I keep meaning to Google typical weather patterns for California because this week has been so wonderfully warm (April showers?) that I’m wondering if that’s normal for this state and naturally begs the question, will there be May flowers? These are the kinds of deep thoughts that come to me while the sun is shining and April has quickly become my new favorite month along with my newly resurrected favorite activity, walking to a hip local place Starbucks with our dog in tow to grab an iced coffee.



Iced coffee and soy milk plus the smooth consistency of milkshakes were the inspirations behind this icy slush. I wanted something simple enough to make on really warm days and light enough that servings later I wouldn’t regret my decision to go for thirds.


It stays so light now in the evenings that when I get home from work its hard to imagine calling it a day and going to bed at 8 and I found myself wanting something cool and refreshing and easy and with the mature taste of espresso. Don’t let the word slush deceive you, this shake is in fact very sophisticated and mature and perfect for adult only backyard BBQ get-togethers. Then again, if you’re searching for your inner child you can swirl the drink around dramatically and slurp its last pieces up very loudly with a colored straw.. I may or may not have done that last part. And finally, the food!


Cinnamon Espresso Slush
makes 1

1/4 cup freshly brewed espresso, cooled to room temperature
5 ice cubes
1/4 teaspoon cinnamon, plus a smidg more for garnish
3/4 cup coconut ice cream (you can alternatively use a different ice cream here, I just wanted something dairy free)

Put all ingredients in a blender and combine until you reach a smoother consistency and the ice cream mixes in well. Pour in a mug or medium sized cup, garnish with a sprinkling of cinnamon and enjoy immediately.

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