Mocha-Spiced Coffee

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I usually have a hard time making a good cup of coffee and love the coffee shop coffee but hate the price. This recipe tastes like the coffee shop mochas, very yummy! I didn't have chocolate syrup, but I used dark chocolate chips (about 1/3 cup) and a little more brown sugar to offset the added bitterness of the dark chocolate (about 1/3 cup brown sugar).

I was disappointed with this one. I'm a big fan of spiced coffee, but couldn't even taste the coffee in this drink. The spices were overpowering and the drink was very sweet. Might try cutting both the spices and sugar in half, but I'm not sure it would be worth the effort.

I served this at a breakfast gathering and everyone was asking for the recipe. I will be using this recipe again!

I have made this recipe several times and love it! It is quick and easy and the leftovers keep well. You can just put your left over mocha coffee in the fridge and heat it up the next day and it is just as delicious!

Since this had cinnamon and nutmeg in it, I used my Pumpkin Spice blend coffee from our local brewer, North Pole Coffee Roasting Co. This drink is *wonderful*!! And the milk/chocolate mixture heated on the stove is incredible on it's own...I might use that as my base to make homemade hot cocoa for the kids! Just add maybe an extra cup of milk to the mix. It's almost 80 degrees outside already this morning and my daughter has asked me to make it for her!