Lighter Iced Double Chocolate Mocha
By amylk103
Rate this recipe
2.9/5
(22 Votes)
0 Picture
Ingredients
- 1/2 cup boiling water
- 1 packet fat free hot cocoa mix
- 4 tsp instant coffee
- 1/4 cup fat free chocolate syrup
- 3 Tbsp fat free half and half
- 2 cups ice cubes
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Whisk together the water, cocoa mix, and coffee in a small bowl until the cocoa and coffee are completely dissolved.
Step 2
Whisk in the chocolate syrup and half and half. Let the Mocha mixture cool 5 minutes.
Step 3
Place the ice in a blender. Add the mocha mixture and blend until the mixture is smooth and the ice is finely crushed.
Step 4
Serve immediately
You'll also love
-
Laos Style Coffee
3.9/5
(12 Votes)
-
divine:)
2.9/5
(11 Votes)
-
Decadent Chocolate Pecan Pie
2.9/5
(15 Votes)
-
Aunt Cheri's Witches Brew
2.5/5
(6 Votes)
-
Light and airy Frosting
2.8/5
(6 Votes)
-
Orange Spice Coffee
2.7/5
(22 Votes)
-
Healthy Pizza
2.6/5
(8 Votes)
-
Cappuccino treat
2.5/5
(14 Votes)
Chef Tips and Tricks
Chocolate Beetroot Cake
Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot.
INGREDIENTS
- 1.3 cups beetroot
- 2 eggs
- 2 tablespoons oil
- Juice of 1/2 lemon
- 4/5 cup flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- Melted dark chocolate
METHOD
- Preheat the oven to 350° F.
- Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
- In a bowl, whisk together the flour and sugar.
- Add the blended beetroot mixture, and mix until smooth.
- Add the baking powder and mix until fully incorporated.
- Pour the batter into silicone cake moulds.
- Bake for 30 minutes, or until you a pick comes out clean.
- Top with melted dark chocolate, and enjoy!
Review this recipe