Add all ingredients to blender and mix well.
Top with Redi-whip and chocolate syrup if desired.
This makes 1 large or 2 small drinks.
You can easily double this recipe for more servings.
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.
nd cocoa, then yogurt and coffee mixture.
Beat egg whites
o prepared pan and bake for 35-40 mins, until a
In a large coffee cup or coffee mug, add the cold water
utmeg in the coffee filter of an automatic coffee pot. Make sure
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!
re close to 16 oz. coffee each, so make this in
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.
aper; grease paper.
Dissolve coffee in 1/2 cup boiling
inch round cake pans for Chocolate Mocha Cake on cover. Or
To make espresso (for 2 servings of this recipe) for those who do
ith plastic wrap and freeze for 1 hour, or until firm
For the Cake:Place the almonds
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 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.