'Doing exactly what ♫ Air Zaïre wants us to do right about now...
Happy long weekend! Last year this loved and super creamy homemade treat was on my radar all summer long and not for the life of me can I recall what happened why it somehow fell through the woodwork. Early Alzheimer's?... or maybe because last year feels like a wild blur... And this year, it almost happened again as we were down to a few last servings with enjoying both Wallenford's 100% Jamaica Blue Mountain Roasted Coffee Beans and Jamaica Mountain Peak Instant Coffee on the daily. I've always loved the decadence, ease, and full of flavour rich instant blend for some reason, so to celebrate Jamaica's Independence Day on August 6th with celebrations beginning this very weekend, here's my very own creamy coffee frappé to chill-lax with family and friends... music of your choosing to go. Enjoy! ~ xx
Ingredients: (Makes 2 chilled servings)
1 can (12 oz / 354 ml) evaporated milk
1 cup whole milk (substitute with organic lactose-free milk, 2%, 1%, or skim if preferred)
4 heaping tablespoons Jamaica Mountain Peak Instant Coffee
1/2 can sweetened condensed milk (less or more to taste)
pinch of salt
1/2 teaspoon pure vanilla extract
(above: warm milk - to - milk with instant coffee blended in)
Directions:
1. Gently warm the evaporated milk in a saucepan on low heat via stove top, slowly stirring the milk continuously.
2. Add the whole milk while continuing to stir.
3. Blend in the instant coffee 1 tablespoon at a time until each tablespoon is fully dissolved into the warm milk.
4. And the salt, vanilla and sweetened condensed milk to taste.
5. Allow to cool and then place in the refrigerator overnight to chill in an air tight liquid container.
6. The next day... fill a glass with small ice cubes and pour into a blender that also crushes ice.
7. Fill the same glass halfway with the chilled and creamy coffee blend and add to the blender.
8. Blend on the frappé/ smoothie speed for 1 - 2 minutes.
9. Pour the blended coffee frappe into the glass and sip away.
* Make a second serving if desired or save the leftover creamy coffee for up to 3 days in the refrigerator.