How to Make Mocha Iced Coffee

Mocha Iced CoffeeI have very fond memories as a kid making chocolate milk using chocolate syrup. Now that I am older I still enjoy using chocolate syrup but I use it to make a fast and easy mocha iced coffee. The best part of this recipe is combining my childhood memories with my coffee addiction into a tasty drink. First off the brand of syrup doesn’t matter, as long as it is your favorite brand. The secret to this recipe is to use double strength coffee. This is easily accomplished by doubling the amount of coffee grounds you normally use per volume of water. Don’t be afraid of the extra strong coffee causing you to fly high on caffeine because it will be diluted with iced.

  1. Measure about 1 ½ cups to 2 cups of ice, preferably crushed.
  2. Brew 1 cup of double strength coffee then chill in the refrigerator.
  3. Once coffee is cold place ice, coffee, 2 tablespoons of sugar, and 1/8 cup of chocolate syrup into a blender.
  4. Blend until the mocha iced coffee is smooth.
  5. Pour the coffee into glasses and top with whipped cream.

This recipe makes enough coffee for 4 servings and is so easy to make you can stay out of your local Starbucks and save some money. I enjoy this chocolate infused coffee anytime of the day. A few toppings besides the whipped cream are chocolate shavings, chocolate sprinkles, and cocoa powder. Find what ingredients work best for you to make this recipe your own. A great trick I use to save and enjoy this coffee recipe for later is to store the leftover mocha iced coffee as coffee popsicles. Simply pour the extra coffee in popsicle trays and place in a freezer. Coffee popsicles are right up my alley since popsicles were a favorite treat for me growing up as well.