The choice is either when it comes to hot or cold coffee drinks. Or do you feel caught in the middle with a mocha? Luckily, making an iced mocha is easy and takes only a few minutes to mix up.
This drink combines the rich flavor of chocolate with the coolness of coffee, all while staying nice and refreshing. So now you’re ready for any temperature outside! Here’s how to make an iced mocha at home.
Everything You Need to Create an Iced Mocha Latte Beverage at Home
But just what goes into an iced mocha, anyway? And more importantly, how are those ingredients put together to make the classic coffeehouse drink?
An iced mocha is an iced latte with chocolate sauce added to a combination of espresso and cold milk. Other flavors may be added to the iced mocha, raspberry or peppermint being popular additions.
Here are the steps to making a 12-ounce iced mocha.
Basics of an Iced Mocha
Begin an iced mocha with about two ounces of mocha sauce (dark chocolate syrup). After pulling the shots, add them to the chocolate syrup to melt it.
Finally, pour milk into the drink, stir well, and add ice. Standard iced mocha lattes at most coffeehouses use 2% milk, but any milk will work for an iced mocha. The use of skim milk makes a skinny iced mocha, and the use of half-and-half makes a breve iced mocha.
The Chocolate Sauce
Fill the specified cup with around two ounces of chocolate sauce or syrup. Torani brand chocolate sauce is popular at coffeehouses and makes a wonderful mocha. Torani and other famous brands are also available in smaller sizes at most specialized food stores.
Variations of the iced mocha include the white mocha, which uses white chocolate sauce instead of chocolate, the raspberry mocha, and the peppermint mocha. In addition, many coffeehouses and coffee lovers have created their variations.
Pulling the Shots of Espresso
Grind the espresso beans just before pulling the shots for the best flavor. Load the fresh grinds into the portafilter handle, and tamp level before inserting them into the espresso machine. Be sure to pull shots between 16-26, preferably between 18-23.
Pour two into the cup with the mocha sauce immediately after pulling an acceptable shot(s). Use one shot if you want less coffee flavor, and three shots if you want more. After that, carefully swirl the cup to incorporate the hot espresso into the sauce. If no flavor or milk is added to the espresso, it has a 10-second window before losing taste and becoming bitter.
Finishing Touches and Tips
After pouring the espresso into the cup, pour about 10 ounces of cold milk into the cup. Stir the iced mocha well. Fill the remaining space with ice cubes, and serve the iced mocha.
Remember that pulling espresso shots can be difficult, especially when under pressure to do so quickly. Be sure to pull test shots before beginning any drink to know the tamping level that should be used.
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