Best 3 Iron Mikes Mocha Syrup Chocolate Syrup For Espresso Drinks Recipes
Indulge in the rich and decadent flavors of Iron Mike's Mocha Syrup and Chocolate Syrup, crafted specifically to elevate your espresso drinks to new heights. These syrups are not just ordinary additions; they are culinary masterpieces that transform your coffee experience into a symphony of taste. With their velvety texture and intense flavors, these syrups will tantalize your taste buds and leave you craving more. Whether you prefer the robust bitterness of mocha or the sweet indulgence of chocolate, these recipes provide you with the perfect accompaniments to your favorite coffee creations. From lattes to cappuccinos, these syrups will elevate your coffee rituals and make every sip a moment to savor. Embrace your inner barista and explore the world of flavor possibilities that await you with Iron Mike's Mocha Syrup and Chocolate Syrup.
Let's cook with our recipes!
IRON MIKE'S MOCHA SYRUP - CHOCOLATE SYRUP FOR ESPRESSO DRINKS
You know that chocolate syrup they squirt in the cup at the local coffee shop when you order a mocha? Then when you try to make one at home, the chocolate syrup from a brown squeeze bottle just doesn't cut it? WELL - this is your lucky day...You just found the closest thing to *bucks mocha syrup you can make - at a FRACTION of the cost of using their mocha powder. I know it sounds simple, but it took about 3 months to get it as spot on as possible. Be it known that I used Hershey's Cocoa and Dutch cocoa when making this...(I own no stock...) I usually add a cup of Torani's Vanilla Syrup to this recipe - OR a cup of liquid French Vanilla Coffee Creamer - because I like Vanilla Mochas, and that does the trick for me.
Provided by Mr-Mom
Categories Beverages
Time 5m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Boil water in a teapot or something like that.
- Measure Sugar and Cocoa into a two quart heat resistant pitcher (like Tupperware--this helps the transfer to a more user-friendly container later).
- Once the water is boiling, measure it into the pitcher and beat with a wire whisk until everything is completely dissolved.
- Add the imitation vanilla; Mix thoroughly.
- Let mixture cool, and transfer into some pourable/squeezable container (old ketchup bottle, old creamer container, etc--).
- Use 2- 3 Tbsp Mocha Mix for a large cup O' mocha- Enjoy!
- Makes approximately 32 oz.
ICED MOCHA COFFEE
A chocolate flavored iced coffee made with instant coffee, chocolate syrup, half-n-half cream, Splenda, ice cubes, and topped with a dollop or two of Cool Whip. Prep time includes chilling the coffee in the refrigerator.
Provided by Cindi M Bauer
Categories Beverages
Time 35m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In a large coffee cup or coffee mug, add the cold water and the tablespoon of instant coffee.
- (I added the ingredients to one 16-ounce coffee mug).
- Place coffee cup or mug in a microwave, and microwave until coffee is heated through.
- Stir the coffee, and place cup or mug in the refrigerator for 30 minutes.
- To the cup or mug, add the chocolate syrup, half-and-half cream, plus 1-2 packets of Splenda; (I used 1-1/2 packets) stir to mix.
- Add ice cubes to a tall beverage glass.
- Pour coffee over the ice cubes, and top it with a large dollop or two of Cool Whip.
- This makes: 1 serving (1-1/3 cups, or 11-ounces of liquid coffee beverage).
Nutrition Facts : Calories 286.6, Fat 11.9, SaturatedFat 6.5, Cholesterol 23.3, Sodium 224.7, Carbohydrate 40, Fiber 1.6, Sugar 18.7, Protein 5
CHOCOLATE SYRUP (FOR ESPRESSO BEVERAGES)
Make your own Cafe Mochas and Mocha Frappuccinos at home and stop spending so much money at those fancy coffee houses! :) This recipe has helped me save a LOT of money and still enjoy what I love! This is from the wonderful book "Cappuccino Cocktails". NOTE: The prep time does not include chilling time in the fridge.
Provided by Debra1113
Categories Beverages
Time 15m
Yield 1 3/4 cup, 14 serving(s)
Number Of Ingredients 5
Steps:
- Combine the cocoa powder, sugar and salt in a saucepan. Whisk thoroughly.
- Add water gradually to the cocoa, stirring (not beating) with a whisk to blend thoroughly.
- Place over medium heat, stirring frequently with the whisk until mixture comes to a boil. A layer of foam may form on top of the syrup.
- Boil for 3 minutes, stirring at all times with the whisk. Reduce the heat if the syrup threatens to boil over.
- Remove from heat; pour into a heatproof liquid measuring cup (3 cup/750 ml capacity).
- Cool briefly, then chill, uncovered, in the refrigerator until completely cold.
- Strain through a fine strainer into a 2 1/2 cup (625 ml) container.
- Stir in vanilla.
- Store covered, in the refrigerator.
Nutrition Facts : Calories 98.7, Fat 0.8, SaturatedFat 0.5, Sodium 12.8, Carbohydrate 24.8, Fiber 2, Sugar 21.6, Protein 1.2
Tips:
- Use high-quality cocoa powder for the best flavor.
- If you don't have a candy thermometer, you can use the cold-water test to check if the syrup is ready. Drop a small amount of syrup into a bowl of cold water. If it forms a soft ball, the syrup is ready.
- Store the syrup in a jar or container in the refrigerator for up to 2 weeks.
- You can use this syrup to flavor coffee, hot chocolate, milkshakes, and other desserts.
Conclusion:
These recipes are easy to follow and make delicious homemade chocolate syrups. You can use them to flavor your favorite coffee drinks or desserts. Experiment with different flavors and ingredients to create your own unique syrups.
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