Chocolate Covered Cherry Coffee

Cindi Bauer


Annacia at, inspired me to make this coffee, but I slightly tweaked the recipe to suit my taste. The name of the coffee describes it best!


★★★★★ 1 vote

5 Min


  • 2/3 cup
  • 1-1/4 tsp.
    instant coffee, either maxwell house, folgers, or sanka (*see note)
  • 1/2 tsp.
    sugar (or 1/16 teaspoon of saccharin sweetener)
  • 1
    dark chocolate, or milk chocolate covered cherry
  • ·
    reddi wip, or cool whip (to garnish the coffee)

How to Make Chocolate Covered Cherry Coffee


  1. In a coffee cup, heat water and coffee in the microwave until hot. I heated mine for 1 minute & 15 seconds, in a 1,000 watt microwave oven. (Or heat the water and coffee on top of the stove in a small saucepan.) Add the sugar, and stir.
  2. Now add the chocolate covered cherry, stir well to dissolve. After the chocolate has dissolved, remove the cherry from the cup.
  3. Top the coffee with desired amount of Reddi Wip, or Cool Whip. Place the cherry ontop the whipped topping, and serve.
  4. *Note: Now a days when making this coffee, I use Sanka Naturally Decaffeinated Coffee. But if using ground coffee, use 2 teaspoons per each 2/3's cup of water in your coffee maker. Also, I have found that not all of the chocolate from the chocolate covered cherry, dissolves completely in the hot coffee. You may still see bits of chocolate floating in your cup.

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