# Nescafe Double Choc Mocha Instant Coffee, 7 Sachets 146.3g ## Commerce action policy **Price:** £3.20 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/nescafe-double-choc-mocha-instant-coffee-7-sachets-146-3g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/nescafe-double-choc-mocha-instant-coffee-7-sachets-146-3g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Nescafé **Price:** £3.20 GBP **Servings:** 7 cups **Price per cup:** 45.71p **Caffeine:** Caffeinated **Brew temperature:** 92-96C **Brew time:** 4 min **GTIN:** 8445291747142 **Stock:** instock ## Summary Nescafe Double Choc Mocha is a cocoa-forward instant mocha in single-serve sachets, seven to the box and 146.3g in total, picked into the Teas.co.uk curator selection as the sachet for people who want the coffee still audible under the chocolate.Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains milk. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.Seven drinks, a little under 21g per sachet, which is heavier than most latte mixes and the reason it drinks like a mocha rather than a thin chocolate coffee. Milk powder is included so the box needs no fridge. Chocolate leads, the coffee reads clearly behind it, and the sweetness is set in the sachet rather than left to you. Caffeinated, and despite the smell it is not a hot chocolate.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Common questions are answered in the detailed Q and A tab below. ## Description Nescafe Double Choc Mocha is a chocolate instant coffee in single-serve sachets, seven to the box and 146.3g of powder in total, which works out at a little under 21g per drink. The name is the specification. A mocha is coffee and chocolate together rather than a coffee with a chocolate note on the end, and the doubling in the title is about how far the chocolate is pushed: this is the sweet, cocoa-forward end of the category rather than a restrained one. The useful way to judge it is by what it replaces. Against a good espresso-based mocha from a counter it will lose. Against the alternatives that actually exist at four in the afternoon in an office, a hotel room or a caravan, which are a black instant, a plain hot chocolate or nothing at all, it occupies a gap none of them fills: something with both coffee and chocolate in it, ready in thirty seconds, with no milk to keep cold and nothing to measure. The Taste Profile Chocolate: ●●●●● (5/5) The lead, and unambiguously so. Cocoa-forward rather than subtle, which is what the name promises and what the box delivers. Coffee: ●●●○○ (3/5) More present than in a chocolate latte sachet, because a mocha is built to let the coffee through rather than to bury it. Sweetness: ●●●●○ (4/5) Set inside the sachet. You cannot reduce it, only balance it with something bitter of your own. Body: ●●●●○ (4/5) Thicker and more coating than a plain latte sachet. Cocoa solids carry weight that coffee alone does not. Teas.co.uk Curator Rating 4.7 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Nescafe Nescafe is the instant coffee brand that made the category ordinary, and for most of its history the range has been about the jar. The sachet mixes are a later and quite separate proposition: single-serve, milk included, sweetened, and aimed at the break rather than at breakfast. Within that range the mocha sits between the plain lattes and the outright confectionery drinks. It is sweeter than a latte sachet and more coffee-forward than a chocolate one, which is a narrow strip of territory but a real one. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying Count and weight: seven sachets, 146.3g in the box, which is a little under 21g per drink and a heavier sachet than most plain latte mixes. A mocha, not a chocolate latte: coffee and chocolate together, with the coffee still audible. If you want the chocolate to do all the talking, a chocolate latte sachet will suit you better. Sweetened: the sugar is in the sachet. This is a finished recipe rather than a base you season, and the sweetness is the main thing you cannot adjust. Milk included: the milk component is in the powder, which is why the box needs no fridge and packs flat. It is also why the drink is not suitable for a dairy-free or vegan diet. What it is not: not a barista mocha, not a drinking chocolate with a coffee note, and not a decaf. It is an instant mocha, and the heavier sachet is what makes it read as one rather than as a thin chocolate coffee. How Does Nescafe Double Choc Mocha Instant