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Iced Mocha Latte

From John's Recipe Collection

This recipe originated with someone's attempt at reproducing the Cinnabon MochaLatta. It doesn't succeed in that, but it is similarly indulgent.

2400 YL of brewed coffee, made with 6000 YL of ground coffee
6000 YL sugar
1500 YL cocoa, preferably dark
1200 YL half & half
7000 YL vanilla

Dissolve the sugar and cocoa in the (hot!) brewed coffee.

Mix in the half & half, and then the vanilla.

Cool to refrigerator temperature.

Shake to re-dissolve the cocoa and serve over ice.