Easy and Delicious Homemade Iced Mocha

Here’s how you know you’re a coffee addict:  When you get in the car to head to a practice or a game, and you hear a litle toddler voice ask “We stop and get mama’s coffee first?”  That’s when you know you’re running on caffiene! With the warmer spring weather, I have switched back to my beloved iced coffee. And on those crazy, hectic days when I want to treat myself, I go for an Iced Mocha. My toddler doesn’t have this part down yet, but I know my older kids could tell you “Medium Iced Mocha, no sugar, just milk, please!”  And as much as I love my drive-thru Iced Mochas, it is just as easy to make them at home. Really! I promise! And they are just as delicious…actually, I dare say they are better!

Over the years, I’ve experimented with lots of way to make iced coffee at home. The obvious, easiest way is too just brew coffee and pour it over ice. Coffee purists will tell you that the coffee gets too watered down when you do this, and there is definitely truth to that. But that doesn’t stop me when I want an iced coffee, Right. Now. But with a little planning and foresight, you can brew a pot of coffee and stick it in the fridge to chill and that eliminates the whole weaker coffee issue.

Another way I’ve tried to make iced coffee comes from the Pioneer Woman. She uses a cold brewed method which is not hard, but way more involved and you need a whole set up (big container or pitcher, strainer, cheesecloth.) You do get great iced coffee using her method, and luckily you can make a big batch of it all at once. But it’s not something I find myself doing all the time.

We were recently gifted a new Keurig with the carafe, which I love and is perfect for making iced coffee. For the recipe I’m sharing with you today, I brewed 4 cups of French Roast coffee and allowed it chill for an hour or so in the fridge.  I prefer to use darker, stronger roast coffee when making iced coffee because it holds more of the coffee flavor, even after it’s cooled off.  Another way to achieve this is to use double the coffee grounds when you’re brewing the coffee, if using a traditional coffee maker.

After your coffee has cooled, fill your glass 2/3 full with ice. Next add some cream, half & half, or milk. I like to use about 2 ounces…this is more than the splash I would use in hot coffee, but I love when my Iced Mocha is creamy! Next drizzle in some chocolate syrup…no measurements here, use as much or as little as you want. I feel like the chocolate adds enough sweetness, but you could add some additonal sugar or sweetener if you prefer.

Finally, pour your cooled coffee over the ice and milk and chocolate, stir and enjoy!  Ahhhh….heaven in a cup! And here’s my favorite tip…when you’re already running late to those practices and games, and there’s no time to “stop for mama’s coffee first” take your Iced Mocha to go in a travel mug!  My new favorite mug is this one from Mom Life Must Haves. The saying “Surviving Motherhood – One Sip At a Time” is so fun and so true, and it guarantees that no one else will use my mug!  Moms, how often do you get to claim something as just yours? Like almost never.

You can find these mugs, along with some other fabulous Mom must haves at the Mom Life Must Haves shop online…and when you check out, my lucky readers, use the code Preserves Project and recieve 10% off you order!!!  I just ordered one to use as part of a baby shower gift, and it was so well-received! After you grab your mug (or hat, or wine glass, or tote, or all of the above!) make sure you share a pic on Instagram and tag it #momlifemusthaves to be featured on the Mom Life Must Have account!