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This iced mocha coffee recipe is perfect for anyone craving a refreshing and indulgent pick me up that can be ready in minutes. It combines rich cold coffee with creamy milk and a touch of homemade chocolate syrup for a sweet café-style treat at home. Whether you need a cool boost on a hot day or a relaxing afternoon drink, this blend hits the spot every time.
I often whip this up when I want something different from my usual iced coffee. The homemade chocolate syrup really makes it feel like a special café treat but without leaving the house.
Ingredients
- One cup cold coffee: to provide a robust and smooth coffee flavor. Cold brew brings a less acidic taste but regular brewed coffee cooled down is fine too
- Quarter cup of milk or to taste: adds creaminess and balances the bitterness. Whole milk gives richness but any milk or milk alternative works well
- Two tablespoons homemade chocolate syrup: for that signature mocha sweetness. Making your own means you control the sugar level and avoid artificial additives
- Five ice cubes: keep the drink cold and refreshing without watering it down instantly
Instructions
- Make the coffee:
- Brew your coffee using your favorite method. Set it aside to cool completely or use cold brew coffee for an easier shortcut. This step is key because hot coffee will melt your ice too quickly.
- Prepare the iced mocha:
- Take a mason jar or your go-to glass and add three to four ice cubes. Ice gives the refreshing chill and helps dilute the coffee slightly for smooth sipping.
- Combine and shake:
- Pour the cold coffee over the ice then add your milk. Next, add the homemade chocolate syrup. I like to count to seven spoonfuls for the ideal chocolate flavor but adjust based on your sweet tooth.
- Mix it up:
- Put a lid on your jar and shake vigorously until everything is well combined and frothy. Alternatively, stir well with a long spoon ensuring the syrup incorporates fully into the coffee.
- Enjoy:
- Take a sip and savor the balance of cold bold coffee, creamy milk, and rich chocolate sweetness. Perfect for a quick energizing treat or lazy afternoon indulgence.
One of my favorite parts about this drink is that homemade chocolate syrup which instantly elevates it. It reminds me of summer mornings when we’d sit on the porch sipping iced mocha while planning the day. It’s an easy recipe but feels special enough to make any day brighter.
Storage Tips
Store leftover coffee in the fridge for up to two days but add syrup and milk fresh to keep the best taste. Make a batch of chocolate syrup and keep it sealed in the fridge for up to two weeks saving time for your next mocha
Ingredient Swaps
Use almond, oat or soy milk to change the flavor or accommodate dietary needs. Try flavored coffee such as vanilla or hazelnut to add a twist to your mocha without extra ingredients
Serving Ideas
Serve with a dollop of whipped cream on top and a dusting of cocoa powder for a dessert-style treat. Pair with your favorite morning pastry or an afternoon biscotti for a café vibe at home
Enjoy this quick and customizable iced mocha any time you want a refreshing café treat at home.
Frequently Asked Recipe Questions
- → What type of coffee works best for this drink?
Cold brewed coffee or freshly brewed coffee that has been cooled offers the best flavor balance for this iced mocha.
- → Can I substitute the milk with a different kind?
Yes, you can use any milk or plant-based alternative like almond or oat milk depending on your preference.
- → How is the chocolate syrup made homemade?
Typically, homemade chocolate syrup is made by simmering cocoa powder with sugar and water until it thickens into a syrup.
- → Is it necessary to shake the drink?
Shaking or stirring thoroughly helps blend the coffee, milk, and chocolate syrup evenly for a smooth flavor.
- → Can I adjust the sweetness level?
Absolutely, the amount of chocolate syrup can be increased or decreased to suit your desired sweetness.