Coffeeshake

This iced mocha coffee shake is the homemade version of the drink coffeehouse chains charge five dollars for. The trick is using actually chilled, freshly brewed coffee as the base, not the watery dregs of yesterday’s pot. Strong coffee carries the chocolate flavor; weak coffee gets washed away under the cocoa and milk.

Unsweetened cocoa powder (rather than chocolate syrup) is the smarter move for a real mocha flavor. It blooms in the warm coffee before you cool it, releasing its volatile aromatics, and brings a more intense chocolate flavor without the corn syrup sweetness that dominates pre-made syrups.

The sugar dissolves into the warm coffee easily this way, then the milk goes in last to bring everything to drinking temperature.

The whipped cream finish isn’t optional. Real fresh whipped cream (not the canned stuff) provides the textural contrast that makes the drink feel like dessert rather than just iced coffee.

Grated chocolate on top adds visual appeal and a bonus hit of chocolate flavor that hits the tongue first with every sip.

Pro Tips

• Brew the coffee double-strength to compensate for dilution from the cold milk and any ice you add later.
• Bloom the cocoa with a splash of hot coffee first to dissolve any lumps before adding more liquid.
• Use whole milk, not skim. Fat carries flavor and creates the proper mouthfeel.
• Chill the serving glasses in the freezer for 10 minutes for a longer-lasting cold drink.

Variations

• Add a scoop of vanilla ice cream to make it a true milkshake-style drink.
• Stir in a splash of vanilla extract or a pump of caramel syrup for a flavored mocha.
• Use oat milk or almond milk for a dairy-free version that still has body.