Description
We were testing this iced beverage at different times of the day until it was clear that late summer afternoons are perfect for cocoa-filled iced coffee drinks of this kind. Late afternoons are cooler and a mug of iced mocha coffee drink after a light meal is just perfect.
Ingredients
- 1 teaspoon Cinnamon
- 1 whole Vanilla Pod
- ½ teaspoons Ground Cloves
- ½ teaspoons Allspice
- 2-½ cups Water
- 1 teaspoon Cocoa Powder – Heaped
- 3 teaspoons Hot Water
- ¼ cups Aromatic Rum
- 1-½ teaspoon Finely Ground Coffee (heaped)
- 2 cups Cold 2% (semi – Skimmed) Milk
- 12 whole Ice Cubes (up To 1 Inch Wide)
- 1 whole Apricot, Cut In Half For Decoration For 2 Glasses
Preparation
– Combine 1 teaspoon cinnamon, 1 vanilla pod, 1/2 teaspoon ground cloves, 1/2 teaspoon allspice. Take 2- 1/2 cups of water and pour into ibrik coffee pot (or saucepan), bring it to the boil, add all spices and slowly boil for 5 minutes.
– Take 1 heaped teaspoon of cocoa powder (you can also use dark chocolate syrup or melt 2 small pieces of dark chocolate). Dissolve cocoa powder in 3 teaspoons of hot water.
– Take dissolved cocoa and 1/4 cup of aromatic rum and pour both into boiling spiced water.
– Remove coffee pot (or pan) with boiling spiced water from heat and immediately put in 1 1/2 heaped teaspoons of finely ground coffee. Stir quickly and leave to cool to about 40 Celsius (104 Fahrenheit) before pouring into a mug and chilling in a fridge.
– Measure 1 cup of cold milk per serving and pour into a mug.
– Once chilled remove mocha coffee mixture from the fridge and stir well. Pour coffee into mugs and add ice cubes (1 cup of coffee and 6 cubes per serving).
– Cut apricot halves halfway and decorate mugs. Add a long straw and enjoy your yummy iced mocha.
