I love coffee. Iced, hot, blended, it doesn’t matter. I prefer local shops to big chains, but sometimes the green Siren calls to me. It might have something to do with the $2 treat receipts, or the fact that I know exactly what I am getting, no matter where I am.
On a hot afternoon I am often drawn to a Frappuccino.
But I don’t like the $4.50 price point. And even if I am using my $2 treat receipt, I still have to spend about $4 before two p.m. just to get this frozen goodie. While I don’t mind spending a few bucks at the bux when I have a gift card, I do mind when its my own money.
A week from tomorrow is my first day of school (!!), and Thursday is my first official day back, (staff mtgs/Open House). I used to pass a few coffee shops, and two Bux’s, on my way to work, providing multiple opportunities to waste money. But my new route only takes me 5 minutes by foot, where I only pass a church and a hardware store.
So I got creative.
I’ve been making coffee ice cube for years. They are very simple to make: brew a pot of strong coffee, fill ice cube trays, freeze, pop out and store in a gallon sized freezer bag.
They are perfect for iced coffee and coffee protein shakes, aka Faux-ccino’s.
Faux-bux Vanilla Faux-ccino
Nutritionals: Cal: 129, Carb: 11g, Pro: 11g, Fat: 4g, Fiber: 1g, Sugar: 9g
1 cup Unsweetened Vanilla Almond Milk (or regular, or soy milk)
1 TBS instant coffee (I used Foldgers)
1/2 scoop GNC vanilla whey protein powder (or protein powder of your choosing)
1/2 tsp vanilla extract
10 coffee ice cubes
1.5 tsp granulated sugar
Throw all ingredients in blender. Blend.
Enjoy, preferably with a siphoned straw from the bux.
(See book club girls, there IS a reason to have a straw in your purse at all times!)