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Iced Mocha

This iced mocha recipe beats any coffee shop version because you control every ingredient, spend a fraction of the price, and can have it ready in five minutes flat. Rich espresso, smooth chocolate, cold milk, and ice create a drink that's simultaneously indulgent and refreshing, with just enough caffeine to power you through the day.
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1 drink
Course: Drinks and Beverages
Cuisine: Contemporary American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 ounces espresso two shots from an espresso machine or 1 tablespoon instant espresso powder mixed with 2 tablespoons hot water
  • 2 tablespoons chocolate syrup or unsweetened cocoa powder mixed with 1 tablespoon sugar and 1 tablespoon hot water
  • 6 ounces cold whole milk
  • 1 cup ice cubes
  • Whipped cream optional, for topping
  • A tiny pinch sea salt to enhance chocolate flavor

Equipment

  • Espresso machine or Moka pot
  • Tall glass (12 to 16 ounces)
  • Spoon for stirring
  • Measuring spoons
  • Milk pitcher (optional, for frothing)
  • Ice cube tray

Method
 

  1. Pull two shots of espresso directly into a measuring cup or small glass, or mix 1 tablespoon instant espresso powder with 2 tablespoons of hot water and stir until completely dissolved. The espresso needs to be fresh and hot so it properly dissolves the chocolate and blends with the other ingredients.
  2. Pour 2 tablespoons of chocolate syrup into your serving glass, or mix 1 tablespoon cocoa powder, 1 tablespoon sugar, and 1 tablespoon hot water together in a small bowl to create a smooth paste.
  3. Pour the hot espresso directly over the chocolate syrup or cocoa paste and stir vigorously for about 20 seconds until the chocolate dissolves completely and the mixture is smooth.
  4. Add a tiny pinch of sea salt to the chocolate-espresso mixture and stir once more.
  5. Pack your serving glass with ice cubes until it's about three-quarters full.
  6. Carefully pour the warm chocolate-espresso mixture over the ice, pouring slowly to avoid splashing.
  7. Pour 6 ounces of cold milk into the glass and stir gently with a long spoon, mixing the chocolate and espresso thoroughly with the milk.
  8. Take a sip and adjust to your preference: add more milk if it's too strong, a touch more chocolate syrup if you want it sweeter, or more ice if you prefer it colder.
  9. If desired, crown your drink with a generous dollop of whipped cream and maybe a light dusting of cocoa powder or chocolate shavings.

Notes

Brew a batch of espresso shots in the morning and refrigerate them so you can assemble your iced mocha in literally two minutes whenever you want one throughout the day. Use freshly brewed espresso rather than day-old coffee for best flavor. Dissolve the chocolate completely before adding milk to avoid grainy texture.