Place all ingredients into a blender and whiz away. Start with the lesser amount of milk, and only add the rest if your blender needs it to mix. It might be helpful to open blender and stir, then blend some more.

Serve right away – remember, there are no strange ingredients or stabilizers in this, and it will melt. Serving in a frosted glass would be ideal on a hot, summer day.

A whipped cream garnish with a drizzle of chocolate or caramel sauce over the top is a wonderful addition. This is one place where I might, for convenience’s sake, consider using a premade squirt bottle of whipped cream because it could be used over a period of time.

Makes about 3 cups, or two 12 ounce servings.

Notes:

• My ice-cube tray holds two cups of liquid, and one cup is therefore 8 cubes.
• I remove coffee cubes after they’re frozen so the aroma of coffee won’t linger in the plastic.
• These coffee cubes are difficult to remove – I run hot water over the bottom of the tray, then put the whole tray into a plastic bag and twist. This helps to avoid the cubes from skittering around the kitchen – they melt quickly, and it saves cleaning off anything they happen to touch.
• Store the extra cubes right in the plastic bag in the freezer. They do look a little disgusting, but it’s so nice to have them on hand when the mood hits.
• This is an ideal use for leftover coffee, and the coffee cubes are great to have on hand if you happen to have a little leftover whipped cream from something else.

Nutrition:

Servings 2; Amount Per Serving: calories 215, % Daily Value; Total Fat 13 g 20 %; Saturated Fat 8 g 41 %; Monounsaturated Fat 4 g; Polyunsaturated Fat 0 g; Trans Fat 0 g; Cholesterol 50 mg 17 %
Sodium 141 mg 6 %; Potassium 425 mg 12 %; Total Carbohydrate 16 g 5 %; Dietary Fiber 0 g 1 %; Sugars 14 g; Protein 8 g 17 %; Vitamin A 3 %; Vitamin C 0 %; Calcium 9 %; Iron 0 %