Coffee, 7 Sachets 146.3g Compare to: Costa Millionaires Mocha, 6 Sachets 138g: the closest rival, and a more constructed drink built on caramel and biscuit notes layered over the chocolate. Richer and more of an occasion; this Nescafe box is plainer, more chocolate-led and easier to drink regularly. Starbucks White Mocha, 5 Sachets 120g: white chocolate rather than cocoa, which pushes it sweeter and creamier and drops the coffee well back. A dessert in a mug; the Nescafe stays recognisably a coffee drink. Costa Hot Chocolate Powder, 300g: the honest alternative if the coffee is not the point. A tub of chocolate powder is endlessly adjustable and better at being chocolate. Buy the mocha sachets only if you actually want the coffee in there. Ideal Serving Conditions Cocoa-heavy powders go wrong in a way plain coffee mixes do not: they sink. A mocha sachet carries more solid matter than a latte sachet, and the heavier particles settle on the bottom of the mug if the water goes in gently and nothing lifts them. Add to that the standard error of pouring straight off a rolling boil, which scalds powdered milk into a faintly cooked, tinny note, and you have the two reasons an instant mocha ever tastes worse than it should. The Standard Mug Measure: one sachet to 180 to 200ml. This is a big sachet, so it will take the upper end of that range without thinning. Water: let the kettle stand for about a minute after it clicks, so you are pouring at roughly 90 degrees Celsius rather than 100. Pour: powder into a dry mug first, then the water in from a height and fast. The drop does most of the mixing for you. Stir from the bottom: once, properly, reaching the base of the mug. Cocoa settles, and a surface stir leaves a sludge you will find at the end. Adjusting the Balance More coffee: half a teaspoon of plain instant in the dry mug brings the coffee back level with the chocolate, which is worth doing if you find the standard mug too sweet. More chocolate: a teaspoon of plain cocoa adds bitterness and depth rather than sweetness, which is the only honest way to make a sweetened sachet taste less sweet. Richer: dissolve in 60ml of hot water, then top with 140ml of hot milk. This is the single best change available to the box. Getting It Right in the Cup Water temperature: about 90 degrees Celsius, not straight off the boil. Measure: one sachet per 180 to 200ml mug. Method: dry mug, powder first, water from a height, one proper stir from the base. Storage: sealed and dry in the box, away from kettle steam. Cocoa-based powders clump readily, and a split sachet in a damp cupboard is not worth rescuing. Travelling: seven flat sachets, no jar, no milk and no fridge, which is the practical argument for the format. Best with: an afternoon break, a cold morning, vanilla ice cream poured over as an affogato, or anywhere a plain instant would feel like hard work. Safety And Purity Dairy note: this is a milk drink. The milk component is part of the sachet, so the box is not suitable for a dairy-free or vegan diet and is not a drink to hand to anyone with a milk allergy. The exact declaration is printed on the current UK pack. Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains milk. Check the current UK pack before purchase; formulations and allergen advice can change. Caffeine note: this is a caffeinated coffee drink. We place it at the low end of the scale because a single sachet carries a modest coffee dose inside a large milky mug, and that placement is our own editorial judgement rather than a measurement. Child safety: it looks and smells like a hot chocolate and it is not one. A caffeinated drink and not a children's drink. Keep out of reach. ## Product Questions What does "double choc" actually mean?It is a statement about how far the chocolate is pushed rather than a technical specification. This sits at the sweet, cocoa-forward end of the mocha category rather than the restrained end. Is this a coffee or a hot chocolate?A coffee, and more clearly so than most chocolate sachets. A mocha is built to have coffee and chocolate together rather than chocolate with a coffee note on the end, so the coffee stays audible here in a way it does not in a chocolate latte. If the coffee is not the point for you, a tub of hot chocolate powder is better at its job. How big is each sachet?Seven sachets and 146.3g in the box, which is a little under 21g per drink. That is a heavier sachet than most plain latte mixes carry, and it is the reason the cup has real