Fireside Frozen Mocha (Magic Bullet)
photo by januarybride
- Ready In:
- 15mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 1 cup brewed coffee, cooled
- 2 -3 tablespoons chocolate syrup or 2 -3 tablespoons cocoa powder
- 1⁄4 cup milk
- 1 -2 teaspoon sugar (optional)
- 1 cup ice
directions
- Fill a blender with a cup of ice or The Magic Bullet’s Tall Cup halfway with ice.
- Add chocolate syrup, milk, and sugar.
- Add a cup of coffee to the blender and mix until smooth or fill The Magic Bullet’s Tall Cup ¾ full with coffee and mix with the Cross Blade until smooth.
- Pour mixture into 2 coffee cups.
- If desired, add whipping cream to the Short Cup and blend with the Flat Blade for about 5 seconds or use store-bought whipping cream in the can or make homemade whipping cream (I do this by chilling hand mixer beaters and bowl in the freezer for about 10-15 minutes; then I whip cream and some sugar or Grand Marnier until soft peaks form).
- Add whipped cream to the top of the coffee mixtures and serve.
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Reviews
-
Yum! I made this earlier in the month and didn't use strong enough coffee, so the entire drink just tasted sweet and watery (I also eye-balled the ingredients which was a bad idea!). Made again today using good robust coffee, in the right amounts, and it's great. I also used syrup so no need for the extra sugar. Thanks for sharing Mersaydees!
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Great coffee! I had some coffee left from breakfast so I saved it and had an afternoon treat. Doubled the amount of chocolate syrup, used skim milk, and did not add sugar. Liked the froth and that the coffee wasnt overly sweet. I used my Hamilton Beach mixer that is like a Magic Bullet and it worked great. Think Hershey's makes a dark chocolate syrup and will give that a try too. Made and reveiwed for the Australian/NewZealand Forums Recipe Swap #38.
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Very fun! And love that it's not full of calories too. I used 3.5 T of Hershey's syrup and no sugar. Make sure you use strong coffee (I got a cup of Bold from Starbucks yesterday afternoon and cooled it to make this wonderful drink this morning). Thanks for sharing, Liisa! Made for Comfort Cafe, Winter 2010.
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana