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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a country gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Tuesday, February 15, 2011

Cherry Mocha Coffee

Rachel Ernst at food.com inspired me to make this delicious
coffee, but I slightly tweaked the recipe to suit my taste.

Cherry Mocha Coffee

8 ounces water
1 tsp. instant coffee (Maxwell House or Folgers)
1-1/2 tsp. Hershey's Special Dark Cocoa Powder
1 tablespoon sugar
1/4 tsp. almond extract
1/4 tsp. McCormick's Imitation Cherry Extract
Reddi Wip (or) Cool Whip
1 maraschino cherry

In a coffee cup; heat water and coffee in the microwave until hot. (Or heat the water and coffee on top the stove in a small saucepan.)

Add the cocoa powder and sugar; stir well to dissolve.

Now add the extracts, and stir.

Top the coffee with desired amount of Reddi Wip.

Place the cherry on top the whipped topping, and serve.

Yields: 1 serving

Note: To make 12-ounces of the coffee... use 12 ounces of water, 1-1/2 teaspoons of instant coffee, 1/4 teaspoon plus an 1/8 teaspoon of almond extract, 1/4 teaspoon plus an 1/8 teaspoon of cherry extract, 2-1/4 teaspoons of the special dark cocoa powder, plus 1-1/2 tablespoons of sugar. This is what I used to fill my glass coffee cup.

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