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Author Notes: Do you love chocolate and coffee blended into an icy cold drink as much as I do? if so, you'll love this decadent summertime treat. —WinnieAb
- 1 1/2 cups brewed (strong) coffee, preferably organic and fair trade
- 1 1/2 cups half and half, preferably organic
- 1/2 cup sugar, preferably organic
- 6 ounces semisweet chocolate (I used Scharffenberger 62% cacao)
- 1 pinch sea salt
- In a small pot on the stove, heat coffee, half and half and sugar and mix with a whisk until the sugar has dissolved.
- Remove from the heat and add the chocolate, whisking until it is completely melted.
- Add the sea salt, mix again, then chill the mixture until it is completely cool.
- When it is cool, you have two choices. 1. You can pour the mixture into an ice cream maker and proceed until it has a slushy, not quite frozen consistency (this takes about 20 minutes in my Cuisinart machine).
- Or, you can pour the mixture into ice cube trays, freeze them, and then blend them up at a later date. You can customize your frozen mocha by blending about several cups of the mocha ice cubes with 1 or more cups of organic coffee or milk or half and half (depending on how strong/rich you want your frozen mocha to be). Taste and add additional sugar, 1 Tb. at a time, if necessary. You can also add additional ice cubes if you find it to be too strong.
- Pour into glasses and top with whipped cream, if desired (homemade is always best, but the ready made kind will do in a pinch!) A good quality chocolate syrup can also be drizzled on top, or you can add chocolate shavings or cacao nibs!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Coffee
- This recipe was entered in the contest for Your Best Frozen Dessert
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