Learn how to make the best Iced Mocha Latte at home with cocoa powder, vanilla, and your favorite cold brew!
I love to start my day with a cold coffee. And when I’m craving something a little sweet and decadent, I prefer to make it at home rather than head to Starbucks. If you’re with me and love a chilled mocha drink, you’re going to go crazy for this sweet, caffeinated iced latte. It’s made with dairy-free milk and has a gentle spice from cinnamon. When you make this drink at home, you can control the sweetness and flavor to make it entirely your own.
Ingredients for the Best Iced Mocha Latte
The key to the best, freshest tasting mocha latte at home is high-quality ingredients. Here’s what you need for a homemade chocolate syrup and the latte:
Organic cocoa powder. You can also use cacao powder for a stronger flavor.
Cane sugar. I like to use organic sugar for the best quality.
Vanilla extract. This helps balance out the rich chocolate flavor.
Cinnamon adds a warm note
Cold-brew. You can make your own or use store-bought cold brew.
Oat milk. You can use any plant-based milk you like, or store-bought.
Turn this latte into a treat with some decadent coffee shop toppings like:
Coconut whipped cream
More chocolate sauce
You can store leftover chocolate syrup in an airtight container in the fridge for up to two weeks. Make more lattes or drizzle it over your favorite dessert like No-Churn Caramel Cone Ice Cream!
To reheat your syrup, simply pop it into the microwave until heated to your desired temperature.
What Kind of Plant-Based Milk is Best for Lattes?
This recipe will work with any plant-based milk you love. And making your own is easier than you think! Here are a few recipes to get you started:
3/4cuporganic cocoa powder(You can also use cacao powder)
1/2cuporganic cane sugar
Pinch ofground cinnamon
Pinch ofsea salt
1 1/2cupsOat milk, homemade or store-bought(You can use your favorite plant-based milk; See Notes!)
3Tbspschocolate syrup, homemade or store-bought
Coconut Whipped cream
Chopped chocolate, optional(Ensure that chocolate is dairy-free or vegan)
TO MAKE THE CHOCOLATE SYRUP:
In a saucepan over medium-high heat, add together all ingredients (whisking them to combine) and bring to a boil, about 1-2 minutes. Once fully combined and smooth, remove from heat and let cool.
TO MAKE THE LATTE:
To serve, fill ice into a 12 or 16-ounce glass and pour in the milk followed by the cold brew, 3 Tbsps of the homemade chocolate syrup, stirring them together until the mixture becomes a brown "chocolatey" color. Top with coconut whipped cream and chopped chocolate, if desired.
Sip and enjoy!
Tips & Tricks
WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? My go-to plant-based brand for oat milk when using store-bought is the Forager Project. However, you can always use your fave or one of the following: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, flax milk, potato milk, etc.
STORAGE (CHOCOLATE SYRUP): Leftover chocolate syrup can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave for a few seconds.
VEGAN OPTION: To ensure that this drink is entirely vegan, be sure to use vegan-friendly ingredients (i.e. chocolate, etc.).