I mentioned on Twitter earlier today that I was drinking a homemade iced mocha, and I’ve had tweets ever since asking for the recipe.
I don’t have any pictures or anything, but in the interest of having a quick link I can post, here you go. It’s highly scientific. None but the most accomplished chefs should dare attempt it.
(Yes, I’m joking. It’s painless, I promise.)
Are you ready?
Homemade Iced Mocha
Take your handy dandy blender. Dump in a cup of sugar and a cup of cocoa powder (use more sugar if you like it sweeter) (it really can be any amount in a 1:1 ratio) and blend. Now, store that in a plastic container in your pantry for whenever you want an iced mocha (or a hot chocolate, for that matter.)
Brew a half a pot (or however much you want to drink) of coffee. Make it strong. Refrigerate till cool. (Or. If you have a french press, cold brew some coffee in the fridge. That’s is what I do. Unless I have coffee left over from breakfast, and then I just refrigerate that for later.)
As you can see, you have to plan ahead a bit. That’s the only downside of this procedure.
Whenever you want to enjoy a crisp, ice-cold mocha beverage, go back to the blender, dump in a heaping teaspoon (not a measuring teaspoon; use a cereal spoon) of the cocoa mixture into the blender with about 8 oz or thereabouts of the cold coffee. Double or triple depending on how many you’re serving (or how rough of a day you’ve had.) Blend. Pour over ice. Serve.
You’ll never pay $4 at Starbucks again.