For Chocolate Lovers only

Iced Mocha

Tips: Americans have a history of drinking iced tea, but the concept of iced coffee seems to have eluded most of us. Why? I don’t have an answer to that, but I can offer this recipe for a simple and delicious version of such a beverage. Nice for a Mother’s Day treat for Mom, but of course this isn’t one for the kids.

It’s 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 occasionally.

Yield: 2 servings


  • 1 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
    For Serving:
  • Small ice cubes


In 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).

When mixture is cold, stir again. Stir in cold water, then crème de cacao.

Half-fill 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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