Nutella Instant Iced Coffee, aka Homemade Mocha Frappuccino

Hello all, I'm back!

It’s been a while, I know. I should probably start by apologizing for slipping away silently. Although, frankly, I had not meant to go missing for quite this long. But, in between trips, dragging along carry-alls, and a month away in the countryside, somehow my plans fell away, and the weeks vanished into weekends, and it was hopelessly impossible to find a quiet moment to catch my breath, or to catch up with you all here.

Finally, it's good to be back after the little hiatus. Really good.

So, I got back from this most amazing trip home (Kerala) two weeks ago. But, I've been a little under the weather, and what's more, my camera broke down—eek!—making it all the more challenging to shoot any recipe pictures. Well, I still don't have my regular camera, but thankfully, my dear, dear friend Shaily lend me hers to work on until I get mine fixed, phew!

Candidly, I’m very much in holiday mode, and slowly getting back to the swing of things. Quite often my thoughts drift to a million details of laid-back country charm — gentle breeze, rustling leaves, overcast skies and romance of raindrops; serene backwaters, long walks along the bay and carefree hours on the swing; and oh the most luxuriously late nights and late mornings with less work and more play, incredibly romantic weddings, and menus filled with utterly delicious things. Am I gushing? Perhaps. For, I’m caught up in a whirlwind of emotions.

On that note, I’m sharing few of my favorite snaps of the many beautiful memories and hauntingly blissful moments captured on this trip home, mainly our enthralling experience at this private property — Punnamada Resort — on the banks of Vembanad Lake in Alappuzha. Looking at these photos now just makes me want to go back there soon. 

And although I’m a little wistful it’s over, quiet moments like this has its own peculiar sweetness, I must say. Well, there’s all the time in the world to dream away over cups of tea and munchies, but for now, it’s back to routine and the business of day-to-day living. Yes, back to the regular swing of things.

Last few days of summer (hopefully), it’s still pretty sticky and hot. And so, here’s one last frosty deliciousness until summers next arrival. If you follow along on facebook or instagram, you may know that I’ve been sipping iced mocha lately. Decadent, cold brewed coffee with generous splashes of nutella, and just enough condensed milk to give it a light, creamy texture.

For those who get a kick from java, this’s a cooler and more sophisticated take on your regular cup of Joe. A super quick and really easy recipe for instant, frothy, frozen deliciousness that tastes like a coffeehouse treat. Call it hazelnut mocha frappuccino, or nutella iced coffee—what’s in a name, especially when it’s homemade, and tastes this freaking delicious!

And oh there’s bonus — you get to control the calories too.

As tasty as the combination of nutella, coffee, vanilla, milk, and condensed milk over ice sounds, it's actually a little tough to justify the calories—so sip away in moderation, for this is more of a refreshing dessert drink {calorific goodness!} and not recommended for regular sipping.

And while that’s the truth, mocha frappuccino is the perfect pick me up for an instant jolt of energy in the middle of the day. The combination of coffee and chocolate helps keep you alert, and elevates your mood. For more benefits of coffee, see this chart.

This recipe is highly adaptable. Use milk of your choice—non-diary, low fat, or whole. Same goes with the sweetener—or, skip it completely. Also, feel free to adjust measures to your preference. I like mine creamy, sweet, and without a hint of bitterness, and that’s how I make it.

If you are a slow sipper, and prefer robust flavor, coffee ice is the way to go. It keeps your drink stronger longer, without diluting the flavors. I used this adorable silicone coffee bean tray to make ice, but you can use your regular ice cube tray.

So here’s one last sip for warm summer afternoons, before the darkness creeps in all too soon, and light cashmere and warm sweaters become a seasonal routine. 
p.s. {recipe inspiration from here}

Nutella Instant Iced Coffee — Homemade Mocha Frappuccino

Ingredients

Serves 4

Prep 5 min

4 tablespoons nutella

2 cups chilled milk (I used low fat)

3 tablespoons condensed milk

2 teaspoons instant coffee powder (I used Nestle)

3 teaspoons vanilla essence

3 teaspoons sugar, or to taste

½ cup ice cubes

Directions

Combine all ingredients in a blender and blend until smooth and frothy. Pour into glasses and dust lightly with ground coffee, if you like.

For an extra cold drink, pour iced coffee into glasses filled with more ice—ideally, coffee ice cubes for stronger coffee flavor, and leisurely sipping. To make coffee ice cubes, brew 1 ½ teaspoon coffee in 1 cup hot water, add sugar to taste. Freeze in ice-cube tray.

And now back to my dancing thoughts with old favorite titles, and another cup of tea. So, until next time, wishing you a lovely week filled with happiness and beauty.

{p.s.} see more photos from my recent trip home: here & here.

♥