the Breville Test Kitchen

Iced Cafe Mocha

Name: Iced Cafe Mocha
Cook time: 600 s
Total time: 600 s
Yield: Serves 1
Ingredients: 1 lungo shot cold espresso - beanz.com recommends Wonderstate, Big Dipper; 200 ml whole milk; Ice-cubes - to serve; Whipped cream - to serve; Cocoa powder - to garnish; 170 g granulated sugar; 285 ml water; 20 coffee beans; 90 g cocoa powder; Pinch of kosher salt; 60 g dark chocolate (70% cocoa) - chopped

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.

10 mins total time

10 mins active time

Easy

Serves 1

Ingredients

Measurements:

1 lungo shot cold espresso
beanz.com recommends Wonderstate, Big Dipper
200 ml whole milk
Ice-cubes
to serve
Whipped cream
to serve

For the espresso chocolate sauce

Cocoa powder
to garnish
170 g granulated sugar
285 ml water
20 coffee beans
90 g cocoa powder
Pinch of kosher salt
60 g 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 sides of the pan with a wet pastry brush. Continue until the sugar reaches an amber color. 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 liquid measuring cup 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.

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