Mocha Cinnamon Coffee Recipe

5 3 5
Mocha Cinnamon Coffee Recipe
Mocha Cinnamon Coffee Recipe photo by Taste of Home
Publisher Photo

Mocha Cinnamon Coffee Recipe

Read Reviews
5 3 5
Publisher Photo
Field Editor Bernice Morris of Marshfield, Missouri relates, “One snowy day, my neighbor called and invited me over to try a new drink she’d made. It was delicious! This spiced coffee is a lovely treat any time of year.”
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 cup ground dark roast coffee
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 5 cups water
  • 1 cup 2% milk
  • 1/3 cup chocolate syrup
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • Whipped cream, optional

Directions

In a small bowl, combine the coffee grounds, cinnamon and nutmeg; pour into a coffee filter of a drip coffeemaker. Add water; brew according to manufacturer's directions.
In a large saucepan, combine the milk, chocolate syrup and brown sugar. Cook over low heat until sugar is dissolved, stirring occasionally. Stir in vanilla and brewed coffee.
Ladle into mugs; garnish with whipped cream if desired. Yield: 6 servings.
Originally published as Cinnamon Mocha Coffee in Taste of Home April/May 2006

Nutritional Facts

1 cup: 95 calories, 0 fat (0 saturated fat), 1mg cholesterol, 43mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.

  • 1/2 cup ground dark roast coffee
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 5 cups water
  • 1 cup 2% milk
  • 1/3 cup chocolate syrup
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • Whipped cream, optional
  1. In a small bowl, combine the coffee grounds, cinnamon and nutmeg; pour into a coffee filter of a drip coffeemaker. Add water; brew according to manufacturer's directions.
  2. In a large saucepan, combine the milk, chocolate syrup and brown sugar. Cook over low heat until sugar is dissolved, stirring occasionally. Stir in vanilla and brewed coffee.
  3. Ladle into mugs; garnish with whipped cream if desired. Yield: 6 servings.
Originally published as Cinnamon Mocha Coffee in Taste of Home April/May 2006

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Reviews forMocha Cinnamon Coffee

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MY REVIEW
Angel182009 User ID: 6228642 267843
Reviewed Jun. 10, 2017

"I was looking for a mocha recipe for my husband that tastes like a coffee shops. This was very close and very inexpensive to make. It's nice to switch it up and serve it over ice."

MY REVIEW
mblazek User ID: 3028366 73920
Reviewed Jan. 11, 2011

"My husband and I love to get gourmet coffees from the coffee shop but the price keeps it from being a regular treat. This recipe is an easy at home alternative. We both really loved it!"

MY REVIEW
1DomesticGoddess User ID: 2778356 73919
Reviewed Mar. 8, 2010

"I really enjoyed this coffee, but when making the coffee, I used a "medium roasted" coffee rather than dark roasted, and the brand I used was, Folger's Gourmet Selections Lively Columbian Medium Roast. I also cut the

recipe in half, but did add about 3/4 to 1 tsp of the vanilla extract. Be sure this coffee is good and hot when serving, as the whipped cream does cool down the coffee somewhat.
For all those coffee lovers out there, I highly recommend this recipe. This is one coffee others will certainly enjoy. "Thank you" Bernice for sharing this recipe. It's a keeper!!"

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