I was lucky enough to be selected to try out Godiva’s coffee line via Foodbuzz’ Tastemaker Program. There are fewer things I like better than chocolate and iced coffee, so much so I probably have some sort of iced mocha daily. I was excited to take on this challenge issued by Godiva and create a new drink.
Great things come in red packages! Godiva sent me two different blends: chocolate truffle and hazelnut creme. It was hard to pick which one I wanted to use because were really decadent. Ultimately, I chose the chocolate truffle as I thought it paired well with butterscotch, one of Mr. Foodie’s absolute favorite flavors. He was definitely the inspiration for this recipe.
I steeped the 12 oz. package of ground coffee in about 6 quarts of water overnight and then drained it into another container through cheesecloth to get out the grounds. (This yielded quite a bit of concentrate that I can keep in the refrigerator and use to make iced coffee all the time!) I also made this drink two different ways – one with regular, non-fat milk and one with Vanilla Flavored Almond Milk. The latter was for my lactose intolerant husband. Both tasted pretty much the same, his was a tad bit sweeter due to the flavoring in the almond milk but there was absolutely no overpowering vanilla flavor at all. We really enjoyed this drink, Mr. Foodie drank his in about 15 seconds flat. I think I made a coffee lover out of him with this one!
GODIVA BUTTERSCOTCH TRUFFLE ICED COFFEE
3 TBS Butterscotch Syrup (I made my own with milk and butterscotch chips, but you can use any store-bought version.)
1/3 Cup Steeped Godiva Chocolate Truffle Coffee
1 Cup Milk (of your choice)
6-8 Ice Cubes
Extra Butterscotch Syrup for drizzle
1. Put 3 TBS of butterscotch syrup into the bottom of a tall glass and add steeped coffee. Stir until well mixed.
2. Add milk and stir until well mixed again.
3. Add ice cubes.
4. Topped with your desired amount of whip cream and extra butterscotch drizzle.