Cinnamon Mocha Swirl


I stumbled across a coffee recipe last week that called for vanilla ice cream, cold coffee, and cocoa powder. I brewed a pot of coffee using my secret for tasty cinnamon coffee (sprinkle a little bit in the grounds before brewing) only to discover we had no vanilla ice cream.

Since I don’t have an ice cream maker either, I made a frozen vanilla slush concoction that actually worked pretty well with the cold coffee and cocoa powder, although I doubt it’s the same consistency you would get if you used store-bought vanilla ice cream. So if you’re feeling up for a cold chocolatey slush with a hint of coffee and cinnamon, try this recipe out:

Cinnamon Mocha Swirl


  • 2 tbsp ground coffee
  • 1/2 tsp cinnamon (for the grounds)
  • 1/4 cup milk (or half&half)
  • 2 cups crushed ice
  • 3/4 tsp vanilla
  • 4 tbsp sugar
  • 1/4 tsp unsweetened cocoa powder
  • Sprinkle of cinnamon (for garnishing)
Mix together the coffee grounds and cinnamon. Place in the filter basket of your coffee maker, add 6 fluid ounces of cold filtered water, and brew a cup of coffee. Pour the brewed coffee in a container with a lid and refrigerate.
Blend the milk, ice, half & half, and sugar until thickened and well combined. Pour the mixture into an airtight container and freeze.
After two hours, the coffee and vanilla slush should be cold. To make the drink, blend together 1/4 cup of cold coffee, 1 cup of the vanilla slush, and the cocoa powder until smooth and well combined. You can add more coffee/vanilla slush to taste, but don’t overdo the cocoa powder. Garnish with a sprinkle of cinnamon and drink immediately!
(If you like this recipe, you might enjoy the others in my first ebook called Coffee 101, available on Amazon today!)

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