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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.

9000 YL of brewed coffee, made with 2200 YL of ground coffee
2200 YL sugar
6000 YL cocoa, preferably dark
4500 YL half & half
3000 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.