Beetree House

Last time we made coffee — I have a cup every couple of weeks or so — we had some left over and so I filled an ice cube tray and tossed it in the freezer. Once frozen, I emptied the tray into a zip lock baggie and forgot about them in the freezer for a while.

Now K likes herself some Starbucks Mocha Frappuccino. We were having a quiet day at home when I looked in the freezer and remembered the coffee ice cubes. A quick look online turned up a taste alike recipe that I tailored to the ingredients at hand.

In place of the espresso and regular ice, I substituted regular coffee and the coffee ice cubes. Since then, we’re out of coffee ice cubes, so subsequent batches have just been regular coffee and ice. Here’s the recipe we’re using now:

Make a batch of coffee and let it sit for a while to cool on the counter. Toss it in the refrigerator and let it chill. Then collect all the ingredients and toss ’em in a blender:

1 cup chilled coffee
1/2 cup milk (whole or 2% are our preference)
1/2 cup ice cubes (great if your blender has measurement marks)
2 Tbsp sugar
2 Tbsp chocolate syrup

Blend, chop, whirr, liquefy. Serve.

What looks like just over two cups becomes two and a half with the foam.

I’m picking up my ukulele this week for a bit of Travis picking. I’ve got my helpful guide in the way of a YouTube video by Mr. Michael Lynch:

I’m trying to take it slow since when I try to speed it up too much, my fingers bungle it.

Blueprinting is all of Kristina’s house plans, check it out!

I adore beautiful things. This teapot was a beloved object in our household for many years.