Way Too Easy Iced Mocha Recipes

ICED MOCHA RECIPE

Steps:

• In a small pot, combine 2 tablespoons of the milk, sugar, and cocoa powder. Heat over medium heat, whisking constantly, until mixture begins to simmer and is well-combined and smooth.
• Remove from heat and whisk in cold coffee, remaining 2 tablespoons of the milk, and optional heavy cream.
• Pour over a 16-ounce cup (or mason jar) of ice, top with whipped cream and chocolate syrup if desired, and enjoy.

RICH ICED MOCHA

Steps:

• In a Mason jar or large glass, combine the espresso or strong coffee with milk and chocolate syrup. Stir until thoroughly mixed. Stirring these ingredients together before adding ice helps the syrup to fully dissolve, leaving you with a well-mixed, delicious drink.
• Pour ice into a second glass. You'll want the glass at least three-quarters full to cool the drink down.
• Pour the chocolate-coffee mixture over the ice. Then stir thoroughly.
• This step is optional, but it can take your afternoon treat over the top. Add whipped cream and sprinkles, chocolate shavings, chocolate chips, or chocolate syrup for an extra-tasty treat!

ICED MOCHA

Steps:

• Add the chocolate sauce to a tall glass of choice.
• Pour in the cooled brewed coffee and give this a stir.
• Add enough ice cubes to give the drink a cool touch. I like to fill the glass up to about halfway.
• Next, slowly pour in the milk.
• Add a serving of whipped cream to the iced mocha.
• Additionally, you can grade just a bit of dark chocolate on top. It will give the drink its unique look and will give it an even more chocolate taste!

WAY TOO EASY ICED MOCHA

Steps:

• In a drink mixer, place cold coffee, milk and chocolate syrup. Shake thoroughly.
• Place ice cubes in a tall glass.
• Pour mixture over ice cubes, insert straw and enjoy!

SUGAR-FREE ICED MOCHA

Steps:

• I usually brew a full 12 cup pot of coffee (about 72 oz) and drink about 24 oz hot.
• With remaining pot, I put the cocoa powder in a beverage container, pour the coffee into the container, and place it in the refrigerator overnight.
• In a quart-sized mason jar, I put 6-8 pumps of sugar-free Torani syrup (about 1/4 cup) with half & half to taste.
• Shake beverage container until cocoa powder is mixed into liquid.
• Pour into mason jar that already contains sugar-free syrup and half & half, and enjoy.
• You will have enough for two days of mochas.

EASY ICED MOCHA (1.5 WW POINTS)

Steps:

• Mix first 3 ingredients in water til dissolved, add milk and serve over ice.
• Notes: I make a point to buy the instant coffee that dissolves in cold water. If you have regular instant coffee, just dissolve it in a small amount of hot water first then add cool water.

ICED MOCHA

Steps:

• Pour 50ml of the milk into a small pan and add the chocolate buttons. Mix well until melted, then leave to cool.
• Half-fill a large, tall glass with ice, then pour in the cooled chocolate milk and the remaining 100ml milk and stir to combine.
• Top up with more ice, then slowly pour in the espresso. Finish with a dollop of whipped cream and a dusting of cocoa powder or cinnamon - or both, if you like.