I leave for summer camp tomorrow and I could not be more excited about it.
More specifically, I’m leaving on a jet plane early early early (like, pre-dawn early) to fly out to California for an adventure known as Camp Blogaway. And that’s just what it is — camp. Like, sleeping bags and cabin bunks camp. Like, mountains and bonfires camp. Like, I’m re-living my high school youth group retreats camp. I can’t wait.
(There’s also no Wi-Fi, evidently, which I’m less excited about but I’m going to do my best to embrace it. Gulp).
Some of my favorite memories from youth were made on those retreats. There were a lot of angst-filled teen cry sessions (oy, were there ever) but there were also some amazing moments of bonding with friends, doing things that pushed us way out of our comfort zones, enjoying (read: surviving) camp food and subsequently returning to our cabins to sugar up on candy and ice cream bars and overall, creating memories that seemed insignificant at the time but now, years later, I realize were formative.
This frozen Thai iced coffee kind of feels like a grown-up ice cream bar to me. It’s perfectly sweet and decadent, and the addition of coffee is a serious plus for me — especially for times when I need to be at the airport by 5 a.m. My favorite part of this whole drink, though? The toasted coconut on top. I don’t know about you, but I get weak in the knees over its flavor and I love the crunch it adds to this otherwise creamy drink. Omnomnom INDEED (I may or may not have had two glasses already).
I’m hoping I can create new formative memories and friendships on this trip that I’ll carry with me for years to come. Maybe without the gross camp food, though — but something tells me that at a food blogger camp? I needn’t really worry about it too much.
Until then, enjoy this beverage and your holiday weekends, friends — I’ll see you next week!
Frozen Thai Iced Coffee
Adapted from King Arthur Flour
Yields: 4 servings
2 cups strong hot coffee
1 can (14 oz) sweetened condensed milk
1 cup 2 percent or whole milk
1 teaspoon vanilla
1 cup heavy whipping cream
1 tablespoon granulated sugar
1/2 cup sweetened coconut flakes
In a large bowl or heatproof pitcher, stir hot coffee, condensed milk, milk and vanilla. Cover and chill at least 8 hours or overnight.
Pour chilled mixture into a shallow pan (I used a 13-by-9-inch baking pan). Freeze until solid, about 4 hours.*
Meanwhile, make the whipped cream: Beat heavy cream and sugar on high speed until stiff peaks form, about 2 to 3 minutes. Chill until ready to use.
Toast the coconut: Heat oven to 350 degrees F. Spread coconut flakes on a baking sheet; toast in oven, stirring occasionally, until golden brown, about 7 to 10 minutes.
Scoop frozen coffee mixture into serving glasses; top with whipped cream and toasted coconut.
*Alternatively, you can freeze the coffee mixture in an ice cream maker. Here’s how to do it.