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Iced Cafe Mocha
the Sage Test Kitchen

the Sage Test Kitchen

Iced Cafe Mocha

Creamy iced espresso gets a hit of mocha cool with a shot of velvety chocolate sauce. It’s an indulgent stylish sip that hits all the sweet coffee notes.
Shop freshly roasted coffee beans from beanz.com
time

10 mins total time

activetimeIII

10 mins active time

easy

Easy

user

Serves 1

Ingredients

Measurements:

  • lungo shot cold espresso icon
    1 lungo shot cold espresso
  • whole milk icon
    200 ml whole milk
  • ice-cube icon
    Ice-cubes

    to serve

  • whipped cream icon
    Whipped cream

    to serve

  • cocoa powder icon
    Cocoa powder

    to garnish

For the espresso chocolate sauce

  • caster sugar icon
    170 g caster sugar
  • water icon
    285 ml water
  • coffee bean icon
    20 coffee beans
  • cocoa powder icon
    90 g cocoa powder
  • pinch of salt icon
    Pinch of salt
  • dark chocolate (70% cocoa) icon
    Dark chocolate (70% cocoa)

    chopped

Instructions

  • 1To make the espresso chocolate sauce, place the sugar in a medium pan over medium heat. Without stirring, allow the sugar to melt, brushing down the side of the pan with a wet pastry brush. Continue until the sugar reaches an amber colour. Carefully add the water, coffee beans, cocoa powder, salt and chocolate and bring to a boil. Remove from the heat. Pass through a sieve, then transfer to an airtight jar or container.
  • 2Place the cold espresso, milk and 2 tablespoons of the espresso chocolate sauce in a measuring jug and whisk to combine.
  • 3Drizzle the inside of a tall serving glass with some espresso chocolate sauce and fill with ice. Pour over the mocha mixture and top with whipped cream. Dust with cocoa powder to garnish.
    Tip: Store the espresso chocolate sauce in an airtight container in the fridge for up to 2 months. It's also great over ice cream.
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