This Iced Mocha Recipe is so simple you’ll only need about five minutes to throw it together, pour it over ice, and get your caffeine and chocolate fix.
Hey, friends. As you might know, I have a ton of coffee recipes on the site, and I’ve gotten a bunch of questions this year about turning some of them into iced versions of themselves.
Doing that is a tiny bit more complicated than just pouring them over ice, so I went through my coffee archives and created iced versions of the most-requested drinks, because summer is coming fast, and cold coffee makes it just a little more bearable.
See Also: Homemade Mocha
These iced coffee recipes will be coming to the site over the next few weeks, and today, we’re starting with one of my faves, a homemade Iced Mocha.
A Super Easy Iced Mocha Recipe
Iced mochas are incredibly simple to make at home. You just need milk, cocoa powder, sugar, cold coffee, and a little optional whipping cream for added richness.
If you have cold coffee on hand (more on that later if you don’t), it will take you about five minutes to throw everything together, pour over ice, and get your caffeine and chocolate fix. <3
How to Make an Iced Mocha at Home
1. First, you’ll whisk together sugar, cocoa powder, and a little milk over medium heat until the sugar dissolves and you get a smooth chocolate syrup.
2. Then you just mix a bit more milk and cold coffee into the syrup, stir, and pour over ice.
3. Top with whipped cream if desired, and if you’d like to garnish your mocha with fudge sauce as I did in the photos, I’ve included my favorite fudge sauce recipe on this page below the mocha recipe.
How to Quickly Chill Coffee
As mentioned above, you’ll want to use cold coffee in this recipe because pouring a warm mocha over ice is just going to water it down too much. If you can plan ahead, pop some leftover coffee in the refrigerator the night before, and you’ll be good to go come morning.
But if you need an iced mocha now and don’t have any cold coffee in the fridge, here’s what you can do:
- Brew a pot of coffee at double strength and pour over a cup of ice (about 1 heaping cup of ice per 1 cup of coffee). The ice will melt, chilling the coffee while bringing it down to normal strength. Freeze any leftover coffee into ice cubes that you can use next time without worrying about watering down your coffee.
- OR pour hot coffee into a large cup and place it in the freezer for 15 to 20 minutes until it has cooled to at least room temperature. Don’t forget about it though! 😉
I Want a Mocha Frappuccino
And finally, if mocha frappes are more your thing, not a problem. Instead of pouring your mocha over ice, blend it with 1 1/2 cups of ice. I also recommend upping the sugar a bit. Since you are blending in ice, it’s going to be much less sweet than the over-ice version.
And pro tip: for extra goodness, swirl fudge sauce around the glass before pouring in the frappuccino. It’s beautiful AND delicious.
Iced Mocha Recipe
In a small pot, combine 2 tablespoons of the milk, sugar, and cocoa powder. Heat over medium heat, whisking constantly, until mixture begins to simmer and is well-combined and smooth.
Remove from heat and whisk in cold coffee, remaining 2 tablespoons of the milk, and optional heavy cream.
Pour over a 16-ounce cup (or mason jar) of ice, top with whipped cream and chocolate syrup if desired, and enjoy.
*If you don't have cold coffee, you can brew a pot at double strength and pour over a cup of ice (about 1 heaping cup of ice per 1 cup of coffee).
OR pour hot coffee into a large cup and place it in the freezer for 15 to 20 minutes until it has cooled to at least room temperature.
To make a mocha frappuccino, make the recipe as written, using heaping tablespoons of sugar instead of level (the ice will mute the sweetness so you'll want a bit more) and blend 1 1/2 cups ice with the mocha.
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Hot Fudge Sauce Recipe for One
- 2 tablespoons (25g) granulated sugar
- 1 heaping tablespoon (8g) cocoa powder
- 1 tablespoon (14g) butter
- 2 tablespoons milk any percentage
- 1/8 teaspoon vanilla extract
- In a small bowl, combine sugar and cocoa powder. Stir together and set aside.
In a small saucepan, over medium heat, melt butter. Whisk in milk followed by the sugar and cocoa powder mixture. Whisk continuously, beating out any lumps as they form, until mixture begins to thicken and bubble 1-3 minutes.
Remove from heat and continue whisking for about 30 seconds to cool the sauce slightly before whisking in the vanilla. Allow to sit and thicken for 2 to 3 minutes. Serve over ice cream, brownies, or pancakes and enjoy!