The Wild Bunch Black and Tan Mocktail

"This was created for ZWT8. Time does not include the time chill the coffee the previous day/night. For the licorice stick, use a high-quality licorice that isn't as sweet as U.S. licorice (preferably something from Great Britain or Australia)."
 
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photo by KateL photo by KateL
photo by KateL
Ready In:
11mins
Ingredients:
6
Serves:
1
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ingredients

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directions

  • At least 10 hours before you want to serve this, brew 8 oz. of strong chocolate-dessert coffee. Chill it. This would be best if made 24 hours in advance as it will bring out the chocolate flavor.
  • Mix liquid caramel creamer with 1 drop of dark molasses. Mix well. Fold in the thawed Cool Whip.
  • Put the coffee in a pilsner glass. Carefully spoon on the creamer mixture. Do not mix.
  • Put the seltzer into something that will allow you to pour a very fine thin stream of it quickly (e.g., a measuring cup with a lip). Put the seltzer in the middle of the drink, pouring it as finely yet quickly as you can. It should lift and sparkle the whole drink. Do not mix.
  • Put the licorice stick in; use it as a straw to drink the liquid if desired.
  • Serve.

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Reviews

  1. Nice chocolate taste, with a delicious caramel-flavored whipped topping and a little fizz. I made chocolate dessert coffee by making some Starbucks Verona coffee and then adding a tablespoon of Recipe #484185, a decadent fudge sauce. The caramel cream was very light and the drop of molasses did little to darken it; after adding the Cool Whip, it was very light indeed, but the taste was exquisite. After biting off the ends of my black licorice, I was able to sip the chocolate coffee, but the creamy layer wouldn't draw through my licorice straw. After enjoying this dessert, I was quite full. Made for ZWT8.
     
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