Iced Mocha Coffee Food

ICED COFFEE MOCHA

Steps:

• Fill tall glass with ice.
• Mix coffee with syrup, creamer and sugar.
• Pour over ice.
• ENJOY!

ICED MOCHA COFFEE

Steps:

• 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.

ICED MOCHA COFFEE

Steps:

• In a large coffee cup or coffee mug, add the cold water and the tablespoon of instant coffee.
• (I added the ingredients to one 16-ounce coffee mug).
• Place coffee cup or mug in a microwave, and microwave until coffee is heated through.
• Stir the coffee, and place cup or mug in the refrigerator for 30 minutes.
• To the cup or mug, add the chocolate syrup, half-and-half cream, plus 1-2 packets of Splenda; (I used 1-1/2 packets) stir to mix.
• Add ice cubes to a tall beverage glass.
• Pour coffee over the ice cubes, and top it with a large dollop or two of Cool Whip.
• This makes: 1 serving (1-1/3 cups, or 11-ounces of liquid coffee beverage).

ICED MOCHA COFFEE

Steps:

• 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!

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.

PERFECT ICED COFFEE

Steps:

• Cook's Note: Can use skim milk, 2-percent milk, whole milk, sugar, artificial sweeteners, syrups...adapt to your liking!
• In a large container, mix the ground coffee with 8 quarts water. Cover and allow to sit at room temperature for eight hours or overnight.
• Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge and allow to cool. Use as needed.
• To make iced coffee, pack a glass full of ice cubes. Fill the glass two-thirds full with the coffee liquid. Add a healthy splash of half-and-half. Add 2 to 3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust the half-and-half and/or sweetened condensed milk as needed.

ICED MOCHA

Steps:

• Stir chocolate syrup into hot coffee until melted. Transfer to a blender, add half and half and ice cubes, and blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass.

ICED MOCHA CAPPUCCINO

Steps:

• Stir the chocolate syrup into the hot coffee until melted. In a blender, combine the coffee with the half and half and the ice cubes. Blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass.

ICED MOCHA

Steps:

• Pour 50ml of the milk into a small pan and add the chocolate buttons. Mix well until melted, then leave to cool.
• Half-fill a large, tall glass with ice, then pour in the cooled chocolate milk and the remaining 100ml milk and stir to combine.
• Top up with more ice, then slowly pour in the espresso. Finish with a dollop of whipped cream and a dusting of cocoa powder or cinnamon - or both, if you like.

ICED MOCHAS

Steps:

• Pour coffee into ice cube tray. Freeze until solid, or overnight.
• In a blender, combine coffee ice cubes, milk, chocolate syrup and sugar. Blend until smooth. Pour into glasses and serve.

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.