Coffee · Iced
Iced Mocha
4 min
A mocha built the café way: dark chocolate painted around the glass so it marbles through the milk, the rest dissolved into the hot shot where it belongs, then everything over ice. It should taste like coffee with chocolate depth, never like a milkshake.
Ingredients
- Dark chocolate sauce25–35g
- Milk of choice170ml
- Double espresso36–40g
- Iceto fill
Method
- Drizzle a third of the chocolate sauce around the inside walls of the glass and let it streak down.
- Pull the double shot and stir the rest of the sauce into it while hot, until fully dissolved. Hot espresso is what melts chocolate properly; cold milk never will.
- Fill the glass with ice and pour in the milk.
- Pour the chocolate espresso over the top and stir once before drinking.
NotesAlways dissolve the sauce in the hot shot first; sauce added to cold milk sinks and clumps. Use a real dark chocolate sauce, 60% or higher, and Vale Dourado's cacao notes double down on it.
Made with
Coffee Beans
Brazil Vale Dourado
From 68.00 AED
Coffee Accessories
Era Coffee Beans Scoop
60.00 AED
Coffee Accessories
Airscape® Classic Coffee Canister
129.00 AED
Coffee Scales
Sage Barista Scale
199.00 AED
Espresso Machines
Sage (Breville) Barista Touch Impress Espresso Machine with Cold Extraction
From 5,299.00 AED
