In a pitcher mix together the coffee, half-and-half, and the chocolate syrup. Chill in the fridge if you have time. Serve with ice.
I don't remember where this recipe came from, perhaps Todd Wilbert and his Top Secret Recipes.
utmeg in the coffee filter of an automatic coffee pot. Make sure
In a large coffee cup or coffee mug, add the cold water
Freeze coffee into cubes. (I like to keep an ice cube tray filled with leftover coffee in my freezer just for this purpose.).
Combine all ingredients in a blender and blend until smooth.
Pour into glasses and enjoy!
Dissolve coffee granules and Nesquik powder in the hot brewed espresso.
Add the sweetened condensed milk and mix well.
Store this syrup in the fridge in a container that can easily be shaken.
When you are ready to serve, put ice and milk in a glass. Shake the syrup to mix it well, then add 3-4 tablespoons of the syrup (to taste) to the milk. Stir and enjoy!
I have also used this to make a blended drink by using more ice and less milk.
ave it the perfect Starbucks iced mocha latte.
Prepare the coffee mix. Put all the ingredients into a blender or food processor and blend until powder consistency.
To make swiss mocha coffee: In a mug, combine 2 tablespoons of coffee mix with 6-ounces of water.
Use 3 teaspoons per mug of Mocha Coffee.
Blend all the ingredients in a medium bowl. Store in an airtight container. Makes 7 1/2 cups container. To make by the cup, put 1 tablespoon Mocha Coffee Mix in a mug and add 6 ounces boiling water; stir until mixture is dissolved.
Garnish with whipped cream and shaved chocolate.
Blend the ice, coffee and milk in a blender until combined. Swirl the chocolate topping along the bottom and sides of the 2 glasses to create a pattern.
Pour the coffee mixture into the glasses. Top with a scoop of ice cream. Sprinkle top with cocoa powder. Serve immediately.
In a blender or food processor, combine milk, vanilla, sugar, coffee powder and crushed ice. Blend until smooth. Pour into glasses and serve.
Combine the Splenda Granular, cocoa, and coffee in a small bowl.
Gradually whisk in boiling water, whisking until blended.
Stir in 1 cup fat free half and half.
Pour mixture into ice cube trays.
Freeze 8 hours.
Pour the remaining 1 cup half and half in blender.
Gradually add frozen mocha cubes, blending until smooth.
Serve immediately garnished with chocolate curls and frozen whipped topping.
In a 20 oz glass or bottle, mix coffee and water until coffee is dissolved.
Add creamer, chocolate milk, milk and extract.
Stir.
Add just enough ice cubes to leave enough room at top for whipped cream.
Top with whipped cream.
Brew an extra-strong 1/4 pot of the Starbucks columbia coffee. BUNN is the best coffee maker for this drink, other coffee makers may make a weaker, less flavorful brew.
In the bottom of a 16oz cup add the NesQuik chocolate syrup. Add about 1.5oz of the concentrated coffee (treat it like espresso.)
Begin to stir while adding 4oz of half-n-half cream. Fill the cup with milk to 3/4 full. Then top the drink off with ice cubes. Enjoy!
Heat 1/4 cup coffee in microwave in a mug until warmed, about 30 seconds. Stir cocoa mix into the coffee until dissolved.
Fill a large glass with ice cubes. Pour 1 cup cold coffee and almond milk over the ice cubes; stir the cocoa mixture and chocolate syrup into the coffee and almond milk.
Brew a pot of coffee (or use leftover coffee).
Fill the tall cup with ice.
Add the chocolate syrup, milk, sugar then fill the cup to the top with coffee and mix with the cross blade until smooth.
Pour mixture into 2 coffee cups.
Top with whipping cream.
Pour coffee into an ice cube tray. Freeze until solid, 3 to 4 hours.
Place frozen coffee cubes in a blender. Add milk, chocolate syrup, and sugar; blend until smooth.
Pour coffee mixture into 2 glasses and top with whipped cream.
Mix first 3 ingredients in water til dissolved, add milk and serve over ice.
Notes: I make a point to buy the instant coffee that dissolves in cold water. If you have regular instant coffee, just dissolve it in a small amount of hot water first then add cool water.
ull 12 cup pot of coffee (about 72 oz) and drink
Stir the chocolate syrup into the hot coffee until melted.
Combine in a blender, the coffee, half-n-half and ice cubes.
Blend on high for about 3 minutes.
Pour into a tall cold glass and top with whipped cream.
Sprinkle with chocolate shavings.
Serve immediately.