Barhand's Iced Mocha Latte Recipe
Make Barhand's Iced Mocha Latte Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso & Chocolate Base
Milk & Ice
Toppings & Garnish
Method
Espresso & Chocolate Base
- 1
Prepare espresso
Pull two shots of hot espresso (about 60 ml). If you don't have an espresso machine, brew 60–90 ml of very strong coffee (use a fine grind and less water).
- 2
Make chocolate syrup
In a small heatproof cup or bowl, combine the unsweetened cocoa powder and granulated sugar. Add the hot water (about 2 tablespoons) and whisk vigorously until fully dissolved and smooth, creating a thick chocolate syrup. Taste and adjust sugar if you prefer sweeter.
- 3
Combine espresso and chocolate
Pour the hot espresso into the chocolate syrup and stir until evenly combined and slightly cooled for 30–60 seconds.
Milk & Ice
- 4
Prepare glass
Fill a 16- to 20-ounce serving glass with the ice cubes.
- 5
Add milk
Pour the cold whole milk and optional half-and-half over the ice, leaving room at the top for the espresso-chocolate mixture and any toppings (about 1–1.5 inches).
- 6
Toppings & Garnish
- 7
Finish and garnish
Top with whipped cream if using, drizzle with chocolate syrup or sprinkle shaved chocolate, and lightly dust with cocoa powder for presentation. Insert a straw and serve immediately.