This Summer has been one of my favorites yet.  The weather has been almost bearable, the humidity tame, and the berries plentiful.  It's been good. 

As with all of life, there has also been some really icky, unenjoyable, and very tearful moments. Pains of life, both physical and mental, that even cookies cannot fix.  However, each day, I have been able to get out of bed, even if it hurts, take a breath of summer's warm tonic, and remember that I am very loved by some very sweet people.  I count you, my dear readers, among them. I'm thankful for you.

On such mornings, I do not need anything, except grace, but a cup of coconut-laden coffee has never hurt. 

You know I am obsessed.  There is no hiding it.  Coconut cream is the new butter, at least in my kitchen. 

I decided to change things up a bit and try using brown sugar in this latte, but you could definitely use simple syrup instead (I recommend always having some in your fridge, especially in the warmer months).  I liked the subtle richness and depth the brown sugar added.

A hefty dose of coconut cream goes into this drink.  Some mornings I just want coffee-flavored cream.  You may adjust the ratios to your taste.  This is not so much a recipe as it is meant for inspiration. 

I made a pot of coffee and poured it into an ice cube tray to make this drink somewhat frosty. 

Add a spoonful of whipped cream, if you fancy it. 

We might cry in our cars now and then, but at least we have sunny mornings, sweet friends, and coffee treats. 

Sincerely, 

Pedantic Foodie

Frozen Coconut Cream & Brown Sugar Latte

makes 2

2 cups boiling water 

6 tablespoons finely ground coffee

1/4 cup light brown sugar 

3/4 cup almond or coconut milk

1/2 - 1 cup coconut cream (depending on personal preference)

optional: whipped cream (1/2 cup heavy cream whipped with 2 tbs confectioner’s sugar)

Place your coffee grounds in the bottom of a french press and cover with boiling water.  Allow the coffee to steep for five minutes and then press with the plunger.  

When the coffee has cooled, pour it into an ice cube tray and freeze overnight. 

Place the coffee cubes in the base of your blender, along with brown sugar, coconut milk, and coconut cream.  Blend until smooth.  Top with whipped cream and serve immediately.  Enjoy!