Ice Mocha Recipe
Make Ice Mocha 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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Coffee Base
Chocolate & Sweetener
Milk & Ice
Finishing
Method
Coffee Base
Brew or prepare cold brew
If using hot-brewed coffee, brew about 1 cup of strong coffee (use double the grounds for strength) and let it cool to room temperature or chill in the fridge for at least 20–30 minutes. If using cold brew concentrate, dilute to taste so you have 1 cup of strong coffee-equivalent. If using espresso, pull 1 shot and allow it to cool slightly before adding.
Chocolate & Sweetener
Make the chocolate syrup
In a small bowl, whisk together 2 tsp unsweetened cocoa powder and 2 tsp granulated sugar. Add 2 tablespoons hot water and whisk until fully dissolved and smooth, forming a thick chocolate syrup. Taste and adjust sweetness if needed. (If you prefer, use store-bought chocolate syrup in an equivalent amount: about 2–3 tablespoons.)
Combine & Chill
Fill a tall glass with 1 cup ice cubes.
Pour the cooled 1 cup coffee (and the optional espresso shot) over the ice.
Add the prepared chocolate syrup to the coffee and stir briefly to combine.
Pour 1 cup milk over the coffee mixture. Stir gently to combine. Taste and add the optional 1 tsp vanilla extract now, if using, and stir.
Finishing
Top with 2 tablespoons whipped cream if desired and sprinkle 1 teaspoon chocolate shavings or a dusting of cocoa powder on top.
Serve immediately with a straw and a long spoon to stir as it melts.