August 26 and I am currently in Zurich, Switzerland living the dream – and eating way more chocolate than is healthy for a single individual to consume. Today’s guest blogger is Kare from one of my favourite blogs, Kitchen Treaty. The whole concept of the site is pretty cool, she’s a vegetarian but still cooks meat for the rest of her family and thus has to find ways to make meat an add-in to otherwise vegetarian recipes. Sounds like my life. Except that I generally get lazy and just eat salad after making stuff for everyone else. However, none of that is an issue with this chocolate iced coffee. Forget the coffee, let’s just drink the homemade chocolate syrup. Thanks for sharing Kare, I will let you take it from here.
Hello hello, readers of Mallory’s wonderful blog! I am thrilled to meet you.
My name is Kare, and I blog at Kitchen Treaty, where I aim to show that vegetarians and meat-eaters can live together by way of vegetarian recipes that everyone will love, along with “One Dish Two Ways” recipes that start out vegetarian, but then can go two directions – one carnivorous and one meatless. I also like to create and share plenty of dessert and drink recipes, both of which are naturally vegetarian, which I, as the vegetarian in the house, find to be quite convenient.
When Mallory asked me to write a guest post for her blog while she was on vacation, I was all over it. I’ll be honest, though – I had no idea what kind of recipe to share! Until it hit me – duh – it had to have chocolate. Of course!
With it being the peak of summer, I’ve been on iced coffee overload. I love the stuff! I cold-brew jugs of iced coffee all summer long, and one of the ways I love to treat myself on particularly harried mornings is by adding a good glug of chocolate syrup to the mix. Live a little, right?!
Because cold-brewing iced coffee helps keep bitter-tasting acids at bay, it usually tastes remarkably mild and, depending on the beans you use, it often already tastes kind of chocolaty. So giving that flavor note an added oomph with chocolate syrup is a natural segue. Add in some cream – a must for iced coffee in my book – and you’ve got a rich, decadent caffeine buzz to kick off your morning.
So should I have called this a mocha? I don’t know! Iced Mochas are a popular coffee drink but they’re made a little differently – with espresso instead of cold-brewed iced coffee. Mocha Iced Coffee sounded weird, so I went with Chocolate Iced Coffee. No matter what you call it, it’s worth making. And drinking. Often.
And so, here’s the recipe! Thank you, Mallory, for having me over here on Because I Like Chocolate! I hope you are having a fabulous vacation.
- Cold-Brewed Iced Coffee Concentrate
- 1 cup coffee beans, medium grind
- 4 cups water
- Chocolate Iced Coffee
- 1 cup cold-brewed iced coffee concentrate
- 2-3 tablespoons chocolate syrup (homemade version on my blog is my favourite – see link in text)
- Half-and-half or almond milk for a vegan version
- Ice cubes
- To make the cold-brewed iced coffee concentrate, add the ground coffee beans to a large jar or pitcher with an air-tight lid. Pour in the water. Stir. Seal and let sit at room temperature for 6-12 hours.
- Line a fine-mesh sieve with cheesecloth and strain coffee. Discard grounds. Iced coffee concentrate keeps in the refrigerator for up to one week. (For more detailed information, see my tutorial in the link in text!)
- To make the Chocolate Iced Coffee, add coffee concentrate and chocolate syrup to a large glass and stir. Add a splash of cream or milk if desired. Taste and add additional chocolate syrup or cream if you’d like. Fill glass with ice and serve with a straw.