This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.
For those who love chocolate or iced coffee, here’s an easy and delicious Iced Mocha recipe to make at home. I like to keep a tray of coffee ice cubes (the stronger, the better) in the freezer for whenever the craving attacks!
I love iced coffee in the summertime. Our two younger daughters perform as The Vogts Sisters, and my husband and I always accompany them on their singing gigs. Through the years, we have gone to our fair share of coffee houses, and I have to admit that I’ve become rather hooked on Iced Mochas. Trust me, here in Kansas, I know where the good ones are made.
Ingredients Needed to Make Iced Mocha
- dark coffee ice cubes (prepared in advance)
- cold dark strong coffee
- granulated sugar
- Hershey’s Chocolate Syrup (plus more for garnish)
- half and half cream
- Reddi-Wip, for garnish
Instructions for Making This Recipe
Prepare in Advance
When summer arrives, I try to always be prepared for a coffee craving (or company) by having some coffee ice in my freezer, as well as some cold coffee in the fridge. Who wants to wait for your coffee to cool when you crave an iced coffee?
Not me. I like to make my coffee ahead of time and then store it in a quart canning jar with a lid. It works great and that way, I always have plenty when company comes. Dark coffee works best. The stronger the better, but not bitter, for this recipe.
- Pour dark brewed coffee in an ice tray and freeze at least one day in advance.
- Pour remaining coffee in a jar with lid and refrigerate.
I like to use a dark coffee for this recipe. If you are able to make your own espresso, that would be even better. My brew of choice is Major Dickason's Blend, by Peets Coffee.
Making the Iced Mocha
Using a blender, combine the coffee ice cubes, the cold coffee, granulated sugar, chocolate syrup and half and half cream in the mixing container.
Put Some Cream in It
Now, lets talk about cream. You’ll notice this recipe uses half-and-half. Sure, you can use whole milk or even 2%, if that’s what you like. But it won’t be nearly as creamy and delicious. Once I made this with whipping cream. Oh my. It was like drinking ice cream!
Blend until coffee cubes are completely crushed.
I like to use my KitchenAid K-400 Blender to make this icy drink. Can I just say here that I LOVE my K-400? I really do. It crushes ice like no other. Lickety-split. However, a hand-held immersion blender will also work for this, as long as it has a motor powerful enough to crush ice.
Before serving, drizzle some chocolate syrup along the sides of glass mugs. Pour the iced mocha into the glasses. And then do yourself a favor and top it with some frothy whipped cream. You know, the pretty kind that comes in a can.
Then garnish with another drizzle of chocolate syrup. You won’t believe how yummy this is! This recipe serves 2.
See more Iced Beverages Here.
- 8-10 medium dark coffee ice cubes prepared in advance
- 1 cup cold strong dark coffee refrigerated in advance
- 2 tablespoons granulated sugar
- 3 tablespoons Hershey's Chocolate Syrup plus more for garnish
- 1 cup half and half cream
- 1 can Reddi-Wip for garnish
- Prepare in Advance: Pour brewed coffee in ice trays and freeze at least one day in advance. Pour remaining coffee in a jar with lid and refrigerate.
- Using a blender, combine coffee ice cubes, granulated sugar, chocolate syrup and half and half cream in a mixing container. Blend until coffee cubes are completely crushed. A handheld immersion blender also works for this.
- To serve, drizzle chocolate syrup along sides of glass mugs. Pour ice mocha into the glasses. Garnish with whipped cream and a drizzle of chocolate syrup. Serves 2