Frozen Coconut Cream & Brown Sugar Latte

This Summer has been one of my favorites yet.  The weather has been almost bearable, the humidity tame, and the berries plentiful.  It's been good. 

Frozen Coconut Cream & Brown Sugar Latte {Pedantic Foodie}

As with all of life, there has also been some really icky, unenjoyable, and very tearful moments. Pains of life, both physical and mental, that even cookies cannot fix.  However, each day, I have been able to get out of bed, even if it hurts, take a breath of summer's warm tonic, and remember that I am very loved by some very sweet people.  I count you, my dear readers, among them. I'm thankful for you.

Frozen Coconut Cream & Brown Sugar Latte {Pedantic Foodie}

On such mornings, I do not need anything, except grace, but a cup of coconut-laden coffee has never hurt. 

You know I am obsessed.  There is no hiding it.  Coconut cream is the new butter, at least in my kitchen. 

Frozen Coconut Cream & Brown Sugar Latte {Pedantic Foodie}

I decided to change things up a bit and try using brown sugar in this latte, but you could definitely use simple syrup instead (I recommend always having some in your fridge, especially in the warmer months).  I liked the subtle richness and depth the brown sugar added.

A hefty dose of coconut cream goes into this drink.  Some mornings I just want coffee-flavored cream.  You may adjust the ratios to your taste.  This is not so much a recipe as it is meant for inspiration. 

Frozen Coconut Cream & Brown Sugar Latte {Pedantic Foodie}

I made a pot of coffee and poured it into an ice cube tray to make this drink somewhat frosty. 

Frozen Coconut Cream & Brown Sugar Latte {Pedantic Foodie}

Add a spoonful of whipped cream, if you fancy it. 

Frozen Coconut Cream & Brown Sugar Latte {Pedantic Foodie}

We might cry in our cars now and then, but at least we have sunny mornings, sweet friends, and coffee treats. 


Pedantic Foodie

Frozen Coconut Cream & Brown Sugar Latte

makes 2

2 cups boiling water 

6 tablespoons finely ground coffee

1/4 cup light brown sugar 

3/4 cup almond or coconut milk

1/2 - 1 cup coconut cream (depending on personal preference)

optional: whipped cream (1/2 cup heavy cream whipped with 2 tbs confectioner’s sugar)

Place your coffee grounds in the bottom of a french press and cover with boiling water.  Allow the coffee to steep for five minutes and then press with the plunger.  

When the coffee has cooled, pour it into an ice cube tray and freeze overnight. 

Place the coffee cubes in the base of your blender, along with brown sugar, coconut milk, and coconut cream.  Blend until smooth.  Top with whipped cream and serve immediately.  Enjoy! 

The Weekend

This past weekend was bursting at the seams with great food and even better company.  Friday evening was the night of my most recent supper club, consisting of the best scallops I have ever made (humble brag, but not really because all credit goes to bacon fat), Joy the Baker's Blueberry and Mint Lemonadeand a gluten-free key lime pie, which one of my diners dubbed "life-changing."  That's the magic of coconut macaroon crust, my friends. 

After standing in the kitchen for nearly 10 hours straight, my feet were screaming at me, and I fell asleep while sitting on the floor describing to my fiance just how tired I was.  It was the best.

The next day my sweetheart and I made our way down to the city and began our Saturday afternoon with truly classic fudge sundays at one of my favorite spots since childhood - a sweet little drive-in diner that has been serving ice cream and barbecue for 112 years.  Always get the limeade, do it. 

We went shopping and I tried on a dozen very unflattering dresses and one very nice dress and then turned to my better half and informed him that I needed to be fed.  Again.  I mean, it had been nearly three hours...

Rather than revisit an old standby, we decided to be adventurous (inspired by my Summer bucket list), and made our way down to what seemed to be a promising little hole in the wall. It was small, crowded, and filled with loud-laughers and Pokemon-searchers.  This hipster hideaway ended up being one of the best eateries I have been to in a very long time.  The menu was simple, consisting of  half a dozen or so tempting grilled cheese sandwiches and several varieties of decadent fries.  Even at the height of my creativity, I would have never thought of putting truffle-scented macaroni and cheese between two slices of bread.  But, thankfully, they did, and I ordered it, and I ate it.  In between bites I gushed about the utter genius of this perfectly executed sandwich, and then my fiance and I said a bitter farewell to our newfound favorite and sat in three hours of traffic. 

I hope your weekend was just as wonderful and filled with the best of food and friends. 


Pedantic Foodie

Boston Cream S'mores Trifle // Summer of S'mores Pt. 2

This is one of those times where my cravings have driven me to do absurd and wonderful things. 

Boston Cream S'mores Trifle {Pedantic Foodie}

In the past two years I have gone from ambivalently ignoring doughnuts, to deeply and passionately adoring them.  My doughnut of choice?  The Boston Cream. 

Boston Cream S'mores Trifle {Pedantic Foodie}

A little shop opened near me not too long ago, and they make the most perfect Boston Cream doughnut I have ever had.  It is not overly sweet, the custard is evenly distributed, and the chocolate icing is simple, but rich.  I love, love, love this doughnut.  

Oh, if only I did not have a fancy and expensive white dress to fit into in 98 days...

Boston Cream S'mores Trifle {Pedantic Foodie}

I think about that doughnut often.  In fact, this entire Summer of S'mores series began as a single scribbling in my notebook - "Boston Cream S'more." 