body rather than tasting like a thin chocolate coffee. Why is there sludge at the bottom of my mug?Because cocoa is heavier than coffee powder and it settles. Two fixes, and you need both: pour the water in from a height and fast so the drop does the mixing, and give it one proper stir that reaches the base of the mug rather than a swirl across the surface. What water temperature should I use?Around 90 degrees Celsius, which means letting the kettle stand for about a minute after it clicks. Water at a rolling boil scalds the milk powder and leaves a cooked, faintly tinny edge behind it that stirring will not remove. Cocoa disperses perfectly well at 90 degrees; it does not need the extra heat. Can I make it less sweet?Not directly, because the sugar is in the sachet before you open it. The only honest workaround is to add bitterness alongside it: a teaspoon of plain cocoa powder, or half a teaspoon of plain instant coffee, both pull the balance back without removing anything. Cocoa is the better of the two here, because it deepens what is already there. Do I need to add milk?No. The milk component is already in the powder, which is why the box needs no fridge and travels flat. Replacing 140ml of the water with hot milk is optional and makes a distinctly better drink, and it is the single best change available to this box. Can I make it iced?Yes, but the hot start is compulsory here. Cocoa will not disperse in cold water, so dissolve the sachet in about 80ml of hot water and stir it completely smooth first, then add cold milk and ice. Skipping that step leaves grit at the bottom of the glass rather than a drink. How much caffeine is in a sachet?We place it at the low end of the scale, because a single sachet carries a modest coffee dose spread through a large milky mug. How should I store the box?Sealed, dry, at room temperature and away from kettle steam. Cocoa-based powders clump more readily than plain coffee mixes because of the fat and sugar in them, so a split sachet left in a damp cupboard will set into a lump that never dissolves properly afterwards. Is there anything better to do with it than drink it?Made short, yes. Mix one sachet with only 70ml of hot water for a thick, concentrated mocha and pour it straight over vanilla ice cream. The sweetness that makes it hard to drink twice in a row is exactly what makes it work as an affogato. ## Ingredients & Nutrition Ingredients and allergens. Per the published ingredient list for this barcode it contains milk. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this barcode: Sugar, skimmed MILK powder (18%), glucose syrup, fat-reduced cocoa powder (11.5%), coconut oil, drinking chocolate (7%) (sugar, cocoa powder (1.8%)), instant coffee (5%), lactose (MILK), acidity regulators (sodium bicarbonate, citric acid), salt.Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsMilk component (powder)a large part of the sachetBody and softness, and the reason the box needs no fridge and packs flat. Also the reason the drink is not dairy-free.Added sugarpresent, quantity not stated to usSet in the factory rather than at your table. The only honest way to rebalance it is to add bitterness beside it, not to try to remove it.Format7 single-serve sachets, 146.3g totalA little under 21g per drink, which is a heavier sachet than most latte mixes. One mug each, sealed until used, no measuring.Pack: Nescafe Double Choc Mocha Instant Coffee, 7 Sachets 146.3g; seven mugs, one sachet each, made up with hot water. The 146.3g pack weight and the seven-sachet count are both stated in the published listing; the per-sachet figure of a little under 21g is worked out from them. Read the ingredient list, nutrition panel and best-before date off the current UK box.Characterising components shown.Sourcing & blend. Nescafe Double Choc Mocha Instant Coffee, 7 Sachets 146.3g is made by Nescafe, the instant coffee brand that turned the category into an everyday one. The sachet mixes sit apart from the jars in intent: single-serve, milk included, sweetened, and aimed at the afternoon break rather than at breakfast. Within that range the mocha occupies a narrow but real strip of territory between the plain lattes and the outright confectionery drinks, sweeter than the first and more coffee-forward than the second. The heavier sachet is what makes that positioning work, because a mocha with a latte-sized dose of powder in it reads as a thin chocolate coffee instead.What's in Nescafe Double Choc Mocha Instant Coffee, 