Spiced iced mocha
Makes: 1
Prep time: 5 minsTotal time: 
Recipe photograph by Ant Duncan
Spiced iced mocha
Don’t just use your coffee machine at breakfast time - this twist on a classic iced coffee is delicious at any time on a warm day
Makes: 1
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (per mocha)
Calories
546Kcal
Fat
37gr
Saturates
23gr
Carbs
44gr
Sugars
43gr
Fibre
2gr
Protein
7gr
Salt
0.1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the chocolate syrup (makes 100ml)
- 75g dark brown sugar
- 2 tbsp cocoa powder
- 1 tsp ground cinnamon
- 1⁄8 tsp ground cloves
For each mocha
- 1 shot of espresso (60ml)
- 30ml chocolate syrup (see above)
- ice cubes
- 75ml milk
- 3 tbsp double cream
Step by step
- Put all the ingredients for the syrup in a small pan with 75ml of water. Heat gently until the sugar has dissolved, then bring to a simmer for 5 minutes until syrupy. Remove from the heat and leave to cool. Make the espresso and leave to cool.
- To make the mocha, mix the coffee with 30ml of chocolate syrup and add to a glass filled with ice. Pour over the milk then drizzle in the cream. Serve immediately.
