Chocolate Iced Recipe

Bloom cocoa

In a small heatproof bowl, whisk together the unsweetened cocoa powder and granulated sugar. Add the hot water and whisk until smooth and free of lumps; this creates a concentrated chocolate paste (bloom) that will dissolve easily into the coffee.

Combine with coffee

Pour the hot brewed coffee into the bowl with the chocolate paste and whisk until fully combined and smooth. Taste and adjust sweetness — add up to 1 additional teaspoon sugar if you prefer sweeter chocolate flavor. Allow mixture to cool slightly (5–10 minutes) or put in the refrigerator for 10 minutes to chill faster.

If using simple syrup or flavored syrup, stir it into the milk along with the vanilla extract. Using cold milk helps keep the drink icy without excessive dilution. For a richer result, use whole milk or half-and-half; for a lighter option, use skim or a nut milk.

Fill a tall serving glass with ice cubes (about 1 cup). Pour the milk and syrup mixture over the ice, leaving room for the coffee-chocolate mixture.

Slowly pour the cooled chocolate coffee mixture over the milk and ice so it layers slightly. Stir gently with a long spoon or straw to combine to your desired strength. Taste and add additional simple syrup if needed.

Top with whipped cream if using and sprinkle chocolate shavings or a light dusting of cocoa powder. Serve immediately with a straw.