Iced Mocha Recipe

By Angela Sellari Jump to Recipe

I’ve created an Iced Mocha recipe to enter into the Seattle’s Best Red Cup Showdown.

My mom and I are serious coffee drinkers, and this time of year it’s nice to change it up a bit and enjoy a homemade iced coffee drink in the afternoon. Since we moved out to the country, it hasn’t been so easy for us to drop into the local coffee shop. But we’ve adapted and have started making our own coffee drinks at home. We made a trip to our local Walmart to pick up some Seattle’s Best coffee and other ingredients to make our Iced Mocha coffee drink.

I like to make an extra large pot of coffee in the morning, so I’ll have some left over to make iced coffee in the afternoon.

When making iced coffee at home, I like to make a mocha sugar rim for the glasses. It’s very simple to do, with only 3 ingredients, and really adds a lot to the drink. To make the mocha sugar you’ll need to combine 2 tablespoons of sugar, 1 teaspoon instant coffee powder and 2 teaspoons cocoa powder. Simply dip the rim of the glass into water and then into the mocha sugar.

Without further ado….here’s our Seattle’s Best Iced Mocha recipe #RedCupShowdown.

Ingredients:

• 10 ounces brewed coffee, cold
• 1 cup milk
• 2 tablespoons heavy cream
• 2 teaspoon vanilla extract
• 2 teaspoons sugar
• 2-3 tablespoons chocolate syrup

Instructions:

Step 1: Brew coffee and let cool or use leftover morning coffee. Put coffee in the fridge until it is nice and cold. Combine first 5 ingredients, mixing well. Set aside.

Mocha Sugar Rim – On a shallow plate, combine 2 tablespoons sugar, 1 teaspoon instant coffee powder, and 2 teaspoons cocoa powder. Rim the edge of your glass with water then dip into the mocha sugar mix to coat.

Step 2: Fill the bottom of your glass with 1 tablespoon of chocolate syrup, give or take. If desired, add ice cubes. Pour in the coffee you just made and top with a dollop or two of homemade whipped cream.

Homemade Whipped Cream – Iced Mocha simply can’t be served without a dollop or two of whipped cream on top! While canned whipped topping will do in a pinch, I prefer to make homemade whipped cream. You’ll need to add 1 cup of heavy cream and 2 tablespoons of sugar to a medium bowl, beat about 6 minutes until thickened.

Seattle’s Best Iced Mocha Perfection!

Iced Mocha Recipe

Angela Sellari

Visit the Seattle's Best Facebook page to enter the Seattle's Best Red Cup Showdown, hosted by celebrity chef Jeff Mauro, for a chance to win $10,000 or a trip to NYC to watch the live finale! Read the official rules. What's your winning recipe?

4.67 from 3 votes

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Beverage, Dessert

Cuisine American

Servings 4

Calories 104 kcal

Ingredients

  

1x2x3x

• 10 ounces brewed coffee cold
• 1 cup milk
• 2 tablespoons heavy cream
• 2 teaspoon vanilla extract
• 2 teaspoons sugar
• 2-3 tablespoons chocolate syrup

Instructions

 

• Brew coffee and let cool or use leftover morning coffee. Put coffee in the fridge until it is nice and cold. Combine first 5 ingredients, mixing well. Set aside.
• Mocha Sugar Rim – On a shallow plate, combine 2 tablespoons sugar, 1 teaspoon instant coffee powder, and 2 teaspoons cocoa powder. Rim the edge of your glass with water then dip into the mocha sugar mix to coat.
• Fill the bottom of your glass with 1 tablespoon of chocolate syrup, give or take. If desired, add ice cubes. Pour in the coffee you just made and top with a dollop or two of homemade whipped cream.
• Homemade Whipped Cream – Iced Mocha simply can’t be served without a dollop or two of whipped cream on top! While canned whipped topping will do in a pinch, I prefer to make homemade whipped cream. You’ll need to add 1 cup of heavy cream and 2 tablespoons of sugar to a medium bowl, beat about 6 minutes until thickened.

Nutrition

Calories: 104kcalCarbohydrates: 12gProtein: 3gFat: 5gSaturated Fat: 3gSodium: 34mgFiber: 0.3g

Keyword Iced Mocha Recipe

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