Homemade Iced Mocha

Knowing Minnesota, I'm sure we haven't made it out of the woods yet as far as unbearably hot days go. I'm thinking a nice little cool-down chocolately concoction might be just what I need on a day like that. 

HOMEMADE ICED MOCHA
serves 1 (from How Sweet Eats)

5 ounces brewed coffee, cold

1/2 cup milk

1 tablespoon heavy cream

2 tablespoons chocolate syrup

1 teaspoon vanilla extract

1 teaspoon brown sugar, not packed

for mocha sugar:

1 tablespoon sugar

1/2 teaspoon instant coffee powder

1 teaspoon cocoa powder

for homemade whipped cream:

1/2 cup heavy cream

1 tablespoon sugar

Brew coffee and let cool – this can work with leftover morning coffee, or I suggest making some at night and once it cools, putting it in the fridge overnight. However you want to do it, as long as you have cold coffee, you are set!

In the bowl of your electric mixer (or using a bowl and an electric hand mixer), add heavy cream and sugar. Beat until peaks form and you have the consistency of whipped cream – about 6 minutes.

On a shallow plate, combine sugar, coffee powder and cocoa and mix. Rim the edge of your glass with water then dip the edge in the mocha sugar mix to coat. Fill the bottom of your glass with one tablespoon of chocolate syrup, then add ice cubes. Pour in coffee, then milk, then vanilla, then heavy cream, then the loose brown sugar. Mix well with a spoon.

Add 1-2 tablespoons of whipped cream on top and another tablespoon of chocolate syrup. Drink up!