Gevalia Iced Mocha Coffee Food

GEVALIA ICED MEXICAN MOCHA

Steps:

• Microwave milk, sugar and chocolate in large liquid microwaveable measuring cup on HIGH 1-1/2 min.
• Stir until chocolate is completely melted and mixture is well blended. Let stand 3 min.
• Add coffee concentrate and cinnamon; mix well.
• Serve in ice-filled tall glass topped with whipped cream.

ICED MOCHA COFFEE

Steps:

• Combine the coffee grounds, cinnamon, and nutmeg in the coffee filter of an automatic coffee pot. Make sure they are well mixed.
• Brew coffee.
• While coffee brews, warm milk in a small saucepan.
• When milk is warm, add the brown sugar and chocolate syrup. Stir until everything is mixed together and the sugar is completely dissolved.
• Add the vanilla extract to the milk mixture and stir to combine.
• Pour the milk mixture into a separate container large enough to hold it and the coffee.
• Pour in the brewed coffee and shake to mix it up.
• Place the mixture into the refrigerator or freezer to cool. Alternatively, just drink it warm.
• NOTE: Make sure that you mix the coffee grounds, cinnamon, and nutmeg together before you brew the coffee.
• NOTE: You don't necessarily need to pour the coffee and milk mixture into a separate container, that's just my preference. If you have a large enough pot, you can just pour the coffee into there but make sure its mixed well.

GEVALIA ICED MOCHA COFFEE

Steps:

• Place coffee grounds in filter in brew basket of coffee maker. Add water to coffee maker; brew. Cool.
• Pour coffee into 2-qt. glass or plastic pitcher. Add milk and chocolate syrup; stir.
• Refrigerate up to 3 days.
• FOR EACH SERVING:
• Fill tall glass with ice. Add 1-1/2 cups coffee mixture. Top with 2 Tbsp. whipped topping.