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the Sage Test Kitchen
Iced Mocha Cold Brew
the Oracle™ Jet
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-cubesto 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
- 1
To 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.
- 2
Place the cream, milk and sugar in a measuring jug. Whisk until thick but still pouring consistency.
- 3
Place 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. - 4
Fill a short serving glass with ice and pour over the coffee mixture. Top with the cream mixture and garnish with chocolate to serve.