Iced Mocha
Cold milk and ice turn the espresso-chocolate combination into a crisp café treat. Dissolving the chocolate before it meets the ice keeps the drink silky without needing a blender.
Non-alcoholicMake it like a pro.
- 01
Stir the chocolate syrup into the freshly brewed espresso until fully mixed.
- 02
Fill a 16-ounce glass with ice and pour in the cold 2% milk.
- 03
Add the chocolate espresso, stir briefly, and serve before the ice melts.
Tools for This Recipe
Helpful equipment for making this recipe at home.
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Easy swaps
- Use 1 teaspoon unsweetened cocoa plus a separately measured sweetener in place of chocolate syrup; recalculate nutrition for that version.
- For dairy-free iced mocha, use unsweetened soy milk and check both milk and syrup labels.
Mixpert tips
- If espresso is very hot, let the chocolate-coffee mixture cool for one minute before pouring.
- A narrow tall glass keeps the drink colder longer than a wide shallow cup.
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Iced Mocha FAQs
Can I make this iced mocha without chocolate syrup?
Yes. Mix unsweetened cocoa with a little warm espresso until smooth, then sweeten separately to taste before adding cold milk and ice. Cocoa alone is less sweet and can leave dry clumps if added directly to the cold glass. Recalculate nutrition for the variation.
Why does chocolate syrup settle at the bottom?
Mix it into hot espresso first, then pour that mixture over milk and ice.
Do I need a blender?
No. This is a poured iced mocha, so stirring is enough and the ice stays intact.