Over Labor Day weekend we traveled to Northern California, Santa Cruz to be exact, to celebrate my cousin’s wedding.
The wedding was one we will never forget. They got married standing underneath exquisite Redwoods with the sun peaking through the massive trees.
To reach the ceremony site, we hopped aboard a narrow gauge train and traveled uphill for about 25 minutes. Following the beautiful exchange of vows we climbed back on the train to return to the reception location. The entire experience was simply breathtaking.
To say my train obsessed toddler was in heaven is an understatement!
We spent the long weekend in Santa Cruz with my parents and uncle at a vacation rental home on the water. We enjoyed exploring the area and discovering the differences between that beach city and the one we’re living in now.
Because we staying in a “hotel house,” as we described it to my toddler, I had the luxury of being able to cook! I made Chicken Chorizo Meatballs (a variation of this recipe) for the rehearsal party at my aunt’s “hotel house,” a beautiful cheese platter for dinner one night, and coffee smoothies to accompany some local pastries for breakfast one morning!
I was counting on making my recipe for this week’s Sunday Supper over the wedding weekend so I packed my chocolate chips and chocolate sauce. Doesn’t everyone travel with chocolate chips in tow?!
Thankfully the vacation home had a blender! I hadn’t considered that I may not have one before hitting the grocery store to pick up yogurt and whipped cream.
This smoothie was met with mixed reviews. My dad was not a fan, but sweet coffee drinks are not his thing. My uncle and I enjoyed our glasses, though. That being said, I have some suggestions for changes I’d make next time:
- The tang from Greek yogurt was a little too much to pair with the coffee, so I’d switch to regular yogurt (or you know, ice cream but then we can’t call it breakfast can we?)
- To balance out the sweetness level, I’d add a touch of vanilla extract
Chocolate Chip Mocha Smoothie
- 1 1/2 C ice
- 3/4 C vanilla Greek yogurt
- 3/4 C cooled coffee
- 1/4 C chocolate chips
- 1/4 C chocolate syrup
- Place all ingredients in a blender and blend until smooth. Garnish, if desired, with whipped cream and extra chocolate syrup.
*This recipe is adapted from Jacqui at http://www.dishingdelish.com/chocolate-chip-mocha-breakfast-smoothie/*
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