Let’s face it. It’s HOT out, y’all! We’re in the heat of summer, and sipping my HOT morning coffee on my cute little patio just isn’t fun right now. But, with International Delight Iced Coffee I can still sit on my patio and keep cool. A few cubes of ice in a mason jar with iced coffee is my idea of a good time on these hot summer days!
I have been really enjoying Mocha Iced Coffee from International Delight. The flavor is so rich and creamy! In fact, I thought it would be super delicious paired with other foods we use to keep cool in the summer. So I came up with a great recipe to easily add it to some of our favorite summer treats: Mocha Chocolate Syrup!
Mocha Chocolate Syrup
by Michele McDonald
Cook Time: 10 min
- 1 1/2 cups International Delight Mocha Iced Coffee
- 1 1/2 cups sugar
- 1 cup cocoa powder
- 1/4 tsp salt
- 1 Tbsp vanilla extract
In a small saucepan, bring coffee and sugar to a boil, stirring often to dissolve sugar.
Stir in cocoa until dissolved.
Add salt and vanilla extract.
Reduce until slightly thickened then remove from heat and allow to cool.
Use immediately or cover and refrigerate.
Mocha chocolate syrup is a perfect addition to an ice cream sundae which we love to eat to keep cool during the summer. And perfect to serve at an ice cream social!
It can also be added to a tall glass of milk for an instant mocha chocolate milk. Add it to smoothies or milkshakes for an extra kick. Top pies, cakes, and cheesecakes for a rich accent.
Make just about any summer treat a little richer with mocha chocolate syrup using International Delight Mocha Iced Coffee!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.