Spiced mocha lassi

Coffee ice cubes

• 2 cups strong brewed coffee
• mixed spices, optional @1 tsp.

1. Make two cups of brewed very strong coffee or espresso. The way I prefer to brew my coffee is to heat filtered water to 190-200 degrees. In a filter cone place the freshly ground coffee beans. Add optional spices such as fennel, cardamom, cinnamon and ginger at this point, too. Pour in a tease of the hot water (about 1/4 the amount) to wake up the ground beans; let that small amount of water slowly filter through. Then pour in the remaining water to complete the brew. I have used Jamaican blue coffee beans.
2. Let two cups of brewed espresso or strong coffee cool. Then pour into an ice cube tray and freeze for at least 5 hours. You will have 14 cubes for use. Great for iced coffee, too.

The lassi

• 1 cup thick Greek plain yogurt, fage
• 1 tablespoon instant Espresso (Medaglia D' Oro) powder
• 1 tablespoon unsweetened cocoa
• 1 teaspoon zested fresh ginger
• 1 teaspoon fresh orange zest
• 1/2 teaspoon ground fennel seeds or cardamom (I use an old coffee bean grinder)
• 1/4 teaspoon Saigon cinnamon
• 1-2 tablespoon honey, such as acacia or tupelo, to taste
• 1 small fresh banana
• 2 coffee ice cubes, crushed

1. Combine all ingredients in a blender and process. Chill, if desired.
2. Garnish with a sprinkle of orange zest,cardamom, cinnamon, cocoa or other spice as desired.