Iced Coffee Recipe: Mocha Parfait Shots

Last year I fell in love with the new International Delight Mocha Iced Coffee and shared with you a couple of coffeehouse recipes that you could make at home.  Almost nine months later and I’m still drinking my DIY iced coffees at home.  Not only does it help me save a few dollars but it’s much more convenient.  Instead of driving to a coffee shop every time I get the hankering for a cold coffee beverage I just have to reach into the fridge.

As much as I have been enjoying my ID Mocha Iced Coffee I had decided that I needed to cut back just a bit.  Summer is just around the corner and that means tank tops and swimsuits so a girl needs to watch her waistline just a bit.  I was exceedingly happy, then, when on a recent trip to the store I found that International Delight had read my mind.  There, on the shelf, was a Light version of my favorite Mocha Iced Coffee!

With a 1/3 fewer calories per serving I feel less guilt when I sit down with a tall glass while working in the mornings (or afternoons or evenings, for that matter).  And while I love it straight up (honestly I rarely even bother with the ice, it doesn’t last long enough to get warm) I started to think about how I could maybe find a creative use for it in the kitchen.  Some drinks similar to the ones I made before came to mind, of course, but I wanted something completely different.

I remembered when I was a teenager I would play around with the different types of liquids in standard recipes, like using cranberry juice instead of water in a recipe for cranberry muffins.  I’ve used brewed coffee to bring out the flavors in other recipes, as well, so would a prepared iced coffee work the same?  I decided to find out!

Trifles and parfaits are some of my favorite desserts so that’s where my mind went first.  I thought I could layer cake, pudding, and whipped topping so I popped over to Walmart and picked up all the items I needed.  I started by replacing the water in the cake mix for an equal amount of iced coffee and then preparing according to the box directions.  Then I made the pudding, reducing the milk by a half-cup and replacing it with a half-cup of iced coffee.  I was going to add some into the whipped topping, as well, but I liked the color variations I had achieved so left it plain.

Have you tried the Light version? What iced coffee recipe would you make using it?

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