I’m quite accustomed to Starbucks’ iced mocha.[a] I’m a loyal fan and a regular customer. However, this deluxe, homemade version is better.
Ingredients for 4 grande-sized servings:
2 cups (16 oz.) freshly brewed, richly flavored coffee[b]
¼ cup sugar[c]
¼ cup heavy cream[d]
¼ cup Chocolat Royal liqueur[e]
Whipped cream, for optional garnish
Chocolate bar, for optional garnish
How to do it:
With the exception of the garnishes, mix all ingredients vigorously. Allow to cool, and then refrigerate until cold, several hours.[f] To serve, give the container a good shake, and then pour into glasses that are half-filled with ice. (Garnish with whipped cream. Use a microplane zester to grind chocolate over the whip.)
Notes:
- Culinary Lore has an interesting article about the history of the term “mocha,” intertwined with some coffee history.
- I alter my usual coffee-to-water ratio in favor of the former when brewing a pot destined to become a mocha. This is a matter of taste.
- I used white sugar for this recipe, but would I consider brown sugar? Definitely.
- Could you make your iced mocha with milk or half-and-half instead of cream? Of course. Consider condensed milk, though, or dulce de leche; live dangerously!
- Chocolat Royal liqueur has a slightly lower proof (37%) than vodka (40%). So yes, this is an alcoholic mocha in a technical sense, but not in a practical one. A full batch contains only 2 ounces of alcohol. A generous shot of alcohol is 1½ ounces. You’d have to drink the entire batch in an hour or less to consider yourself to have had a single serving of alcohol. Even so, maybe this isn’t the mocha you want to take with you on your morning “L” commute. Or, considering the depth of our dark, national nightmare, maybe it is. Nevertheless, can you use chocolate syrup instead? Certainly, but the nuanced, rich flavor of this liqueur puts even the best commercial syrups to shame.
- You could pour your mocha over ice as soon as you’ve mixed it, but it will immediately melt a lot of the ice and dilute considerably. I think you’ll enjoy it more if it’s less diluted. So, you could experiment with making a double-strength mocha concentrate, and pour that warm over ice. But my let-it-sit-in-the-fridge method is easy and intuitive.
Iced Mocha Royale
Credit for images on this page: Make It Like a Man! This content was not solicited by anyone, nor was it written in exchange for anything. Thank you, Kesor.
I love Starbucks Iced Mochas, but the there’s only one in Sweden (Stockholm), so it’s not practical to pop up for an Iced Mocha. So your recipe is appreciated and will be tasted very soon. I really like the idea of using a chocolate liqueur, but unfortunately we can’t get it here. But, I do have a nice Swedish sweet cocoa powder I might try.
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I’m sure you’ve got chocolates in Sweden that we’ve never even dreamed of here!
Dulce de Leche is something I always vote for ! Danger zone it is ! Thank you !
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Yum! invite me over when you do!
To be fair, that particular liqueur is great on cardboard or just about anything else. I’ve got a lava cake recipe that uses it around here somewhere but we had to ban it as a controlled substance. That said, why I never thought of coffee is beyond me and I am in your debt.
Ah, so I’m not the only one! It is good.
Not a coffee drinker, although I do LOVE the baked goods flavoured with coffee. Your mocha royale looks so tempting with that beautifully piped cream.
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I used to add coffee to most of the chocolate things I bake, because of the way it opens up the chocolate flavor. But my husband doesn’t like coffee – but LOVES chocolate – and he can detect even the most miniscule amounts of it in a chocolate context. I’ve even tried to be sneaky about it, but he can absolutely detect it even when I can’t.
Sadly Jeff I can’t get into iced coffee. I’m a regular at Starbucks too though. I love my daily Americano. However, that’s not to say I wouldn’t give a homemade iced coffee a go. Especially with the fact you’ve put Chocolat Royal liqueur in it! Pinned this!
That’s interesting. I’m not quite sure how I got into iced coffee. I drink hot coffee all the time, and I prefer it to let it cool until it’s warm rather than hot. I’ve always liked it that way. This, of course, leads to drinking “cold” coffee by the time you get to the end of the cup, so I guess taking the next step – adding a few ice cubes – didn’t seem all that far fetched to me. Of course, this all happened way before the dawn of cold brew, because I’m old-timey. Anyway, I guess I’m saying this because I can’t tell you how many weird looks and comments I’ve gotten from people over the years about drinking iced coffee. Like it’s unnatural or positive evidence that I’m an alien posing as a human. (Which I won’t deny, but iced coffee hardly proves it.)
It really is surprising how easy it is to recreate coffee shop drinks at home. Sure, there’s the convenience of the drivethrough…but still. Add this one to the list! I’m not familiar with Chocolat Royal, but I do have Godiva chocolate liquor in the cabinet right now. I suspect this iced coffee could be on my radar soon. Sounds delicious, Jeff!
