Iced Millionaires Mocha Recipe

The recipe

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.

8 min Serves 1 Easy Iced Tea Recipes

You'll need

1 Costa Millionaires Mocha sachet (23g)
80ml freshly drawn water, brought to a rolling boil, then cooled to about 90C (check with a thermometer)
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
Enough cubed ice to fill the tumbler (about 250g)
1 wide paper or metal straw

Equipment

1 tall 450ml glass, chilled in the freezer for ten minutes
1 small heatproof mug
1 small balloon whisk

Method

Freeze a tall mocha glass for ten minutes first.
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.

What you'll end up with: A tall, cold glass with a dark coffee-chocolate syrup at the base, cold milk and ice through the middle and a cream-and-caramel top. Full-flavoured and not the least bit watery.

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