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Ingredients
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Cold Mocha Base
Milk & Creamer
Caramel
Sweetener & Ice
Optional Toppings
Method
Cold Mocha Base
Bloom cocoa
In a small bowl, combine the unsweetened cocoa powder and granulated sugar. Add the hot water and whisk until smooth and all lumps are dissolved. This creates a concentrated chocolate paste for better integration.
Combine coffee and chocolate
In a large measuring cup or pitcher, pour the cooled strong brewed coffee (or cold brew). Stir in the chocolate paste until fully incorporated and the mixture is smooth.
Milk & Sweetening
Mix milk and cream
Add the whole milk, heavy cream (or half-and-half), and vanilla extract to the coffee-chocolate mixture. Stir to combine.
Sweeten
Add the simple syrup (or extra sugar) to taste. Stir until dissolved. Taste and adjust sweetness, keeping in mind caramel will add extra sweetness.
Caramel & Chill
Incorporate caramel
Whisk in 2 tablespoons of caramel sauce into the mocha mixture until evenly distributed. If you want a more pronounced caramel flavor, add up to 1 additional tablespoon.
Assemble over ice
Fill a 16-20 oz serving glass with ice cubes (about 1 cup). Pour the cold mocha and caramel mixture over the ice, leaving about 1 inch at the top for toppings and drizzle.
Garnish & Serve
Finish and garnish
Top the drink with whipped cream if using. Drizzle the optional salted caramel over the whipped cream and down the inside of the glass for presentation. Sprinkle with chocolate shavings or a light dusting of cocoa powder.
Serve immediately with a straw. Stir briefly before drinking to blend caramel that may have settled.