Iced mocha recipe with cocoa, espresso, and milk
Jack Donnell
At a glance
Make an iced mocha with cocoa, espresso, cold milk, and ice. Includes a smooth chocolate base, measured ingredients, and chocolate sauce substitutions.
An iced mocha blends chocolate, coffee, milk, and ice. The key step in this cocoa-based recipe happens before the ice goes in: dissolve the sugar and disperse the cocoa in hot coffee. That gives you a smoother cold drink than stirring dry cocoa into cold milk.
The recipe makes one large glass and keeps whipped cream optional. Taste the mixed coffee and milk before adding a topping, because a sweet topping changes the overall balance.
Iced mocha recipe with cocoa, espresso, and milk
Yield: 1 drink · Prep: about 3 minutes · Cook/brew: about 2 minutes · Total: about 5 minutes
Use these quantities as home starting points and adjust to taste. Times are estimates; allow extra time for an espresso machine to warm up. US volume measures are approximate metric conversions.
Equipment
Espresso maker, small heat-resistant bowl or cup, spoon, measuring spoons, and a 16 fl oz glass.
Ingredients
- 1 double espresso, about 2 fl oz (60 ml)
- 3/4 cup (180 ml) cold milk
- 1 tablespoon (5 g) unsweetened cocoa powder
- 2 teaspoons (8 g) sugar
- 1 tablespoon (15 ml) hot water
- 1 cup ice cubes (about 140 g)
- 2 tablespoons whipped cream, optional
Instructions
- Make the chocolate base. Stir cocoa, sugar, and hot water together in the small cup until smooth, pressing out dry lumps.
- Mix in coffee. Prepare the espresso and stir it into the chocolate base. Let the mixture stop steaming while you measure the cold milk.
- Build the glass. Add ice and cold milk to the serving glass. Pour in the chocolate coffee mixture.
- Stir and finish. Stir thoroughly from the bottom until the color is even. Add the optional whipped cream just before serving.
Tips and adjustments
Cocoa sticks to the glass?
Mix it in the small hot base first. Scrape that cup with a spoon as you transfer it so the chocolate quantity stays consistent.
Using chocolate syrup?
Replace cocoa, sugar, and hot water with 1 tablespoon of chocolate syrup to start. Taste the finished drink before adding another spoonful.
Want a thicker drink?
Use less milk rather than extra cocoa alone. Too much dry cocoa can make the drink feel chalky even if the chocolate flavor is stronger.
Common questions
Can I use instant coffee?
Yes. Dissolve 2 teaspoons of instant coffee in 1/4 cup (60 ml) hot water in place of the espresso, then follow the same steps.
Is an iced mocha the same as a coffee frappe?
No. This recipe is stirred over intact ice cubes. A frappe is blended, so the ice becomes part of its slushy texture.
More coffee recipes
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Further reading: Iced mocha format. The measured preparation above is a Chroma home starting version.
Illustrative stock photo: Pexels, used under the Pexels license.