I like to have a pitcher of this on hand in the summertime. I generally use decaf coffee so I can enjoy it in the late afternoon without worrying about trouble sleeping at night.
4 tablespoons instant espresso
3 tablespoons sugar
3 tablespoons cocoa
7 cups boiling water
1 cup coffee cream (10%)
In a 2-quart pitcher, combine espresso, sugar and cocoa. Whisk together with 2 cups of boiling water. Add the coffee cream and the rest of the boiling water, stirring as you go. Let cool and refrigerate. Serve over ice, stirring first as the cocoa tends to settle out.
Makes 8 cups/2 quarts
While I’ve used instant coffee to make this, of course you can make it with regular coffee instead of the powder and boiling water. Just make it up a bit on the strong side.
You get a richer flavour if you use 5 tablespoons of espresso, sugar and cocoa, but you’ll end up with a lot of sludge in the bottom of the pitcher no matter how much you stir it.
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