Happy Homemaker, Ph.D.

A novice homemaker's attempts to use her engineering Ph.D. to serve her family

Coffee Breaks (Mocha Cooler Mix Recipe)

I grew up seeing adults drink coffee black or not at all.  One taste, and when I was “of age,” I happily became one of the not-at-all category.  I relied on Mountain Dew for the caffeine necessary for all of that late-night studying in college.

But, over the course of ten years and the encouragement of three persistent friends, I discovered that coffee can be wonderful – with good friends and enough cream and sugar.  🙂  (Thanks to Mary (V.) J. for recommending my first caramel breve at Java in 1996, Anna (L.) J., and Susanna (M.) E.!  I miss you dearly, ladies!)

I tried to explain to my students when I would discuss quality management with them that coffee for me is more of an event than a beverage.  (I was giving an example as we talked about who defines quality.  The customer does.)   For me, I like to go to a coffee shop whose atmosphere fits my mood and purpose.  (Am I meeting a friend, going to reflect and journal, retreating to a quiet place to grade papers, etc.?)  I delight (or am disappointed) in the shape and texture of the cup the drink is served in.  I associate the act of drinking coffee with many, many good memories of wonderful friends, long talks, and blessed times of solitude, primarily from my days between graduating from college and getting married.

Though my trips to the local coffee shops are very rare now, I still try to enjoy coffee as an event at home.  Even my simple Folder’s brew, served in one of my china cups, and a moment of quiet before my little ones are up is a bit of a retreat for me.

But, the weather is warming up, and, remembering fond moments of taking Friday afternoon breaks to get a blended coffee drink while I worked an internship for a semiconductor company near Phoenix, I was eager to try a new recipe I found for Mocha Cooler.

I was not disappointed!  I’ve found which glass at home will hold both servings easily (without whipped cream), and as an afternoon pick-me-up, I’m finding this is an EASY and refreshing treat.  Now I just need to convince myself I don’t need one every afternoon…

A refreshing break with flowers from my dear husband and a mocha cooler.

A refreshing break with flowers from my dear husband and a mocha cooler.

Mocha Cooler (from Taste of Home’s 2002 Quick Cooking Annual Recipes, p. 95)

Make Ahead Mix:
1/4 cup instant coffee granules
1 cup sugar
1 cup nonfat dry milk powder
1 cup powdered nondairy creamer
1/3 cup baking cocoa
1/4 teaspoon salt
 
Additional ingredients:
1-1/2 cups crushed ice
1/2 cup milk
Whipped topping, if desired

With a rolling pin, crush coffee granules into a fine powder between sheets of waxed paper.  Place in an air-tight container.  Add the sugar, milk powder, creamer, cocoa and salt; mix well.  Sore in a cool dry place for up to 1 year.  Yield:  7 batches (3-1/2 cups total).

To prepare cooler:  In a blender, combine the ice, milk, and 1/2 cup of mocha mix; cover and process on high until smooth.  Pour into glasses.  Top with whipped topping if desired.  Yield:  2 servings per batch.  (Okay, so there’s enough to share, but you may not want to.)

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