Iced mocha recipe for a homemade coffee shop drink that consists of iced coffee, milk of choice, and a chocolate syrup. We're going to add two special ingredients to our chocolate syrup that will kick this iced mocha recipe over the top!
I've developed quite the coffee shop habit, and if I can say this without sounding judgmental: I'm sure that you have, too! The warm weather just calls for a tall iced coffee, right? Before my fellow iced coffee lovers sing my praises, I feel the need to confess that I drink hot coffee in the winter. I just think you should know that I'm a chai latte in the winter type of person (or a homemade pumpkin spice latte), and an iced mocha person in the summer.
I have a coffee shop near me that makes spicy iced mochas with a bit of heat. The only way to describe it is: addicting. The chocolate sauce is spiked with cinnamon and a touch of cayenne pepper. Every time the heat hits your tongue, you just keep sipping more and more iced coffee to deal. Before you know it, you've downed a giant spicy iced mocha bigger than your head.
Speaking of giant drinks that I consume in warm weather, my peach iced tea is another favorite cold drink!
It is time to turn my weekly coffee shop habit into a homemade iced mocha production. Ready? Let's do this!
- cold brew concentrate: You can buy this at most grocery stores now! Trader Joe's has several varieties, and Target has my favorite one (seen below). Keep it in the fridge for maximum iciness.
- sugar: I like to use coconut sugar--it has a caramel taste that I'm obsessed with.
- honey: If you want to keep this vegan, replace the honey with more regular sugar.
- cocoa powder
- cayenne pepper: Just a small amount of spicy cayenne brings a kick to the chocolate sauce.
- milk: Please use your milk of choice here. I reach for coconut milk or soy milk, most commonly, but cow's milk is great!
Steps to make an iced mocha from scratch:
- First, make the chocolate sauce by combining the water, sugar, honey, cocoa powder, cinnamon and cayenne pepper in a small saucepan. Bring to a simmer over low heat while constantly whisking. It will take some time for the cocoa powder to totally dissolve in the heat. Bring to a gentle simmer and let it simmer for 1 minute. Remove from heat and let cool completely. Store covered in the fridge.
- When the chocolate sauce is chilled, you're ready to make an iced mocha! Pour ¼ cup of chocolate sauce in the bottom of each glass.
- Add 1 cup of cold brew concentrate on top, and using a small whisk, combine.
- Pour in your milk of choice (about ½ a cup or more),
My game plan was this: I made a jar of homemade chocolate sauce that I spiked with cinnamon and cayenne (I store it in the fridge for easy access all week long), I grabbed a bottle of Cold Brew Concentrate (totally love that it’s shelf-stable and concentrated so it’s easy to use!), and my favorite iced cold milk (coconut milk lover, over here!). The three of these ingredients together? Oh, Mama. This drink makes me dance.
We should probably talk about the beautiful chocolate rim on the glasses, right? To make it, I pour some of the chocolate sauce into a shallow dish, and then I quickly dunk the rim of each glass in it. Then, I gently dip part of the glass edge into a bowl with extra cinnamon and cayenne--not too much, or it will be very spicy! When I flip the glass right-side up, the extra chocolate sauce drips down the side.
You would love my caramel latte if you like chocolate sauce in your coffee! Trust me on this!
Dairy-free chocolate sauce:
One of the things we haven't exactly talked about is that this chocolate sauce is rich and creamy without dairy! I love that this chocolate sauce recipe is dairy-free. If you've stood in line at a coffee shop lately, you know that almost everyone in front of you is ordering their coffee dairy-free with almond milk, coconut milk, hemp milk, or walrus milk.
You don't need cream or milk to make this rich chocolate sauce, because: honey. Honey is what makes it super thick and rich!
For extra coffee buzz:
If you want to freeze some cold brew concentrate into an ice cube tray and blend all of these ingredients together into a frozen frappuccino, you will love this variation on this recipe. Get the coffee shop experience at home, where the walrus milk is.
I hope you know I'm kidding about walrus milk. If you need a cupcake with coffee flavor, try my white mocha cupcakes or my frozen mocha brownie bites. Please forgive those super old photos, but the recipes are perfection!
If you like spicy chocolate, you would like my chocolate ginger cookies. Or, drink these iced mochas in the morning with my small batch coffee cake muffins!
Iced Mocha Recipe
A homemade iced mocha recipe made with a dairy-free chocolate sauce with a kick.
For the Spicy Chocolate Sauce:
- 1 cup water
- ½ cup coconut sugar (or regular sugar)
- ½ cup honey
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper (or more, to taste!)
For the Spicy Iced Mocha:
- ½ cup Spicy Chocolate sauce (recipe above)
- 2 cups Cold Brew Concentrate (House Blend) chilled
- 1 cup cold milk of choice (I used coconut)
- plenty of ice cubes
- extra chocolate sauce for serving
- First, make the spicy chocolate sauce: in a small saucepan, combine the water, coconut sugar, honey, cocoa powder, cinnamon and cayenne pepper. Bring to a simmer while constantly whisking. It will take some heat and time for the cocoa powder to totally dissolve. Bring to a simmer and simmer for 1 minute. Remove from heat and let cool completely. Store covered in the fridge.
- To make two spicy iced mochas: place ¼ cup of chocolate sauce in the bottom of each cup, top with ice.
- Pour 1 cup of Cold Brew Concentrate in each glass.
- Top with ½ cup cold milk (or more), to taste.
- Garnish with extra chocolate sauce, if you dare.
cold brew concentrate: You can buy this at most grocery stores now! Trader Joe's has several varieties, and Target has my favorite one (seen below). Keep it in the fridge for maximum iciness.
sugar: I like to use coconut sugar--it has a caramel taste that I'm obsessed with.
honey: If you want to keep this vegan, replace the honey with more regular sugar.
cayenne pepper: Just a small amount of spicy cayenne brings a kick to the chocolate sauce.
milk: Please use your milk of choice here. I reach for coconut milk or soy milk, most commonly, but cow's milk is great!
Amount Per Serving: Calories: 448Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 73mgCarbohydrates: 102gFiber: 4gSugar: 82gProtein: 6g
how long does the chocolate sauce stay good/safe to eat? p.s. I love the concept of dessert for two because a lot of times when I'm craving something sweet I want just enough to share without having so many leftover, so I really enjoy your site
Christina Lane says
Thanks, Sarah! You can leave it in the fridge, covered for up to 5 days.
Amber Vanderlinden says
How long does the chocolate sauce keep for?
Christina Lane says
2 weeks in the fridge :)