Sugar-Free Iced Mocha - cooking recipe

Ingredients

48 ounces brewed coffee
1/3 cup unsweetened cocoa powder, special dark chocolate
1/2 cup sugar-free syrup, Torani
1/2 cup half-and-half cream (or milk)

Preparation

I usually brew a full 12 cup pot of coffee (about 72 oz) and drink about 24 oz hot.
With remaining pot, I put the cocoa powder in a beverage container, pour the coffee into the container, and place it in the refrigerator overnight.
In a quart-sized mason jar, I put 6-8 pumps of sugar-free Torani syrup (about 1/4 cup) with half & half to taste.
Shake beverage container until cocoa powder is mixed into liquid.
Pour into mason jar that already contains sugar-free syrup and half & half, and enjoy.
You will have enough for two days of mochas.