Best Mocha Iced Coffee Recipe

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There’s just something about that first sip of iced mocha that hits different, right? Cold, creamy, and just the right amount of sweet — it’s like your morning coffee and dessert had a baby, and honestly, who wouldn’t want that in their life? I started making mocha iced coffee at home last summer after spending way too much at that one coffee chain (you know the one). And let me tell you — once I nailed this recipe, I never looked back.

This version is simple, easy to customize, and gives you that coffee shop quality without the coffee shop price. Whether you use cold brew, espresso, or even instant coffee (yep, it works), this is the kind of recipe you’ll end up memorizing without even trying.

Ingredients You’ll Need

This is a flexible recipe, so don’t stress if you’re missing one thing. I’ll give you swaps as we go.

• ¾ cup cold brew or strong brewed coffee (chilled)
• ½ cup milk or milk alternative (I love oat milk here)
• 2–3 teaspoons unsweetened cocoa powder
• 1–2 tablespoons maple syrup or sugar (sweeten to taste)
• 1 teaspoon vanilla extract
• Pinch of salt (trust me, it boosts the chocolate)
• Ice cubes

Optional (but recommended):

• Whipped cream
• Chocolate drizzle
• Espresso shot for extra kick
• Coffee ice cubes (if you’re fancy like that)

Step 1: Make the Chocolate Mix

In a small cup or jar, whisk together your cocoa powder, sweetener, vanilla, and a few tablespoons of milk. You want the cocoa to fully dissolve before you add it to the rest. This helps avoid that gritty powder texture no one wants.

If it’s not mixing well, give it 10 seconds in the microwave and stir again.

Step 2: Assemble the Coffee

In your glass (preferably one that makes you feel like you have your life together), add a handful of ice.

Pour in your coffee, followed by the chocolate mixture, and then top with your milk. Stir everything together with a spoon or a cute reusable straw.

That swirl of milk into coffee is honestly half the reason I make this.

Step 3: Customize It Your Way

Here’s where you get to make it your own.

Want it stronger? Add a shot of espresso or use coffee ice cubes.

Want it creamier? Use half-and-half or a barista-style oat milk.

Need it sweeter? Add a little more maple syrup or a dash of chocolate syrup.

Top it with whipped cream, drizzle some chocolate sauce over the top, and you’ve got a drink that’s giving serious iced mocha latte energy.

Tips & Tricks

• Cold brew is smoother, but you can totally use leftover brewed coffee. Just chill it first.
• Cocoa powder gives that rich, slightly bitter chocolatey taste. Want it extra smooth? Sub in chocolate syrup.
• If you love a salted mocha vibe, don’t skip the pinch of salt. Game changer.
• Make a batch of the chocolate mix and keep it in the fridge for the week. Lazy mornings = sorted.

Storage & Prep Notes

This iced mocha is best enjoyed fresh, but you can totally make the chocolate base and store it in the fridge for up to 5 days. Stir before using.

If you want to prep for busy mornings, mix your coffee and chocolate base ahead and pour over ice with milk when ready.

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