Restaurants›Dunkin›Triple Mocha Coffee Chiller- Large Recipe

Triple Mocha Coffee Chiller- Large Recipe

Inspired by Dunkin

Time10m

Serves1

Water; Light Cream: Milk, Cream, Disodium Phosphate (Stabilizer), Sodium Citrate (Stabilizer); Mocha Flavored Swirl Syrup: High Fructose Corn Syrup, Sugar, Water, Cocoa processed with alkali, Natural Flavor, Potassium Sorbate (Preservative), Citric Acid, Salt; Liquid Cane Sugar: Sugar, Water, Potassium Sorbate (Preservative), Malic Acid; Coffee Swirl Syrup: Water, Sugar, Glycerin, Coffee, Natural Flavors, Xanthan Gum, Salt, Sodium Benzoate and Potassium Sorbate (Preservatives); Whipped Light Cream: Cream, Skim Milk, Corn Syrup, High Fructose Corn Syrup, Mono and Diglycerides, Dipotassium Phosphate, Sodium Citrate.

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Ingredients

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Base & Dairy

1 1/2 cups cold water1/2 cups light cream (milk, cream, stabilizers)2 cups ice cubes

Sweeteners & Syrups

3 tbs mocha flavored swirl syrup (chocolate/cocoa-based)3 tbs coffee swirl syrup (concentrated coffee syrup)1 tbs liquid cane sugar (simple cane syrup)

Topping

1/4 cups whipped light cream (or whipped topping)1 tsp cocoa powder or chocolate shavings (optional garnish)

Method

Base & Dairy

Chill glass

Place a large (16–20 oz) serving glass in the freezer for 5 minutes while preparing ingredients to keep the chiller cold longer.

Measure the cold water and light cream. Combine them in a measuring cup and stir gently to homogenize — this replicates the product's light cream component and yields a slightly milky base.

Add the combined liquid to the blender with the ice cubes. Use cold water and cold cream so the blender doesn't need to run long and dilute the drink.

Sweeteners & Syrups

Add the mocha flavored swirl syrup, coffee swirl syrup, and liquid cane sugar to the blender on top of the ice and liquid. The three syrups create the triple-mocha profile: mocha for chocolate depth, coffee swirl for roasted coffee notes, and liquid cane sugar to balance sweetness.

Pulse-blend 6–8 times on medium speed until the mixture is smooth, slushy and evenly combined. If necessary, scrape down the sides once and blend 2–3 more short pulses. Total blending time should be 20–30 seconds to avoid over-thinning.

Taste and adjust: if stronger chocolate is desired, add an extra 1 tsp (about 0.17 tbs) mocha syrup; for stronger coffee, add 0.5–1 tbs coffee syrup. If too sweet, add up to 2 tbs additional ice or 2 tbs cold water and re-blend briefly.

Topping

Remove the chilled glass from the freezer. Pour the blended triple mocha mixture into the glass, leaving about 1 inch (2.5 cm) headspace for whipped cream.

Top the drink with the whipped light cream. Spoon or pipe the whipped cream over the top to create an attractive peak.

Finish with a light dusting of cocoa powder or a sprinkle of chocolate shavings for garnish.

Serve immediately with a wide straw and a long spoon.