This is one of my favorite summer afternoon treats.
It's simple to make, and delicious, and turns a regular day into a celebration.
Take some cold coffee. I make a little extra in the morning and save it for later. Make sure you take it off the burner so that it doesn't get burned. Burned coffee is not a treat. Or you can make one of those fancy cold brewed coffees that I never get around to, because I always have leftover coffee in my coffee maker. (Actually, after reading that tutorial, I really want to try it. I know where to get gallon glass jars.)
Pour your coffee into a glass and add milk or cream to your desired lightness. Or leave it black if that is your taste.
Add a scoop of vanilla ice cream. Coffee ice cream also works. As does chocolate. Truth is, the pictured coffee has butter pecan ice cream, because that is what I had in the freezer.
Pour on some lovely chocolate syrup. Here is where you want to be careful. I find that regular hersheys syrup is not that good, but dark chocolate hersheys is works well. I also don't like mine too chocolatey so I add just enough for a slight sweetness, but if you wanted yours more mocha, add more chocolate.
I did not use store bought chocolate syrup here. I made my own, because I have been feeling disappointed with store bought varieties. It was very easy and is very delicious. And I added coffee too my syrup because I wanted it to be a bit darker. Here is my chocolate syrup recipe, which is technically, probably a mocha syrup.
1/2 cup water
1/2 cup strong coffee
1 cup white sugar
3/4 cup cocoa powder
1 tsp vanilla
pinch sea salt
In a heavy sauce pan, heat water, coffee and sugar together over medium heat, stirring frequently, until sugar is dissolved. Simmer for a few minutes. Add cocoa powder a bit at a time, whisking into the sugar syrup until incorporated. Add vanilla and sea salt. Simmer for a few minutes more.
Let cool and pour into a glass jar for storage in the refrigerator.
According to my children, who got to taste the syrup before bed, "Mommy! I will DIE if I don't get more chocolate syrup!" It's that good. Or they're that dramatic. Not sure which.
This is a syrup and does not get thick in the refrigerator, so is always ready to pour onto ice cream or into milk or iced coffee. It is not a chocolate or hot fudge sauce, but thin like a syrup. I think this recipe could stand cutting out the water entirely and making it all coffee. I can't actually taste the coffee in the syrup, as it compliments the stronger chocolate flavor and just gives it a richer taste, rather than a mocha taste. A cup of espresso might make it a powerful mocha flavor. If anyone tries that, I'd love to hear how it works out.
Anyway, enjoy your Friday. Have a chocolate creamy treat for me.