Let’s talk about the fact that up until a few months ago I didn’t drink coffee. I was 100% opposed to the idea of it. Sure, it smelled great, but the taste of straight coffee was so not my jam.
While we were in Alaska I decided to be SUPER daring and get a mocha. It was cold and the mocha was hot, and it all just made sense. Plus the bartender spiked it with some booze, so I couldn’t really complain.
You guys, I freaked out. I couldn’t even handle what I had been missing.
Of course, leave it to me to fall in love with the most caloric coffee drink on the face of the planet, but when it’s a once in a while indulgence it doesn’t matter right?
Since that glorious day when I first discovered that I liked coffee drinks, I’ve been seeking out the best mochas every few weeks and taste testing my way through the coffee scene in LA and on all my travels. I need to head back to Portland and Seattle and explore their coffee hot spots now that I’ve got my head screwed on properly and my eyes have been opened to the wonderful world of caffeine!
Going along with my newfound mocha obsession, I made a Mocha Brownie Milkshake the other day. I made a batch of my espresso laced brownies for a friend, and kept a few for myself to blend up a delicious coffee concoction. It’s a mixture of 1 espresso brownie, a few scoops of vanilla bean ice cream and some almond milk. Or regular milk, whichever you prefer! That’s it!
It’s glorious, and it’s also the perfect way to cool down and indulge on a warm day. Plus you get a little boost in energy from the espresso in the brownie!
Have a great weekend ya’ll! We’re heading up the coast to celebrate our 1 year wedding anniversary. I can’t even believe that it’s already been a year! I’ll be on the hunt for the best coffee on the way to Big Sur, so if you have any favorites… let me know!
- 1 2x2 square of Espresso Brownies
- 3 scoops vanilla ice cream
- 1/2 cup milk, almond milk or soy milk
- Place everything in a blender and blend until smooth.
- Pour, sip and enjoy