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Iced Mocha

June 8, 2011

Iced CoffeeIt’s been HOT in our neck of the woods lately.  HOT hot.  The kind of hot where the thought of a steaming mug of coffee makes you cringe.  An iced mocha, on the other hand… now that’s more like it.  It’s not much trickier to make than chocolate milk, though it does take a bit of time to chill.  The main idea: mix together ice cubes, cooled coffee, milk, a drizzle of chocolate sauce, and the tiniest splash of vanilla.  Simple as that!  I have a feeling we’ll see quite a bit more of this recipe in the months to come.

Here’s the “official” recipe in case you’re interested in making things much more difficult than they need to be.

Iced Mocha

recipe from Coffee & Tea Warehouse
makes two servings


  • 1 1/2 cups strong hot brewed coffee
  • 3 tablespoons packed light brown sugar
  • 1 1/2 tablespoons chocolate syrup
  • 1 cup ice cold milk
  • 1/4 teaspoon vanilla extract
  • Handful or so crushed ice
  • Lightly sweetened whipped cream, for garnish
  • 1 small piece semisweet or bittersweet chocolate, for garnish


  1. Combine the hot coffee and brown sugar in a large measuring cup and stir until the brown sugar dissolves. Remove from the heat and stir in the chocolate syrup. Transfer to a shallow bowl. Cool briefly at room temperature, then chill until ice cold. You can accelerate this step by putting it in the freezer, but just make sure it doesn’t start to ice.
  2. Combine the chilled coffee, milk, and vanilla in a small pitcher; stir to blend. Divide the coffee between 2 serving glasses, adding a small handful of crushed ice to each. Top each glass with whipped cream then grate a little chocolate over each one. Serve with straws.





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