Chocolate Almond Iced Coffee Food

MEXICAN ICED COFFEE WITH ALMOND MILK

Steps:

• To a highball glass, add the chocolate syrup, sugar, cinnamon and chile de arbol and stir to combine. Fill the glass halfway up with ice. Add the coffee and top with the almond milk. Stir to combine.

CHOCOLATE-Y ICED MOCHA

Steps:

• 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.

CHOCOLATE-ALMOND COFFEE

Steps:

• Place coffee in filter in brew basket of coffee maker. Place sugar and extract in empty coffee pot. Add cold water to coffee maker; brew.
• Microwave chocolate and half-and-half in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted, stirring after 1 min. Add to coffee; stir until blended.
• Serve topped with COOL WHIP.

CHOCOLATE ALMOND COFFEE

Steps:

• IF YOU HAVE A SEPARATE DECANTER/GLASS POT: Place the coffee in the filter in the brew basket of the coffee maker. Place the sugar in the empty pot of the coffee maker. Prepare the coffee with the cold water. When the brewing is complete, stir in the almond extract until mixed well. Go to step 3.
• IF YOU HAVE AN INTERNAL SYSTEM, FOLLOW THESE: Place the ground coffee in the brew basket. Prepare the coffee with the cold water. Place the sugar in a medium-large saucepan or a glass pitcher. When the brewing is complete, pour the brewed coffee into the saucepan with the sugar and add the almond extract and stir until well mixed.
• STEP 3: Microwave the half-and-half and chocolate in a medium microwavable bowl on HIGH for 1 minute. Stir until the chocolate is completely melted and mixture is smooth. Stir this into the brewed flavored coffee (if using the saucepan) or add the coffee to this bowl if using a decanter.
• Pour into large cups or mugs.
• If desired, top each serving with whipped cream and chocolate curls.
• Serve immediately.

CHOCOLATE-ALMOND ICED COFFEE

Steps:

• Fill coffee filter or basket of coffeemaker with half of ground coffee beans. Add 3 cups water to coffeemaker and brew coffee. Pour coffee into heatproof pitcher. Repeat with remaining ground coffee and water. Add 1/2 cup sugar and stir to dissolve. Mix in 1 cup half and half. Cover and refrigerate until cold, at least 2 hours and up to 6 hours.
• Fill glasses with ice. Pour coffee mixture over and serve.

VANILLA-ALMOND COFFEE

Steps:

• Place coffee in a large jar with tight-fitting lid. Add extracts. Cover and shake well. Store in an airtight container in a cool, dark and dry place or in the freezer. Prepare coffee as usual.

CHOCOLATE-ALMOND COFFEE FRAPPE

Steps:

• Place black coffee, milk, ice cream, almond extract and crushed ice in blender jar. Add sugar or sugar substitute only if desired,(The taste is quite sweet without it!)
• With blender lid securely closed, pulse blender until mixture is smooth. If blades get stuck, add a little more milk.
• Pour 1 Tablespoon of chocolate syrup into the bottom of each glass. (This makes the drink look and taste even more delectable.)
• Divide the coffee frappe between your glasses and dust with cinnamon. Serve immediately!
• Variation: Use Vanilla Ice Cream with Vanilla extract.
• *Milk options: whole milk, skim milk, soy milk, etc.
• Optional Extras:.
• Extra scoops of ice cream, for garnish.
• Whipped cream, for topping.
• For adults an added Tbls or two of Godiva Liqueur, Amaretto, or Kaluha would be tasty.