Cold Brew Coffee

For the last year, I have been obsessed with cold brew coffee. 

A coworker of mine introduced me to it, and I fell in love.  Basically, the brewing process is done over a long period of time (12-24 hours), but the result is a smooth, sweeter, less acidic brew.

I have been buying 2 pints of it a week at Zingerman's, a local deli, and been making coffee protein smoothies.

I used to use splenda in my coffee, and with the natural sweetness of the cold brew coffee, I have not missed the sweetener at all, even when I drink the coffee on its own.

You can order cold brew coffee pots, cold brew concentrate, and more at Toddy Cafe. 

Not so Crazy Mocha

Back in Pittsburgh, there is an awesome coffee shop called Crazy Mocha.  I was lucky enough (or unlucky enough healthwise) to have one on the first floor of my office building.

Crazy Mocha's signature drink used to be The Crazy Mocha, a sweet, creamy, heavenly blend of coffee, ice, ice cream, and chocolate.  Last time I was there, they stopped serving ice cream and no longer had the Crazy Mocha.

I re-created this drink this morning for breakfast, but took out the sugar and added some protein and a little fiber.  I used a small scoop of my Chocolate Ice Cream that I made last night (maybe a 1/4 cup) to give it the rich chocolatey taste.  You could use up to 1/2 c of the ice cream for an S/C Value of 0/1.

Not-So-Crazy Mocha

1/2 c. ice
1/2 c. cold coffee
1/2 scoop of Jay Robb's vanilla protein powder (this is the best kind I have ever had and is all natural)
1 small scoop of Sugar Free Chocolate Ice Cream (see below)
2 tsp. Benefiber

Blend everything together until smooth!