Boston Cream S'mores Trifle {Pedantic Foodie}

I wanted (read: needed) to find a way to incorporate the flavors of that prized pastry into another one of my favorite things: the s'more.

Boston Cream S'mores Trifle {Pedantic Foodie}

Now you might argue that this is not technically a s'more, and I would agree, but the Summer of S'mores is a celebration of flavors.  All of the attributes of a classic s'more are present in this idyllic stratification, along with one very special guest.  Welcome, vanilla custard.  Also known as, the best part of any truly good Boston Cream Doughnut. 

Boston Cream S'mores Trifle {Pedantic Foodie}

I can see that I have already lost you because I am asking you to make custard for s'mores.  But, wait!  Custard is easy, I promise.  And just think about how much fun you're going to have licking the spoon when you are done. 

Whew.  I'm glad you came back. 

Boston Cream S'mores Trifle {Pedantic Foodie}

Oh yeah...I also decided my custard needed more fat and sugar, so I folded in some whipped cream.  My "oops" = a little extra happiness. 

Boston Cream S'mores Trifle {Pedantic Foodie}

At this point, you could just decide that you have worked hard enough for one day and eat this custard just as it is.  That would certainly not be a bad idea, but it would also not be the best either. 

Boston Cream S'mores Trifle {Pedantic Foodie}

The best idea involves using all the internalized hostility you now have for me (because I made you stand over a hot stove and make custard in July), to demolish some graham crackers.  Hulk smash those things. 

Actually, be civilized and use the handle of a butterknife.  The first option sounds fun until you start finding graham cracker crumbs in random places days later. 

Boston Cream S'mores Trifle {Pedantic Foodie}

Now we get to make everything look pretty.  Yay for edible stripes! 

Graham crackers + custard + chocolate.  Repeat.  

Boston Cream S'mores Trifle {Pedantic Foodie}

Do you have a blow torch?  I hope so, because this is a really fun way to use it! 

I plopped a couple of marshmallows atop my trifles and then torched them with my kitchen torch. This kept the custard cool, while still achieving that melted-mashmallowy layer that I love so much in a classic s'more. 

Boston Cream S'mores Trifle {Pedantic Foodie}

While these trifles are definitely indulgent, they are not overly rich.  Not in the sense that you instantly regret eating one - I hate that.  

Boston Cream S'mores Trifle {Pedantic Foodie}

Because the custard is not overly sweet, it brings balance to the more sugary chocolate and marshmallow elements. 

Oh, and if, for some strange reason, you do not end up devouring every single one of these immediately, they will need to be refrigerated.  Unfortunately, this will cause the chocolate to harden and the marshmallows to stiffen, BUT, they are actually very good reheated for a quick 20-30 seconds in the microwave.  The goal is to re-melt the marshmallow and chocolate, without heating up the entire trifle.  

Boston Cream S'mores Trifle {Pedantic Foodie}

Then again, who in their right mind is leaving leftovers here?


Pedantic Foodie

Boston Cream S’mores Trifle

makes 4 / custard recipe slightly adapted from Food Network

for the custard

- 1 1/2 cups whole milk

- 4 egg yolks

- 6 tablespoons granulated sugar 

- 3 tablespoons cornstarch 

- 1 tablespoon unsalted butter

- 1 teaspoon vanilla extract 

- 1/2 cup heavy whipping cream 

- 1/8 cup confectioner’s sugar

In a medium bowl, combine egg yolks and sugar.  Whisk vigorously, until the yolks have greatly lightened in color and have reached the ribbon stage.*  Whisk in cornstarch.

*The ribbon stage is signified by the behavior of the mixture.  If you dip the whisk into the batter and hold it above the bowl, the mixture should fall like ribbons and should hold its shape for a minute or two. 

Pour the milk into a medium, heavy-bottomed saucepan and place over medium-high heat.  Scald the milk by cooking until it reaches 210 degrees, or just below the boiling point.  Remove from heat. 

Quickly whisk one-third of the scalded milk into the egg yolk mixture.  Pour the tempered egg yolks into the saucepan and place over medium heat.  While whisking constantly, bring the mixture to a boil.  Reduce heat, and allow to boil for thirty seconds, while continuing to whisk constantly.  Remove from heat and stir in the butter and vanilla extract. 

Pour the custard into a glass bowl and lay a sheet of plastic wrap over the surface.  This will prevent a film from forming. 

Place in the refrigerator and allow to chill until cool, about 2 hours, or up to two days.  

In a small bowl, combine heavy cream and confectioner’s sugar.  Beat on high speed with an electric mixer until soft peaks form.

Gently fold the whipped cream into the chilled custard.  Prepare the trifles.  


- 1 recipe pastry cream

- 6 ounces milk chocolate, roughly chopped

- 9 whole graham crackers, roughly crushed 

- 16 marshmallows 

- 4, 6-ounce glasses

Place milk chocolate in a small, microwave-safe bowl and microwave for thirty seconds.  Stir and then microwave for an additional thirty seconds.  Repeat until the chocolate is smooth and completely melted. 

Fill the bottom of four glasses with 1 1/2 tablespoons of crushed graham crackers.  Cover with 1/4 cup of pastry cream.  Spoon several tablespoons of the melted chocolate over the cream.  Repeat until you have two layers of each element and then top with marshmallows. 

Use a kitchen torch to toast the marshmallows and serve immediately.*  Enjoy!  

*You can prepare the custard 1-2 days in advance, but I do not recommend assembling the trifles until just before you want to serve them as the chocolate and marshmallows will be come hard in the refrigerator. 

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