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Oh, I’m sure the Godiva would be splendid.
Homemade versions are usually better.
This reminds me of when I was a kid and went to Starbucks and got a frappacinno a few times. Those babies were tasty. But man, I don’t even know how old I was when I last had one!
I love anything with the name royale. And now I must go get my hands on it. I love the Starbucks Mocha and have avoided it for years. It loved me too much! However making one would be grand (e) in my opinion!
I bought a cappuccino machine years ago, and justified the expense by claiming that I’d be able to give my once- or twice-a-day Starbucks habit (which adds up quickly). I haven’t given up Starbucks completely, but I’ve definitely cut it back to “once in a while.” And I love that cappuccino machine. I have one every morning. Fortunately, you don’t need any fancy equipment to make the type of iced mocha I’ve laid out here.
I love the name of your blog!!!! I’m always looking for homemade versions of my favorite treats and this one fits the bill. I’m loving the addition of Chocolate Royal Liqueur
Thanks, Mary!
What a great treat on a smoldering hot day! We love coffee but seldom go to Starbucks or any other coffee shop as we have a fabulous Jura coffee machine that does it all. Believe it or not, I’ve never even sampled one of their special coffees, they just seem too caloric for my enjoyment. I love the idea of making it at home, controlling some of the extra calories for my enjoyment. Funny enough, I don’t enjoy sugar in my hot coffee but as soon as it is an iced coffee, sugar it up, baby. The booze sounds like a great addition, particularly if it even makes cardboard taste awesome ;-)!
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I’m the same way: I drink hot coffee black, but iced coffee needs sugar. Personally, I haven’t tested this idea that Chocolat Royal might make cardboard taste good, but I have a feeling it’s true.
I don’t drink coffee, but this might be a nice after dinner touch this weekend.
Love coffee! Usually have it black, though, and never iced. I really should live larger, shouldn’t I? This looks wonderful — tons of flavor, and fun to drink. Thanks!
John / Kitchen Riffs recently posted…Chilled Plum Soup
You’re welcome, John. I have a soft spot in my heart for hot, black coffee.
Jeff it’s the perfect season for iced mocha, with all of this hot weather! Yours sounds particularly wonderful! I do like the idea of brown sugar in it, too, for a bit of a “toffee” sort of hint. This one sounds like it wouldn’t last long in my fridge!
It sure didn’t last long in mine!
Oh yes! I can imagine that your homemade version is SO much better! YUM!!
Thanks, Annie!
You make a good case for this great indulgence. I try to resist any drink that has calories — unless it also has alcohol. This eliminates the Starbucks versions, and keeps yours on the positive side.
best… mae at maefood.blogspot.com
Thanks, Mae!
This sounds better than Starbucks to me! Now I just gotta get my hands on some chocolate liqueur!
Watch out! Chocolat Royal is way too easy to drink!
I am not a coffee drinker- I grew up on Grape Nehi drinks, so coffee didn’t jive with that. Anyway, I think I’d like your drink- adding whipped cream and chocolate licquer would send me over the moon! BTW, I’m now following you on Instagram and also signed up for your blog.
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I had to look up Grape Nehi, but once I had, I realized that I’d heard of it! I didn’t grow up around coffee. My parents don’t drink it. I experimented in college, as they say, and liked it. And now I’m an addict. (Thanks for the follow, by the way – followed you back!)
I think I’m the only person who doesn’t go to Starbuck’s. I have a Nespresso machine and it’s so satisfying that it’s all I need. But these definitely look fun – way better than a dessert to me! What is the syrup? I didn’t see a photo of it.
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Ah, a member of the resistance, eh? Good for you! I was spending way too much money at Starbucks, so I’m glad that I’m making more of my own coffee at home. They do make a great mocha, though. The syrup I used isn’t a syrup, actually, it’s a liqueur. Chocolat Royal.
I am also a loyal fan of iced mocha and Americano as well. I love this homemade version <3 BIG YAY! for for this.
have a good day ahead!
Thanks, Priya!
This looks like a perfect drink for a hot summer day.
I can attest to that. I drank a number of glasses this past sweltering July.
Jeff the Chef – What a fabulous mocha drink! I’m sipping coffee right now, but would much rather be sipping this! How delicious.
Thanks, Allie!
This looks so tasty! I can’t wait to give this a try, I just hope it turns out great xD
Thanks! I’m sure it will.
it was indeed tasty, i got the hang of it after my 3rd try xD i kind of messed up on my first try but luckily i was alone in the house. Now I’m able to make it for my family with ease hahaha
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That’s cool! I’m glad you like it!
Definitely sounds better than the original.
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Thanks, Karen!
looks phenomenal until you want to reach
This looks delicious. It is perfect for winter time.
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