Iced Mocha Recipe

Brew

Brew 1 cup of very strong coffee or prepare the equivalent volume of double-shot espresso (about 1 cup total). If using instant espresso, dissolve the appropriate amount in 1/4 cup hot water to make 1 cup concentrated coffee. Allow to cool slightly (5 minutes) or chill in the fridge for faster cooling.

Combine cocoa and sugar

In a small heatproof bowl, whisk 1.5 tablespoons unsweetened cocoa powder and 2 teaspoons granulated sugar with 2 tablespoons hot water until fully dissolved and smooth, forming a glossy chocolate syrup. If you prefer sweeter or thicker mocha, increase sugar by 1 teaspoon.

Fill a 16-20 oz glass with 1 cup ice cubes.

Pour the chocolate syrup over the ice.

Add the cooled strong coffee or espresso to the glass and stir briefly to combine chocolate and coffee so the mixture is evenly flavored.

Pour 1 cup milk (or desired amount for creaminess) over the coffee-chocolate mixture. Stir gently to incorporate. Taste and adjust sweetness or milk-to-coffee ratio as desired.

Top with 2 tablespoons whipped cream if using. Garnish with a dusting of 1 teaspoon chocolate shavings or a light sprinkle of cocoa powder.

Serve immediately with a straw. If preparing ahead, keep coffee and chocolate syrup chilled separately and combine with ice and milk just before serving to avoid dilution.