Iced Mocha made easy with You Be The Barista
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There’s something irresistibly satisfying about a perfectly chilled iced mocha: bold espresso, sweet chocolate, creamy milk, and cooling ice, all in one glass. If you’ve been craving café-quality mocha at home, this recipe will have you sipping your dream drink in minutes. Check it out: here
What You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Melbourne Mocha coffee concentrate | ~60–90 ml | Strong, rich, and full of flavour |
| Chocolate syrup (or chocolate sauce) | ~15–30 ml | Optional. Adjust sweetness to taste |
| Milk (any kind) | ~120–150 ml | Dairy or plant-based works fine |
| Ice cubes | Enough to fill the glass ¾ full | For chill + dilution control |
| Optional toppings | Whipped cream, chocolate shavings, cocoa powder | For extra indulgence |
Step-by-Step Instructions
-
Chill your glass
Fill your serving glass with ice first. This helps keep all ingredients cold from the start. -
Pour in the coffee concentrate
Add the You Be The Barista Melbourne Mocha concentrate over the ice. The strong coffee flavour is the backbone of this drink. -
(Optional) Sweeten with chocolate
Drizzle in chocolate syrup (or sauce). If you like it richer/towards dessert-level, go heavier; for something lighter, use less. -
Add the milk
Pour chilled milk over the coffee and chocolate. Stir or gently swirl to mix. -
(Optional) Add toppings
For that café touch: a swirl of whipped cream, a dusting of cocoa powder, or some chocolate shavings on top. -
Stir and enjoy
Give a final stir and sip through a straw or directly. Perfect refreshment for warm weather, or any time you need a chocolatey, coffee boost.
Tips & Variations
- Adjust sweetness: Try different types of chocolate: dark, milk, or even white, and mix with flavoured syrups (vanilla, caramel) if you like.
- Dairy or non-dairy: Almond, oat, soy, or any milk alternative can work beautifully. The texture changes a bit, but still delicious.
- Layered effect: For a pretty visual, layer the ingredients instead of mixing immediately: ice, then coffee concentrate, then milk, then syrup. Sip and stir as you go.
- More chocolate kick: Melt a small piece of dark chocolate in the bottom of the glass before adding ice, then build as usual.
Why This Works
- Quality base: The Melbourne Mocha coffee concentrate gives a powerful, clean espresso-like profile, which stands up well to the sweetness of chocolate and creaminess of milk.
- Simplicity: With minimal ingredients and steps, this iced mocha is fast to make, ideal for mornings or hot afternoons.
- Versatility: You can adjust sweetness, dairy or non-dairy options, and toppings so it fits your taste.
Final Thoughts
If you love a mocha but want something more accessible than dragging yourself to a café, this recipe delivers. Simple ingredients, flexible tweaks, and that satisfying balance of chocolate + coffee + cold. Next time you reach for something indulgent, pull together this iced mocha with You Be The Barista.
Happy sipping!
You Be The Barista Team