Iced Mocha Recipe

Brew or prepare coffee

If using hot-brewed coffee, brew 1 cup of very strong coffee (or prepare double-strength by using 2x coffee grounds). If using cold brew, measure 1 cup of cold brew concentrate diluted as desired. Pull 1 shot of espresso (about 1 oz) if available and add to the brewed coffee for extra intensity.

Let the hot coffee cool slightly (2–3 minutes) before combining with cold ingredients to avoid excessive melting of ice. Alternatively, use chilled coffee or cold brew to keep the drink cold.

Mix chocolate syrup

In a small bowl or measuring cup, whisk together the cocoa powder and simple syrup (or stir in chocolate syrup) until smooth and fully combined. If the cocoa is clumpy, add a teaspoon of hot water to bloom the cocoa, then whisk until smooth. Taste and adjust sweetness: add more simple syrup or chocolate syrup if you prefer sweeter.

Stir the chocolate mixture into the warm or room-temperature coffee until fully incorporated. This ensures the cocoa dissolves and creates a cohesive mocha flavor.

Assemble iced mocha

Fill a tall glass (12–16 oz) with 1 cup of ice cubes. Pour the chocolate-coffee mixture over the ice. Add 3 oz (about 6 tablespoons) of whole milk (or milk of choice) and then top with the remaining 1/2 cup of cold milk if you like a creamier drink. Stir gently to combine.

If you prefer a frothier iced mocha, shake the milk with a little of the chocolate-coffee mixture in a cocktail shaker with ice for 8–10 seconds, then pour into the glass over fresh ice and top with additional milk.

Top the iced mocha with 2 tablespoons of whipped cream if desired. Finish with a drizzle of chocolate syrup or a teaspoon of chocolate shavings and a pinch of sea salt to enhance the chocolate flavor.

Serve immediately with a straw. Stir before drinking to re-incorporate any separated layers.