Iced Mocha Recipe

Brew espresso

Pull two shots (about 2 oz) of fresh espresso. If you don't have an espresso machine, brew 1/2 cup of very strong coffee using a Moka pot or concentrated pour-over and measure 2 oz.

Allow the espresso (or strong coffee) to cool slightly for 1–2 minutes so it won’t melt the ice immediately. If you prefer a colder drink faster, place the shots in the freezer for 1 minute or brew coffee in advance and chill.

Make chocolate syrup

In a small cup, whisk together the unsweetened cocoa powder and granulated sugar. Add the hot water (about 2 tbsp) and whisk vigorously until you have a smooth, glossy chocolate paste/syrup with no lumps. If using chocolate syrup instead of cocoa paste, skip adding hot water and use the syrup directly.

Taste the chocolate mixture and adjust sweetness as desired, adding up to 1 tsp more sugar if you like a sweeter mocha.

Fill a tall glass with the ice cubes (about 1 cup).

Pour the cooled espresso/strong coffee over the ice.

Add the chocolate mixture and chocolate syrup (if using) to the glass.

Pour in the milk and half-and-half (or cream) over the coffee and chocolate.

Stir vigorously with a long spoon or use a milk frother/handheld blender for 10–15 seconds until the chocolate is fully dissolved and the drink is well combined and slightly frothy.

Top the iced mocha with whipped cream if desired.

Dust with a light sprinkle of cocoa powder or scatter chocolate shavings over the whipped cream. Optionally drizzle a little extra chocolate syrup on top for presentation.

Serve immediately with a straw and a long spoon.