Iced Spiced Cocoa With Orange Zest And Milk

December 5, 2025

·

Recipes

Lemon and Steak Editor

Quick Recipe Version (TL;DR)

Yield: 2 tall glasses (about 16 fl oz / 475 ml each)
Prep Time: 8 minutes
Cook Time: 2 minutes
Total Time: 10 minutes

Quick Ingredients

2 tbsp (10 g) unsweetened cocoa powder
3 tbsp (36 g) granulated sugar
1/4 tsp ground cinnamon
1/8 tsp ground cardamom (or pinch)
Pinch ground cloves or allspice
Pinch fine sea salt
1 tsp finely grated orange zest (from about 1/2 orange)
3 tbsp (45 ml) just-boiled water
1/2 tsp vanilla extract (optional)
2 cups (480 ml) cold whole milk or milk alternative
1–1 1/2 cups ice cubes
Optional: extra orange zest, cinnamon sticks, dark chocolate shavings for garnish

Do This

1. Chill two tall glasses in the freezer while you prep the drink.
2. In a heatproof jug, whisk cocoa, sugar, cinnamon, cardamom, cloves, salt, and orange zest.
3. Pour in 3 tbsp just-boiled water and whisk until smooth, glossy, and lump-free; stir in vanilla.
4. Let the cocoa–orange base cool 2–3 minutes; pop in 2 ice cubes to speed cooling if needed, then discard melted ice.
5. Whisk in the cold milk until fully combined and lightly frothy.
6. Fill chilled glasses with ice, pour the drink over, garnish with orange zest, cinnamon stick, or chocolate shavings, and serve immediately.

Why You’ll Love This Recipe

Silky, chilled cocoa meets bright, fragrant orange zest for a refreshing twist on classic hot chocolate flavors.
Warm spices like cinnamon and cardamom add cozy depth without making the drink heavy.
No special equipment required: just a whisk, a jug, and some ice.
Easily adaptable: make it dairy-free, stronger in chocolate, lighter in sugar, or batch it for a crowd.

Grocery List

Produce: 1 medium orange (for zest and optional garnish)
Dairy: Whole milk (or your preferred milk/plant-based milk)
Pantry: Unsweetened cocoa powder, granulated sugar, ground cinnamon, ground cardamom, ground cloves or allspice, fine sea salt, vanilla extract (optional), ice cubes, dark chocolate (optional, for shaving)

Full Ingredients

For the Spiced Cocoa–Orange Base

2 tbsp (10 g) unsweetened cocoa powder
3 tbsp (36 g) granulated sugar (adjust to taste)
1/4 tsp ground cinnamon
1/8 tsp ground cardamom (or a generous pinch)
Pinch ground cloves or allspice (about 1/16 tsp)
Pinch fine sea salt
1 tsp finely grated orange zest, packed (from about 1/2 medium orange)
3 tbsp (45 ml) just-boiled water
1/2 tsp vanilla extract (optional, but recommended)

To Finish and Serve

2 cups (480 ml) very cold whole milk
- Substitute 2% milk, oat milk, almond milk, or other milk of choice as desired.
1–1 1/2 cups ice cubes (about 10–14 standard cubes)

Optional Garnishes

Extra orange zest strips or curls (from the remaining orange)
2 small cinnamon sticks (one per glass, as stirrers)
1–2 tbsp (6–12 g) dark chocolate shavings or curls

Step-by-Step Instructions

Step 1: Chill the glasses and prep the orange

Place two tall serving glasses in the freezer to chill while you prepare the drink; this helps keep the iced cocoa colder for longer and prevents rapid dilution from the ice. Rinse and thoroughly dry the orange. Using a fine grater or Microplane, grate 1 teaspoon of orange zest, taking care to avoid the bitter white pith beneath the orange-colored peel. Lightly pack the zest into the measuring spoon for accuracy. Set aside a few longer strips or curls of zest, if desired, for garnish later.

Step 2: Combine the dry ingredients and zest

In a heatproof measuring jug or small mixing bowl with a spout (around 2–3 cup / 500–750 ml capacity), add the cocoa powder, sugar, ground cinnamon, ground cardamom, ground cloves or allspice, and a pinch of fine sea salt. Whisk or stir with a spoon to break up any cocoa lumps and evenly distribute the spices through the sugar. Add the 1 tsp orange zest, scattering it over the surface, and gently rub it into the dry mixture with the back of a spoon or your fingertips to release its fragrant oils.

