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.com10 mins total time
10 mins active time
Easy
Serves 1
Ingredients
Measurements:
1 lungo shot cold espresso
200 ml whole milk
Ice-cubesto serve
Whipped creamto serve
Cocoa powderto garnish
For the espresso chocolate sauce
170 g caster sugar
285 ml water
20 coffee beans- 90 g cocoa powder
Pinch of salt
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.
