How to Make an Iced Mocha Latte (Quick & Easy Recipe)
Love chocolate? Love coffee? Same here! Combine the two, and you’ve got magic in a cup.
I’ve always been that person who orders a mocha year-round, even when it’s not on the menu. There’s just something about the rich cocoa mixed with bold espresso that hits all the right notes.
But when summer rolls in and the sun’s doing its thing, a hot mocha just doesn’t cut it. I tried pretending it was fine, sipping my steamy mug but nope, I needed something cooler.
That’s when I started making my own iced mocha latte. It’s refreshing, creamy, and still gives you that chocolate-coffee kick without the heat.
Best part? It’s easy to tweak to your taste, whether you want it strong and bold or light and dessert-like.
In this guide, I’ll show you exactly how to make an iced mocha latte at home from ingredients and step-by-step instructions to my favorite flavor twists and tips for getting it just right. So let’s start brewing!
What Is an Iced Mocha Latte?
Basically, an iced mocha latte is like a mix between a chocolate milkshake and a bold latte. You get caffeine, chocolate, and it’s all poured over ice.
Technically, it’s espresso (or strong coffee) mixed with milk and chocolate syrup.
What can you expect?
It’s creamy, smooth, and usually a little sweeter than your average iced coffee. But don’t let that fool you, it still packs enough coffee flavor to wake you up on a slow afternoon.
What makes it even better is how customizable it is. You can go classic with milk chocolate, or shake things up with dark or white chocolate syrup.
I’ve even thrown in a dash of cinnamon or sea salt when I’m feeling wild. And honestly, the best part? It’s super easy to make at home.
Notes: So, an iced mocha latte isn’t a summer drink. It’s your go-to when you want a little sweet, a little strong, and a whole lot of chill in your cup.
How to Make an Iced Mocha Latte (Step-by-Step)
Equipment
- Espresso machine, moka pot, French press, or drip coffee maker
- Spoon or Small Whisk:
- Tall glass (12–16 oz)
- Measuring Spoons:
- Optional: milk frother or blender for cold foam
Ingredients
- 1–2 shots of espresso (or ½ cup strong brewed coffee)
- 1 tablespoon chocolate syrup (or 1 tablespoon melted dark chocolate)
- ¾ cup cold milk (any kind: whole, almond, oat, etc.)
- Ice cubes
- Optional toppings: whipped cream, extra chocolate drizzle, cocoa powder, chocolate shavings
Instructions
- Step 1) Brew Your Coffee or Espresso: Start by brewing your espresso or strong coffee. If you’re using brewed coffee, try to make it a bit stronger than usual so it doesn’t get drowned out by the milk and ice. Next, let it cool for a couple of minutes (lukewarm is fine).
- Step 2) Mix with Chocolate: In a separate cup or directly in your glass, mix the chocolate syrup into the coffee. Afterward, stir until fully dissolved. It should look silky and smell amazing. You should taste test it here and tweak the sweetness if you like.
- Step 3) Add Milk and Ice: Fill your glass about ¾ of the way with ice. Next, pour the mocha mixture over the ice, then slowly add your cold milk on top. Stir gently to combine everything. You’ll see those beautiful swirls settle into a creamy mocha drink.
- Step 4) Optional Toppings: Top it off with whipped cream if you’re in the mood for a treat. A drizzle of extra chocolate syrup or a sprinkle of cocoa powder makes it look like it came straight from a coffee shop. Want even more flair? Add chocolate curls or a dusting of cinnamon.
Video
Notes
Bonus Tip:
If you want a stronger drink that stays cold without tasting watered down, freeze leftover brewed coffee into ice cubes. Use those instead of regular ice and your mocha will stay bold to the last sip.Tips for the Best Iced Mocha Latte
If you’re gonna take the time to make an iced mocha latte at home, you might as well make it amazing, right? These little tweaks are easy enough to try without making it complicated.
1 – Favorite Chocolate Syrups or Chocolate
I’ve tested everything from store-brand basics to fancier ones like Ghirardelli and Monin. Ghirardelli’s dark chocolate sauce is my favorite when I want that rich, slightly bitter edge that balances the sweetness.
If you’re using cocoa powder or melted chocolate instead of syrup, make sure it’s high quality.
2 – Plant-Based Twist
Almond milk gives it a nutty background that pairs well with chocolate. Meanwhile, oat milk is a little creamier and makes the whole drink feel smoother without being heavy. I’ve even tried coconut milk once, and while it’s not for everyone, it gave tropical iced mocha vibes.
Pro tip: Make sure the milk is unsweetened so you can control the sweetness with your chocolate.
3 – Extra Shot or Cold Brew
If you like your coffee to hit a little harder, double up on the espresso or swap it with cold brew concentrate. I’ve done both, and they bring out the mocha flavor without making it too sweet. Plus, cold brew is smoother and less acidic, which plays nicely with chocolate.
4 – Chill Your Glass
Okay, this might sound like overkill. However, chilling your glass before pouring your drink helps keep the ice from melting too fast.
I either stick mine in the freezer for 10 minutes or fill it with ice water while I prep the coffee. It makes a small but noticeable difference, especially on hot days.
5 – Adjust Chocolate to Coffee Ratio
Some days I’m all about bold coffee flavor; other days, I want a liquid chocolate bar with just a hint of espresso.
For this reason, don’t be afraid to tweak the ratio based on your mood. I suggest starting with 1 tablespoon of chocolate syrup and add more if needed.
Last Thoughts
Tried your own spin on this iced mocha latte? Maybe a dash of cinnamon, a swirl of Nutella, or a surprise topping? I’d love to hear how you made it yours. And with that… voilà! Your iced mocha latte is ready.
