Domestic Goddess
Member
The name of this coffee describes it best!
Chocolate Covered Cherry Coffee
Prep Time: 5 Minutes
Yields: 1 (8-oz.) Serving
2/3 cup of water
1-1/4 teaspoons instant coffee (See *Note)
1/2 teaspoon sugar (or add 1/4 teaspoon of saccharin sweetener)
1 dark chocolate, or milk chocolate covered cherry (I really like cello's milk chocolate covered cherries, when making this coffee)
Reddi Wip, or Cool Whip (to garnish the coffee)
1.) In a coffee cup, heat water and coffee in the microwave until hot. (I heated mine for 1 minute & 30 seconds, in a 1,000 watt microwave oven. Or heat the water and coffee on top of the stove in a small saucepan.)
2.) Add the sugar and stir.
3.) Now add the chocolate covered cherry, stir well to dissolve. After the chocolate has dissolved, remove the cherry from the cup.
4.) Top the coffee with desired amount of Reddi Wip, or Cool Whip.
5.) Place the cherry on top of the whipped topping and serve.
6.) *Note: Now a days when making this coffee, I use a decaffeinated coffee. But if using ground coffee, use 2 teaspoons per each 2/3's cup of water in your coffee maker. Also, I have found that not all of the chocolate from the chocolate covered cherry, dissolves completely in the hot coffee. You may still see bits of chocolate floating in your cup.
Chocolate Covered Cherry Coffee
Prep Time: 5 Minutes
Yields: 1 (8-oz.) Serving
2/3 cup of water
1-1/4 teaspoons instant coffee (See *Note)
1/2 teaspoon sugar (or add 1/4 teaspoon of saccharin sweetener)
1 dark chocolate, or milk chocolate covered cherry (I really like cello's milk chocolate covered cherries, when making this coffee)
Reddi Wip, or Cool Whip (to garnish the coffee)
1.) In a coffee cup, heat water and coffee in the microwave until hot. (I heated mine for 1 minute & 30 seconds, in a 1,000 watt microwave oven. Or heat the water and coffee on top of the stove in a small saucepan.)
2.) Add the sugar and stir.
3.) Now add the chocolate covered cherry, stir well to dissolve. After the chocolate has dissolved, remove the cherry from the cup.
4.) Top the coffee with desired amount of Reddi Wip, or Cool Whip.
5.) Place the cherry on top of the whipped topping and serve.
6.) *Note: Now a days when making this coffee, I use a decaffeinated coffee. But if using ground coffee, use 2 teaspoons per each 2/3's cup of water in your coffee maker. Also, I have found that not all of the chocolate from the chocolate covered cherry, dissolves completely in the hot coffee. You may still see bits of chocolate floating in your cup.
