Cocoa Espresso Cooler Recipes

Steps:

• Combine cold coffee, cocoa and vanilla.
• Pour over ice in tall glasses.
• Top each with 2 tablespoons of whipped cream.

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
• Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
• Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.

Steps:

• Dissolve splenda in hot espresso and add extracts. Chill until it reaches room temperature.
• Add milk.
• Place ice, coffee, and cocoa in blender and mix until drink is smooth.