Posts Tagged ‘starbucks’

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Iced Salted Caramel Mocha

July 9, 2012

So, next week is our one-year blog-aversary (I know it’s not a word, but I like it!). So, starting next Monday there will be a fun giveaway, along with some fun food. Stay tuned!

My favorite drink during the winter season is the Starbucks Salted Caramel Mocha. A few days ago I got to thinking about how I’ll probably post a homemade version of that this Fall, and then I thought why don’t I make an iced version for these hot days we’re having?

This drink is perfect for this crazy, hot weather we’re having. It’s chocolate-y with a hint of caramel. I sprinkled a mixture of sea salt and raw sugar on top of the whipped cream which gives it a really nice sweet and salty crunch.

Make this, and you won’t be disappointed. Really, how could you go wrong?

Iced Salted Caramel Mocha

recipe inspired from The Motherload

Ingredients:

  • ice
  • iced coffee
  • milk
  • 1/2 T cocoa powder (or more if you want more chocolate)
  • 1/2 T caramel coffee syrup (you find this in the coffee aisle at the supermarket. I’ve heard that the toffee syrup is supposed to be even better)
  • whipped cream
  • caramel syrup (like ice cream topping– i usually like to use homemade if I have it on hand)
  • sea salt/raw sugar mixture to sprinkle (I make this using 1/8 salt to sugar ratio– so, 1/8 tsp of salt to 1 tsp of raw sugar)

Directions:

  1. Fill a tall glass with ice. Fill another glass half with milk, and half with iced coffee. Mix in your cocoa and caramel syrup. Then pour over the glass with the ice in it. Top with whipped cream, caramel syrup, and then sprinkle with the salt/sugar mixture.
  2. Enjoy!

— the Jilb

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Cranberry Bliss Cookies

February 22, 2012

These cookies taste just like those Cranberry Bliss bars you can get at Starbucks. Exactly.

I found this recipe when I was searching for something to make with all these oranges I had sitting around. I found a Cranberry Orange Cookie, tweaked it to add some other ingredients I had, and ended up with these yummy cookies.

In these cookies are craisins, white chocolate chips, orange zest, and freshly squeezed orange juice. You can’t go wrong with any of those ingredients!

Cranberry Bliss Cookies

recipe inspired from Allrecipes.com

Ingredients:

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 orange, zested
  • juice of one orange, about 2 T
  • 2 & 3/4 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup craisins or cranberries
  • 1/2 cup white chocolate chips

Icing:

  • 1 & 1/2 cups powdered sugar
  • 1/2 tsp grated orange zest
  • juice of one orange, about 2 T

Directions:

  1. In a large bowl, cream together your sugars and butter. Beat in the egg until well-combined. Mix in the 2 T orange juice, and zest of one orange.
  2. In another bowl, combine the flour, baking soda and salt. Stir into the orange mixture. Mix in your craisins and white chocolate chips.
  3. Refrigerate dough for at least 30 minutes.
  4. Preheat oven to 375 degrees.
  5. On a lined baking sheet, drop dough by tablespoonfuls. Press down on tops of dough a little bit.
  6. Bake 12-14 minutes or until the edges are golden brown.
  7. Remove from cookie sheets to wire racks until cooled completely.
  8. In a small bowl, mix your powdered sugar, zest, and orange juice until smooth. Drizzle over the top of cooled cookies. Let stand until set.
  9. Enjoy!

— the Jilb

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Peppermint Mocha

December 1, 2011

Happy December! I seriously can’t believe Christmas is almost here. This past year has just flown by.

Reinman and I spend way too much money buying lattes at Caribou and Starbucks, so when I find a recipe to DIY, I get so excited! I found this recipe over at The Motherload where I can always find my favorite seasonal drink. I love it! I did tweak the recipe it a bit because I’ve been wanting my drinks less sweet lately.

There’s also a recipe for homemade peppermint syrup, and if you plan on making peppermint mochas you definitely should make it. It’s simple, cheap, and you probably have all the ingredients right on hand. I’ll have that recipe at the end of this post.

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Peppermint Mocha

recipe slightly adapted from The Motherload

Ingredients:

  • 1 cup of milk
  • 1 cup of strong coffee or espresso
  • 1-2 T sugar
  • 1 T cocoa powder
  • 1-2 T peppermint syrup (recipe to follow or you can buy this syrup at your local grocery store or even Caribou Coffee or Starbucks)
  • whipped cream (optional)
  • chocolate syrup (optional)
  • crushed peppermints (optional)

Directions:

  1. Put your milk in a small pan and heat oven medium-low until hot. Don’t let your milk boil or it gets icky.
  2. While your milk is heating up, brew your coffee. We have a Keurig so I put as much coffee grounds in my reusable pod as I can fit and brew it on the smallest setting. Otherwise, 4 T of ground coffee to 1 cup of hot water should suffice. Add your sugar and cocoa powder, mix well. Then add in your peppermint syrup.
  3. Once milk is hot, I like to whisk it for like 30 seconds or so to get it foamy. Once you’re done with that add it to your coffee and mix well.
  4. Top with whipped cream, chocolate syrup, and peppermints if you wish.
  5. Enjoy!

Homemade Peppermint Syrup

Ingredients:

  • 1 cup water
  • 1 cup sugar
  • 2 tsps peppermint extract

Directions:

  1. In a small saucepan, stir together you water and sugar and bring to a boil. Reduce heat to medium and stir constantly until sugar is dissolved. Stir in the peppermint extract. Let cool, and then store in a glass jar in the refrigerator for up to 3 months.

— the Jilb