Homemade Iced Mocha Coffee (3 Ingredients, 5 Minutes)

Some mornings you need coffee shop coffee without the coffee shop line. This iced mocha is my go-to, cold coffee, a splash of milk, and a little chocolate syrup, stirred together in about 5 minutes. No espresso machine, no fancy equipment, just a jar and a spoon.

I make my homemade chocolate syrup for this one so I can control the sweetness, but store-bought works fine in a pinch. Want an extra kick? Blend this with a scoop of protein powder and you've basically got my chocolate peanut butter smoothie, breakfast and coffee in one glass.

Key Ingredients

• Coffee: Cold brew or regular coffee that's been cooled works. Cold brew is smoother and less acidic, so it's worth batching a pitcher if you drink iced coffee often.
• Milk: Whatever's in your fridge. Whole milk or half-and-half makes it rich and creamy; skim keeps it light. Oat, almond, or soy milk all work great for dairy-free.
• Chocolate syrup: My homemade chocolate syrup is my go-to, but Hershey's is a fine backup when I'm out.

☕ Hot tip: Brew a big pot of coffee at the start of the week and keep it in the fridge. Then this iced mocha is a 30-second pour any time you need it.

How to Make it

Step 1: Make the coffee: Make a pot of coffee using your preferred method. Once brewed, let it cool. You can also use cold brew if you have it on hand.

Step 2: Add 3-4 ice cubes to a mason jar or your favorite cup, then pour the cold coffee over the ice.

Step 3: Pour in the milk.

Step 4: Stir in the chocolate syrup.

Step 5: Shake or stir. Lid on, shake it up or stir well with a long spoon, or use a frother before adding the ice.

The Coffee Ice Cube Trick

Regular ice waters down iced coffee fast.

The fix: Freeze leftover coffee into ice cubes instead of regular ice, so your mocha stays strong to the last sip.

Worried it'll throw off your milk ratio? Freeze a little milk into cubes too, and go 2:1, two coffee cubes to one milk cube. For the truly dedicated: freeze chocolate milk cubes (coffee + chocolate syrup) and you've basically built an iced mocha that can't water itself down.

Need Cold Coffee Fast?

No cold brew on hand and you need this now? Try one of these:

• Brew coffee and pour it over coffee ice cubes.
• Brew it double-strength and pour over regular ice.
• Pour hot coffee into a wide, shallow dish (a 9x13 pan works) and freeze for 10-15 minutes. More surface area = faster cooling. Just don't forget it's in there.

Variations

• Iced Mocha Latte: Swap in espresso for the coffee base.
• Frappuccino-style: Blend everything with extra ice instead of shaking.
• Decaf: Same method, decaf coffee, great for an afternoon treat.
• Serve it hot: Skip the ice, stir the milk and chocolate syrup into hot coffee instead. Pairs perfectly with 2-ingredient cinnamon rolls on a cold morning.

Make Ahead Tip

Brew your coffee, stir in the chocolate syrup, and store it in the fridge for up to a week. When you're ready, just pour it over ice with milk and give it a shake.

Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!

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