Hey Foodies, it‘s me Sabrina! You didn’t think I’d go away that easily did you? I’ve been making daily appearances at Sandra’s Lifelong Wellness classes, because her students are getting on her last nerves. Usually by the time I leave there I’m too pooped to pop. However, while Sandra is eliminating dust bunnies and folding tea towels I decided to whip up a yummy treat for you.
This is another quickie that doesn’t require a recipe that’s set in stone. Not that most are anyway, know what I mean? Anywhoo, as part of the Foodbuzz Tastemakers Program sister dear received a sample of Godvia Caramel Pecan Bark Coffee. I thought it was high time it was used for something other than just politely sipping. Although I do get a good boost from it before Sandra’s classes. Ok, I’m off topic again, sorry about that. The hardest thing about this treat was finding an Irish Whiskey glass to serve it in. We don’t live in a sprawling metropolis and it was like trying to find a needle in a haystack.
I brewed the coffee and let it cool to room temperature. Next I added two scoops of chocolate ice cream to the glass and poured in about ¾ cup of the cooled Caramel Pecan Bark coffee. Then it was time to load up on whipped cream. I’m the sister with the least amount of patience so I grabbed the can of Reddi-Whip from the fridge and let er rip. Then I sprinkled some chopped dark chocolate on top of that. Everybody say “YUM”! What’s a Caramel Pecan Coffee chocolate ice cream float without caramel sauce? I poured it on until it ran down the side of the glass. Sis was a bit miffed because it messed up her precious scrap booking paper she uses for her photos. C’mon it only costs .69, what’s the big deal! After a couple of pictures I still wasn’t satisfied, so I added some honey roasted peanuts. That was exactly what this float needed, and now I’m done. If you feel so inclined, you can share it with someone; or channel your inner Sabrina and eat it all by yourself.
Check you guys later!