Last Updated on 2 months by Neha Deshmukh

Iced Coffee Recipe – Chocolate Sauce & Whipped Cream Delight

Introduction

Okay, let’s be real – is there anything better than a really good iced coffee on a warm day? I think not! I first started making this particular recipe when I needed a little pick-me-up during a particularly hot summer, and it’s been a family favourite ever since. It’s super simple, incredibly refreshing, and that chocolate sauce drizzle just takes it to another level. This isn’t just a drink; it’s a little moment of happiness in a glass. Let’s get brewing!

Why You’ll Love This Recipe

This iced coffee is the perfect blend of strong coffee flavour, creamy sweetness, and a touch of chocolate indulgence. It’s quick to make (seriously, just a few minutes!), requires minimal ingredients, and is totally customizable to your liking. Plus, who doesn’t love a pretty drink topped with whipped cream? It’s a guaranteed mood booster!

Ingredients

Here’s what you’ll need to whip up this delightful iced coffee:

• 1 tablespoon Brewed strong coffee (about 15ml)
• 1.5 cup Milk (about 360ml)
• 2 tablespoons Sugar (about 25g)
• 4 Ice cubes
• 1 tablespoon Chocolate sauce (about 15ml)
• 2 tablespoons Whipped cream (about 30ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Brewed Coffee: Choosing the Right Roast

I prefer a medium-dark roast for iced coffee. It holds its flavour well when diluted with milk and ice. But honestly, use what you love! A lighter roast will give you a brighter, more acidic flavour, while a darker roast will be bolder and more intense.

Milk: Dairy vs. Non-Dairy Options

Any milk works beautifully here. I usually use whole milk for the creamiest texture, but feel free to use skim milk, almond milk, oat milk, or soy milk. Each will give a slightly different flavour profile. My friend, Priya, swears by oat milk – she says it adds a lovely subtle sweetness!

Sugar: Adjusting Sweetness Levels

Two tablespoons of sugar is my sweet spot, but you can definitely adjust this to your taste. Start with less and add more if needed. You can also use other sweeteners like honey, maple syrup, or even a sugar substitute.

Chocolate Sauce: Homemade vs. Store-Bought

Store-bought chocolate sauce is perfectly fine and convenient! But if you’re feeling ambitious, homemade chocolate sauce is amazing. It’s richer and more flavourful.

Whipped Cream: Stabilizing for Longer-Lasting Fluffiness

Want your whipped cream to hold its shape longer? Add a teaspoon of powdered sugar and a few drops of vanilla extract while whipping. It makes a world of difference!

Step-By-Step Instructions

Alright, let’s make some iced coffee!

1. First, drizzle that gorgeous chocolate sauce inside your chilled serving glass. Don’t be shy!
2. Now, in a blender, combine the chilled milk, brewed coffee, powdered sugar, and ice cubes.
3. Blend everything for 1-2 minutes, or until it’s nice and frothy. You want it smooth and well combined.
4. Carefully pour the blended coffee mixture into your chocolate-sauce-lined glass.
5. Finally, top with a generous dollop of whipped cream and a little extra chocolate sauce if you’re feeling fancy.

Expert Tips

A few little secrets to elevate your iced coffee game:

• Achieving the Perfect Froth: Using enough ice and blending for the right amount of time is key. Don’t overblend, or it will become watery.
• Preventing Watery Iced Coffee: Using brewed coffee that’s been cooled (but not ice-cold) helps prevent excessive dilution.
• Chilling Your Glassware: Pop your serving glass in the freezer for 10-15 minutes before making your iced coffee. It keeps your drink colder for longer!
• Layering for Visual Appeal: Swirl the chocolate sauce around the inside of the glass before pouring in the coffee for a beautiful marbled effect.

Variations

Want to switch things up? Here are a few fun variations:

• Vegan Iced Coffee: Use your favourite plant-based milk and vegan whipped cream.
• Sugar-Free Iced Coffee: Use a sugar substitute like stevia or erythritol.
• Mocha Iced Coffee (Increased Chocolate): Add an extra tablespoon of chocolate sauce or a teaspoon of cocoa powder to the blender. My brother loves this one!
• Spiced Iced Coffee (Cardamom or Cinnamon): Add a pinch of ground cardamom or cinnamon to the blender for a warm, aromatic twist.
• Iced Coffee Float (with Vanilla Ice Cream): Add a scoop of vanilla ice cream to the blended coffee mixture for a decadent treat.

Serving Suggestions

This iced coffee is perfect on its own, but it also pairs well with a light breakfast pastry, a slice of cake, or even a savoury snack like a samosa. It’s a great afternoon pick-me-up or a refreshing treat after a spicy meal.

Storage Instructions

Iced coffee is best enjoyed immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. The texture may change slightly, so you might need to give it a quick stir before drinking.

FAQs

Let’s answer some common questions:

• Can I make this iced coffee ahead of time? You can brew the coffee and chill it in advance. But I recommend blending everything just before serving for the best flavour and texture.
• What’s the best type of coffee to use for iced coffee? A medium-dark roast is my go-to, but use whatever you enjoy!
• Can I use a different sweetener instead of sugar? Absolutely! Honey, maple syrup, or a sugar substitute all work well.
• How can I adjust the strength of the coffee flavour? Use more or less brewed coffee. Simple as that!
• Is it possible to make this iced coffee without a blender? Yes, but it won’t be as frothy. You can whisk the ingredients together vigorously in a shaker or jar.
• What is the best way to store leftover chocolate sauce? Store it in an airtight container in the refrigerator for up to a month.