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Old 07-12-09, 10:07 AM   #1
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The making of Icedmocha

1 1/2 cups strong hot brewed coffee
3 tablespoons packed light brown sugar
1 1/2 tablespoons chocolate syrup, such as Hershey’s
1 cup ice cold milk
1/4 teaspoon vanilla extract
Handful or so crushed ice
Lightly sweetened whipped cream, for garnish
1 small piece semisweet or bittersweet chocolate, for garnish

1. Combine the hot coffee and brown sugar in a large measuring cup and stir until the brown sugar dissolves. Remove from the heat and stir in the chocolate syrup. Transfer to a shallow bowl. Cool briefly at room temperature, then chill until ice cold. You can accelerate this step by putting it in the freezer, but just make sure it doesn’t start to ice.

2. Combine the chilled coffee, milk, and vanilla in a small pitcher; stir to blend. Divide the coffee between 2 serving glasses, adding a small handful of crushed ice to each. Top each glass with whipped cream then grate a little chocolate over each one. Serve with straws.

Makes 2 servings

ENJOY!
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Old 07-12-09, 10:13 AM   #2
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Hersheys choc syrup AND sugar??? Nasty.
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Old 07-12-09, 10:17 AM   #3
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ba doomp chiii
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Old 07-12-09, 10:25 AM   #4
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a little kahlua or armagnac might give it a little pazzaz
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Old 07-12-09, 10:30 AM   #5
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Old 07-12-09, 10:30 AM   #6
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First off... good chocolate... then less milk.
.
I used to love mochas from certain cafes in Berkeley.... but pretty much everywhere else they are way too sugary and milky, when they should be coffee and chocolatish.
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Trieste is San Fran still makes a good one.
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Old 07-12-09, 10:31 AM   #7
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I've never made one. WHats a good recipe DD?
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Old 07-12-09, 10:36 AM   #8
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I've never made one. WHats a good recipe DD?
I dont know. Never made one either. All I know is really good coffee, really good choc (not too sweet), and not too much milk.
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Now, most mainstream cafes get it all wrong and OD on the milk and sugar.... and its vile. But thats the mainstream American taste, I suppose, if you grew up on Lucky Charms and non dairy creamer.
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Old 07-12-09, 10:39 AM   #9
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And welcome to FOO!
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Old 07-12-09, 10:40 AM   #10
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Now, most mainstream cafes get it all wrong and OD on the milk and sugar.... and its vile. But thats the mainstream American taste, I suppose, if you grew up on Lucky Charms and non dairy creamer.
.


I have a fair bit of good chocolate waiting for a use at home. Dark & milk.
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Old 07-12-09, 10:43 AM   #11
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Old 07-12-09, 10:47 AM   #12
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Sounds complicated. How different is it than getting an iced coffee at Sbucks and putting sugar in it.
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Old 07-12-09, 10:47 AM   #13
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But I slammed "mainstream" America! Thats PnR!
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Old 07-12-09, 10:49 AM   #14
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Sounds complicated. How different is it than getting an iced coffee at Sbucks and putting sugar in it.
Starbuck mochas already have the sugar... about 2x more than you need.
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Old 07-12-09, 11:50 AM   #15
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In the OP, he should have said that Iced Mocha has influenced him. For some reason thats political. Also, he should have been a liberal.

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But I slammed "mainstream" America! Thats PnR!
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Old 07-12-09, 11:52 AM   #16
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How do you know how much sugar I need?


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Starbuck mochas already have the sugar... about 2x more than you need.
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Old 07-12-09, 02:47 PM   #17
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How do you know how much sugar I need?
libs know how much of everything you need
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Old 07-12-09, 10:07 PM   #18
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that's not an iced mocha... that's coffee with chocolate and milk. more like a caffe mocha.

a latte is shots of espresso with milk. a mocha is a latte with chocolate. an iced latte/mocha is same concept, except with ice. OPs recipe sounds too complicated... i've been a barista for two years.
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Old 07-12-09, 10:21 PM   #19
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Screw all that, I'll continue to make my own cappuccinos with flavored liquid creamers.....
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Old 07-13-09, 08:35 AM   #20
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How do you know how much sugar I need?
Americans and their sugar addiction.... I know what makes a good mocha... for me and you, even if you dont know it, yet.
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Old 07-13-09, 08:54 PM   #21
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2 shots of espresso
mix in 2 T raw cocoa powder, 1 T organic cane sugar directly into hot espresso
pour espresso and chocolate over a FULL cup of ice
top with cold milk

yums.
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