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Now I’m pretty much a coffee addict, so it’s no surprise that we can’t get through #30DaysofDairy without some morning fuel.

This recipe comes from the new Dairy Good Cookbook–get your copy today by entering to win one in our Pinterest contest (or order below)!

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Vanilla Iced Mochaccino

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Photo by Peter Krumhart and Dean Tanner

Makes 2 servings

This refreshing, invigorating coffee drink tastes like one you can get in a coffee shop, but at a fraction of the cost—and you can have it anytime you like! Be sure to use whole milk for the richest, creamiest taste and texture.

2 cups strong brewed coffee
1 cup milk
1 tablespoon unsweetened cocoa powder
1 tablespoon sugar
1 teaspoon vanilla extract

1. Combine the coffee, milk, cocoa powder, sugar, and vanilla extract in a small saucepan over medium heat. Bring to a simmer; simmer for 5 minutes. Let cool for 5 minutes.

2. Pour the coffee mixture over ice into two large cups with lids or into one large cocktail shaker. Shake well. (If using a cocktail shaker, pour into two ice‑filled 16-ounce glasses before serving.) Serve immediately.

From The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families, Andrews McMeel Publishing LLC