(The photo shown on the left, was topped with Cool Whip,
and the photo on the right, is without the whipped topping.)
Iced Mocha Coffee
8 ounces cold water
1 Tablespoon instant coffee
3 Tablespoons chocolate syrup
4 Tablespoons half-and-half cream
1 to 2 individual packets of Splenda No Calorie Sweetener
ice cubes
Cool Whip (optional ingredient)
1.) In a large coffee cup or coffee mug, add the water and instant coffee. (I added the ingredients to one 16-ounce coffee mug.) Place coffee cup or mug in a microwave, and microwave until coffee is heated through.
2.) Stir the coffee, and place cup or mug in the refrigerator for 30 minutes; to chill.
3.) To the cup or mug, add the chocolate syrup, half-and-half cream, plus 1-2 packets of Splenda; (I used 1-1/2 packets) stir to mix.
4.) Add ice cubes to a tall beverage glass. Pour coffee over the ice cubes, and top it with a dollop or two of Cool Whip or Reddi Wip.
5.) This makes: One serving (1-1/3 cups, or 11-ounces)
6.) *Note: When making this coffee beverage, I've also used a Decaf Instant Coffee, such as Maxwell House or Folgers. The chocolate syrup I use is Hershey's Lite Chocolate Syrup, which has 50% Less Sugar, Carbs, and Calories, than regular Hershey's Chocolate Syrup. Also, on occasions I have used 2 Tablespoons of Heavy Whipping Cream, plus 2 Tablespoons of 2% milk, instead of half-and-half cream.
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