one of my very favorite warm weather drinks is the iced white mocha. i usually hate fancy coffee drinks AND white chocolate but this drink is an exception. i recently rediscovered our stove top espresso maker and in an effort to make spring arrive i've started making myself iced drinks. so without further ado here's how i make an iced white mocha {which coincidentally is very close to the caribou coffee recipe...but not close enough to get me in trouble for sharing my secret training!}
the cast of characters:
coffee. good coffee. finely ground.
{begin coffee rant} it doesn't need to be an espresso roast although it will taste more authentic if it is. espresso refers to two different things, one is a roast, one in a brewing method that involves high pressure and high temperatures. you can make espresso with any coffee. so long as it's good coffee. buy it whole bean and grind it at home. never, ever, ever no matter what anyone tells you, put your coffee in the freezer! so bad. little moisture droplets form and crystalize on the coffee then turn into moisture then back into ice. its bad news for the flavor and freshness. store your coffee in an opaque container away from the sun. {end of rant}
milk. it will taste better the fattier it is, but we use 1%. if i'm feeling totally crazy at a coffee shop i order a breve latte. that's a latte made with half and half. just so darn good.
milk. it will taste better the fattier it is, but we use 1%. if i'm feeling totally crazy at a coffee shop i order a breve latte. that's a latte made with half and half. just so darn good.
white chocolate chips. mini chips would be best but you can use regular old white chocolate chips or shave bits off of a white chocolate bar. the goal is tiny, uniform pieces.
ice. the bigger the pieces the better. melts slower & keeps your delicious drink from getting watered down too quickly.
the process:
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| yuck! yes i cleaned the stove immediately after looking at this photo. i'm a messy cook. |
the quick how-to:
fill the bottom with water, to below the steam valve.
fill the filter with very finely ground coffee and tamp it {pack it in}. i've found filling it all the way to the top makes slightly bitter espresso, so i underfill just slightly.
screw the lid on as tightly as possible. you want to make a good seal so the steam is forced up through the coffee grounds.
put the espresso maker on your stove at medium high heat and wait.
once the water starts boiling the espresso will force its way into the top chamber. at that point remove the espresso maker from the heat and let all espresso bubble up to the top.
screw the lid on as tightly as possible. you want to make a good seal so the steam is forced up through the coffee grounds.
put the espresso maker on your stove at medium high heat and wait.
once the water starts boiling the espresso will force its way into the top chamber. at that point remove the espresso maker from the heat and let all espresso bubble up to the top.
you will probably get 3 or 4 shots of espresso from your pot, but i only used this much. probably 2½ shots.
2. dump some chocolate chips into your cup. not too many or they won't melt and things get gross. if i were one to measure i would guess we're looking at about 2 tablespoons? maybe 3.
3. pour the espresso over the white chocolate chips and stir until melted. this will take a lot of stirring if you don't want sludge at the bottom of your cup!
4. fill the cup up the rest of the way with milk, add a few ice cubes to help it continue to cool, add a straw and you're done! if you're feeling adventurous, top this with some homemade vanilla flavored whipped cream. truly delicious. speaking of caribou coffee recipes... ;)
a quick note: you could easily change out the white chocolate chips for milk or dark chocolate chips & turn this into a regular mocha!
a quick note: you could easily change out the white chocolate chips for milk or dark chocolate chips & turn this into a regular mocha!
i'm linked up with what i whipped up wednesday at sugar & dots!
