Decadent Caramel Iced Mocha With Cold Brew

Quick Recipe Version (TL;DR)

• Yield: 1 tall iced mocha (about 16 fl oz / 475 ml)
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes (cold-brew not included)

Quick Ingredients

• 3/4 cup (180 ml) cold-brew coffee, chilled
• 1/4 cup (60 ml) cold milk (whole, 2%, or oat/almond)
• 1 tablespoon (6 g) unsweetened cocoa powder
• 1–1 1/2 tablespoons (12–18 g) sugar (or simple syrup), to taste
• 2 teaspoons (10 ml) caramel sauce or syrup, plus extra for drizzling
• 2 tablespoons (30 ml) very hot water
• 1 cup (240 ml) ice cubes
• Optional: whipped cream, pinch of fine salt, extra cocoa for dusting

Do This

• 1. In a mug, whisk cocoa, sugar, and a pinch of salt (optional).
• 2. Pour in 2 tablespoons hot water; whisk until smooth and glossy.
• 3. Stir in caramel sauce until fully dissolved.
• 4. Add cold-brew coffee and milk; stir well to combine and chill.
• 5. Drizzle caramel inside a tall glass, then fill the glass with ice.
• 6. Pour the mocha mixture over the ice; taste and adjust sweetness if needed.
• 7. Top with whipped cream, extra caramel drizzle, and a dusting of cocoa; serve immediately.

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Why You’ll Love This Recipe

• Delivers true café-style flavor at home with real cocoa, cold-brew coffee, and a silky caramel finish.
• Easy to make in about 10 minutes with simple ingredients you probably already have.
• Fully customizable: adjust sweetness, coffee strength, and milk type to match your perfect iced mocha.
• Scales effortlessly for two or more drinks without any special equipment.

Grocery List

• Produce: None (this is a pantry-friendly drink).
• Dairy: Milk (whole or 2%) and optional heavy cream or canned whipped cream.
• Pantry: Cold-brew coffee (store-bought or homemade), unsweetened cocoa powder, sugar, caramel sauce or caramel syrup, fine salt, ice.

Full Ingredients

For One Decadent Iced Mocha

• 3/4 cup (180 ml) cold-brew coffee, well-chilled
• 1/4 cup (60 ml) milk, chilled (whole milk for richness; or 2%, oat, or almond milk)
• 1 tablespoon (6 g) unsweetened cocoa powder
• 1–1 1/2 tablespoons (12–18 g) granulated sugar, to taste
  • Substitute: 1–1 1/2 tablespoons (15–22 ml) simple syrup or flavored coffee syrup
• 2 teaspoons (10 ml) caramel sauce or caramel coffee syrup
• 2 tablespoons (30 ml) very hot water (just off the boil)
• 1 small pinch fine sea salt (about 1/16 teaspoon), optional but enhances chocolate and caramel flavor
• 1 cup (240 ml) ice cubes (about 8–10 standard cubes)

Optional Toppings & Garnish

• 2–3 tablespoons whipped cream (canned or freshly whipped)
• 1–2 teaspoons extra caramel sauce, for drizzling inside the glass and on top
• Pinch of cocoa powder or finely grated chocolate, for dusting
• Chocolate-covered coffee bean or small chocolate piece, for a final flourish

Optional Homemade Cold-Brew Coffee Concentrate

This is optional if you prefer to make your own cold brew. It needs to rest 12–18 hours but yields several drinks.

• 1 cup (90 g) coarsely ground coffee (medium or dark roast)
• 2 cups (480 ml) cold water

Step-by-Step Instructions

Step 1: (Optional) Make Your Cold-Brew Concentrate

If you are using store-bought cold brew, skip to Step 2.

In a large jar or French press, combine the coarsely ground coffee and 2 cups (480 ml) cold water. Stir well so all the grounds are fully saturated. Cover and let sit at room temperature or in the refrigerator for 12–18 hours. When time is up, strain through a fine-mesh sieve lined with a coffee filter or clean cloth, or press the plunger if using a French press. Transfer the cold-brew concentrate to a clean jar and refrigerate for up to 1 week. For this recipe, use 3/4 cup (180 ml) per drink.

Step 2: Bloom the Cocoa and Sugar

In a heat-safe mug or small bowl, add the unsweetened cocoa powder, sugar, and a tiny pinch of fine sea salt if using. Pour in 2 tablespoons (30 ml) very hot water. Whisk immediately and vigorously until the mixture is completely smooth, thick, and glossy, with no dry cocoa pockets. This step “blooms” the cocoa, dissolving the sugar and releasing a deeper chocolate flavor, so your iced mocha tastes rich instead of chalky.

