Cinnamon vanilla coffee frozen yogurt
Where did the year go ? I can’t believe we are in August.
I’ve been hearing this statement quite a lot lately..
Somehow it’s makes me really intimidated how years slips through my hands without remarkable achievements.
each year I grow older and the voice within keeps asking me on every birthday.
Are you sure you’ve made the right decision to be who you are today ?
I always confront him with yes without hesitation.
Even with slightest doubt,I refuse to become despondent & vulnerable.
Having a faith that something great is going to happen is never disappointing.
This has been my motive from the first day I started blogging.
Can you believe it has been a year since saveur blog awards nominations.
I’ve never thought I would be shortlisted nor the idea of winning, I wouldn’t even dare to fantasize.
But life was so generous, winning three awards including blog of the year is beyond my dreams.
Today I’m 33 years old...and I really don’t want to have or bake a cake this year.
The idea of baking a cake to treat myself is completely excluded.
Every year I celebrate my birthday with a new cake recipe on my blog.
Don’t get me wrong, I’m not holding a grudge against cakes.
but after testing tons of recipes for my book.
I deserve to celebrate by treating myself by being away from the oven.
( but of course if you live nearby and you want to get me a cake..I won’t say no)
I’m celebrating this year by making cinnamon vanilla coffee frozen yogurt.
It’s sweet & bitter and then when the last ice crystal melts, it leaves a sweet note in your mouth with a warm cinnamon aroma.
The journey of the bittersweetness flavors will make you crave for more and go for another ride.
If you’re a coffee lover you definitely need to consider it as a breakfast meal by adding oats or nuts.
1 cup (240g) plain whole-milk yogurt
3/4 cup (150g) sugar
Pinch of kosher or sea salt
3/4 cup (180ml) heavy cream
1 cup (250ml) brewed espresso, cooled to room temperature
1/4 teaspoon finely ground coffee
1 tablespoon of vanilla paste or scrape half vanilla bean.
1 teaspoon of cinnamon
Whisk together the yogurt, sugar, salt, cream, espresso, ground coffee, vanilla & cinnamon
Chill for 2 hours in the refrigerator, churn inice cream maker according to the manufacture,s instructions.
Store in a container up for 1 month.note:I’ve added 1 tablespoon of ground espresso , I prefer strong coffee flavor.you can omit cinnamon and add your favorite spice.Adopted from David Lebovitz book the perfect scoop
