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The Washington Post

Iced Mocha

Iced Mocha 1.000

Mette Randem for The Washington Post

Aug 26, 2009

This is the thickest of the iced coffees and the most like a milkshake. You may use store-bought chocolate sauce, although you will get the best result if you make the sauce using a high-quality chocolate, such as Valrhona.


Servings: 1
Ingredients
  • 2 tablespoons chocolate sauce
  • 1 double espresso, about 2 ounces
  • 2/3 cup milk
  • 10 to 12 ice cubes

Directions

Place the chocolate sauce and espresso in a small glass or bowl and stir to combine. Transfer to the jar of a blender, and add the milk and ice. Pulse until the mixture is smooth and thick. Pour into a glass and serve.


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Recipe Source

From Gastronomer columnist Andreas Viestad.

Tested by Andreas Viestad.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 210


% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 4g 20%

Cholesterol: 23mg 8%

Sodium: 123mg 5%

Total Carbohydrates: 34g 11%

Dietary Fiber: 1g 4%

Sugar: 28g

Protein: 6g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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