Step 3: Stir In the Caramel

Add 2 teaspoons (10 ml) caramel sauce or caramel syrup to the cocoa mixture. Whisk again until the caramel is fully incorporated and the mixture looks like a thick chocolate-caramel syrup. Taste a tiny bit; it should be sweet, chocolatey, and have a gentle caramel note. If you know you like your mochas sweeter, you can add an extra 1/2 teaspoon of caramel or sugar here.

Step 4: Add Cold-Brew Coffee and Milk

Pour 3/4 cup (180 ml) chilled cold-brew coffee into the cocoa-caramel mixture. Stir until the syrup fully dissolves into the coffee and no streaks remain. Then add 1/4 cup (60 ml) cold milk. Stir again. You should now have a smooth, deep-brown mocha base. Give it a quick taste: it should be slightly stronger and sweeter than you want the final drink to be, because the ice will water it down a bit.

Step 5: Prepare the Glass with Caramel and Ice

Take a tall glass (16 oz / 475 ml capacity works well). If you like a café-style presentation, drizzle 1–2 teaspoons of caramel sauce around the inside of the glass, letting it drip down the sides in loose ribbons. Fill the glass to the top with ice cubes. The more ice you use, the colder and slightly less strong your drink will be, so feel free to adjust the amount based on your preference.

Step 6: Assemble, Adjust, and Serve

Pour the mocha mixture over the ice in the prepared glass. Stir gently with a spoon or straw to help the drink chill evenly and to mix in any caramel clinging to the sides. Taste and adjust: if it is too strong, add a splash more milk; if it is not sweet enough, stir in a teaspoon or two of simple syrup or caramel. For a decadent finish, top with a generous swirl of whipped cream, drizzle with more caramel, and dust lightly with cocoa powder or grated chocolate. Serve immediately while the drink is icy cold and the caramel ribbons are still visible.

Pro Tips

• Use strong cold brew. If your cold brew is on the weak side, increase it to 1 cup (240 ml) and reduce the milk slightly, or skip any extra water so the mocha flavor stays bold over ice.
• Blooming cocoa is key. Always mix cocoa with hot water first. This prevents gritty bits and gives a deeper, smoother chocolate flavor in cold drinks.
• Chill everything. Keep your cold brew, milk, and even your glass in the refrigerator so the ice melts more slowly and your drink stays flavorful instead of watered down.
• Adjust sweetness last. Once the drink is assembled over ice, taste it and then fine-tune with a little extra caramel or syrup so you do not accidentally oversweeten the base.
• Make coffee ice cubes. Freeze leftover coffee or cold brew in an ice cube tray and use those instead of regular ice for an extra-strong mocha that never gets diluted.

Variations

• Salted Caramel Iced Mocha: Increase the salt in the cocoa mixture to a full pinch (about 1/8 teaspoon), and finish with a light sprinkle of flaky sea salt on top of the whipped cream.
• Vanilla Caramel Iced Mocha: Add 1/4–1/2 teaspoon pure vanilla extract when you stir in the cold brew and milk. This softens the bitterness and gives a dessert-like flavor.
• Blended Mocha Frappé: Add the mocha base and 1 cup (240 ml) ice to a blender, plus an extra 2 tablespoons (30 ml) milk. Blend until thick and slushy, then top with whipped cream and caramel.

Storage & Make-Ahead

The fully assembled iced mocha is best enjoyed immediately; the ice will slowly dilute the drink as it sits. However, you can prepare components ahead:

Keep cold-brew coffee in a sealed jar in the refrigerator for up to 7 days. You can also mix a larger batch of the cocoa-caramel base (Steps 2 and 3, without the milk and coffee) and refrigerate it in a small jar for up to 5 days; just give it a good stir before using. When you are ready to serve, combine 2–3 tablespoons of the base with cold-brew coffee and milk, then pour over ice and garnish.

Nutrition (per serving)

Approximate values for one iced mocha made with whole milk, 1 1/2 tablespoons sugar, and 2 teaspoons caramel sauce, without whipped cream:

Calories: ~200 kcal; Protein: ~3 g; Fat: ~4 g; Carbohydrates: ~38 g; Sugar: ~31 g; Fiber: ~2 g. Adding whipped cream and extra caramel can increase the total by 50–80 calories per serving. Exact values will vary depending on your milk, caramel brand, and how much sweetener you use.