Iron Mike's Mocha Syrup - Chocolate Syrup for Espresso Drinks |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 20 |
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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. Ingredients:
3 cups boiling water |
2 cups sugar |
3/4 cup dutch-processed cocoa powder |
3/4 cup regular cocoa |
1/2 cup imitation vanilla |
Directions:
1. Boil water in a teapot or something like that.
2. Measure Sugar and Cocoa into a two quart heat resistant pitcher (like Tupperware-this helps the transfer to a more user-friendly container later).
3. Once the water is boiling, measure it into the pitcher and beat with a wire whisk until everything is completely dissolved.
4. Add the imitation vanilla; Mix thoroughly.
5. Let mixture cool, and transfer into some pourable/squeezable container (old ketchup bottle, old creamer container, etc-).
6. Use 2- 3 Tbsp Mocha Mix for a large cup O' mocha- Enjoy!
7. Makes approximately 32 oz.
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