I came across the recipe you shared and recreated a delicious iced mocha that blends bold coffee with silky chocolate and creamy milk—perfect for cooling off any day.
Why You’ll Love This Recipe
I love how this iced mocha balances rich coffee flavor with chocolatey sweetness. It’s easy and quick—just stir or shake and pour over ice. Whether I’m craving a light pick-me-up or a dessert‑style treat, this drink always hits the spot.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Strong brewed coffee or shots of espresso (cooled)
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Chocolate syrup or homemade chocolate sauce
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Milk or non‑dairy alternative (oat, almond, soy)
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Ice cubes (coffee ice cubes optional)
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Optional toppings: whipped cream, chocolate shavings or extra syrup
directions
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Brew strong coffee or pull espresso shots and let it cool. Cold brew works great too
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In my glass or mason jar, I drizzle chocolate syrup at the bottom, swirl it for a decorative touch if I’m feeling fancy
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I pour in the cooled coffee, stirring thoroughly to dissolve the chocolate
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I fill the glass about three‑quarters with ice—coffee ice cubes keep it from diluting too quickly
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I pour in milk over the ice and coffee, watching it swirl in beautifully
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Then I give it a final gentle stir and top with whipped cream or a drizzle of chocolate syrup if I want something extra indulgent
Servings and timing
This recipe makes 1 serving. Prep time is just 3–5 minutes—from brewing coffee (if pre‑chilled) to the final stir. Total time stays under 5 minutes
Variations
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I sometimes use cold brew coffee to keep it smooth and less acidic.
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For dairy-free, I swap in oat, almond, or soy milk—still creamy and flavorful
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To skip syrup, I stir melted cocoa powder with some sugar into hot coffee, whisk smooth, then chill before assembly
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For a frothy twist, I might shake espresso, ice, and chocolate syrup in a cocktail shaker—like Giada De Laurentiis’s shakerato—until foamy, then pour it over ice
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To turn it into a frappe, I blend the coffee ice cubes, milk, chocolate syrup, and a handful of ice until smooth
storage/reheating
I typically prepare the coffee‑chocolate base ahead of time and store it in a sealed jar in the fridge up to a week. When I want a mocha, I just add milk and ice, shake or stir, and it’s ready instantly. This way the flavor stays strong and I avoid dilution.
FAQs
What can I use if I don’t have chocolate syrup?
I’ve made it with melted cocoa powder and a bit of sugar whisked into hot coffee—it dissolves nicely and tastes rich. You could also try chocolate ganache or dark chocolate melted with a splash of hot milk.
Can I use instant coffee instead of brewed or espresso?
Yes—I’ve mixed instant coffee with hot water or chocolate syrup and then chilled it. It works fine, especially if I add a splash of milk and ice.
How do I keep my drink from getting watered down?
I freeze leftover coffee into ice cubes. When I use those instead of regular ice, the drink stays strong all the way to the bottom.
Can I make this drink for more people?
Definitely! I multiply everything and mix it in a pitcher. I chill the coffee chocolate mix ahead, then pour individual glasses with ice and milk on demand.
How do I reduce sugar but keep flavor?
I cut back on syrup or use sugar‑free versions, and sometimes add a pinch of sea salt or a dash of cinnamon to enhance the chocolate notes without adding sweetness.
Conclusion
I love how this iced mocha is customizable—smooth or bold coffee, rich or light chocolate, dairy or plant‑based milk. It’s fast, flavorful, and perfect for warm days or whenever I want a chilled, indulgent pick‑me‑up. Let me know if you’d like ideas on flavored twists or presentation tips!
Print
Iced Mocha
- Total Time: 5 minutes
- Yield: 1 servings
Description
A chilled, rich and creamy iced mocha combining bold espresso, velvety chocolate, and cold milk for a refreshing café‑style indulgence.
Ingredients
1 cup strong brewed coffee or espresso, chilled
2–3 tablespoons chocolate syrup (adjust to taste)
1 cup cold milk (dairy or plant‑based)
½ cup ice cubes or crushed ice
Optional: whipped cream and chocolate shavings for garnish
Instructions
Brew a strong coffee or shot(s) of espresso. Allow it to cool completely—or chill in the fridge for at least 15 minutes.
In a tall glass, stir together chilled coffee and chocolate syrup until blended.
Add cold milk and stir to combine into a smooth mocha mixture.
Fill the glass with ice cubes or crushed ice, stirring once more for even chill.
If desired, top with whipped cream and sprinkle with chocolate shavings. Serve immediately with a straw.
- Prep Time: 5 minutes
- Category: Breakfast
