Iced mocha

Celeste Wong

Published: August 1, 2024 at 12:19 PM

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Serves 1

Easy

Prep: 3 mins

A star rating of 5 out of 5.6 ratingsRate

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For those with a sweeter tooth, a mocha is a great gateway into enjoying coffee. Celeste Wong makes it iced with a scoop of ice cream for a super summery serve

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Try this indulgent iced mocha recipe from expert barista Celeste Wong, then check out our caramel iced coffee, cold brew coffee step-by-step and the complete guide to how to make iced coffee.

Celeste says: "Mocha combines coffee and chocolate, usually served hot with latte-style milk, and is a great gateway into the world of coffee. It was definitely my entry into coffee when I was a teen. I love how a mocha coffee can be dressed up with cream, and how the chocolate and coffee balance each other out almost perfectly. It’s a classic combination. When I first started working in a café in New Zealand many years ago, my bosses called the mochaccino a Borgia on the menu. They told me that it meant "to poison", to poison a coffee with chocolate. Today I still love and laugh (with fondness) at their purist attitude. This recipe, however, is going to take it one step further, not only making it iced but even more decadent with ice cream."

Iced mocha recipe

Ingredients

30ml chocolate sauce
30ml strong espresso
1 generous scoop of chocolate or espresso ice cream (optional)
150-200ml milk or plant-based alternative

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Method

step 1

The sauce can be made by dissolving 3-4 tsp of chocolate powder in 30ml of boiled water. Alternatively, you can use shop-bought chocolate sauce or slightly watered down chocolate or hazelnut spread with boiled water. Put the chocolate sauce in a glass and smear it around the sides. Add ice but don’t fill it – add just enough to cover the bottom and cool the drink.
step 2

Pour the espresso over the ice, then add a scoop of chocolate or espresso ice cream, if you like.
step 3

Gradually add your choice of milk to fill to the top of the glass. Stir with a spoon and serve.

Authors

Celeste Wong in a kitchen with a pour over coffee

Celeste Wong

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