Iron Mikes Mocha Syrup Chocolate Syrup For Espresso Drinks Recipes

IRON MIKE'S MOCHA SYRUP - CHOCOLATE SYRUP FOR ESPRESSO DRINKS

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.

WHITE CHOCOLATE MOCHA SYRUP RECIPE

Steps:

• Mix (with a wire whisk in a deep pan) milks, sugar, & vanilla over medium heat until lightly simmering.
• Add white chocolate & continue whisking until chocolate is melted.
• Add espresso powder & keep whisking to mix thoroughly.
• Remove from heat to cool, whisking every few minutes to keep chocolate together.
• Pour cooled syrup into bottles and refrigerate. You may need to let it get to room temp at the end of the bottle.

CHOCOLATE SYRUP (FOR ESPRESSO BEVERAGES)

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.

CHOCOLATE-Y ICED MOCHA

Steps:

• Heat 1/4 cup coffee in microwave in a mug until warmed, about 30 seconds. Stir cocoa mix into the coffee until dissolved.
• Fill a large glass with ice cubes. Pour 1 cup cold coffee and almond milk over the ice cubes; stir the cocoa mixture and chocolate syrup into the coffee and almond milk.

MOCHA

Steps:

• Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.