"Road Warrior" 

White Chocolate Kona Mocha

5# container Luciano's Polar Freeze, Ghirardelli Sweet Ground White Chocolate and Three Sobe' bottles just filled with my "standard" half gallon batch.

I've been asked for the recipe many times so figured about time to make it more permanent. Following are two versions. One my daily "fix" Sobe' bottled half gallon batches I refrigerate and take on the road in a cooler. The other a blender milk shake consistency version. 

A big part of the key to my recipe is the Vienna mélange roast Kona I use for the shots. The espresso stand at Debi's work, who I got the idea from, still hasn't figured out why they like my version so much better than theirs! Sure, I've tried to explain it to them...

WARNINING! HIGHLY ADDICTIVE!

Directions for 1/2 gallon batch

Pull 6 double lungo shots Vienna mélange roast Kona pouring shots into 1/2 gallon pitcher, I use one of those plunging mixing pitchers. (I use about 110grams for the 6 double shots.)

Add 105cc Polar Freeze powder & 140cc Ghirardelli white chocolate mix. Mix well. Add 1 cup milk (% of your choice:-), mix some more, fill to top with cold water and mix again. Pour in three Sobe' bottles or other container and chill.

Note: the dry measurements are in cc because Polar Freeze comes with a 70cc scoop! 70cc equals approximately 4.74 Tbls equals  0.3 cups.

Note II: I've tried it without the Polar Freeze and it's just not the same...

Blender Shake Version

Pull a double Vienna mélange roast Kona, set aside

Place 8oz ice in blender (8 standard cubes)

Pour in 4oz cold milk

add 35cc Polar Freeze mix

add 35cc Ghirardelli White Chocolate mix

add double shot

Let 'er rip at high speed for 30-45 sec.

Note: cover blender or it gets interesting:-)

The Vienna mélange Kona roast 

I tried getting the roast just right in a single batch and finally gave up after many months. I've been using a mélange for close to two years now. The purpose is to have both the Kona acidity and a bit of roast cutting through. I roast one batch to about 30sec into 2nd, just the barest touch of oil starting to surface, 12 to 13 min total time. The lighter batch is finished about 15°f before anticipated start of 2nd, well developed 1st, about 3min from start of 1st to end of roast, 11 to 12 min total roast time. I roast them back to back batches and rest 3 days before use. The exact profiles change slightly with particular Kona I'm using.

Ingredients Notes:

Luciano's Polar Freeze is available in the PNW at United Grocers. Currently, as of 3/5/04, there is no website where you can order it. You can call them at 888-299-8385. Also, a sugar free version using Splenda will be released in the next month or so.

Don't be confused with the Ghirardelli White Chocolate "Mocha" mix I've seen at grocery stores. It isn't the same thing! Bought it by mistake once. I also get the Ghirardelli White Chocolate at UG.