Drink Recipes

Iced Mocha Recipe

I mentioned on Twitter earlier today that I was drinking a homemade iced mocha, and I’ve had tweets ever since asking for the recipe. So here you go.

easy iced mocha

Warning: this is highly scientific.  None but the most accomplished chefs should dare attempt it.

(Yes, I’m joking. It’s painless, I promise.)

Are you ready?

Step 1: Take your handy dandy blender. Dump in a cup of sugar and a cup of cocoa powder (use more sugar if you like it sweeter) (it really can be any amount in a 1:1 ratio) and blend. Now, store that in a plastic container in your pantry for whenever you want an iced mocha (or a hot chocolate, for that matter.)

Step 2: Brew a half a pot (or however much you want to drink) of coffee. Make it strong. Refrigerate till cool. (Or.  If you have a french press, cold brew some coffee in the fridge. That’s is what I do. Unless I have coffee left over from breakfast, and then I just refrigerate that for later.)

As you can see, you have to plan ahead a bit.  That’s the only downside of this procedure.

Step 3:
Whenever you want to enjoy a crisp, ice-cold mocha beverage, go back to the blender, dump in a heaping tablespoon of the cocoa mixture along with about 8 oz or thereabouts of the cold coffee. Double or triple depending on how many you’re serving (or how rough of a day you’ve had.) Blend. Pour over ice. Serve.

You’ll never pay $4 at Starbucks again.

Here’s a printable for your convenience.

Iced Mocha Recipe
Recipe Type: Drink
Author: Jo-Lynne Shane
Homemade Iced Mocha
  • 1 tablespoon sugar
  • 1 tablespoon cocoa powder
  • 8 ounces cold coffee
  1. Pour all 3 ingredients into a blender.
  2. Blend for 10-20 seconds or until sugar and cocoa are full incorporated.
  3. Serve over ice.
Keep a stash of the sugar/cocoa mixture on hand, and plan ahead by making extra coffee in the morning and refrigerating it for later use in this recipe.
Join the Conversation

20 thoughts on “Iced Mocha Recipe

  1. Oh hai!

    Seriously you have to try to the cold brew. It’s even better. Just remember to put the grounds & cold water into the fridge the night before. It’ll be the smoothest coffee you’ve ever had. Just make sure you have plenty of grounds to avoid over-extraction which gives coffee it’s bitter flavor.

    1. Hey! I keep meaning to go back to the post and give you a hat tip for the cocoa/sugar thing. I wrote that in a rush. Yes, I’ve tried the cold brew. LOVE IT. I don’t think I have let it steep long enough tho. I usually do it in the a.m. and then drink it in the p.m. Maybe I’ll throw some in the fridge right now, for tomorrow afternoon’s treat. 🙂

  2. What substitutions would you recommend for the sugar? I’m trying to go off sugar, and artificial sweeteners.

  3. One can of sweetened condensed milk, 8-10 cups of freshly brewed coffee, 1 t vanilla, 1 heaping tablespoon hot chocolate mix. combine all very well while coffee is hot. Let cool to room temp. Taste for adjustments to chocolate, vanilla if desired. Chill till very cold. Just like those bottles if Starbucks frappachinos for 3.00/12 oz. Can also serve with a T of cream floated on top, or whipped cream and chocolate shavings, I keep some frozen in ice cube trays to put in the blender with a cup or two of the. old, refrigerated coffee, Whir and frozen, thick, icy drink! Try with flavoured coffees if desired.

  4. I made my first glass of your iced mocha today and LOVED it. I’m wondering, though, if I did something wrong. I do not have a blender, so I mixed the sugar/cocoa in a mini processor..worked fine, but my drink is pretty dark, where yours is much lighter. Where might I have taken a wrong turn? Thanks

    1. Hey Esther. I’m so glad you like it! I confess, I bought that picture of a stock photo site. I almost ALWAYS take my own pictures, but I didn’t have one of that, and so I searched and found this one and I put the caption on it. So if yours is darker, I am sure that it’s just fine. 🙂

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