Rachel Ernst at food.com inspired me to make this delicious coffee, but I slightly tweaked the recipe to suit my taste.


Cherry Mocha Coffee

8 ounces water
1 tsp. instant coffee (Maxwell House or Folgers)
1-1/2 tsp. Hershey's Special Dark Cocoa Powder
1 tablespoon sugar
1/4 tsp. almond extract
1/4 tsp. McCormick's Imitation Cherry Extract
Reddi Wip (or) Cool Whip
1 maraschino cherry

In a coffee cup; heat water and coffee in the microwave until hot. (Or heat the water and coffee on top the stove in a small saucepan.)

Add the cocoa powder and sugar; stir well to dissolve.

Now add the extracts, and stir.

Top the coffee with desired amount of Reddi Wip.

Place the cherry on top the whipped topping, and serve.

Yields: 1 serving

Note: To make 12-ounces of the coffee... use 12 ounces of water, 1-1/2 teaspoons of instant coffee, 1/4 teaspoon plus an 1/8 teaspoon of almond extract, 1/4 teaspoon plus an 1/8 teaspoon of cherry extract, 2-1/4 teaspoons of the special dark cocoa powder, plus 1-1/2 tablespoons of sugar. This is what I used to fill my glass coffee cup.