Iced Caffe Mocha Recipe
Nutritional information is based on a 12 oz drink and 2% milk.
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Ingredients
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Espresso & Chocolate Base
Milk & Ice
Optional Toppings
Method
Espresso & Chocolate Base
- 1
Brew espresso
Brew 2 shots (about 2 oz) of hot espresso using an espresso machine or stovetop espresso maker. If you don't have espresso, use 1/2 cup very strong brewed coffee.
- 2
Make chocolate syrup
In a small heatproof cup, combine 1.5 tsp unsweetened cocoa powder and 1 tsp granulated sugar. Add 2 tbsp hot water and whisk vigorously until smooth and no lumps remain, forming a concentrated chocolate mixture. Taste and adjust sweetness if desired.
- 3
Pour the hot espresso into the chocolate mixture and whisk until fully combined and slightly frothy. This creates the mocha base; let it cool for 1–2 minutes so it doesn't melt the ice immediately.
Assemble Drink
- 4
- 5
Pour 10 oz (about 5/6 cup) cold 2% milk over the ice.
- 6
Finish & Serve
- 7
Top with 2 tbsp whipped cream if using.
- 8
Garnish with chocolate shavings or a light chocolate drizzle (about 1 tsp) for extra chocolate flavor and presentation.
- 9
Serve immediately with a straw. Stir again briefly before drinking if separation occurs.