Iced mocha
An iced mocha at home: cocoa and sugar whisked into hot espresso, then poured over ice and cold milk for a chocolatey, café-style iced coffee.
- Prep
- 3 min
- Cook
- 4 min
- Serves
- 1
- Per serve
- 200 kcal
Ingredients
Method
Make the espresso: pull a double shot, brew a moka pot over medium heat until it gurgles, press an AeroPress with 18 g fine coffee and 60 ml hot water, or dissolve the instant espresso powder in hot water.
Stir the cocoa and sugar together in a cup, add 1 tbsp of the hot espresso and stir to a smooth paste, then whisk in the rest of the espresso until glossy with no lumps.
Fill a tall glass with ice and pour in the cold milk.
Pour the chocolate espresso over the top and stir well until the drink is an even chocolate-brown.
Tips
- Dissolve the cocoa in the hot espresso, never in the cold milk, or it stays gritty and clumps on the ice.
- Like it frothy? Once the chocolate espresso has been poured over the ice and milk and is cold, shake the whole drink in a sealed jar for 20 seconds, then pour back over fresh ice.
- Top with whipped cream for a treat (about 30 calories more).
