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Iced Cafe Mocha
Breville Test Kitchen

Breville Test Kitchen

Iced Cafe Mocha

Creamy iced espresso gets a hit of mocha cool with a shot of velvety chocolate sauce. It’s an indulgent stylish sip that hits all the sweet coffee notes.
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10 mins total time

10 mins active time

Easy

Serves 1

Ingredients

Measurements:

  • lungo shot cold espresso icon
    1 lungo shot cold espresso

    beanz.com recommends Wonderstate, Big Dipper

  • whole milk icon
    7 fl oz whole milk
  • ice-cube icon
    Ice-cubes

    to serve

  • whipped cream icon
    Whipped cream

    to serve

  • cocoa powder icon
    Cocoa powder

    to garnish

For the espresso chocolate sauce

  • granulated sugar icon
    6 oz granulated sugar
  • water icon
    9½ fl oz water
  • coffee bean icon
    20 coffee beans
  • cocoa powder icon
    3 oz cocoa powder
  • pinch of kosher salt icon
    Pinch of kosher salt
  • dark chocolate (70% cocoa) icon
    2 oz dark chocolate (70% cocoa)

    chopped

Instructions

  • 1To make the espresso chocolate sauce, place the sugar in a medium pan over medium heat. Without stirring, allow the sugar to melt, brushing down the sides of the pan with a wet pastry brush. Continue until the sugar reaches an amber color. Carefully add the water, coffee beans, cocoa powder, salt and chocolate and bring to a boil. Remove from the heat. Pass through a sieve, then transfer to an airtight jar or container.
  • 2Place the cold espresso, milk and 2 tablespoons of the espresso chocolate sauce in a liquid measuring cup and whisk to combine.
  • 3Drizzle the inside of a tall serving glass with some espresso chocolate sauce and fill with ice. Pour over the mocha mixture and top with whipped cream. Dust with cocoa powder to garnish.
    Tip: Store the espresso chocolate sauce in an airtight container in the fridge for up to 2 months. It’s also great over ice cream.

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