I can smell spring in the air when I step outside. Nothing quite says summertime like a good ol’ iced cappuccino. I remember the milk-and-sugar-laden concoction from Tim Hortons well. The whipped cream on top with sweet sugary frozen caffeinated goodness underneath. The almost flavourless ice left at the bottom every time.
The bloating and the blood sugar crashes. Good times.
Needless to say when I woke up to a particularly balmy morning here in Vancouver, I immediately went to my freezer to pull out some frozen Americano cubes. Enter, vegan mocha iced capps.
Ingredients
8 ounces of frozen Americano
½ cup almond milk
1-2 teaspoons cacao or cocoa powder
8 drops English toffee stevia
½ tsp maca powder (optional)
Directions
Add all ingredients into the blender and slurp away! Sun, warmth, and tan not included.
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Sounds delicious! What brand is the English toffee stevia? I need that!
I use SweetLeaf
The lovely folks over at iherb.com sent it to me. Use RUL924 to get $5 off your purchase! Seriously the best prices online, I kid you not
I distinguish the seasons by the temperature of my coffee
Had my first iced americano at 49th Parallel a few weeks ago, which means summer is here right?! I need to remember to freeze coffee to make my own iced coffees this year – I usually just drink it before it makes it to the freezer! Ha. This recipe sounds delishhhhhh.
Yum! Looking forward to trying this
Here’s another award for you to add to your collection
http://kodakkerouacs.com/2012/04/26/kreativ-blogger-award/
[...] The last couple of weeks I’ve been using a heart-shaped ice cube tray to freeze leftover Americano and other liquid goodies. Each time I pop out a little cube, I feel a little burst of rainbows [...]