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Chocolate Covered Cherry Coffee

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1 Chocolate Covered Cherry Coffee on Wed Oct 26, 2016 2:13 pm

1DomesticGoddess

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Annacia at food.com, inspired me to make this coffee, but I slightly tweaked the recipe to suit my taste.




Chocolate Covered Cherry Coffee

2/3 cup water
1-1/4 tsp. instant coffee, Maxwell House or Folgers (*See note)
1/2 tsp. sugar
1 dark chocolate, or milk chocolate covered cherry
Reddi Wip, or Cool Whip (to garnish the coffee)

In a coffee cup; heat water and coffee in the microwave until hot. (Or heat the water and coffee on top the stove in a small saucepan.) Add the sugar, and stir.

Now add the chocolate covered cherry; stir well to dissolve. After the chocolate has dissolved, remove the cherry from the cup.

Top the coffee with desired amount of Reddi Wip, or Cool Whip. Place the cherry on top the whipped topping, and serve.

Yields: 1 serving

*Note: If using ground coffee instead of instant, use 2 teaspoons per each 2/3's cup of water in your coffee maker. Also, I have found that not all of the chocolate from the chocolate covered cherry, dissolves completely in the hot coffee. You may still see bits of chocolate floating in your cup.

2 Re: Chocolate Covered Cherry Coffee on Sat Oct 29, 2016 4:38 am

UNCLE JIMMY

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1DomesticGoddess wrote:Annacia at food.com, inspired me to make this coffee, but I slightly tweaked the recipe to suit my taste.




Chocolate Covered Cherry Coffee

2/3 cup water
1-1/4 tsp. instant coffee, Maxwell House or Folgers (*See note)
1/2 tsp. sugar
1 dark chocolate, or milk chocolate covered cherry
Reddi Wip, or Cool Whip (to garnish the coffee)

In a coffee cup; heat water and coffee in the microwave until hot. (Or heat the water and coffee on top the stove in a small saucepan.) Add the sugar, and stir.

Now add the chocolate covered cherry; stir well to dissolve. After the chocolate has dissolved, remove the cherry from the cup.

Top the coffee with desired amount of Reddi Wip, or Cool Whip. Place the cherry on top the whipped topping, and serve.

Yields: 1 serving

*Note: If using ground coffee instead of instant, use 2 teaspoons per each 2/3's cup of water in your coffee maker. Also, I have found that not all of the chocolate from the chocolate covered cherry, dissolves completely in the hot coffee. You may still see bits of chocolate floating in your cup.

Looks and sounds good D G. I always liked whipped cream on my coffee. Sounds like a treat!

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