Simple Chocolate Iced Coffee Food

ICED COFFEE

Steps:

• In a large bowl, dissolve coffee in water. Add sweetener if desired. Stir in the milk, chocolate syrup and vanilla; mix well. Serve over ice.

CHOCOLATE PEANUT BUTTER ICED COFFEE

Steps:

• Pour coffee into an ice cube tray; freeze until coffee ice cubes form, 1 to 2 hours.
• Combine coffee ice cubes, soy milk, chocolate syrup, peanut butter, vanilla extract, and no-calorie sweetener in a blender. Cover and blend until frothy.

WHIPPED ICED HOT CHOCOLATE COFFEE

Steps:

• Fill a tall glass with ice and pour cold brew coffee on top. Stir in sweetener and set aside.
• Combine cream and hot chocolate mix in a tall bowl and mix with an electric mixer until well combined. Pour whipped hot chocolate mix over the iced coffee.

BAILEYS ICED COFFEE

Steps:

• STEP ONE Whizz the Baileys in blender with the ice-cream and milk. STEP TWO Whip the cream until it holds its shape. STEP THREE Fill two tall glasses with ice. Pour in the Baileys mixture, then the cooled coffee. STEP FOUR Dollop on the whipped cream, then drizzle the melted chocolate lovingly over it. Sprinkle with chopped nuts and biscuit, and voila, the perfect coffee cool down.

EASY HOMEMADE MOCHA FRAPPUCCINO

Steps:

• Place cooled brewed coffee in the refrigerator overnight.
• Divide half-n-half in 8 ice cube tray slots (2 tablespoons each), and freeze overnight.
• Place 1 cup coffee, half-n-half ice cubes, the chocolate syrup, and sweetened condensed milk in a blender. Blend until smooth and frothe.
• Pour into a tall glass, top with whipped cream and shaved chocolate.
• Drink immediately and enjoy!

ICED COFFEE MOCHA

Steps:

• In a large saucepan over medium-low heat, add cocoa powder and milk, whisk until dissolved.
• Add the sugar and stir until dissolved.
• Once the sugar is dissolved completely, bring to a boil for about 3 minutes. Watch carefully and do not burn.
• Remove from the heat, add vanilla extract and salt to taste.
• Add hot water and coffee into American Press Coffee Maker.
• Press and pre-infuse for at least 2 minutes.
• Pour. Serve hot or cold.
• Put all the iced mocha coffee ingredients (as mentioned in Step 3) in a blender. Blend until smooth.
• Add sugar if needed. Also, use less or more chocolate syrup according to your liking.
• Serve with ice cubes and whipped cream. ENJOY!

ICED MOCHA

Steps:

• Add the chocolate sauce to a tall glass of choice.
• Pour in the cooled brewed coffee and give this a stir.
• Add enough ice cubes to give the drink a cool touch. I like to fill the glass up to about halfway.
• Next, slowly pour in the milk.
• Add a serving of whipped cream to the iced mocha.
• Additionally, you can grade just a bit of dark chocolate on top. It will give the drink its unique look and will give it an even more chocolate taste!

CHOCOLATE ICED COFFEE

Steps:

• Bring water and coffee to a boil in a saucepan.
• Remove from heat and let stand 10 minutes.
• Pour mixture through a fine wire-mesh strainer into a bowl, discarding coffee grounds.
• Stir sugar and cinnamon into coffee until sugar dissolves.
• Let cool.
• Stir in half and half and chocolate syrup.
• Chill 2 hours.
• Serve over ice.
• Note: To keep coffee from diluting, freeze cubes of half and half and coffee to use in place of ice.

SIMPLE CHOCOLATE ICED COFFEE

Steps:

• Fill a tall glass with ice.
• Pour milk and chocolate syrup over the ice.
• Add cold coffee and stir well until chocolate syrup is dissolved.
• Can be fancied up with a dollop of whipped cream, a shot of Kahlua, and a few curls of shaved chocolate if you like.
• Diabetics and dieters can substitute sugar-free chocolate syrup.