Best Iced Mocha Recipes

ICED COFFEE MOCHA

Steps:

• Fill tall glass with ice.
• Mix coffee with syrup, creamer and sugar.
• Pour over ice.
• ENJOY!

ICED MOCHA FRAPPE

Steps:

• Pour coffee into an ice cube tray. Freeze until solid, 3 to 4 hours.
• Place frozen coffee cubes in a blender. Add milk, chocolate syrup, and sugar; blend until smooth.
• Pour coffee mixture into 2 glasses and top with whipped cream.

STARBUCKS ICED MOCHA LATTE- YUM

Steps:

• Brew your Dunkin Donuts espresso shot first.
• Fill a tall glass with ice - leave about 2" from the top of the glass.
• Now fill the glass with 1 cup of ice cold whole milk.
• Then pour in your tablespoons of half & half or heavy cream.
• Now ad your 2 ounces or Starbucks brewed espresso shot over the milk and gently stir it up.
• Now drizzle the 2 tablespoons of chocolate syrup inside the glass.
• Now top with Redi-whip heavy whipped cream & drizzle a little more syrup on the top and there you have it the perfect Starbucks iced mocha latte.

CHOCOLATE-Y ICED MOCHA

Steps:

• Heat 1/4 cup coffee in microwave in a mug until warmed, about 30 seconds. Stir cocoa mix into the coffee until dissolved.
• Fill a large glass with ice cubes. Pour 1 cup cold coffee and almond milk over the ice cubes; stir the cocoa mixture and chocolate syrup into the coffee and almond milk.

BURGER KING STYLE ICED MOCHA COFFEE DRINK

Steps:

• In a pitcher mix together the coffee, half-and-half, and the chocolate syrup. Chill in the fridge if you have time. Serve with ice.
• I don't remember where this recipe came from, perhaps Todd Wilbert and his Top Secret Recipes.

ICED MOCHA COLA

Steps:

• Fill a tall glass with ice. Add instant coffee granules. Slowly pour cola into the glass. Gently stir half-and-half into the cola to integrate.

ICED MOCHA FUSION SHAKE

Steps:

• In a blender or food processor, combine milk, vanilla, sugar, coffee powder and crushed ice. Blend until smooth. Pour into glasses and serve.

ICED MOCHA

Steps:

• Pour 50ml of the milk into a small pan and add the chocolate buttons. Mix well until melted, then leave to cool.
• Half-fill a large, tall glass with ice, then pour in the cooled chocolate milk and the remaining 100ml milk and stir to combine.
• Top up with more ice, then slowly pour in the espresso. Finish with a dollop of whipped cream and a dusting of cocoa powder or cinnamon - or both, if you like.

SUGAR FREE VANILLA MOCHA ICED COFFEE

Steps:

• 1. In 2 qt. pitcher, put in coffee and stir in 2 pkg. hot cocoa. Stir to blend. Add milk, splenda and vanilla. Stir. Store in fridge until cool. Pour in tall glass with lots of ice. NOTE: If you have any sugar free or no sugar added vanilla ice cream, put in a couple tablespoons of that for added creaminess.

ICED MOCHA CAPPUCCINO

Steps:

• Stir the chocolate syrup into the hot coffee until melted. In a blender, combine the coffee with the half and half and the ice cubes. Blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass.

SUGAR FREE ICED MOCHA

Steps:

• Put water, half-and-half, cocoa, instant coffee, sugar substitute & vanilla in a blender & process on low speed until blended.
• Add the ice & blend on high speed until smooth.
• Serve immediately over ice.

ICED MOCHA COFFEE

Steps:

• 1. Measure 9 cups of water plus one cup in case some boils off into a pot or kettle.
• 2. Pour 9 cups of boiling water into your gallon container. I've got a Tupperware one that I use. Do not pour into a glass container as it might crack.
• 3. Add instant coffee, sugar or sweetener, and chocolate syrup to the water.
• 4. Stir until blended.
• 5. Add 7 cups of milk to the mix and stir to blend. Chill.
• 6. The chocolate syrup usually falls out of the liquid as it chills so be sure to shake the container before serving.
• 7. Alternate flavors: Some of the milk can be replaced by flavored creamers for something different.

