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Spiked Iced Mocha

A refreshing coffee drink that combines rich espresso or cold brew, creamy milk, chocolate syrup, and a splash of your favorite alcohol—typically coffee liqueur, whiskey, or Baileys. Served over ice and topped with whipped cream or chocolate shavings, it’s a sweet, caffeinated treat with a boozy twist, perfect for cooling down or unwinding with a flavorful kick.
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Course Drinks
Servings 1

Equipment

  • Espresso machine

Ingredients
  

  • Brewed Coffee or Espresso
  • Chocolate Syrup or Cocoa Powder
  • Milk or Milk Alternative
  • Alcohol
  • Ice

Instructions
 

  • Brew the Coffee
  • Mix the Chocolate
  • Add the Alcohol
  • Ice It Up
  • Pour and Stir
  • Add Milk or Cream
  • Garnish and Serve

Notes

Troubleshooting Your Spiked Iced Mocha: Avoiding Common Issues

While making a Spiked Iced Mocha is straightforward, there are a few common issues that could affect the final result. Here are some tips on how to troubleshoot and avoid those mistakes:
  • Too Watery or Diluted Flavor: If your Spiked Iced Mocha tastes watered down, it's likely because the ice has melted too quickly. To fix this, use coffee ice cubes instead of regular ice. Coffee ice cubes will keep the flavor strong as they melt.
  • Overpowering Alcohol Flavor: If the alcohol taste is too strong and overpowers the mocha, reduce the amount of alcohol you use. Start with a smaller amount and add more as needed, ensuring the coffee and chocolate flavors still shine through.
  • Lumpy Chocolate: If you’re using cocoa powder and it doesn’t dissolve properly, you’ll end up with lumps in your drink. To avoid this, make sure to mix the cocoa powder with a bit of hot water or milk before adding it to the coffee. Stir well to ensure it’s fully dissolved.
  • Too Sweet or Not Sweet Enough: The sweetness level of your Spiked Iced Mocha can be easily adjusted by adding more or less chocolate syrup. If it’s too sweet, you can balance it out by adding a little extra milk or a dash of coffee to tone it down. If it's not sweet enough, a bit more syrup or sugar can help.
  • Separation of Ingredients: If your coffee and milk separate in the glass, it’s likely because the milk is too cold. Try warming your milk slightly before adding it to the coffee. This helps create a smooth, consistent texture.