Iron Mikes Mocha Syrup Chocolate Syrup For Espresso Drinks Recipes

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IRON MIKE'S MOCHA SYRUP - CHOCOLATE SYRUP FOR ESPRESSO DRINKS



Iron Mike's Mocha Syrup - Chocolate Syrup for Espresso Drinks image

You know that chocolate syrup they squirt in the cup at the local coffee shop when you order a mocha? Then when you try to make one at home, the chocolate syrup from a brown squeeze bottle just doesn't cut it? WELL - this is your lucky day...You just found the closest thing to *bucks mocha syrup you can make - at a FRACTION of the cost of using their mocha powder. I know it sounds simple, but it took about 3 months to get it as spot on as possible. Be it known that I used Hershey's Cocoa and Dutch cocoa when making this...(I own no stock...) I usually add a cup of Torani's Vanilla Syrup to this recipe - OR a cup of liquid French Vanilla Coffee Creamer - because I like Vanilla Mochas, and that does the trick for me.

Provided by Mr-Mom

Categories     Beverages

Time 5m

Yield 20 serving(s)

Number Of Ingredients 5

3 cups boiling water
2 cups sugar
3/4 cup Dutch-processed cocoa powder
3/4 cup regular cocoa
1/2 cup imitation vanilla

Steps:

  • Boil water in a teapot or something like that.
  • Measure Sugar and Cocoa into a two quart heat resistant pitcher (like Tupperware--this helps the transfer to a more user-friendly container later).
  • Once the water is boiling, measure it into the pitcher and beat with a wire whisk until everything is completely dissolved.
  • Add the imitation vanilla; Mix thoroughly.
  • Let mixture cool, and transfer into some pourable/squeezable container (old ketchup bottle, old creamer container, etc--).
  • Use 2- 3 Tbsp Mocha Mix for a large cup O' mocha- Enjoy!
  • Makes approximately 32 oz.

CHOCOLATE SYRUP (FOR ESPRESSO BEVERAGES)



Chocolate Syrup (for Espresso Beverages) image

Make your own Cafe Mochas and Mocha Frappuccinos at home and stop spending so much money at those fancy coffee houses! :) This recipe has helped me save a LOT of money and still enjoy what I love! This is from the wonderful book "Cappuccino Cocktails". NOTE: The prep time does not include chilling time in the fridge.

Provided by Debra1113

Categories     Beverages

Time 15m

Yield 1 3/4 cup, 14 serving(s)

Number Of Ingredients 5

1 cup sifted unsweetened Dutch-processed cocoa powder
1 1/2 cups granulated sugar
1 dash salt
1 cup water
2 teaspoons vanilla

Steps:

  • Combine the cocoa powder, sugar and salt in a saucepan. Whisk thoroughly.
  • Add water gradually to the cocoa, stirring (not beating) with a whisk to blend thoroughly.
  • Place over medium heat, stirring frequently with the whisk until mixture comes to a boil. A layer of foam may form on top of the syrup.
  • Boil for 3 minutes, stirring at all times with the whisk. Reduce the heat if the syrup threatens to boil over.
  • Remove from heat; pour into a heatproof liquid measuring cup (3 cup/750 ml capacity).
  • Cool briefly, then chill, uncovered, in the refrigerator until completely cold.
  • Strain through a fine strainer into a 2 1/2 cup (625 ml) container.
  • Stir in vanilla.
  • Store covered, in the refrigerator.

Nutrition Facts : Calories 98.7, Fat 0.8, SaturatedFat 0.5, Sodium 12.8, Carbohydrate 24.8, Fiber 2, Sugar 21.6, Protein 1.2

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