ICED MEXICAN MOCHA

Steps:

• Combine the milk, chocolate syrup, and hot sauce in a glass; stir thoroughly until mixed.
• Place ice in a second glass. Pour cold brew concentrate over ice. Add the milk-chocolate-chili mixture and stir to combine.

ICED MOCHA LATTE

Steps:

• Combine the Splenda Granular, cocoa, and coffee in a small bowl.
• Gradually whisk in boiling water, whisking until blended.
• Stir in 1 cup fat free half and half.
• Pour mixture into ice cube trays.
• Freeze 8 hours.
• Pour the remaining 1 cup half and half in blender.
• Gradually add frozen mocha cubes, blending until smooth.
• Serve immediately garnished with chocolate curls and frozen whipped topping.

ICED MOCHA COFFEE

Steps:

• Freeze coffee into cubes. (I like to keep an ice cube tray filled with leftover coffee in my freezer just for this purpose.).
• Combine all ingredients in a blender and blend until smooth.
• Pour into glasses and enjoy!

WAY TOO EASY ICED MOCHA

Steps:

• In a drink mixer, place cold coffee, milk and chocolate syrup. Shake thoroughly.
• Place ice cubes in a tall glass.
• Pour mixture over ice cubes, insert straw and enjoy!

ICED MOCHA

Steps:

• Stir chocolate syrup into hot coffee until melted. Transfer to a blender, add half and half and ice cubes, and blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass.

CHOCOLATE MOCHA-ICED BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 by 13-inch baking pan with nonstick cooking spray.
• In a large mixing bowl, combine butter, coffee, and brown sugar. Beat with an electric mixer on medium speed until light and fluffy. Add egg, almond extract, water, and cake mix and beat until smooth. Stir in almonds.
• Turn batter into prepared pan and smooth to edges. Bake for 30 to 35 minutes until tester comes out clean. Cool completely before icing.
• For icing: In a small mixing bowl, beat butter with powdered sugar, adding the sugar 1 cup at a time, until light and fluffy. Beat in espresso powder and chocolate syrup until smooth.
• Ice brownies and cut into squares.

SUGAR-FREE ICED MOCHA

Steps:

• I usually brew a full 12 cup pot of coffee (about 72 oz) and drink about 24 oz hot.
• With remaining pot, I put the cocoa powder in a beverage container, pour the coffee into the container, and place it in the refrigerator overnight.
• In a quart-sized mason jar, I put 6-8 pumps of sugar-free Torani syrup (about 1/4 cup) with half & half to taste.
• Shake beverage container until cocoa powder is mixed into liquid.
• Pour into mason jar that already contains sugar-free syrup and half & half, and enjoy.
• You will have enough for two days of mochas.

ICED MOCHA COFFEE

Steps:

• 1. In a large coffee cup or coffee mug, add the water and instant coffee. (I added the ingredients to one 16-ounce coffee mug.) Place coffee cup or mug in a microwave, and microwave until coffee is heated through.
• 2. Stir the coffee, and place cup or mug in the refrigerator for 30 minutes; to chill.
• 3. To the cup or mug, add the chocolate syrup, half-and-half cream, plus 1-2 packets of Splenda; (I used 1-1/2 packets) stir to mix.
• 4. Add ice cubes to a tall beverage glass. Pour coffee over the ice cubes, and top it with a dollop or two of Cool Whip or Reddi Wip.
• 5. This makes: One serving (1-1/3 cups, or 11-ounces)
• 6. *Note: When making this coffee beverage, I've also used a Decaf Instant Coffee, such as Maxwell House or Folgers. The chocolate syrup I use is Hershey's Lite Chocolate Syrup. Which has 50% Less Sugar, Carbs, & Calories than regular Hershey's Chocolate Syrup. Also, on occasions I have used 2 Tablespoons of Heavy Whipping Cream, plus 2 Tablespoons of 2% milk, instead of half-and-half cream.