Iced Cafe Mocha Recipe
(16 oz)
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Ingredients
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Espresso & Chocolate Base
Milk & Assembly
Toppings (optional)
Method
Espresso & Chocolate Base
Brew espresso
Brew two shots (about 60 ml total) of espresso. If you don't have an espresso machine, make 60 ml of very strong coffee using a Moka pot or concentrated pour-over.
Make mocha syrup
In a small heatproof cup or bowl, combine 2 tsp unsweetened cocoa powder and 2 tsp granulated sugar. Add 2 tbsp hot water and whisk vigorously until smooth and fully dissolved, creating a thick chocolate syrup with no lumps.
Stir the hot espresso into the chocolate syrup until fully combined. Taste and adjust sweetness: add up to 1 tsp more sugar if you prefer a sweeter drink. Allow the mixture to cool for 2–3 minutes.
Milk & Assembly
Pour 1 cup cold whole milk over the ice.
Slowly pour the cooled espresso-chocolate mixture over the milk and ice. Stir gently with a long spoon or straw for 10–15 seconds to combine the layers into a uniform iced mocha. Taste and adjust: if the drink is too strong, add up to 2 tbsp more milk; if too sweet, add a little more milk or reduce syrup next time.
Toppings (optional)
Top with 2 tbsp whipped cream, if desired. Finish with a light dusting of chocolate shavings or 1 tsp cocoa powder.