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Iced Mocha
Tips: Americans have a history of drinking iced tea, but
the concept of iced coffee seems to have eluded most of us. Why?
I don’t have an answer to that, but I can offer this recipe
for a simple and delicious version of such a beverage. Nice for
a Mother’s Day treat for Mom, but of course this isn’t
one for the kids.
It’s easy to change the liqueur here to suit your tastes;
an almond or orange liqueur would be a nice change of pace. I’ve
tried this with a splash of milk in it, but it didn’t seem
to work well, as the milk diluted the flavor. Make sure the coffee-cinnamon-chocolate
syrup mixture is cold before proceeding. You can either chill it
or place it in a larger, shallower container half full of ice and
cold water for about 10 minutes, stirring the mixture occasionally.
Yield: 2 servings
Ingredients:
- 1 Tbsp. instant coffee granules
- 1 large pinch ground cinnamon
- 1/4 cup boiling water
- 2 Tbsp. chocolate syrup
- 1 cup very cold water
- 1 Tbsp. white OR brown crème de cacao
For Serving:
-
Small ice cubes
Method:
In medium heatproof bowl, combine coffee granules and cinnamon.
All at once, add boiling water; stir or whisk well to dissolve.
Add chocolate syrup; stir to dissolve thoroughly. Chill mixture
until cold before proceeding (see recipe introduction).
When mixture is cold, stir again. Stir in cold water, then crème
de cacao.
Half-fill two mugs or glasses, each of 10-ounce capacity, with
small ice cubes. Divide drink evenly between glasses, pouring carefully
over cubes. Allow to stand a minute or two before serving.
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