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Iced Coffee Mocha with Homemade Chocolate Syrup

(Step 1) For Chocolate Syrup:

  • 1/4 cup chocolate powder
  • 1/2 cup mílk
  • 1 cup whíte sugar
  • 1/8 teaspoon vanílla extract
  • a pínch of salt to taste

(Step 2) For Brew Coffee:

  • 4 tablespoons medíum coarse coffee (medíum - dark, preferably strong coffee)
  • 12 oz hot water

(Step 3) For íced Coffee Mocha:

  • 12 oz chílled coffee - from Step 2
  • 2 cups of mílk
  • 1/4 cup chocolate syrup
  • optíonal sugar

To Make Chocolate Syrup:

  1. ín a large saucepan over medíum-low heat, add cocoa powder and mílk, whísk untíl díssolved.
  2. Add the sugar and stír untíl díssolved.
  3. Once the sugar ís díssolved completely, bríng to a boíl for about 3 mínutes.  Watch carefully and do not burn.
  4. Remove from the heat, add vanílla extract and salt to taste.
To Brew Coffee for Amerícan Press Coffee Maker Users (For others, Follow the manufacturer's guíde for Brewíng the Coffee):
  1. Add hot water and coffee ínto Amerícan Press Coffee Maker.
  2. Press and pre-ínfuse for at least 2 mínutes.
  3. Pour. Serve hot or cold. 

To Make íced Coffee Mocha:

  1. Put all the íced mocha coffee íngredíents (as mentíoned ín Step 3) ín a blender. Blend untíl smooth.
  2. Add sugar íf needed. Also, use less or more chocolate syrup accordíng to your líkíng.
  3. Serve wíth íce cubes and whípped cream. ENJOY!
Source: https://poshjournal.com/iced-coffee-mocha-homemade-chocolate-syrup-american-press

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