Coffee lovers, rejoice! Today, we're introducing a delightful twist to your regular iced mocha coffee. Using the rich and bold Java Supremo roast from Hey Pumpkin Coffee Company, we've crafted the perfect recipe to elevate your iced coffee experience. Let's dive right in! Ingredients: 1 1/2 cups cold brewed Hey Pumpkin Coffee's Java Supremo roast 1/2 cup milk (You can use any milk of your choice. The higher the fat content, the creamier your drink will be.) 2 tablespoons homemade chocolate syrup (recipe follows) Optional: A splash of heavy cream for added richness Ice cubes Whipped cream for garnish Homemade Chocolate Syrup: 2 tablespoons cocoa powder 2 tablespoons sugar 1/4 cup water Instructions: Brew the Coffee: Start by brewing a pot of our Java Supremo roast. Once brewed, allow it to cool and then refrigerate. If you're in a hurry, you can quickly chill the coffee by pouring it over a cup of ice or placing it in the freezer for 15 to 20 minutes. Prepare the Homemade Chocolate Syrup: In a saucepan, whisk together the cocoa powder, sugar, and water over medium heat. Continue whisking until the sugar dissolves and the mixture becomes a smooth chocolate syrup. Remove from heat and let it cool. Assemble the Iced Mocha: In a tall glass, mix the cold Java Supremo coffee with the homemade chocolate syrup. Add milk and stir well. For a richer taste, add a splash of heavy cream. Serve: Pour the mixture over ice cubes in a glass. Top with whipped cream for garnish. For an extra touch, you can also drizzle some of the chocolate syrup on top. And there you have it! A refreshing and delightful Iced Mocha Coffee made with the exquisite Java Supremo roast from Hey Pumpkin Coffee Company. Perfect for those warm summer days or whenever you need a caffeine and chocolate fix. Enjoy!
Coffee lovers, rejoice! Today, we're introducing a delightful twist to your regular iced mocha coffee. Using the rich and bold Java Supremo roast from Hey Pumpkin Coffee Company, we've crafted the perfect recipe to elevate your iced coffee experience. Let's dive right in! Ingredients: 1 1/2 cups cold brewed Hey Pumpkin Coffee's Java Supremo roast 1/2 cup milk (You can use any milk of your choice. The higher the fat content, the creamier your drink will be.) 2 tablespoons homemade chocolate syrup (recipe follows) Optional: A splash of heavy cream for added richness Ice cubes Whipped cream for garnish Homemade Chocolate Syrup: 2 tablespoons cocoa powder 2 tablespoons sugar 1/4 cup water Instructions: Brew the Coffee: Start by brewing a pot of our Java Supremo roast. Once brewed, allow it to cool and then refrigerate. If you're in a hurry, you can quickly chill the coffee by pouring it over a cup of ice or placing it in the freezer for 15 to 20 minutes. Prepare the Homemade Chocolate Syrup: In a saucepan, whisk together the cocoa powder, sugar, and water over medium heat. Continue whisking until the sugar dissolves and the mixture becomes a smooth chocolate syrup. Remove from heat and let it cool. Assemble the Iced Mocha: In a tall glass, mix the cold Java Supremo coffee with the homemade chocolate syrup. Add milk and stir well. For a richer taste, add a splash of heavy cream. Serve: Pour the mixture over ice cubes in a glass. Top with whipped cream for garnish. For an extra touch, you can also drizzle some of the chocolate syrup on top. And there you have it! A refreshing and delightful Iced Mocha Coffee made with the exquisite Java Supremo roast from Hey Pumpkin Coffee Company. Perfect for those warm summer days or whenever you need a caffeine and chocolate fix. Enjoy!
