why make this recipe
This iced mocha is quick, cold, and sweet. You get coffee and chocolate in one drink. It works for hot days or when you want a tasty pick-me-up. You can make it at home with few items.
introduction
Iced Mocha Coffee mixes espresso, milk, and chocolate. It tastes rich and smooth. You can change the sweetness and milk type. It is simple and fast to make.
how to make Iced Mocha Coffee
Ingredients :
- 2 shots of espresso
- 1 tablespoon of cocoa powder or chocolate syrup
- 1 cup of milk
- Ice cubes
- Sugar to taste
- Whipped cream (optional)
Directions :
- Brew 2 shots of espresso and let it cool slightly.
- In a blender, combine the espresso, cocoa powder (or chocolate syrup), and milk.
- Blend until well mixed.
- In a glass, add ice cubes.
- Pour the blended mixture over the ice and stir.
- If desired, top with whipped cream and an extra drizzle of chocolate syrup before serving.
how to serve Iced Mocha Coffee
Serve it cold with a straw. Add whipped cream on top if you like. Sprinkle a little cocoa powder or chocolate shavings for a neat look. Serve in a tall glass so it stays cold longer.
how to store Iced Mocha Coffee
This drink is best fresh. If you must store it, keep the mixed drink in a covered container in the fridge for up to 24 hours. Do not store with ice. For best taste, keep espresso and milk separate and mix before serving.
tips to make Iced Mocha Coffee
- Use strong espresso for a bold coffee flavor.
- Let the espresso cool a bit so it does not melt the ice too fast.
- Use chocolate syrup if you want a smoother mix.
- Taste and add sugar little by little.
- Blend on low so you do not create too much foam.
variation (if any)
- Use cold brew instead of espresso for less acidity.
- Swap cow milk for almond, oat, or soy milk.
- Add a shot of vanilla or caramel syrup for flavor.
- Make it richer with a scoop of chocolate ice cream for a mocha shake.
- Use decaf espresso for a caffeine-free version.
FAQs
Q: Can I use instant coffee instead of espresso?
A: Yes. Use strong brewed instant coffee or double the powder for a stronger taste.
Q: Can I make this without a blender?
A: Yes. Stir the espresso, chocolate, and milk in a shaker or jar with a tight lid. Shake well and pour over ice.
Q: How sweet should it be?
A: Sweetness is up to you. Start with a small spoon of sugar or syrup, taste, and add more if needed.
Q: Can I skip the whipped cream?
A: Yes. Whipped cream is optional. The drink still tastes good without it.
Q: Is cocoa powder better than chocolate syrup?
A: Cocoa powder gives a less sweet, more chocolatey taste. Chocolate syrup is sweeter and mixes easily.
Conclusion
For another simple take on the iced mocha, see the Iced Mocha Recipe – Baking Mischief which shows an easy method. If you want a home-style version to compare, check Homemade Iced Mocha Coffee • Simple Gray T-Shirt for more tips and ideas.
Print
Iced Mocha Coffee
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
Quick and delicious iced mocha coffee that combines espresso, milk, and chocolate, perfect for hot days or a tasty pick-me-up.
Ingredients
- 2 shots of espresso
- 1 tablespoon of cocoa powder or chocolate syrup
- 1 cup of milk
- Ice cubes
- Sugar to taste
- Whipped cream (optional)
Instructions
- Brew 2 shots of espresso and let it cool slightly.
- In a blender, combine the espresso, cocoa powder (or chocolate syrup), and milk.
- Blend until well mixed.
- In a glass, add ice cubes.
- Pour the blended mixture over the ice and stir.
- If desired, top with whipped cream and an extra drizzle of chocolate syrup before serving.
Notes
For best taste, keep espresso and milk separate and mix before serving. Drink is best fresh.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 30mg
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