the Sage Test Kitchen

Iced Mocha Cold Brew

Name: Iced Mocha Cold Brew
Cook time: 600 s
Total time: 600 s
Yield: Serves 1
Ingredients: 60 ml double cream; 15 ml whole milk; 1½ tsp caster sugar; 1 medium cold brew shot; Ice-cubes - to serve; Dark chocolate (70%) - grated, to garnish; 170 g caster sugar; 285 ml water; 20 coffee beans; 90 g cocoa powder; Pinch of salt; 60 g dark chocolate (70% cocoa) - chopped

Smooth, mellow cold brew gets a hit of cocoa cool! Iced and creamy, a shot of choc espresso sauce makes it indulgent and delicious.

Shop freshly roasted coffee beans from beanz.com

10 mins total time

10 mins active time

Easy

Serves 1

Ingredients

Measurements:

60 ml double cream
15 ml whole milk
1½ tsp caster sugar
1 medium cold brew shot
Ice-cubes
to serve
Dark chocolate (70%)
grated, to garnish

For the espresso chocolate sauce

170 g caster sugar
285 ml water
20 coffee beans
90 g cocoa powder
Pinch of salt
60 g 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 cream, milk and sugar in a measuring jug. Whisk until thick but still pouring consistency.
3Place the cold brew and 1 tablespoon of the espresso chocolate sauce in a measuring jug and stir to combine.
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.
4Fill a short serving glass with ice and pour over the coffee mixture. Top with the cream mixture and garnish with chocolate to serve.

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