I wanted a Starbucks treat this morning — but the balance on my Starbucks gold card is low and I’m trying to save it for days I’m actually going to spend time at the Bux, writing.
That resolve left me on my own today. Inspired by a recipe idea I saw on the back of my hot cocoa mix — and Hungry Girl’s Cara-mello Coffee Freeze — I whipped up this little beauty in my Ninja Master Prep. (That thing was THE BEST Christmas present I gave myself!)
Only one word can describe this concoction: Yum! Here’s how I made it:
1/4 cup hot water
1 teaspoon Starbucks Via instant coffee
2 Tablespoons Rocky Mountain Chocolate Factory hot cocoa mix
1 packet Splenda
1 container Oikos chocolate yogurt (from 4-pack)
3/4 cup coconut milk
12 ice cubes
Squirt light whipped cream
Dissolve coffee, cocoa and Splenda in hot water. Put in blender with yogurt, coconut milk and ice cubes. Blend until smooth and top with whipped cream.
It makes a delicious drink — and it was cheaper than a Frappuccino, since all the ingredients were already on hand. I bet SF chocolate pudding would work just as well. I had a container of the yogurt that I needed to get rid of.
My day so far has been OK. I’ve done three loads of laundry — everyone’s favorite chore. 😉 Mainly I’m killing time until Golden Heart finalist calls are made tomorrow. (This is huge — like the Oscars of romance writing — and I’m hoping I’ll be among the lucky finalists.)
I had Overnight Oats (made with almond milk, Craisins, half a banana and a spoonful of chunky PB) for breakfast, then hit the sidewalk for a short (very short) walk. Telling myself I wanted to walk — vs. needed to or had to — got me out the door, but it was damn cold and windy out there, so I only lasted for 10 minutes.
Lunch was one of Julie’s egg bagelwiches with a side of Foreman Fries and half a pear. Everything was beige/white/cream colored, but it still made for a pretty tasty meal.
Time to go figure out tonight’s dinner so I can get to work.