This Brazilian iced mocha recipe is a fine variation of the Italian formula. Try this method and enjoy another Brazilian coffee delight.
I was presented to this recipe many years ago at the home of some Italian relatives. Signora Nerina “invented” the trick of icing the coffee and keeping it in the fridge. She had tasted this recipe while on a trip to Naples and, being such a great cook, after experimenting a bit, landed on this formula without the cloves and cinnamon came a bit later
She had tasted this recipe while on a trip to Naples and, being such a great cook, after experimenting a bit, landed on this formula without the cloves and cinnamon. Those came a bit later after she read a book about the essence of Brazilian cuisine.
I use whatever type of commercial or gourmet Brazilian coffee for this, but quality may make a difference.
Provided that you already have the coffee ice cubes, this recipe takes minutes to be prepared.
- some cinnamon
- some cloves
- Brazilian coffee
- 1 1/2 cups the cold coffee
- 2 cups milk
- 1/4 cup chocolate syrup
- 1/4 cup white sugar, or to taste (optional)
- whipped cream (optional)
- Brew the Brazilian coffee the way you prefer.
- Drop one pinch of cinnamon and one pinch of cloves into the brew.
- Cover and let it cool down.
- Pour coffee into ice cube tray. Freeze until solid, or overnight.
- Put the coffee ice cubes, milk, chocolate syrup and sugar in a blender.
- Blend until smooth.
- Pour into glasses
- Whipped cream on top
I have made this one many times to my friends and always get “applause” from my guests.
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