Easy Iced Mocha Recipe with DIY Mocha Syrup
User Reviews
4.5
Easy Iced Mocha Recipe with DIY Mocha Syrup
Description
The DIY mocha syrup is made by gently heating cocoa powder, sugar, salt, and water until the sugar dissolves and the syrup becomes smooth and glossy. Vanilla extract is added after removing from heat, contributing to aroma and flavor. This syrup serves as the chocolate base for the drink.
For the iced mocha, milk (whole or plant-based) is combined with coffee or espresso and the mocha syrup in a container that can be whisked or shaken. The mixture is poured over ice and optionally topped with whipped cream and additional chocolate syrup for texture and indulgence. This process provides a consistent balance of coffee bitterness, chocolate sweetness, and creamy mouthfeel.
The recipe includes notes on substituting plant-based milks such as coconut or oat milk, changing sweeteners from sugar to honey or maple syrup, and storing extra mocha syrup in the refrigerator for up to a month. Freezing coffee in ice cube trays is suggested for chilling the drink without dilution.
Ingredients
Mocha Syrup
- ½ cup unsweetened cocoa powder or cacao powder
- 1 cup granulated sugar or cane sugar
- ⅛ teaspoon salt sea salt
- ½ cup water cold
- 1 ½ teaspoons vanilla extract
Iced Mocha
- ½ cup milk whole
- ½ cup coffee cold brew concentrate works well, chilled strongly brewed or espresso
- 1-2 tablespoons Mocha Syrup to taste
- Whipped Cream for serving, more mocha syrup
- Mocha Syrup for serving, more mocha syrup
Instructions
- To make the mocha syrup, combine the cocoa or cacao powder, sugar, salt, and water in a small saucepan over low heat. Heat, whisking frequently, until the sugar dissolves and the syrup is smooth and glossy. Remove from heat, whisk in the vanilla, and set aside to cool.
- To make a mocha, combine milk, coffee or espresso, and mocha syrup in a glass measuring cup or mason jar with a tight fitting lid. Whisk or shake the mixture until well incorporated and frothy.
- Pour mocha over ice into a glass. Top with whipped cream and extra chocolate syrup, if desired.
Notes
- This recipe works well with plant-based milks like canned full-fat coconut milk or oat milk.
- You can substitute sugar in the syrup with honey or maple syrup, but expect the syrup to carry their distinct flavors.
- Homemade mocha syrup will keep refrigerated for about a month or longer in a sealed container.
- Freeze extra coffee or espresso in ice cube trays to chill your coffee drinks without diluting them.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings (2 tablespoons of syrup each)
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Serving | 2tablespoons mocha syrup | |
| Calories | 190kcal | 10% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 7mg | 2% |
| Sodium | 64mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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