Icedmochalatte Recipes

STARBUCKS ICED MOCHA LATTE- YUM

Starbucks Iced Mocha Latte- Yum image

My favorite beverage is a Iced Mocha Latte. I use Starbucks original whole bean coffee and grind it to a fine espresso and brew it up in my espresso machine. I find this gives the latte the perfect taste. This recipe makes a medium Iced Mocha Latte. Enjoy!

Provided by BUZY-LADY

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

2 fluid ounces of starbucks brewed espresso (Double shot)
8 fluid ounces whole milk
1 tablespoon half-and-half
2 tablespoons , torani chocolate mocha sauce or 2 tablespoons chocolate, syrup-
sugar, is optional I find it to sweet though
redi whipped heavy whipped cream

Steps:

Brew your Dunkin Donuts espresso shot first.
Fill a tall glass with ice - leave about 2" from the top of the glass.
Now fill the glass with 1 cup of ice cold whole milk.
Then pour in your tablespoons of half & half or heavy cream.
Now ad your 2 ounces or Starbucks brewed espresso shot over the milk and gently stir it up.
Now drizzle the 2 tablespoons of chocolate syrup inside the glass.
Now top with Redi-whip heavy whipped cream & drizzle a little more syrup on the top and there you have it the perfect Starbucks iced mocha latte.

ICED MOCHA LATTE

Iced Mocha Latte image

This Iced Mocha Latte is a delicious way to treat yourself without the guilt!

Provided by Wendy Polisi

Categories Drinks

Time 5m

Number Of Ingredients 4

Ingredients

1 1/2 cups brewed coffee (cooled)
2 cups cashew milk
2 tablespoons Dutch-processed cocoa powder
1/4 cup Swerve confectioners (or sweetener of choice.)

Steps:

Fill two tall glasses with ice and add coffee.
In a jar combine milk, cocoa powder, and sweetener.
Use an immersion blender to blend until smooth. Alternatively, process in a blender until smooth.
Pour over the coffee and serve cold.

Nutrition Facts : Calories 38 kcal, Carbohydrate 4 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 165 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

ICED MOCHAS

Iced Mochas image

All of my friends rave about these frosty drinks. I pour my leftover coffee in ice cube trays and keep them on hand all the time. You can make fun squiggly designs on insides of glasses with chocolate syrup, before pouring mochas. Top with whipped cream.

Provided by WENDYCAIN

Categories Drinks Recipes Shakes and Floats Recipes Chocolate

Time P1DT5m

Yield 4

Number Of Ingredients 4

Ingredients

1 ½ cups cold coffee
2 cups milk
¼ cup chocolate syrup
¼ cup white sugar

Steps:

Pour coffee into ice cube tray. Freeze until solid, or overnight.
In a blender, combine coffee ice cubes, milk, chocolate syrup and sugar. Blend until smooth. Pour into glasses and serve.

Nutrition Facts : Calories 162.6 calories, Carbohydrate 30.4 g, Cholesterol 9.8 mg, Fat 2.6 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 65.3 mg, Sugar 27.5 g

ICED MOCHA LATTE

Iced Mocha Latte image

Enjoy without the guilt. This is so good and cool. The cooking time reflects the 8 hours to freeze the cubes.

Provided by PaulaG

Categories Smoothies

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2/3 cup Splenda granular
2 tablespoons dutch process cocoa
2 tablespoons instant coffee granules
2 cups boiling water
2 cups half & half light cream, divided
frozen whipped topping
chocolate curls

Steps:

Combine the Splenda Granular, cocoa, and coffee in a small bowl.
Gradually whisk in boiling water, whisking until blended.
Stir in 1 cup fat free half and half.
Pour mixture into ice cube trays.
Freeze 8 hours.
Pour the remaining 1 cup half and half in blender.
Gradually add frozen mocha cubes, blending until smooth.
Serve immediately garnished with chocolate curls and frozen whipped topping.

Nutrition Facts : Calories 167.1, Fat 14.3, SaturatedFat 8.9, Cholesterol 44.8, Sodium 54.3, Carbohydrate 7.4, Fiber 0.9, Sugar 0.2, Protein 4.3

ICED HORCHATA LATTE

Iced Horchata Latte image

Mexian almond-rice drink with coffee and cinnamon

Yield Serves 4

Number Of Ingredients 7

Ingredients

1/4 cup brown rice
2 tablespoons coffee beans
1/4 cup raw almonds
1/2 cinnamon stick, crushed
1/4 cup sugar
Pinch of kosher salt
A spice mill or coffee grinder

Steps:

Using a spice mill or coffee grinder, coarsely grind rice and transfer to a 2-qt. airtight container. Coarsely grind coffee beans and place in same container as rice. Add almonds, cinnamon stick, and 4 cups water. Cover and let soak in refrigerator overnight.
Bring sugar and 1/4 cup water to a boil in a small saucepan, swirling pan occasionally to dissolve sugar, about 3 minutes. Transfer simple syrup to a heatproof container; cover and chill until cool, at least 30 minutes.
Transfer rice mixture to a blender and blend until very smooth. Strain through a fine-mesh sieve into a medium bowl, pressing on solids to extract as much liquid as possible. Sweeten latte to taste with simple syrup and add salt. Serve over ice.
Latte can be made 3 days ahead. Cover and chill.

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