Mr MIP and I became addicted to Starbuck’s Mochas in the past couple of years. We couldn’t help it; circumstances shoved the addiction right into our face and in order to face what we were facing, we chose to face what we were facing with mochas. Mine was always a “Grande Non-Fat Raspberry (Peppermint during the holidays) Mocha Light Whip” and his was a Grande Mocha. Recently we decided that it makes more sense to buy a cappuccino/coffee maker and make the mochas ourselves. I researched online about how to make the mochas, and researched what machine would be best for our small-time operation (read: small-time budget). And, since many of you have joined me in the NO Brussel Sprout Challenge, I thought I’d give you a new option to indulge in.
So, gather your ingredients (Or, be like me and gather the ingredients, take a photo, then realize you forgot the milk.):
You’ll need: a coffee mug, Whipped topping, chocolate syrup, espresso grounds (we had ours ground at Caribou Coffee – if you have a paper strainer in the machine, you want fine grind; if you have a metal strainer, you’ll want medium grind… or maybe I have that backwards) and syrup (more about that later) and your Invisible Milk.
First, here’s the machine:
Fill the tank with water:
(filling the tank always makes me think of the Burn Incident because it was the steam pressure that shot the top off and burned my arm. I might need more flowers and chocolate to erase the trauma.)
Brew the espresso. Which I think should be spelled “expresso.” right? Makes sense to me.
Then add the milk.
Then make a heart with extra chocolate syrup. Awww…(hm.. a new Love Language: Drawing Things With Chocolate, which might help to cover up the fact that my Love Language is not The Cleaning of Counters).
Deliver and make someone happy. (And a lot easier to live with.)
You might think that’s it, but no… there’s more! In order to make a low-fat raspberry version, I have some tricks up my sleeve:
For mine, I use Skim Milk.
And then for the topper, I mix in two tablespoons of Torani Raspberry Syrup. And for my fruncle out there, if you’re following this, you now realize I could make you a Raspberry Italian Soda – how exciting is that?
Yeah, that’s light whip, you gotta problem with that?
If you’re in the area, give me a little warning and I will whip one up for you!