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Craving an Iced Mocha? Just Add Chocolate Milk Ice Cubes to Coffee!

Iced Mocha Coffee

By Kelsey Banfield

I’ve always loved the trick of chilling coffee with coffee ice cubes so that the coffee never gets diluted. It is so simple and so genius! The other day I took that idea in a different direction and wondered if I could make chocolate ice cubes to add to my coffee in order to turn it into an iced mocha. It turns out, on a hot day the ice cubes dilute quite quickly and act like a chocolate coffee creamer. The coffee turns lighter, but still tastes chocolatey. You never have to worry about watery iced coffee again.

To make this at home, the best thing is to make the ice cubes the night before. This way you don’t have to spend any time waiting for them to freeze when you wake up on a hot morning. If you want barely cold coffee, then pour lukewarm coffee into a cup and add as many ice cubes as you want. The more cubes, the more chocolatey the coffee will taste. The cubes will dilute quickly in the warmish coffee. For truly chilled coffee, use coffee that has been refrigerated for at least 4 hours. Whether you want to top your coffee with whipped cream is up to you. That extra decadent topping certainly never hurts!

Iced Mocha Coffee


  • 1 cup chocolate milk
  • 2 ounces semisweet chocolate, melted
  • 2 cups coffee, freshly brewed or leftover
  • whipped cream, optional


1. In a small bowl whisk the chocolate milk and melted chocolate. It will take a while to come together, but make it as smooth as possible. Pour the mixture into an ice cube tray and freeze the ice cubes until solid.

2. Assemble the coffee by adding as many ice cubes as you’d like to a tall glass. Pour in the coffee. If you want the mocha taste to emerge over time, then begin sipping immediately. For a little more milk and chocolate flavor, let the coffee sit for about 10 minutes for the flavors to begin to merge. Top with whipped cream if desired and serve!