Step 3: Bloom the cocoa and spices with hot water

Bring some water to a boil (a kettle or small saucepan both work). Measure out 3 tbsp (45 ml) of just-boiled water and immediately pour it over the cocoa–spice–zest mixture. Whisk vigorously until you have a smooth, glossy paste with no dry pockets of cocoa. This step “blooms” the cocoa and spices, unlocking deeper chocolate flavor and a more aromatic spice profile. If you see small specks of zest, that is expected. Stir in the vanilla extract, if using. Set the jug aside for about 2–3 minutes to allow the mixture to cool slightly.

Step 4: Cool the base and add the cold milk

After a couple of minutes, the cocoa base should be warm but not hot. To speed things up, you may drop in 1–2 ice cubes, stir until partially melted, then remove and discard any unmelted ice. Pour in the 2 cups (480 ml) very cold milk. Whisk steadily for 30–60 seconds, until the cocoa base is fully dissolved into the milk and the drink looks evenly colored, velvety, and slightly frothy on top. Taste a spoonful and adjust sweetness if desired, adding another teaspoon of sugar and whisking to dissolve, or a splash more milk to mellow it.

Step 5: Prepare the glasses with ice

Remove the chilled glasses from the freezer. Fill each glass about two-thirds full with ice cubes (roughly 1/2–3/4 cup per glass, depending on size and your preference for dilution). If you prefer a very smooth drink without any tiny zest shreds or spice specks, place a fine-mesh strainer over one of the glasses—you can strain as you pour in the next step.

Step 6: Pour, garnish, and serve

Give the cocoa–orange mixture a final quick whisk. Carefully pour it over the ice, dividing evenly between the two glasses. If using a strainer, pour through it to catch any larger zest bits. Garnish each glass with a curl of orange zest, a small cinnamon stick as a stirrer, and a sprinkling of dark chocolate shavings, if you like. Serve immediately while very cold, and invite everyone to give the drink a quick stir before sipping so the flavors are well mixed.

Pro Tips

Whisk thoroughly for smoothness: Cocoa can be stubbornly lumpy; whisking it first with a small amount of hot water is the secret to a silky, grit-free drink.
Use fresh, fragrant zest: Orange zest loses aroma quickly once grated. Zest right before making the drink, and avoid the white pith for a clean, bright citrus flavor.
Chill your ingredients: The colder your milk and glasses, the slower your ice will melt. If you have time, chill the milk for 30 minutes before making the drink.
Adjust spice to your taste: For a bolder, more “chai-like” profile, increase the cinnamon to 1/2 tsp and the cardamom to 1/4 tsp; for a gentler drink, halve the spices.
Scale up for a crowd: This recipe doubles or triples easily. Mix the cocoa base and milk in a large pitcher, keep it refrigerated, and pour over ice to serve.

Variations

Mocha–Orange Iced Cocoa: Replace 1/2 cup (120 ml) of the milk with strong cooled coffee or cold brew for a subtle coffee kick. Keep the rest of the recipe the same, and garnish with orange zest for a coffeehouse-style treat.
Dairy-Free Citrus Cocoa: Swap the whole milk for a creamy plant-based option like oat milk, cashew milk, or barista-style almond milk. These alternatives still give a lush texture and let the spices and orange shine.
Blended Frappe Version: For a thicker, almost milkshake-like drink, add the finished mixture and 1–1 1/2 cups of ice to a blender. Blend until slushy and smooth, then pour into chilled glasses and top with extra zest and chocolate shavings.

Storage & Make-Ahead

This drink tastes best freshly mixed and poured over ice, but you can prepare the components ahead:

Spiced cocoa–orange base: Make Steps 2 and 3 (up to and including blooming the cocoa with hot water and adding vanilla). Let the mixture cool completely, then transfer to a jar with a tight-fitting lid. Refrigerate for up to 3 days. When ready to serve, shake or stir the base, whisk it with cold milk, and pour over ice.

Fully mixed drink: Once the milk is added, it is best enjoyed within a few hours. If you must hold it, store it (without ice) covered in the refrigerator for up to 24 hours, then stir well before serving over fresh ice. Avoid storing the drink with ice already in it, as it will dilute the flavor.

Nutrition (per serving)

Approximate values for one serving (half the recipe), prepared with whole milk and 3 tbsp sugar total:

Values are estimates and will vary based on the type of milk, exact sugar amount, and any optional garnishes you add.