Iced Mocha Recipe
Make Iced Mocha Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso & Chocolate Base
Milk & Sweetening
Ice & Garnish
Method
Espresso & Chocolate Base
Brew espresso
Brew 2 shots (about 60 ml) of hot espresso using your espresso machine, Moka pot, or very strong brewed coffee if espresso isn’t available. The espresso should be hot so it blends easily with the chocolate.
Make chocolate syrup
In a small heatproof bowl, combine 2 tsp unsweetened cocoa powder and 1 tbsp granulated sugar. Add 2 tbsp hot water and whisk vigorously until smooth and no lumps remain. Taste and adjust sweetness; if needed, add up to 1 tsp simple syrup or sugar. This yields a concentrated chocolate mixture that will fully dissolve into the espresso.
Immediately stir the hot espresso into the chocolate mixture until fully combined and slightly cooled. Set aside to cool for 2–3 minutes so it won’t melt the ice excessively.
Milk & Sweetening
If you want a creamier texture, froth 1 cup whole milk lightly (use a milk frother or whisk vigorously) for about 10–20 seconds; the goal is slight froth, not hot foam. If using vanilla syrup, add 1 tsp to the milk and stir. Taste and add 1 tsp simple syrup if you prefer sweeter.
Chill the milk in the refrigerator for a few minutes if your espresso is already cool; you want the final drink cold.
Assembly & Garnish
Fill a tall glass with 1 cup of ice cubes.
Pour the cooled chocolate-espresso mixture over the ice, distributing evenly.
Top with 2 tbsp whipped cream if using, then finish with a dusting of chocolate shavings or 1 tsp cocoa powder.