Love iced mochas? This mocha cold brew gives you that same rich flavor but in a lighter, smoother format. Bookmark the recipe to recreate it at home.
The Cold Brew
Getting started is surprisingly straightforward. The real trick is balancing the coffee and chocolate, which comes down to using the right equipment and paying attention to your ratios.
Equipment
You don’t need a kitchen full of gadgets here. A big jar or pitcher with a lid is perfect for brewing and keeps things from spilling everywhere. A fine-mesh strainer or even a coffee filter will get the grounds out. If you’ve got a coffee grinder, that’s ideal for getting your beans just right.
A kitchen scale is handy (but not absolutely necessary) for measuring things out if you want to be precise. Cold brew makers are nice, but honestly, not a must. Use whatever you’ve got—just make sure you can mix and store the brew easily.
Here’s a quick checklist:
- Large jar or pitcher – for brewing & storage
- Fine-mesh strainer – for filtering coffee grounds
- Coffee grinder – for grinding fresh beans
- Kitchen scale – for accurate measurement
- Spatula or spoon – for mixing grounds & water
- Glass bottle – for storing cold brew in the fridge
Round these up, and you’re set.
Ingredients
Good ingredients make all the difference here. Choose beans you actually enjoy drinking, and grab some unsweetened cocoa powder for a deep chocolate kick. Adjust the sugar and extras as you like—there’s no right or wrong.
You will need:
- 1 cup (about 80g) coarsely ground coffee beans
- 4 cups (950 ml) filtered cold water
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar, honey, or sweetener (optional)
- 1/2 teaspoon pure vanilla extract (optional)
- Pinch of salt
- Milk or a dairy alternative, for serving
Personally, I’d go for a dark roast if you want that deep, rich taste. Sweeteners are totally up to you, but don’t overdo it—you want the coffee and chocolate to shine. Filtered water helps keep the flavors clean.
Instructions
Here’s how I’d do it:
- Combine the ground coffee and cocoa powder in your jar or pitcher.
- Pour in 4 cups of cold, filtered water, making sure all the grounds get wet.
- Give it a gentle stir so everything mixes together.
- Add in sugar, vanilla, and a pinch of salt if you want.
- Seal it up and let it steep in the fridge for 12–18 hours—overnight works great.
- Strain out the grounds using your strainer or filter, pouring into a clean container.
- Serve over ice, splash in milk or your favorite dairy-free option, and enjoy.
It’ll keep in the fridge for about five days. If it separates, just give it a quick shake or stir before pouring yourself a glass.
Tasting Notes
When you sip it, you get that mellow coffee flavor first, then the chocolate sneaks in and lingers. Cold brewing cuts the acidity way down, so it’s not harsh at all. The cocoa adds just a hint of bitterness, and the whole thing feels smooth—almost creamy, especially if you add milk.
Honestly, it’s pretty customizable. More milk? Sweeter? Go for it. Sometimes you’ll even catch a little nuttiness or floral notes, depending on your beans. Pick something you’d actually drink black, and you’ll notice those subtle flavors peeking through.
Quick Pro Tips
- Go for a coarse grind—nobody wants gritty coffee.
- Craving a bolder flavor? Let it steep a bit longer, just don’t let it go past 24 hours or things get weird.
- Filtered water makes a surprising difference in taste and clarity—worth the effort, honestly.
- Overdid it? Just splash in some cold water or milk to mellow things out.
- Get creative: toss in a cinnamon stick or even a dash of hazelnut extract while it brews for a fun twist.
- Give everything a good scrub after brewing, or you’ll regret it next time—old coffee funk is no joke.
- Some cocoa powders are already sweet, so taste before you dump in sugar.
