We are just back from a father’s day trip to Moab. A perfect meeting place for family outdoor activities because Moab is home of Arches National Park, scads of jeep and float trip tours, climbing and mountain biking, picture perfect movie locations, river trips and adventures, all surrounded by ….
… gorgeous red rock landscapes.
We’ve been to Arches several times, so this trip we decided to hike the canyons and take in the little town.
Triple digit temperatures. In the downtown, cool water misting from awnings were a nice touch and great relief.
And so was stopping into Moab Coffee Roasters for something icy and cool where my daughter-in-law ordered an iced mocha with dark coffee ice cubes. A brilliant recipe so the drinks won’t dilute from regular water ice cubes. When the coffee cubes melt, the flavor intensifies.
Back home, I had to try my own Mexican Mocha version.
You start with a pot of very strong coffee … for a 10 cup pot. I add 3 extra heaping scoops than I normally use … of a robust Columbian roast.
Then mix in 3 tablespoons of chocolate syrup (I had chocolate fudge topping on hand, it worked fine), 1/2 to 1 teaspoon of cinnamon (your preference), and two pinches cayenne. Let it all cool for a half hour or so.
A 10 cup pot fills 2 ice cube trays. But before you fill them, pour a scant 2 cups into a measuring cup, cover and keep in the fridge. You’ll need it for later when mixing the drinks.
Freeze for at least 2 hours, or until completely icy rock coffee cube perfection.
To assemble, pour 1 tablespoon chocolate syrup into the bottom of a glass, then drop in 5 to 6 cubes.
Fill half way with the reserved flavored coffee.
Then top off with milk, cream, or half n half … I used almond milk and it was fantastic. Add sweetener if you like.
This recipe makes 4 to 6 mochas, depending on the size of your glasses. I keep extras in a freezer baggie and on a warm afternoon these are a quick frosty pick-me-up. And speaking of frosty and if you have a blender, Moab Coffee Roasters whips them into frozen mochas.