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This might just be the iced coffee recipe I keep coming back to all summer. It’s got everything I want in a creamy coffee drink—cool, slushy texture, layers of rich chocolate and caramel, and that cozy mocha vibe that makes it feel like a treat (but doesn’t take a ton of effort).

No espresso machine needed. Just instant coffee, your favourite milk (I love oat), a bit of caramel syrup, and a quick swirl of cocoa or chocolate drizzle. And if you’re anything like me, you’ll want to blend it into a slushie some days and sip it slow on others. Let’s go make it.

Ingredients

• 1½ tsp instant coffee (or 1 shot of espresso if you’ve got it)
• ½ cup water (hot for dissolving coffee)
• 1 tbsp cocoa powder or chocolate syrup
• 2 tbsp caramel syrup (store-bought or homemade)
• ¾ cup oat milk (or almond, soy, whole milk—your choice)
• Ice cubes (or crushed ice for a slushie texture)
• Optional: pinch of sea salt, whipped cream, extra caramel for drizzling

Step-by-Step Instructions

1. Dissolve the Instant Coffee

Start by mixing your instant coffee with the hot water. Stir well until fully dissolved—it should look like a dark, rich coffee concentrate. This is your coffee base and it packs more punch than just stirring instant coffee into cold milk.

2. Add Cocoa and Caramel

Whisk or stir in your cocoa powder (or use chocolate syrup if you’re feeling indulgent). Then add the caramel syrup and mix until smooth. You’re building those soft coffee aesthetic layers here—no skipping.

3. Pour Over Ice

In a tall glass or reusable cup, fill with ice (or blended ice for a slushie-style drink). Slowly pour your coffee-caramel mixture over the ice.

Then add your oat milk. I like to pour it gently so you get that gorgeous marbled effect with the caramel coffee underneath and milk on top. It’s dreamy.

4. Optional: Blend It!

Want a creamy slushie coffee? Just toss everything into a blender and pulse for a few seconds. The result is cold, thick, and the perfect texture for sipping through a straw.

5. Toppings & Extras

If you’re going all in (I usually do on Fridays), top with a swirl of whipped cream, a drizzle of caramel, and maybe a pinch of sea salt. It gives that soft, sweet-salty vibe that pairs so well with the mocha base.

Variations

• No Dairy? Use oat, almond, or soy milk. Oat is the creamiest.
• Want it stronger? Use 2 tsp instant coffee or a shot of espresso.
• Make it a mocha latte? Swap water + instant coffee for a full shot of espresso and heat the milk to make it a hot drink instead.
• Iced Coffee Aesthetic? Serve it in a clear glass jar, layer milk and coffee slowly, and add a cinnamon stick for that TikTok look.

Final Sips

This is one of those simple coffee recipes at home that makes you feel like you’ve got your life together—even if it’s just for five minutes in the kitchen. It hits that sweet spot between cozy and refreshing, perfect for warm days, lazy weekends, or any time you need a little caffeine boost with a treat twist.

It’s definitely become one of my favorite summer iced coffee recipes—slushy, creamy, just sweet enough, and yes, better than most things I’ve ordered in a café.

Let me know if you try it your own way. I’ll be out back with mine, feet up, dog by my side, and one hand free for sipping.

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