7 Sachets 146.3g, and what isn't: In: an instant coffee and chocolate mix with a milk component and added sugar, in a single-serve sachet made up with hot water. Sweetened in the sachet: a finished recipe rather than a base you season. Adding cocoa or plain instant coffee rebalances it; nothing removes the sugar. Not dairy-free: the milk component is intrinsic to the drink. Not suitable for a vegan or dairy-free diet, and not a drink for anyone with a milk allergy. Not a hot chocolate: it looks and smells like one and it is caffeinated, which is worth knowing in a household where the hot chocolate tin is fair game. Packaging: follow the current UK pack and your local-authority guidance; the outer carton and the sachet film usually take different disposal routes. ## Flavour Science The flavour of Nescafe Double Choc Mocha Instant Coffee, 7 Sachets 146.3g is built in three layers, and reading them in order explains exactly why the mug tastes the way it does from the first lift of steam to the last swallow.The outer layer is aroma, and a cocoa-heavy sachet gives more of it than almost anything else in this aisle. Cocoa aromatics are light and volatile, so they lift off the powder the instant hot water hits it and arrive at the nose long before the liquid reaches the tongue. That is why the cup smells more chocolatey than it tastes, and why people reliably describe an instant mocha as smelling better than it drinks. It is also why a mug left standing for ten minutes smells of almost nothing while the liquid itself is unchanged. Whatever head the pour raises holds those aromatics in place under your nose, which is the practical reason to pour hard rather than gently.The flavour spike arrives mid palate, and a mocha is a three-way negotiation rather than the two-way one a plain latte runs. Sugar reaches the receptors first and occupies the space roast character would otherwise use. Milk fat coats the tongue and rounds the edges off everything behind it. Cocoa solids then do something neither of the other two can: they bring their own bitterness, which is why a mocha lets the coffee through where a chocolate latte smothers it. Cocoa bitterness and coffee bitterness sit in similar places on the palate, so rather than competing they reinforce each other, and the cup ends up reading as a coffee drink even though chocolate is clearly the lead flavour. That is the whole trick of the category and it is why the heavier sachet matters: with less cocoa in the mug, the sugar wins and it becomes a chocolate latte by accident.The base structure is the finish, and this is where a mocha shows its weight. Cocoa solids are heavier than anything in a latte sachet, so the cup has real body and a coating, lingering finish rather than a clean one. Sugar and milk fat linger alongside them. The result does not reset the palate the way a black coffee would, and it is a drink you finish rather than one you follow with a second immediately. That is not a criticism: it is the correct behaviour for something standing in for a pudding. Judge it on the last mouthful, where a well-built mocha still has cocoa bitterness holding the sweetness in check, and a poor one has collapsed into syrup.Getting it right in the cup. Use one sachet per 180 to 200ml, and this is a big enough sachet to take the upper end of that range without thinning. Let the kettle stand for about a minute after it clicks so the water lands at roughly 90 degrees Celsius; powdered milk scalds at a rolling boil and picks up a cooked, tinny note, while cocoa disperses perfectly well at 90 and gains nothing from the extra heat. Put the powder into a dry mug first, pour the water in from a height and fast, and then give it one proper stir that reaches the base of the mug rather than a swirl across the surface. Cocoa is heavier than coffee powder and settles, and a surface stir is exactly how people end up with sludge in the last inch. For the best version the box can give, dissolve in 60ml of hot water and top up with 140ml of hot milk.How water and temperature change it. The same sachet gives a measurably different mug depending on how you treat the water. Hotter water lifts more aroma immediately and dissolves the sugar faster, but pushes the milk solids towards that cooked edge, so the cup smells stronger and tastes slightly flatter. Water a touch cooler keeps the milk clean and lets the cocoa bitterness read more clearly, at the cost of needing a firmer stir. Stretching the sachet past 200ml thins