“I'm a big fan of iced coffee as a cool, refreshing sort of drink. This recipe really fits that description. I originally found this recipe somewhere around the web while looking for a good iced coffee recipe, but since originally finding it, it seems to have disappeared. What I've listed here is my best recollection, based on my own personal experimentation, of the best iced mocha coffee I've had.”
READY IN:
10mins
SERVES:
4-6
YIELD:
6-7 cups
UNITS:
US

Ingredients Nutrition

  • 6 cups strong coffee (I leave this preparation to your discretion. Generally, if making six cups, I use approximately 9-12)
  • 1 12 teaspoons ground cinnamon
  • 14 teaspoon nutmeg
  • 1 cup milk
  • 13 cup brown sugar
  • 14 cup chocolate syrup
  • 1 teaspoon vanilla extract

Directions

  1. Combine the coffee grounds, cinnamon, and nutmeg in the coffee filter of an automatic coffee pot. Make sure they are well mixed.
  2. Brew coffee.
  3. While coffee brews, warm milk in a small saucepan.
  4. When milk is warm, add the brown sugar and chocolate syrup. Stir until everything is mixed together and the sugar is completely dissolved.
  5. Add the vanilla extract to the milk mixture and stir to combine.
  6. Pour the milk mixture into a separate container large enough to hold it and the coffee.
  7. Pour in the brewed coffee and shake to mix it up.
  8. Place the mixture into the refrigerator or freezer to cool. Alternatively, just drink it warm.
  9. NOTE: Make sure that you mix the coffee grounds, cinnamon, and nutmeg together before you brew the coffee.
  10. 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.

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