How to make it

  • Using ground coffee and water, brew a full pot of extra strength coffee
  • In a large pitcher, combine brewed coffee, creamer, chocolate syrup, caramel syrup and sugar
  • Stir until dissolved
  • Cover and chill in the refrigerator
  • ***Per Serving:
  • Place 1 cup ice and 1 cup chilled coffee mix in a blender
  • Blend on high until ice is completely crushed and drink is frothy about 1-2 minutes
  • Pour in glass, top with whipped cream and drizzle with your choice of chocolate and/or caramel syrup
  • Store unused coffee mix in refrigerator for up to one week in a resealable pitcher or plastic container for a refreshing mochaccino anytime.

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