredients

  • 3 cups water
  • 1 cup freshly ground French roast coffee
  • 1/4 cup fat-free milk
  • 1/4 cup ice cubes
  • 1 teaspoon unsweetened cocoa
  • 1/2 cup vanilla low-fat frozen yogurt
  • 1/2 teaspoon grated semisweet chocolate
  • 1 tablespoon canned refrigerated light whipped cream (such as Reddi-wip)
  • 1/2 teaspoon chocolate syrup
  • 1 teaspoon sliced almonds, toasted

Preparation

  1. Brew water and coffee in a coffee maker according to manufacturer's directions. Cover and chill. Reserve 1/4 cup chilled coffee (reserve remaining coffee for another use).
  2. Place 1/4 cup chilled coffee, milk, ice cubes, and cocoa in a blender; process until smooth. Add yogurt and grated chocolate; process until smooth. Pour mixture into a tall glass; top with whipped cream. Drizzle with chocolate syrup, and sprinkle with almonds. Serve immediately.
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