Instructions. Combine the coffee, milk, syrup, ice cream and ice in a blender. Turn on the blender and allow it to run for 30-45 seconds until all the ice is crushed and the ice cream is smooth. Immediately pour the drink into 4 cups. This recipe makes about 4 16-ounce glasses of mocha iced coffee.
Melt the chocolate in the microwave in 20-second intervals, stirring in between, until about 75% melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, the chocolate can be melted in a bowl over a double boiler.) Add the cocoa powder and salt. Stir until completely smooth.
Instructions. Add the frozen cubes of chocolate almond milk to the blender with the coffee and simple syrup. Blend until smooth. Add up to 4 ounces additional chocolate almond milk to achieve desired consistency. Add whipped cream and chocolate sauce to the top of the mocha if desired.
Add it to a blender. Add the coconut milk, vanilla and salt. Don't blend yet. Melt your chocolate chips your preferred method. I used the microwave and added them to a cereal bowl and microwaved in 15 second intervals, stirring in between, until about 90% melted.
Pull two shots of espresso and let them cool for a few minutes. If you don’t have an espresso machine, you can use 3 or 4 ounces of brewed coffee. Drizzle your glass with a little white chocolate sauce. This isn’t required, but it does add a little flair to your white chocolate mocha. Fill the glass with ice.
sgnRJPw. chocolate ice blended recipe
