Since going back to work last year… How scary does last year sound? It was only a couple of days ago; but I went back to work nearly 12 months ago now. Hold on; let’s start again.
Since going back to work last year, my caffeine addiction has stepped up a notch or two. Call it getting me through the day, the walk to work past a well known coffee chain, or summer’s lunch sitting in the park with an ice cold coffee, or heralding of the arrival of Christmas with a gingerbread latte in the infamous red cup. Call it what you will but grabbing a tall, sugar-free syrup, skinny caramel macchiato has been my vice of choice. A slightly lower fat and calorie vice but nonetheless it’s been a vice.
Hoever, someone must have thought I love my coffee far too much and just before Christmas my bank card was attacked and a couple of hundred of my finest pounds were spent purely on coffee, in one hit. I love my coffee but not that much. So thanks for that, whoever you are, my card being stopped 3 days before Christmas is not my idea of the festive spirit (note the hint of sarcasm). I hope that Santa brought you something vile and nasty for Christmas, as you were definitely on his naughty list!
Anyway, with coffee being at the forefront of my mind and me trying to cut down on my weekly visits to the coffee shop in town; seriously they only have to see me come in and they know what I want, I decided it was time to make my own.
I’ve been in love with my Froothie Optimum 9400 since he arrived. Confession, I’ve more blender recipes for you, but I took some pretty pants photos so I’ll get some better ones taken and get them up on the blog; especially as it’s January and we’re all on a little bit of a health kick. Keep an eye out for them. In the meantime though, I put the Optimum 9400 to good use for a little caffeine fix.
It’s probably not the healthiest of recipes for the blender, there’s cream, milk and salted caramel; but it ticks the caffeine box and the Optiomum is absolutely perfect for blending together a smooth and tasty iced coffee. It’s so simple and quick; probably quicker than getting in that queue, ordering and waiting for your name to be called. Although having someone else make your coffee and do the washing up is always a benefit, but the one thing I really love about the Optimum 9400 is how easy it is to clean.
I can chug these frothy, creamy, coffee dreams down in under a minute. It’s not pretty to watch, I’ll be honest. But they are so good! The cool iced coffee and the sweet, saltiness of the caramel topped with whipped cream. Yep, it’s not going to be overly pretty in the calories stakes either, but then if you really wanted to you could go for a skinnier option. For me, this was full fat and proud… Oh but I’m back in the gym tomorrow after the Christmas break, so I’ll work it off. Honest. With the new year, it’s time to get my caffeine addiction in check so it’s one of these bad boys a week for me and my new discovery of Twinings Salted Caramel Green Tea, for in-between.
Salted Caramel Iced Coffee
Cold, creamy, caramel coffee... heaven! Coffee shop style Frappuccino, whizzed up in minutes without breaking the bank.
- 3 handfuls of Ice cubes
- 250ml of Strong coffee, brewed and chilled
- 125ml Whole milk, or skimmed, almond or soya
- 2 tbsp Salted caramel sauce
- 1/2 tsp Vanilla extract
- Whipped cream
- Add the ice, coffee, milk, vanilla extract and 1 tablespoon of salted caramel sauce into the blender jug.
- Blitz until nice and smooth, for about 1 minute.
- Serve in a tall glass and top with whipped cream and a drizzle of salted caramel sauce.
You can freeze any remaining coffee in ice cube trays or freezer-proof containers. When you're ready to use, thaw a little then and add to fresh, chilled coffee and blitz.Switch whole milk for skimmed, almond or soya; the salted caramel for a sugar-free version for a healthier alternative.
Disclosure: Froothie kindly sent me a Optimum 9400 to review. I was not required to write a positive review and any opinions expressed are my own.1