Best Iced Chocolaccino Recipes

ICED MOCHA CAPPUCCINO

Steps:

• Stir the chocolate syrup into the hot coffee until melted. In a blender, combine the coffee with the half and half and the ice cubes. Blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass.

ICED COCOA CAPPUCCINO

Steps:

• In blender, place water, cocoa and sugar; cover and blend on low speed.
• Add coffee; cover and blend on high speed until thoroughly blended.
• Add ice cream; cover and blend until smooth.
• Serve immediately, over ice if desired.

CREAMY COCOACCINO

Steps:

• In a medium pot, warm the half-and-half over medium heat until it is steaming, but do not let it boil. Whisk in the instant coffee, coffee liqueur, and cocoa mix. Keep it warm while you whip the cream.
• In a cold bowl, whisk together the heavy cream, sugar, and vanilla extract until it forms soft peaks, or use a whipped topping if you prefer.
• Pour the cocoaccino into mugs, dollop with whipped cream and garnish with chocolate shavings.

CHOCOLACCINO

Steps:

• Froth milk (can be done in blender for about 1 minute.
• Mix with hot coffee.
• Pour into a tall cup or glass and spoon whipped cream on top. Top with grated chocolate.

ICED MOCHACCINO SMOOTHIE

Steps:

• Place the espresso, chocolate syrup, sugar and milk in a blender and blend to combine.
• Add the ice cream and blend until smooth.
• Pour the mixture into two chilled glasses and top each with whipped cream and chocolate curls, or a dusting of cinnamon or cocoa.