Mexican Coffee Frappuccino

The Cowgirl Gourmet ( adapted this recipe from the April 2011 issue of Food Network Magazine

Resourcefulness is a virtue. This recipe uses up leftover java and is a perfect mid-afternoon pick-me-up to boot. It can easily be doubled or tripled to share with company.

Makes 1 serving

1/2 cup chilled espresso or strong coffee
1/2 cup almond milk or milk
1 1/2 T. brown sugar or a no-calorie sweetener to taste (I used 1 Tablespoon of Ideal)
1/4 teaspoon ground cinnamon
1/8 teaspoon almond extract
1 1/2 cups of ice

Blend all the ingredients together until the ice is smooth and the texture is that of frappuccino. Taste, adjust sweetener, if necessary, and blend again to combine. Pour in a tall glass, sit back and relax with a magazine or book of choice.