Even before there was a Starbuck's on every corner, Americans,
who always drank iced tea, never drank iced coffee. Why? I don't
have an answer to that question, except for this simple recipe.
It's nice on a hot afternoon or for an after-dinner drink, though
it's not one for the kids.
easy to change the liqueur here to suit your tastes; an almond
or orange liqueur would be a nice change of pace. I've tried
this with a splash of milk in it, but it didn't seem to work
well, as the milk diluted the flavor. Make sure the coffee-cinnamon-chocolate
syrup mixture is cold before proceeding. You can either chill
it or place it in a larger, shallower container half full of
ice and cold water for about 10 minutes, stirring the mixture
Tbsp. instant coffee granules
1 large pinch ground cinnamon
1/4 cup boiling water
2 Tbsp. chocolate syrup
1 cup very cold water
1 Tbsp. white OR brown crème de cacao
medium heatproof bowl, combine coffee granules and cinnamon.
All at once, add boiling water; stir or whisk well to dissolve.
Add chocolate syrup; stir to dissolve thoroughly. Chill mixture
until cold before proceeding (see recipe introduction).
mixture is cold, stir again. Stir in cold water, then crème
two mugs or glasses, each of 10-ounce capacity, with small ice
cubes. Divide drink evenly between glasses, pouring carefully
over cubes. Allow to stand a minute or two before serving.
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