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Photo of a tall glass of iced mocha latte topped with whipped cream with chocolate sauce oozing down the glass

Iced Mocha Latte

Author Erin Dooner
Course Drinks
Cuisine American
Servings 1 latte
Prep Time 3 minutes
This iced mocha latte is a quick Starbucks copycat that takes just five minutes and five ingredients. Use store-bought or homemade chocolate sauce, and make it with dairy or plant-based milk for a vegan, gluten-free option.

Ingredients

For the latte:

  • 2-3 tablespoons chocolate sauce plus more to drizzle, use the homemade recipe below for vegan, see notes
  • 2 shots or 1/4 cup (60 ml) espresso warm or room temp
  • 1/2 cup (120 ml) ice
  • 1/2 cup (120 ml) milk
  • 1/4 cup (60 ml) whipped cream for garnish

If you want homemade chocolate syrup:

  • 1 cup (100 grams) granulated sugar
  • 2/3 cup (77 grams) cocoa powder see notes
  • 3/4 cup (177 ml) water
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Instructions

For the latte:

  • Add 2 tablespoons chocolate syrup and espresso to a tall glass and stir to combine. Taste and add more chocolate syrup, if desired.
    2-3 tablespoons chocolate sauce, 2 shots or 1/4 cup (60 ml) espresso
  • Next, add the ice and top with milk.
    1/2 cup (120 ml) ice, 1/2 cup (120 ml) milk
  • Give it a quick stir, and then top with whipped cream and a chocolate drizzle. Enjoy immediately.
    1/4 cup (60 ml) whipped cream

If making homemade syrup:

  • In a small saucepan, whisk together the sugar and cocoa powder.
    1 cup (100 grams) granulated sugar, 2/3 cup (77 grams) cocoa powder
  • Add the remaining ingredients, turn the heat to medium, and bring to a simmer while stirring constantly.
    3/4 cup (177 ml) water, 1/2 teaspoon vanilla extract, 1/8 teaspoon salt
  • Turn the heat to the lowest setting to keep it at a simmer (for me, that was 1 out of 9), and simmer for 2-7 minutes or, while stirring frequently, until it's almost thickened enough for your liking, keeping in mind that it'll thicken more as it cools and even more once it's chilled.
  • Cool and refrigerate in an airtight container for up to 3 weeks.

Notes

  • I used Dutch-process cocoa powder and highly recommend that to get the most chocolaty chocolate syrup.
  • If you're gluten-free, make sure your chocolate sauce is gluten-free. Torani is labeled as gluten-free, but Ghirardelli is not. There aren't any gluten-containing ingredients in it; it just hasn't been officially tested, which is required to be able to label a product as gluten-free. Those are the two brands I recommend for this latte. If you can't find or have them, I really recommend the homemade recipe.
  • If making the homemade sauce, it yields 370 grams or 1 cup + 3 tablespoons. This will vary a bit depending on how thick you make it (mine was pretty thick). It takes about 10 minutes to put together and cook.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The values were calculated with 2 tbsp of store-bought chocolate sauce.

Nutrition

Calories: 253kcalCarbohydrates: 33gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 26mgSodium: 197mgPotassium: 415mgFiber: 1gSugar: 20gVitamin A: 301IUVitamin C: 0.3mgCalcium: 189mgIron: 1mgNet Carbs: 32
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