Chocolate Iced Coffee
To keep the drink from diluting, freeze cubes of leftover coffee and half-and-half to use in place of ice.
Yield: Makes 2 quarts
- 3 1/2 cups water
- 1 cup ground coffee
- 2 tablespoons sugar
- 3/4 teaspoon ground cinnamon
- 2 cups half-and-half
- 1/3 cup chocolate syrup
- Bring 3 1/2 cups water and coffee to a boil in a saucepan; remove from heat, and let stand 10 minutes. Pour mixture through a fine wire-mesh strainer into a bowl, discarding coffee grounds.
- Stir 2 tablespoons sugar and 3/4 teaspoon cinnamon into coffee until sugar dissolves; let cool. Stir in half-and-half and syrup; chill 2 hours. Serve over ice.
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