Mocha Glacier Recipe
Make Mocha Glacier Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso Base
Chocolate & Sweeteners
Creamy Glacier
Finishing & Garnish
Method
Espresso Base
Brew espresso
Brew 2 shots of espresso (about 60 ml). If you don't have an espresso machine, make 60 ml of very strong coffee or dissolve instant espresso in 60 ml hot water. Set aside to remain hot for melting chocolate/cocoa.
Chocolate & Sweeteners
Mix cocoa and sugar
In a small heatproof bowl, combine the cocoa powder and granulated sugar. Add 1–2 tablespoons of the hot espresso and whisk into a smooth paste to eliminate lumps.
Melt chocolate (optional)
If using chopped dark chocolate, add it to the hot espresso and stir until fully melted and incorporated into the cocoa paste. Taste and add simple syrup if you prefer a sweeter mocha.
Creamy Glacier
Assemble in blender
In a blender add the ice cubes, whole milk, heavy cream, vanilla extract, and the chocolate-espresso mixture. Secure the lid.
Blend to glacier consistency
Blend on high for 20–30 seconds until the mixture is smooth and thick like a slushy. If the mixture is too thick, add up to 30 ml chilled milk or water and pulse once or twice to adjust consistency. If too thin, add a few more ice cubes and pulse again.
Finishing & Garnish
Serve
Pour the mocha glacier into a chilled tall glass, leaving room for toppings.
Garnish
Top with a generous dollop of whipped cream if using, then dust with cocoa powder or sprinkle chocolate shavings. Serve immediately with a straw and a long spoon.