Why You’ll Love this Iced Mocha with Coconut Cream
Coffee lovers, this homemade iced mocha will become your new favorite summer treat. I’m obsessed with how it strikes that perfect balance between rich chocolate and smooth coffee, all without the coffee shop price tag.
What makes this version special? The coconut cream topping. Trust me, it adds this dreamy, dairy-free lusciousness that regular whipped cream just can’t match.
And can we talk about how customizable it is? A drop of peppermint for mint-chocolate vibes, less sweetener if you’re watching sugar. Morning pick-me-up or afternoon reward, it’s ridiculously simple to make.
What Ingredients are in Iced Mocha with Coconut Cream?
Making this luxurious iced mocha at home requires just a handful of simple ingredients that combine to create something truly special. The marriage of rich chocolate and bold coffee creates that classic mocha flavor, while the coconut cream adds a silky, dairy-free finish that takes this drink to another level. No need for fancy equipment or barista training—just good ingredients and a few minutes of your time.
- ½ cup strong cold brew coffee (or 1-2 shots espresso with water to make ½ cup)
- 1 tablespoon unsweetened cocoa powder
- ½ tablespoon pure maple syrup (adjustable to taste)
- ¼ cup full-fat coconut milk, chilled for whipping
- Ice cubes
- Optional cocoa powder for dusting
The quality of your ingredients will make a difference here. For the coffee, use your favorite beans—if you’re not making cold brew, freshly pulled espresso diluted with a bit of cold water works wonderfully. The cocoa powder should be unsweetened and good quality for the richest chocolate flavor. As for the coconut milk, make sure to use full-fat canned coconut milk and chill it overnight so the cream separates from the liquid, allowing you to scoop just the thick, whippable portion for that dreamy topping. And yes, real maple syrup makes a difference compared to artificial sweeteners—its complex sweetness complements both the coffee and chocolate perfectly.
How to Make this Iced Mocha with Coconut Cream
Creating this luxurious iced mocha is surprisingly simple, and the process breaks down into three elegant steps that anyone can master. First, let’s prepare the mocha base. In a jar or cocktail shaker, combine 1 tablespoon of unsweetened cocoa powder with ½ tablespoon of pure maple syrup and your ½ cup of cold brew coffee.
Pro tip: to prevent those frustrating cocoa clumps that never seem to dissolve, whisk the cocoa with a splash of hot water first—this creates a smooth paste that blends perfectly with your coffee. Add 2-3 ice cubes to the jar, secure the lid tightly, and shake vigorously for 10-15 seconds. This quick shake creates that lovely frothy texture that makes coffee shop drinks so special.
Now for assembly, which is wonderfully straightforward. Fill your favorite glass with ice—I prefer using larger cubes that melt more slowly, keeping your drink from getting watered down too quickly. Pour your freshly shaken mocha mixture over the ice, letting it cascade beautifully down the sides of the glass. Can you already smell that intoxicating chocolate-coffee aroma?
For those mornings when you’re pressed for time, there’s a handy shortcut: simply stir the cocoa powder and maple syrup into about 2 tablespoons of hot water until dissolved, then add your cold brew and ice—no shaking required.
The crowning glory of this drink is, without question, the coconut cream topping. Take your chilled ¼ cup of full-fat coconut milk (just the thick part that separates at the top of the can) and whip it with a small whisk or fork for 20-30 seconds until it becomes light and fluffy.
Gently spoon this cloud-like cream over your iced mocha, where it will float dreamily on top. For an extra touch of sophistication, dust the cream with a light sprinkle of cocoa powder. The contrast between the cold, rejuvenating mocha below and the rich, creamy topping creates a sensory experience that’s truly divine—each sip delivering both bold flavor and textural delight.
Iced Mocha with Coconut Cream Substitutions and Variations
While this classic mocha recipe is a dream in its original form, the beauty of homemade coffee drinks lies in their flexibility.
I love adding a drop of peppermint extract when I’m craving that chocolate-mint combo—it’s like dessert in a glass.
For serious chocolate lovers, an extra teaspoon of chocolate syrup makes this indulgently rich.
If you’re watching your sugar intake, start with just 1-2 teaspoons of maple syrup.
Need a warm hug instead? The hot version works beautifully—just whisk the cocoa and maple into hot water before adding coffee.
And yes, this works perfectly with decaf too!
What to Serve with Iced Mocha with Coconut Cream
Three perfect pairings can transform your iced mocha with coconut cream from a simple beverage into a complete coffee break experience.
First, try buttery shortbread cookies—their subtle sweetness won’t compete with your mocha’s rich flavors. The crumbly texture against the creamy coconut top? Divine.
For something lighter, fresh berries provide a tangy contrast. I love raspberries or blackberries alongside my mocha, especially when the summer heat has me craving something revitalizing.
Finally, dark chocolate squares (70% cacao or higher) amplify the chocolate notes in your drink. Just let the chocolate melt slightly on your tongue between sips. Pure indulgence.
Final Thoughts
This iced mocha recipe has become my go-to summer refreshment, combining my love for coffee and chocolate in one gloriously frosty glass.
I’ve made it countless times, tweaking the sweetness and trying different variations—the mocha-mint version is divine when temperatures soar above 90°F.
What I appreciate most is how versatile it is. Running late? Use the shortcut method. Cutting back on caffeine? Grab decaf.
The coconut cream topping, though, that’s non-negotiable in my book. There’s something about that silky, dairy-free layer that transforms this from an ordinary coffee drink into something truly special.
