These are our favorite drink recipes. Some are frozen or iced, while others are hot, but all are non-alchoholic and many have nonfat or sugar-free variants. Sometimes we get a little crazy with the creativity but we promise it'll be good!
- Bullseye Espresso
- Eye-opener Morning Smoothie
- Easy Mocha
- Mexican Brew
- Icy Rose
- Barcelona Hot Chocolate
Be a Barista in your kitchen! We recommend Vietnamese espresso for its rich, full flavor without excessive bitterness.Ingredients:
- 1 shot Espresso
- Milk, cream, or liquid non-dairy creamer
- Sweetener (see below)
This drink makes you feel like you're in a gourmet coffeeshop, yet it requires nothing more than an entry-level espresso machine. First, brew the espresso into a pot or carafe (not directly into your cup).
While the espresso is brewing, pour about an inch of milk, cream or non-dairy creamer into your cup. Add sweetener at this point. Important: if your milk is cold, table sugar won't melt in it. You should use syrup, superfine or confectioner's sugar, or Splenda/Nutrasweet; or, you can warm the milk first on the stove or in the microwave.
When the espresso is done brewing but the machine still has some steam in it, use the extra steam to froth your milk. Milk froths best; cream and creamer don't froth quite as much, but they still work.
Then, pour the espresso in a thin stream into your cup. This makes the bullseye mark in the center.
Don't stir the drink! What really makes this drink special is the contrast between the powerful espresso and the sweet milk. Your first sips are sweet and creamy, then gradually more straight espresso; finally, your last sip is sweet again.
Try using a tablespoon of Bailey's Irish Cream or Frangelico (hazelnut liquer) instead of sugar!
Try pure maple syrup as sweetener, or heat the milk and use Demerara sugar to add depth of flavor.
You can substitute soy powder, Slim-Fast powder, Carnation Instant Breakfast or whatever you prefer.Ingredients:
- 6-8 Ice cubes
- 1 scoop (about 1/4 cup, depending on the serving size of your brand) chocolate-flavored whey protein powder
- 1 tbsp unsweetened cocoa
- 2 tbsp sugar, or artificial sweetener
- 1 packet G7 Instant Coffee
- About 1/4 cup milk
- Optional: 1/4 cup dry milk powder (adds creaminess)
Put the ingredients into a blender in the order listed.
Blend on medium for about 10 seconds. Stop the blender and stir to make sure nothing is sticking to the sides of the blender. If it refuses to blend at all, try adding a little more milk.
Blend until you can't hear any more large ice cubes banging around. Serve and enjoy!
Note: I just tried this with the Hazelnut G7 Cappuccino and it is amazing! So creamy and rich...
G7 Gourmet Instant Coffee
Microwave the milk or water in a mug for 1 minute on High, or heat over medium heat in a small saucepan.
Put the G7 and cocoa mix into a second mug. Stir them together.
Add about an ounce of the hot milk or water, just enough to make a thick mixture. Stir it until there aren't any lumps. (Note: this step can be omitted if you are in a hurry.)
Add the rest of the milk or water and enjoy!
Delicious variation: Try it with a dab of Amarula liquor! The fruity notes combine with the chocolate like a delicious truffle.
This recipe is extremely simple and can adapt to any type of filter and any quantity of coffee.Ingredients (for each cup of coffee):
- 3 whole cloves
- 1 inch of cinnamon stick, broken into pieces
- Dash ground nutmeg
- Sweetened condensed milk
When preparing to brew your coffee, put the cloves and cinnamon in the bottom of the filter, measure the coffee grounds on top, and sprinkle the nutmeg on top of the coffee. Then brew as usual.
Put spoonful of sweetened condensed milk (or more to taste) in the bottom of your cup, and then pour the hot coffee over it and stir it up. If you want to get fancy, add whipped cream and a dash of ground cinnamon!
Rose Milk Tea
The recipe for this is adapted from the one on the back of the Rose Fruity Milk Tea box.Ingredients:
- One packet of Rose Fruity Milk Tea
- Four ounces of hot water
- 6 ice cubes
Steep the teabag in the hot water for 4 minutes.
Place the ice cubes in a second cup. After the tea is finished steeping, remove the teabag and slowly pour the hot tea over the ice cubes.
The combination of hot chocolate and espresso is enjoyed in Spain and throughout Europe. This version shows off the chocolate with a hint of orange and isn't as sweet as traditional American-style cocoa drinks. This recipe is from Cooking Light magazine.
- 2/3 cup boiling water
- 2 ounces good-quality dark or bittersweet (60 to 70 percent cocoa) chocolate, finely chopped
- 1 1/3 cups 1% low-fat milk
- 1 cup brewed espresso or strong coffee
- 1/4 cup unsweetened cocoa powder
- 1/4 cup packed brown sugar (or artificial sweetener)
- 1 2-inch piece orange rind strip
- 1/4 cup frozen fat-free whipped topping, thawed (optional)
Combine 2/3 cup boiling water and chopped chocolate in a medium saucepan, stirring until chocolate melts. Add milk and next 4 ingredients (through rind); cook over medium-low heat, stirring with a whisk. Heat 5 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Discard rind. Pour 1 cup mixture into each of 4 mugs. Spoon 1 tablespoon whipped topping over each serving. Dust with cocoa powder, if desired.