the body first and the bitterness second, which is how a mocha turns into sweet brown water, and the fix is always less water topped up with hot milk. Cold water will not disperse cocoa at all, so an iced version must start with a small amount of hot water before the milk and ice go in; there is no way around that step with this powder. None of this is a fault in the mix, it is a cocoa-heavy drink responding to the cup you build around it, and once you know which way you like it the result repeats every time. ## Recipe Ideas Six builds below cover the standard mug, a version made on milk, an affogato, an iced mocha, a rebalanced grown-up cup and a jug for the table. Serving ideas, born here first The Standard Mug How to make The Standard Mug with Nescafe Double Choc Mocha. 2 min 1 mug Easy You'll need 1 sachet Nescafe Double Choc Mocha 200ml water at about 90 degrees Celsius Method Boil the kettle and let it stand for a minute, so you are not pouring at a rolling boil onto milk powder. Empty the sachet into a dry mug. A wet mug clumps cocoa before the water arrives. Pour from a height and fast; the drop does most of the mixing for you. Stir once, properly, reaching the base of the mug rather than swirling the surface. What you'll end up with: A thick, cocoa-led mocha with the coffee still reading underneath. Sludge in the last inch means the stir did not reach the bottom. Made on Hot Milk How to make Made on Hot Milk with Nescafe Double Choc Mocha. 4 min 1 mug Easy You'll need 1 sachet Nescafe Double Choc Mocha 60ml hot water 140ml hot milk, dairy or oat Method Dissolve the sachet in 60ml of hot water and stir to a smooth paste with no grit left in it. Heat 140ml of milk until steaming but not boiling. Pour the milk in from a height to raise a head. Dust with cocoa if you have it. What you'll end up with: The best drink this box can give. Real milk supplies weight the powder cannot, and the chocolate stops sitting on top of the cup. Mocha Affogato How to make Mocha Affogato with Nescafe Double Choc Mocha. 3 min 1 bowl Easy You'll need 1 sachet Nescafe Double Choc Mocha 70ml hot water 2 scoops vanilla ice cream Method Mix the sachet with only 70ml of hot water into a thick, almost syrupy mocha. Scoop the ice cream into a cold bowl. Pour the hot mix straight over and eat it before it melts through. What you'll end up with: The best thing this box does. Made short, the cocoa bitterness comes through properly and cuts the ice cream instead of adding more sweetness to it. Iced Mocha How to make Iced Mocha with Nescafe Double Choc Mocha. 6 min 1 glass Easy You'll need 1 sachet Nescafe Double Choc Mocha 80ml hot water 120ml cold milk A glass of ice Method Dissolve the sachet in 80ml of hot water until completely smooth. Cocoa will not disperse in cold water, so this step cannot be skipped. Cool for two minutes so it does not melt the ice on contact. Pour over ice and top with cold milk. Stir briefly and drink before the ice dilutes it. What you'll end up with: A proper iced mocha. Cold makes sugar read lower on the palate, so this version tastes less sweet than the hot mug from the same sachet. The Rebalanced Cup How to make The Rebalanced Cup with Nescafe Double Choc Mocha. 3 min 1 mug Easy You'll need 1 sachet Nescafe Double Choc Mocha 1 teaspoon plain cocoa powder Half a teaspoon plain instant coffee 200ml water at about 90 degrees Celsius Method Combine all three powders dry in the mug and mix them together before any water goes in. Pour from a height and stir once from the base. Taste before adding anything. The cocoa has added bitterness and the coffee has moved level with the chocolate. What you'll end up with: The same sachet reading as a coffee rather than a chocolate drink. You cannot take sugar out of a sachet, so the honest move is to put bitterness back beside it. A Jug for the Table How to make A Jug for the Table with Nescafe Double Choc Mocha. 8 min 4 mugs Easy You'll need 4 sachets Nescafe Double Choc Mocha 250ml hot water 550ml hot milk Method Empty four sachets into a warmed jug with 250ml of hot water. Whisk hard to a completely smooth paste. Cocoa in a jug clumps worse than cocoa in a mug, so do this properly before the milk goes in. Add 550ml of hot milk and whisk again. Pour at the table into four mugs. What you'll end up with: Four mochas from one jug, using more than half the box. Whisking one batch smooth is far easier than fixing four mugs of settled cocoa. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._