Exact quantities, then the method.
An iced mocha lives or dies on not being watered down, so the trick here is to make the sachet into a strong, thick syrup first, using only a splash of hot water. Poured over ice and lengthened with cold milk, it keeps its full Coffee-and-caramel punch even as the ice melts.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Millionaires Mocha recipe. Canonical: https://teas.co.uk/recipes/iced-tea/iced-millionaires-mocha/
A swirl of cream, a little caramel and a few crushed coffee beans turn it into a treat. Makes one tall glass.
You'll need
- 1 Costa Millionaires Mocha sachet (23g)
- 80ml freshly drawn water, brought to a rolling boil then left for 1 minute to drop to about 90C
- 200ml cold whole milk
- 1 generous swirl of squirty cream, for the top
- 1 teaspoon of caramel sauce, for the drizzle
- 3 whole roasted coffee beans, gently crushed, for the cream
- 1 tall 450ml glass, chilled in the freezer for ten minutes
- Enough cubed ice to fill the tumbler (about 250g)
- 1 small heatproof mug
- 1 small balloon whisk
- 1 wide paper or metal straw
Method
- Chill a tall glass in the freezer for ten minutes.
- Empty the sachet into a mug and whisk it hard with just 80ml of hot water (around 90C) into a thick, glossy syrup.
- Fill the chilled glass to the top with ice and pour the warm syrup over it.
- Top up with cold milk, pouring it over the back of a spoon so it layers over the dark syrup.
- Finish with a swirl of squirty cream, a zigzag of caramel and a few crushed coffee beans for crunch.
- Dissolve the sachet fully in the hot water before it hits the ice, or you will get gritty powder at the bottom.
The tea it is made with, and what to make next.
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Brewed with: Costa Millionaires Mocha, 6 Sachets 138g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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