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Author:
Franco Salzillo
You know I’m a coffee purist. I like a proper cup of coffee done right. You might also know I’m all about experimentation. Playing barista at home lets you be creative, and that’s fun!
For a serious cup of mocha, I tend to prefer cocoa powder over chocolate syrup, but not today because we’re focusing on sheer pleasure. Our goal? The chocolatiest, most decadent cup of iced mocha coffee ever takes what it takes.
For a sumptuous, creamy texture and the thickest cup of coffee, we’re basing this refreshing coffee specialty on chocolate ice cream because, why not?
Together with a lush and potent dark roast espresso, a dash of chocolate syrup and milk, the ice cream will become the very definition of pleasure. That’s what both chocolate and coffee are all about, right?
Why a dark roast? As stated by the American National Coffee Association, ‘Roasting causes chemical changes in the beans.’ Amongst the most intense roasts, there’s the dark roasts, also known as French, Viennese, Espresso, European, New Orleans and Italian roasts. These have the more noticeable changes.
Dark roasts lose some ‘sense of place’ and caffeine, but they gain textural richness and aromas reminiscent of chocolate. That’s why they’re perfect for a cup of mocha.
Let’s talk for a second about today’s less-than-ordinary method. We start with a regular mason jar or any other container with a lid. We’ll pour the ingredients, expecting the hot coffee to melt the ice cream a little.
Then we’re shaking the container sans-ice, in what bartenders call a dry shake. Why? Because we want to infuse our drink with air. As you shake, bubbles will form, giving our iced mocha the smoothest, silky texture and a foamy top.
Then, and only then, will we pour our mocha over fresh ice. I’m sure you’ll love this method, and since it’s easy to apply to other drink recipes, I hope you make fair use of it in the future.
This is not your average ice mocha coffee, that’s for sure, but it might just be amongst the best. Try it, and you’ll be the judge of that.
You know I’m a coffee purist. I like a proper cup of coffee done right. You might also know I’m all about experimentation. Playing barista at home lets you be creative, and that’s fun!
For a serious cup of mocha, I tend to prefer cocoa powder over chocolate syrup, but not today because we’re focusing on sheer pleasure. Our goal? The chocolatiest, most decadent cup of iced mocha coffee ever takes what it takes.
For a sumptuous, creamy texture and the thickest cup of coffee, we’re basing this refreshing coffee specialty on chocolate ice cream because, why not?
Together with a lush and potent dark roast espresso, a dash of chocolate syrup and milk, the ice cream will become the very definition of pleasure. That’s what both chocolate and coffee are all about, right?
Why a dark roast? As stated by the American National Coffee Association, ‘Roasting causes chemical changes in the beans.’ Amongst the most intense roasts, there’s the dark roasts, also known as French, Viennese, Espresso, European, New Orleans and Italian roasts. These have the more noticeable changes.
Dark roasts lose some ‘sense of place’ and caffeine, but they gain textural richness and aromas reminiscent of chocolate. That’s why they’re perfect for a cup of mocha.
Let’s talk for a second about today’s less-than-ordinary method. We start with a regular mason jar or any other container with a lid. We’ll pour the ingredients, expecting the hot coffee to melt the ice cream a little.
Then we’re shaking the container sans-ice, in what bartenders call a dry shake. Why? Because we want to infuse our drink with air. As you shake, bubbles will form, giving our iced mocha the smoothest, silky texture and a foamy top.
Then, and only then, will we pour our mocha over fresh ice. I’m sure you’ll love this method, and since it’s easy to apply to other drink recipes, I hope you make fair use of it in the future.
This is not your average ice mocha coffee, that’s for sure, but it might just be amongst the best. Try it, and you’ll be the judge of that.
Pour the ice cream into a mason jar with a lid. Add the milk and the chocolate syrup. Brew your coffee and throw it in.
Shake the mason jar until the ice cream is dissolved and your coffee is frothy.
Pour over a glass filled with fresh ice cubes and enjoy.
