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Ingredients
- 12 cups Water
- 3-6 Tbsp Coffee
- 3 Tbsp Vanilla
- 1/4 cup Cocoa Powder
- 1 1/2 cups Sugar, approx.
- 3/4 cup Heavy Cream
- Whipped Topping, optional
- Cinnamon Sticks, optional
- Mint Leaves, optional
Directions
- Add 12 cups of water to a standard coffee pot, and in the filter basket place 3 to 6 tablespoons of coffee, depending on how strong you want the finished coffee to be.
- In a heat-proof half-gallon pitcher combine cocoa, sugar and cream. (Powdered creamer may be used instead of heavy cream, but increase the powdered measurement to 1 full cup.)
- When the coffee is done brewing, simply pour into the pitcher and, with a slotted mixing spoon, whisk it around until blended.
- Add 3 tbsp. vanilla extract for flavor and check for sweetness; individual taste varies. Cool, then refrigerate for 2 hours, pour over ice and serve.
- Serve with whipped topping and cinnamon stick stirrers, and mint leaves in your glass. (optional)
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