Iced Cafe Mocha Recipe

Time15m

Serves1

16 oz

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Ingredients

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1
Brew and cool coffee
Brew 8 fl oz strong coffee or pull a double shot (about 2 fl oz) and top with hot water to reach 8 fl oz. Allow the coffee to cool to room temperature, or chill in the refrigerator for 10–15 minutes. You can also use cold-brew concentrate diluted to the same strength.
2
Sweeten and flavor
In a separate small cup or jar, combine 2 tbs chocolate syrup, 1 tsp granulated sugar, and 1 tsp vanilla extract. Stir until sugar is mostly dissolved and the syrup is smooth.
3
Combine coffee and milk
Pour the cooled coffee into a shaker or large jar. Add 6 fl oz cold milk and the chocolate-sugar-vanilla mixture. Seal and shake vigorously for 10–15 seconds to mix and create a lightly frothy texture (or whisk briskly for 20–30 seconds).

4
Fill a 16-oz serving glass with 1 cup of ice cubes, leaving about 1 inch of headspace for toppings.
5
Pour the shaken coffee-milk-chocolate mixture over the ice, filling the glass to about 3/4 full. Stir gently with a long spoon to chill the drink evenly and distribute chocolate.
6
Top with 2 tbs whipped cream if desired. Drizzle a little extra chocolate syrup or sprinkle chocolate shavings (about 1 tsp) over the whipped cream for garnish.
7
Serve immediately with a straw. Optionally provide additional syrup at the table for extra sweetness.