I try not to talk too much about the bambino here on the blog, other than giving his opinion on some of the dishes I make then write about. For one, I don’t want him having too much of an internet presence, until he can make those decisions himself. For another, Jay and I sort of came of age during the internet’s big break, if you will. Back when Mosaic was the main browser I used, until it morphed into Netscape, and back before IE became the sole soul-sucking POS that everyone used, not because anyone wanted to, but because they had to. We did stupid stuff online back then, before everyone and their brother attained access to the internet. And then there’s the fact that this is a food blog, not a mommy blog. I don’t understand the folks who talk endlessly about their child(ren)’s potty training accidents, or have no qualms about posting bath-time pictures. There are things I am perfectly comfortable discussing about the bambino with my close friends, but I try to keep his online presence to a minimum. Both because it’s not my intent to use him as blog fodder, but also because the internet never forgets. All that aside though, I do have to give him credit for the recipe for this Double Chocolate Iced Coffee.
For some background, I will venture into “mommy blogger” territory a bit. He plays an imaginary game he calls “Little Lizard’s Restaurant and Comic Book Shop.” He likes to draw his own comics, which he “sells” in his store. The “restaurant” sells diner food, as well as coffee drinks. We were playing one evening, when he came up with a new Double Chocolate Iced Coffee. I asked him what all was in it, he rattled off the ingredients list, and Jay and I both agreed that it sounded pretty good. So I decided to recreate it this weekend.
I know there are cold-brew coffees out there–I wasn’t about to fork over the money for one, though. And I made this a decaf variety, because I’m not supposed to have more than 2 cups of caffeinated coffee these days. Combine the first 4 ingredients in a blender. Process until fully blended. Pour into glasses. Top with whipped cream, chocolate curls, and a mini Hershey bar.
Simple, eh? You’ll notice I make mention of mini Hershey bars in the recipe, but they’re not featured in the photos. I am a dolt, and forgot to add them to our drinks before I took the pictures. D’oh! But otherwise, it’s not really “double chocolate,” is it? Still, the drinks are good, although the bambino didn’t care for my interpretation of his drink, because he doesn’t like coffee. No matter. Jay and I polished them off!
Combine the first 4 ingredients in a blender. Process until fully blended. Pour into glasses. Top with whipped cream, chocolate curls, and a mini Hershey bar.