How tos
Want to give your coffee a chocolatey summer twist? This silky smooth iced mocha recipe will give your caffeine boost an added indulgent edge. It’s simple, quick, and downright delicious.
18g of Bourbon Cream Espresso (wholebean or ground)
20g Islands Chocolate Powder (or Flakes)
150ml dairy or plant-based cold milk (this will vary depending on your cup size)
A handful of ice
Espresso machine
Tamper
Drip scale
Step 1: Put a handful of ice into your cup.
Step 2: Pour in your cold milk, leaving enough room for the espresso and chocolate mix.
Step 1: Make sure your machine is clean and free from leftover coffee.
Step 2: Grind your coffee fine.
Step 3: Fill your basket with 18g coffee. If you don’t have scales, aim to fill the basket to the top.
Step 4: Make sure your coffee is distributed evenly in the basket. If you don’t have a distribution tool, tap the side of the portafilter.
Step 5: Use your tamper to apply pressure to the coffee.
Step 6: Purge your espresso machine.
Step 7: Insert your portafilter into the group head of your machine.
Step 8: Put your cup on the scales and underneath where the water falls.
Step 9: Start the water flow.
Step 10: Keep this flowing until you have 36ml (36g) of espresso. If you don’t have scales, aim to pull your espresso for 30 seconds.
Step 11: Add your 20g of Islands Chocolate Powder and mix.
Step 1: Add your double shot of espresso and chocolate mix to your cup and stir.
Step 2: Enjoy your iced mocha.
The iced mocha is a perfect blend of creamy, chocolatey goodness with a smooth coffee kick. The Islands Chocolate Powder gives it a rich, authentic (and ethical!) chocolate sweetness, while the Bourbon Cream Espresso Blend adds depth to make it a memorable experience. Plus, with the option to use dairy or plant-based milk, it’s easy to make it just how you like it.
With this recipe, the iced mocha is sure to become your new go-to summer drink, especially on those hot, summer days.
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Want to give your coffee a chocolatey summer twist? This silky smooth iced mocha recipe will give your caffeine boost an added indulgent edge. It’s simple, quick, and downright delicious.
18g of Bourbon Cream Espresso (wholebean or ground)
20g Islands Chocolate Powder (or Flakes)
150ml dairy or plant-based cold milk (this will vary depending on your cup size)
A handful of ice
Espresso machine
Tamper
Drip scale
Step 1: Put a handful of ice into your cup.
Step 2: Pour in your cold milk, leaving enough room for the espresso and chocolate mix.
Step 1: Make sure your machine is clean and free from leftover coffee.
Step 2: Grind your coffee fine.
Step 3: Fill your basket with 18g coffee. If you don’t have scales, aim to fill the basket to the top.
Step 4: Make sure your coffee is distributed evenly in the basket. If you don’t have a distribution tool, tap the side of the portafilter.
Step 5: Use your tamper to apply pressure to the coffee.
Step 6: Purge your espresso machine.
Step 7: Insert your portafilter into the group head of your machine.
Step 8: Put your cup on the scales and underneath where the water falls.
Step 9: Start the water flow.
Step 10: Keep this flowing until you have 36ml (36g) of espresso. If you don’t have scales, aim to pull your espresso for 30 seconds.
Step 11: Add your 20g of Islands Chocolate Powder and mix.
Step 1: Add your double shot of espresso and chocolate mix to your cup and stir.
Step 2: Enjoy your iced mocha.
The iced mocha is a perfect blend of creamy, chocolatey goodness with a smooth coffee kick. The Islands Chocolate Powder gives it a rich, authentic (and ethical!) chocolate sweetness, while the Bourbon Cream Espresso Blend adds depth to make it a memorable experience. Plus, with the option to use dairy or plant-based milk, it’s easy to make it just how you like it.
With this recipe, the iced mocha is sure to become your new go-to summer drink, especially on those hot, summer days.
