Chocolate Iced Coffee

By Hklbrries

Note: For iced coffee, make the coffee double strength, unless you are using espresso, which is strong enough. You will be pouring it over ice, which will dilute it.

Coffee: Start with fresh gourmet whole-bean coffee, avaialable in 3-pound bags.

Grind: Make sure the coffee is ground properly for your chosen cofeemaker. Drip filter coffee should be ground to the rough consistency of sand. Percolator should be coarser, espresso much finer. Use a burr grinder with the proper setting for your coffeemaker. You can also use a blade grinder for 8 to 15 seconds.

Water: It is important to use fresh, cold water. If the tap water in your area is not very good, use bottled water. Never use distilled or soft water. Never use hot tap water, which has gone through your hot-water heater.

Amount: Use approximately 3 rounded tablespoons of ground coffee for every 4 ounces of water (twice the normal strength). Adjust to taste. If making espresso, you do not need to make the coffee double strength.

Method: Best methods are drip filter, vacuum, French press and espresso.

Ingredients

• 4 ounces coffee, brewed double strength
• Sugar or sweetener to taste (optional)
• 1 to 2 ounces half-and-half or milk (optional)
• 1 to 2 tbsp chocolate syrup
• Ice

Details

Servings 1

Preparation

Step 1

Let coffee cool for at least 5 minutes. Then pour into a tall glass or blender.

Add sugar, half-and-half and chocolate syrup and stir well.

Add ice to the glass or blend with ice.