Iced Mocha Shake

"I went through pages of coffe/mocha shakes/smoothies recipes, but didn't find one like this. So I'm posting it. You have to love coffee, but if you do, you'll love this. For calorie counters, use non-fat frozen yoghurt and skim milk and artificial sweetener. If you don't care about calories, use ice cream and cream."
 
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photo by AmandaInOz photo by AmandaInOz
photo by AmandaInOz
photo by Um Safia photo by Um Safia
photo by PaulaG photo by PaulaG
photo by PaulaG photo by PaulaG
Ready In:
5mins
Ingredients:
5
Yields:
28 ounces
Serves:
2
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ingredients

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directions

  • In a blender, combine ingredients (adding sugar to taste or omitting it) and blend until smooth.
  • Pour into chilled glasses.

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Reviews

  1. Really refreshing shake. I used Nesquick chocolate powder instead of the cocoa powder but otherwise followed the recipe. Great mocha flavor!
     
  2. This was so good! I treated myself for all the planning and cooking going on during the holidays, and I made a great choice for the treat! Loved it. made for Everyday is a Holiday tag!
     
  3. This was an excellent breakfast treat this weekend. I didn't add any extra sugar, and it was the perfect level of sweetness for us. Thanks Chef Kate!
     
  4. Reviewed for ZWT3. This was a delicious and refreshing shake. Simple to make - will make again soon. : )
     
  5. This is really good. I made it yesterday afternoon with expresso powder, frozen vanilla yogurt, and topped withsome nutri whip that I had whipped up for my pavlova recipe. This kept me going while I was waiting for my baking to finish, and then a few more hours on the World Tour. This is good as iced coffee, well, better. Its a keeper.
     
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Tweaks

  1. Really refreshing shake. I used Nesquick chocolate powder instead of the cocoa powder but otherwise followed the recipe. Great mocha flavor!
     

RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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