Iced Mochas

    (254)
    5 min

    All of my friends rave about these frosty drinks. I pour my leftover coffee in ice cube trays and keep them on hand all the time. Top with whipped cream if desired.


    238 people made this

    Ingredients
    Serves: 4 

    • 350ml (12 fl oz) cold coffee
    • 450ml (16 fl oz) semi skimmed milk
    • 4 tablespoons chocolate topping
    • 2 tablespoons caster sugar

    Method
    Prep:5min  ›  Ready in:5min 

    1. Pour coffee into ice cube tray. Freeze until solid, or overnight.
    2. In a blender, combine coffee ice cubes, milk, chocolate syrup and sugar. Blend in a blender until smooth. Pour into glasses and serve.

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    Reviews & ratings
    Average global rating:
    (254)

    Reviews in English (194)

    by
    211

    I wish there was an option for 6 stars! This is great. Ok here's what i found: 1 1/2 cups coffee = 6 ice cubes. I only made a half recipe so that was 3 ice cubes (frozen coffee cubes), 1 cup milk - and i used 2T chocolate and 2T caramel syrup plus 2T sugar. It was still very sweet so next time I'll omit the sugar and just add a little at a time to taste. It is a little runny for my taste so I added 4 regular ice cubes to help make it more frosty. This recipe is very easy and can easily be adapted to make all the specialty flavors for frozen coffees (peppermint, oreo, etc.) - just watch the sweetness. I also double-brewed my coffee (made it regular then ran the brewed coffee thru the machine again like it was water with the same grounds as the first time) to make it more intese and used decalf (all I had on hand). YUMMY!  -  25 Aug 2003  (Review from Allrecipes US | Canada)

    by
    190

    Great recipe! Wendy is absolutely correct to tell us to use ice cubes made of leftover coffee (they don't dilute the flavor the way regular ice would). I give it 4 stars only because I think you should sweeten this (and all iced coffee drinks) with simple syrup instead of sugar. Sugar doesn't dissolve completely and leaves granules. Simple syrup is simply 1 part water and 1 part sugar. Boil together till sugar dissolves, cool. You can store this in your refrigerator for weeks. (I work for a coffee company. ;-)  -  23 Aug 2003  (Review from Allrecipes US | Canada)

    by
    169

    Very good. Next time, I'll try it with whipped cream on top and putting chocolate syrup on the inside of the glass. The coffee ice cubes was a stroke of genius. EDITED REVIEW: Now that I've adapted a healthier lifestyle and am eating lighter, I cut the milk back a bit and use either two tablespoons french vanilla flavored sugar free creamer or two tablespoons fat free evaporated milk, my homemade sugar free chocolate syrup and if it's not sweet enough, a couple packets Truvia sweetener. It's every bit as good as the full fat version.  -  10 Jun 2008  (Review from Allrecipes US | Canada)

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