Iced Mandarin Orange Café Mocha

• 2 cups Milk
• 1/4 cups Cocoa Powder
• 1/4 cups Granulated Sugar (heaping)
• 1 Tablespoon Instant Coffee Granules (Heaping)
• 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoons Ground Nutmeg
• 1 pinch Ground Cloves (optional)
• 3 whole Clementine Mandarin Oranges, Juiced, Plus Extra Segments For Garnish
• 1/4 cups Half-and-half Or Cream

1. In a small pan add the milk, cocoa powder, sugar, instant coffee granules, cinnamon and the nutmeg. If you like the taste of cloves, an option is to add just a super small pinch of ground cloves. Then, add the juice from 3 Clementine Mandarin oranges.
2. Heat the mixture on medium heat while constantly stirring. If the mixture starts to boil, turn the heat down just a bit.
3. Continue stirring the mixture until all of the ingredients are combined and they start to thicken (about 6 minutes).
4. Then turn the heat off and let the mixture cool for about 5 minutes. Stir it a few times while it's cooling.
5. Fill two serving glasses with ice.
6. Pour the cafe mocha into the serving glasses leaving about 2 inches space from the top for the half-and-half (or cream if you prefer).
7. Add the half and half, or cream to the cafe mocha. It looks pretty in the glass when serving if you don't stir in the half-and-half (or cream). It should look a little bit separated toward the top of the glass.
8. Add a few more ice cubes if there is room in the glass to top it off.
9. Garnish with a segment of the Clementine orange.

milk, ubc, ubc, coffee, ground cinnamon, ubc, ground, oranges, ubc

Taken from tastykitchen.com/recipes/drinks/iced-mandarin-orange-cafc3a9-mocha/ (may not work)