Iced Cafe Mocha

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 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.

• 2

  Place the cold espresso, milk and 2 tablespoons of the espresso chocolate sauce in a liquid measuring cup and whisk to combine.

• 3

  Drizzle 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.