Dark Chocolate and Raspberry Iced Coffee #RedCupShowdown

It’s now officially summer, and that means I’m drinking less hot coffee and more iced coffee.  So when I was asked to come up with a coffee drink using Seattle’s Best Coffee as part of the Red Cup Showdown with Jeff Mauro, I jumped at the chance.

You see, Seattle’s Best Coffee is teaming up with celebrity chef Jeff Mauro to launch the Red Cup Showdown – a coast-to-coast search at state fairs and on Facebook to find the most imaginative new coffee drink. The grand prize winner will be awarded with $10,000 and the chance to have their coffee drink featured at Seattle’s Best Coffee locations across North America.  Sweet, huh?  (See below for more details about how you can enter the Red Cup Showdown recipe contest.)

I’d been thinking about a Dark Chocolate and Raspberry Mocha for a while now, so off to Walmart I headed to pick up my supplies.

Seattle’s Best has different levels of boldness for their coffees.  I prefer a bolder coffee, so I picked up a Level Four, also known as Henry’s Blend.  

I also got this Smucker’s Simply Fruit.  There’s no added sugar or artificial flavors, and it’s seedless so I didn’t have to worry about seeds settling at the bottom of my cup.

 After running errands, going to a birthday party, and then running some more errands (by the way, you can see more of my shopping trip in my Google+ album), I thought for sure Carter would be asleep by the time we got home.  He was nice and quiet back there.  This is why:

The little turkey reached into his goody bag from the birthday party and put stickers all over his face.  His favorite part?  His “earrings.”  What a goof.

Once we got home I got down to business.  I tried a few different ways of making this coffee, but finally settled on one that worked.  No coagulated chocolate sitting at the bottom of the glass, no raspberry seeds anywhere, and no unmixed cocoa powder bubbles.

Dark Chocolate and Raspberry Iced Coffee #RedCupShowdown

Serves 2

Dark Chocolate and Raspberry Iced Coffee #RedCupShowdown


  • 2 8-oz cups brewed coffee,cooled to room temperature
  • 1 tsp Hershey's Special Dark cocoa powder
  • 2 tsp seedless raspberry jam
  • Ice


  1. Mix cocoa powder and raspberry jam with a spoon until thoroughly combined and no lumps remain.
  2. Spoon half the cocoa mixture into one of the coffee cups, and the other half into the other coffee cup. Stir until combined.
  3. Add cream/half-and-half/milk/etc. if you wish, and sweetener to taste. I used 3 drops of NuNaturals liquid stevia.

As promised, here’s more information about the Red Cup Showdown:  Seattle’s Best Coffee and Jeff Mauro will embark on a 3,000-mile journey to host Red Cup Showdown live competitions at five state fairs across the nation.  There are two ways to enter the Red Cup Showdown: cooks can enter to participate in a live competition at one of the state fair stops, or they can compete in the Facebook competition. The Facebook competition call for entries will run through July 27.  For more information on how to enter and official rules, visit www.facebook.com/seattlesbestcoffee.  You can also find Seattle’s Best on Twitter and at http://www.seattlesbest.com.

So head on over and submit your recipes!

I am a member of the Collective Bias™ Social Fabric® Community.  This content has been compensated as part of a social shopper insights study for Collective Bias™. #CBias #SocialFabric


  1. Andrea Kruse

    Yum! Great choice for a coffee recipe. I almost made one with raspberries since we have so many here on the farm! Great job. I will be adding this to my list to make this week.

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