It’s my birthday and since I’m thirty-eight today, I’m officially almost forty. No more mid-thirties for me. I’m almost forty. Forty, forty, forty. The big “four-O.”
I’m not sure I’m comfortable with all this forty talk. I think I’d rather just say I’m in my late thirties. I like the way that sounds better.
The good news is that I will be getting a cake later on today. It will be a Bavarian cream-filled yellow sheet cake with tons of white icing. That is if my husband got the order correct. I will also be getting a gallon of Bluebell Cookies-n-Cream ice cream as the perfect accompaniment.
Now don’t feel sorry for me because I don’t have a Dorie Greenspan homemade birthday cake. As shocking as it may seem, I actually want this. Don’t get me wrong, though. I love all things homemade and from scratch, but probably one of my favorite indulgences is a store bought bakery cake with that disgustingly sweet, fluffy icing. I must have ice cream with each and every bite to balance the sweet to sweet ratio and could you make it a corner piece, please, with extra roses?
But since I’m almost forty now, uh, I mean, since I’m in my late thirties now, and my metabolism is not what it used to be, I mean since yesterday when I was in my mid-thirties, I am cutting down on some of the fat and calories in other parts of my life, starting with this recipe for Iced Mocha Latte. It’s a Pampered Chef recipe that I’ve tweaked a little. Feel free to substitute whole milk and regular sweetened condensed milk if you are in your mid-thirties or younger and have a fast metabolism.
This is a refreshing drink when you want coffee, but you really don’t because it’s too darn hot. And it goes well with birthday cake
Iced Mocha Latte
1/3 cup instant coffee granules
1/2 cup boiling water
1 (14-ounce) can fat-free sweetened condensed milk
1/2 cup chocolate syrup
2 cups cold water
4 cups fat-free milk
- Place the coffee granules in a bowl and stir in the boiling water until dissolved.
- Whisk in the sweetened condensed milk, chocolate syrup, and 2 cups cold water until combined.
- Pour the milk into a pitcher. Stir in the coffee mixture. Chill in fridge for about an hour. Serve over ice.