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How to Make Mocha Iced Coffee (Easy Coffee Recipe)

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How to Make Great Mocha Iced Coffee

The first iced coffee I had in my life was a mocha iced coffee. I had never tried a regular mocha before either, so the combination of decadent chocolate and intense coffee was forever engraved in my mind. It is still the first thing that comes to my mind on warm, sunny evenings.

Mocha Iced Coffee is a crowd-pleaser and tempts even those who don’t appreciate coffee much. The icy drink is more closely related to some sort of liquid dessert than to a cup of Joe. For me, the chocolate-coffee combo reminds me of drinkable tiramisu!

It comes as no surprise that I order mocha iced coffee often, which in my head makes me kind of an iced-mocha-connoisseur (not really,) but I DO can tell between a lousy and a nice one. 

Chocolate syrup has its uses, but for me, it has no place in an iced mocha, it’s too sweet and overpowering, and is usually out of balance with the espresso.

The perfect mocha iced coffee is out there. Trust me, I’ve tried it, and it’s in pure harmony; both the chocolate and the coffee shine and push each other to greatness.

At the heart of an iced mocha are milk, chocolate, and coffee, but with so many options for each, what to use?

For the milk, I prefer half & half, it’s creamier than whole milk and doesn’t dilute as easy when in contact with ice. 

For the coffee, I love a one-ounce shot of dark roast Arabica-Robusta blend, think something like Java. 

For the chocolate, I go for unsweetened cocoa powder, and I add all the additional sweetener I want later, like you do with proper coffee.


Blended or on the rocks?

Today we’re all used to coffee smoothies, as the one and only way of enjoying a cold brew. It wasn’t always this way, though. Before the big chains took over, when you could just have a cup of coffee from your neighborhood coffee shop, you could enjoy an iced coffee poured over ice cubes, really!

What’s the difference? You might ask. Coffee “on the rocks” is much more intense, as it dilutes slower compared to a drink blended with ice.

That’s why today we’re making a proper mocha iced coffee, unsweetened, unblended, and seriously tasty.   

How to Make It

  • Prep Time14 min
  • Cook Time1 min
  • Total Time15 min
  • Serving Size1
  • Energy322 cal



Brew one shot (1 oz) of coffee, let it cool down.


Mix the half and half with the cocoa powder and the espresso.


Try it and sweeten it to taste. You can use Stevia or any other sugar substitute for a healthier version.


Store the mixture in the freezer for 10 minutes.


Remove from freezer and use a hand blender to make a frothy drink.


Pour the mixture into your glass or cup filled with fresh large ice cubes.


Garnish with dusted unsweetened cocoa powder.

  • Nutrition Facts

  • Serving Size1
  • Amount per serving
  • Calories322
  • % Daily Value*Standard DV
  • Total Fat28 g78 g35.9%
  • Saturated Fat17.5 g20 g87.5%
  • Cholesterol89 mg300 mg29.67%
  • Sodium104 mg2300 mg4.52%
  • Total Carbohydrate12 g275 g4.36%
  • Dietary Fiber1.2 g28 g4.29%
  • Total Sugars0.5 g
  • Protein7.9 g50 g15.8%
  • Vitamin D (Cholecalciferol)0 IU800 IU0%
  • Calcium258 mg1300 mg19.85%
  • Iron1 mg18 mg5.56%
  • Potassium401 mg4700 mg8.53%
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