After the worst winter in a hundred years… (literally)
After a week of rain which saw local waterways almost flood their banks…
It is finally a beautiful spring day. Complete with sunshine, honey-bee-bedecked-crocuses, and a gentle spring breeze with a “fresh” scent that just can’t be bottled in laundry detergent, no matter what the ads may say.
I want an iced mocha from Starbucks. Luckily for my budget, the nearest source of temptation is a good 20 minutes east from here. But I have a plan!
1 decaf cup Keurig coffee (trust me, decaf is a good idea in the afternoon)
Hershey’s Chocolate Syrup
milk to taste
1 packet Splenda
about 30 minutes worth of patience
Brew coffee. Place in freezer for about 30 minutes. (Please use common sense about putting hot coffee cups in the freezer…I transferred my brew to a plastic storage container.) Once it’s cooled off, add chocolate syrup to taste, add a splash of milk, and stir in Splenda. Pour over ice cubes. Slurp.