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.
the Oracle™ Jet
10 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.