Is there anything better on a hot day then a blended mocha? I don’t think so. With running around the house chasing after a three year old and also taking care of a newborn, I often need a pick me up in the middle of the day. I created this energizing Hazelnut & Caramel Blended Mocha using Seattle’s Best Coffee.
The first thing I needed to do was to brew my organic coffee. I used about 8 ounces of coffee to make 2 blended drinks.
I used 2 teaspoons of hazelnut syrup. You have an option here to use a hazelnut liquor for those days were you need a little “something, something” but for the majority of the days I use this alcohol free version!
After adding some chocolate syrup to the coffee, I poured the coffee into an ice cube tray and froze it. I do this instead of adding ice because this way you don’t water down the coffee with ice. It keeps the coffee flavor strong which is exactly how I like my blended coffee.
In the blender, I add the caramel to the ice coffee cubes and add a little leftover coffee to help it along as it blends into frothy goodness. You also have the option of adding more chocolate if you feel the need. Finish her up with some whipped cream and a drizzle of caramel and chocolate. Its perfect for a pick me up in the middle of a hot summer day!
I am a member of the Collective Bias™ Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias™ and Seattle’s Best Coffee #CBias #SocialFabric All opinions are mine.