Go Back

Iced Mocha (No Blender) - Smooth, Chocolatey Coffee You Can Shake

Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • Strong brewed coffee (cold or room temperature), or cold brew concentrate diluted
  • Unsweetened cocoa powder (natural or Dutch-process)
  • Sugar (or simple syrup, honey, maple syrup, or agave)
  • Milk (dairy or non-dairy like oat, almond, or soy)
  • Vanilla extract (optional, but recommended)
  • Pinch of salt (optional, enhances chocolate flavor)
  • Ice cubes
  • Whipped cream (optional topping)
  • Chocolate shavings or cocoa dust (optional garnish)

Method
 

  1. Brew and cool your coffee: Make a strong batch—about double strength. Let it cool to room temp or chill it. You’ll need roughly 3/4 to 1 cup per serving.
  2. Make a quick chocolate syrup: In a small bowl or mug, stir together 1 to 1.5 tablespoons unsweetened cocoa powder, 1 to 2 tablespoons sugar, and 1 tablespoon hot water. Mix until smooth and glossy. Add a tiny pinch of salt and a few drops of vanilla if you like.
  3. Shake with milk: Add 1/2 cup milk to the chocolate syrup and stir until fully combined. For extra froth, pour this mixture into a jar with a tight lid and shake for 10–15 seconds.
  4. Combine with coffee: Fill a tall glass with ice. Pour in the cooled coffee, then add the chocolate-milk mixture. Stir well to blend.
  5. Taste and adjust: Add more milk for creaminess, more coffee for strength, or a splash of simple syrup if you want it sweeter.
  6. Finish and serve: Top with whipped cream and a dusting of cocoa or chocolate shavings if you’re feeling fancy. Sip immediately.