Vanilla Mocha Iced Coffee

This Vanilla Mocha Iced Coffee is delicious topped with whipped cream. But, I also make two versions of this coffee.  While the 1st coffee is made with the ingredients I've mentioned, the 2nd coffee I make, I use less coffee, less chocolate syrup, plus I omit the sugar and whipped topping all together.  Before making this coffee, just be sure to read the note following the recipe.


(The photo shown on the left, was topped with Reddi Wip,
and the photo on the right, is without the whipped topping.)


Vanilla-Mocha Iced Coffee

1 cup cold water
1 Tablespoon instant coffee granules
2 teaspoons instant coffee granules
2 tablespoons French Vanilla Liquid Coffee Creamer
2 teaspoons Hershey's Chocolate Syrup
1 teaspoon granulated sugar
2 scoops vanilla ice cream
ice cubes
Reddi Wip Dairy Whipped Topping, optional

1.)  In a coffee cup, add the cold water and instant coffee.

2.)  Place coffee cup in microwave and heat the coffee through.

3.)  When done heating, stir coffee, and place cup in the refrigerator to chill the coffee.

4.)  Once the coffee has chilled, add it to a blender, along with the liquid coffee creamer, chocolate syrup, sugar, and ice cream.  Blend everything together in your blender.

5.)  Add ice cubes to a tall beverage glass.

6.)  Pour blended coffee mixture over the ice cubes, and serve.

7.)  If desired, garnish iced coffee with a dollop of Reddi Wip.

8.)  Yields: 1 serving

9.) Note: To make the iced coffee using less coffee and less chocolate... only add 1-1/2 tablespoons of the instant coffee, and 1-1/2 teaspoons of the chocolate syrup, but omit the sugar.  Add the other ingredients listed above, and mix according to thee above directions.

Vanilla Mocha Iced Coffee | Just A Pinch Recipes

Iced Mocha Coffee

(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. 

Iced Mocha Coffee | Just A Pinch Recipes

Coffee Slushie

A delicious way to enjoy your coffee.

I also posted varieties of this slushie which you can view below.

Coffee Slushie 

1/2 cup milk (I used 2% milk)

2 Tablespoons sugar (I used 2 packets of Saccharin Sweetener)

2-1/2 teaspoons instant coffee (or decaf instant coffee)

1 cup ice cubes (I used miniature size ice cubes)

1.)  In a blender, add the first 3 ingredients.

2.)  Place lid on blender, and blend on high for about 30 seconds.

3.)  Now add the ice cubes, cover, and blend on high speed until the slushie has thickened.

4.)  Pour slushie into a glass and enjoy.

5.)  Yields: About 1-3/4 cups (1 or 2 servings)

Substitution: Instead of adding water ice cubes, add coffee ice cubes, which are made with a strong coffee, (double strength) and omit adding the instant coffee all together.

Variations:

Vanilla Slushie - To make a vanilla slushie, add 1 teaspoon of pure vanilla extract to the blender, before blending the ingredients together.

French Vanilla Slushie - Substitute 1/2 cup of French Vanilla liquid coffee creamer in place of the milk, and omit the sugar all together.

Hazelnut Slushie - Substitute 1/2 cup of Hazelnut liquid coffee creamer in place of the milk, and omit the sugar all together.

Tiramisu Slushie - Substitute 1/2 cup of Tiramisu liquid coffee creamer in place of the milk, and omit the sugar all together.

Note: I'm sure other flavored liquid coffee creamers would be a good substitute in place of the milk.  I just haven't tried any of the others just yet!

Brown Sugar Iced Coffee

Roxygirl at Food.com, inspired me to make this delicious tasting iced coffee, but I did modify the recipe to suit my taste.



Brown Sugar Iced Coffee

1 cup cold water

1 Tablespoon instant coffee (Maxwell House or Folgers)

1/4 cup half-and-half cream

4 Tablespoons dark brown sugar

6 large ice cubes (8-oz. of ice)

Topping: Cool Whip (or) Reddi Wip

1.)  Heat water on top the stove, then add the hot water and instant coffee to a 1-cup glass measuring cup, and stir.  (I just add the water and instant coffee to a coffee cup, and microwave it till the coffee is hot enough.)

2.)  Place measuring cup or coffee cup, in the refrigerator for at least 35 minutes, to chill the coffee.

3.)  Add the chilled coffee to a blender, along with the remaining ingredients, and blend on high until the ice cubes have dissolved into the liquid (about 30-35 seconds).

4.)  Pour iced coffee into a tall beverage glass, (enough to hold 24 ounces of coffee), and top with either Cool Whip or Reddi Wip Whipped Topping, and serve.

5.)  Yields: 1 large serving (24 ounces)

Brown Sugar Iced Coffee | Just A Pinch Recipes

Iced Coffee Frappe

Boy was this a treat!  Sydney Mike at food.com, inspired me to make this iced coffee frappe.  The original recipe states to use double strength brewed coffee, but I opt to make this with an instant coffee.




Iced Coffee Frappe 

2 Tablespoons instant coffee 

8-ounces cold water

1/2 cup heavy whipping cream

1 Tablespoon chocolate syrup

2 Tablespoons granulated sugar

1 cup ice cubes (I used 16 mini ice cubes)

Reddi Wip Dairy Whipped Topping, to garnish the coffee

Additional chocolate syrup, to garnish the coffee

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1.)  Add water and instant coffee to a coffee cup.  Place coffee cup in the microwave, and microwave until coffee is heated through.

2.)  Place heated coffee in the refrigerator, to chill the coffee.  

(I found the coffee was chilled within 1 hour).

3.)  Add the chilled coffee, whipping cream, 1 Tablespoon of chocolate syrup, 2 Tablespoons of sugar, and the ice cubes into a blender; process until smooth (for about 1 minute).

4.)  Pour iced coffee into a large beverage glass (or 2 small glasses). Top the iced coffee(s) with a generous dollop of the Reddi Wip, and drizzle on a bit of chocolate syrup, and serve.

5.)  Yields: 2-1/2 cups of iced coffee frappe

6.) Note: When making this coffee, you could substitute a double strength, already brewed, chilled coffee, for the 8 ounces of "instant" chilled coffee.  Also, you can substitute 3 individual packets of Splenda, for the 2 Tablespoons of granulated sugar.

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Iced Coffee Frappe | Just A Pinch Recipes