Acapulco Mocha Iced Latte Recipes

ICED MOCHAS

Steps:

• Pour coffee into ice cube tray. Freeze until solid, or overnight.
• In a blender, combine coffee ice cubes, milk, chocolate syrup and sugar. Blend until smooth. Pour into glasses and serve.

CHOCOLATE-Y ICED MOCHA

Steps:

• Heat 1/4 cup coffee in microwave in a mug until warmed, about 30 seconds. Stir cocoa mix into the coffee until dissolved.
• Fill a large glass with ice cubes. Pour 1 cup cold coffee and almond milk over the ice cubes; stir the cocoa mixture and chocolate syrup into the coffee and almond milk.

INSTANT ICED CAFE MOCHA LATTE

Steps:

• Mix coffee granules and boiling water.
• Add sweetened condensed milk and cold water until completely blended.
• Mix in chocolate milk and add cold milk (add white milk in amount to desired flavor; I usually use more than 4 cups, especially if the chocolate milk being used is very dark).
• Chill at least one hour and serve over ice.

ICED MOCHA LATTE

Steps:

• Combine the Splenda Granular, cocoa, and coffee in a small bowl.
• Gradually whisk in boiling water, whisking until blended.
• Stir in 1 cup fat free half and half.
• Pour mixture into ice cube trays.
• Freeze 8 hours.
• Pour the remaining 1 cup half and half in blender.
• Gradually add frozen mocha cubes, blending until smooth.
• Serve immediately garnished with chocolate curls and frozen whipped topping.

ICED MOCHA CAPPUCCINO

Steps:

• Stir the chocolate syrup into the hot coffee until melted. In a blender, combine the coffee with the half and half and the ice cubes. Blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass.