I developed this drink as a refresher after going running with friends. Serve each glass with a straw so the drink can be stirred while it cools.
I cut this down to two servings, used a frozen banana, used Starbucks Cafe Verona blend coffee and kept the chocolate syrup the same. (I did use sugar free chocolate syrup.) I didn't need as much ice because I used the frozen banana. My husband was kind of meh about it but I thought it was great as did my kids. (They made no bones about finishing off Daddy's cup.) This one's a keeper! NOTE: I usually keep a pitcher of premade coffee in my fridge. I used cold coffee in this recipe. I learned from working for Seattle's Best that if you don't want to water down your coffee, you usually will use cold coffee or add your cold milk, then coffee. - 11 Jul 2010 (Review from Allrecipes USA and Canada)
This was good. I think it would be better if the coffee was brewed and then chilled for a while before serving over ice. Because as soon as I poured the fresh coffee mixture over the ice, the ice immediately melted and there was a weird combo of warm/cool spots throughout. Good taste, though. - 13 Jul 2010 (Review from Allrecipes USA and Canada)
I only used one cup of coffee with 3 cups of water and it turned out a little bland... I was just afraid of it being too coffee-y. Next time I'll definitely do the full amount. It has a very refreshing taste. - 15 Jul 2010 (Review from Allrecipes USA and Canada)