Mocha Recipe

Most afternoons call for a little extra energy. Instead of spending $6–7 at the coffee shop, I’ve been making this creamy homemade iced mocha in just a couple of minutes using ingredients I already have in my kitchen. If I make it on the weekends and my husband sees one in my hands he’s usually requesting one too.

It may not be top of the line or fancy shmancy, but it works for me and feels special. I know the coffee connoisseurs may cringe at this and I do too but sometimes I use the coffee that has been sitting out on the burner all day. I know it’s burnt to a crisp (if you want to know why click here) and a disgrace to coffee but have you seen the cost of coffee lately! If I can remember to turn off the burner and refrigerate the coffee in the morning, that is my best bet but sometimes life gets away. I highly suggest making less coffee in the morning, and doing a quick brew in the afternoon to enjoy in your iced mocha.

You can also use instant coffee. I used to be more of an instant coffee gal until I realized that it can contain approximately twice the amount of acrylamide than freshly brewed coffee. If you want to learn more about Acrylamide, check out my blog about it. But to save you time, I’ll cut to the chase-Acrylamide is classified as a probable human carcinogen. HOWEVER, it does seem like you would have to consume large quantities for it to be harmful but avoiding additional amounts can only be helpful.

• Tired moms, dads, or other caregivers- pair this with a quick afternoon nap and you might make it to bedtime!
• Frugal households- costs about $1.25 per serving
• Simple Ingredient lovers
• Chocolate enthusiasts
• Those of us missing the coffee shop style drinks but not the price tag and long lines

• 12 ounces chilled brewed coffee (brew at home or use a premade iced coffee brand)
• 1 cup whole milk
• 1–2 tablespoons chocolate syrup (adjust to taste)
• 2 cups ice
• 2 tablespoons extra creamy whipped topping (here’s a non-dairy option but price is higher).

• Fill a large mason jar or glass with the ice.
• In another cup, pour in the chilled coffee, milk, and chocolate syrup
• Mix to combine (I prefer to use my tornado frother)
• Pour over ice
• Top with whipped cream.
• Enjoy immediately!

• Brew your coffee the night before and refrigerate it for an even quicker afternoon treat.
• Start with 1 tablespoon of chocolate syrup if you prefer a less sweet mocha.
• Whole milk creates the creamiest texture, but any milk works.

Making coffee at home is one of my favorite ways to save money.

Approximate cost per serving:

• Coffee: about $0.55
• Milk: about $0.25
• Chocolate syrup: about $0.20
• Whipped topping: about $0.20
• Ice: pennies

Total: About $1.25 per iced mocha.

Compared to a $6–7 coffee shop drink, that's a savings of about $5 every time you make one.

Extra Chocolate: Add another tablespoon of chocolate syrup.

Protein Mocha: Blend in a scoop of your favorite chocolate or vanilla protein powder.

Mocha Float: Top with a scoop of vanilla ice cream for a fun summer dessert.

Frozen Mocha: Blend all of the ingredients with the ice until smooth.

Can I make this dairy-free? Yes! Almond, oat, or soy milk all work well.

Can I use hot coffee? It's best with chilled coffee so the ice doesn't melt too quickly.

How sweet is this recipe? Using 1 tablespoon of chocolate syrup gives a lightly sweet mocha. Add more if you like it sweeter.

Keep a pitcher of brewed coffee in the refrigerator during the summer. It's perfect for quick iced coffees, homemade mochas, and even coffee ice cubes that won't water down your drink.

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Recipe Card

Prep Time: 3 minutes Cook Time: 0 minutes Total Time: 3 minutes Servings: 1

• 12 oz chilled brewed coffee
• 1 cup whole milk
• 1–2 tbsp chocolate syrup
• 2 cups ice
• 2 tbsp whipped topping

• Fill a glass with ice.
• Add coffee and milk.
• Stir in chocolate syrup.
• Top with whipped cream.

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