ICED CHOCOLATE COFFEE

If you love chocolate and coffee as much as I do, this iced chocolate coffee is definitely going to become your new favourite! It’s rich, creamy, chocolatey, and topped with the most delicious, fluffy dalgona coffee froth that makes every sip even more indulgent. I absolutely love experimenting with different ways to enjoy my favourite drinks, and this combination of chocolate and coffee is honestly a match made in heaven!

The best part about this recipe is that I’ve made it using my very own hot chocolate premix, which makes preparing café-style drinks at home so much easier and quicker. My premix is packed with rich chocolatey goodness, so you don’t need a long list of ingredients to make something absolutely delicious. Just a few simple additions, and you have a refreshing iced chocolate coffee that looks and tastes like something straight out of your favourite café!

And if you thought my hot chocolate premix was only meant for making a comforting cup of hot chocolate, think again! There are so many fun and creative ways to use it, and this iced chocolate coffee is just one of them. If you haven’t tried my hot chocolate premix yet, this is your sign to get your hands on it! Order yours, experiment with recipes like this one, and bring a little café-style indulgence into your own kitchen. Trust me, once you try it, you’ll want to make it again and again!

WHAT YOU’LL LOVE ABOUT THIS

• Rich and chocolatey
• Easy and quick
• Can be customised
• Cafe style drink at home

INGREDIENTS USED IN ICED CHOCOLATE COFFEE

• Shivesh’s Hot Chocolate Premix

This is what gives the iced chocolate coffee its rich, indulgent chocolate flavour. Made with real chocolate and good-quality cocoa, the premix creates a smooth, intensely chocolatey base with a deep, café-style taste. It blends beautifully with the milk and coffee, balancing the boldness of the coffee with just the right amount of chocolatey sweetness. It also makes the recipe incredibly convenient, allowing you to prepare a delicious café-style drink at home without needing multiple chocolate ingredients.

• Milk

Milk adds a lovely creaminess and smooth texture to the iced chocolate coffee. It balances the intensity of the chocolate and the bold coffee flavour, making every sip rich yet refreshing. It also helps bring all the flavours together while giving the drink a silky, café-style consistency.

• Instant Coffee Powder

Instant coffee powder is the key ingredient for creating the delicious dalgona froth that sits on top of the drink. It provides a strong, bold coffee flavour that perfectly complements the sweetness of the chocolate. When whipped with honey and water, it helps create a thick, airy foam that adds a beautiful texture and an extra layer of coffee goodness to every sip.

• Honey

Honey adds a natural sweetness to the dalgona coffee froth while balancing the slightly bitter notes of instant coffee. It also contributes to the froth’s smooth, glossy texture and helps create a light, foamy consistency when whipped. Its subtle flavour blends beautifully with the chocolate and coffee without overpowering either.

EQUIPMENT USED FOR MAKING ICED CHOCOLATE COFFEE

This recipe needs staples and basic equipment that are easily available in kitchens or in nearby stores.

Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen, and it’s very important to measure ingredients with precision.

A spatula and a whisk  .

OTHER RELATED RECIPES FROM THE BLOG

• STRAWBERRY ICED CHOCOLATE

• CREAMY ITALIAN BEAR HOT CHOCOLATE

• STRAWBERRY HOT CHOCOLATE

TIPS TO MAKE ICED CHOCOLATE COFFEE

1. Use good-quality hot chocolate premix – A rich, chocolatey premix makes all the difference in this recipe. Shivesh’s Hot Chocolate Premix gives the drink a deep chocolate flavour and smooth, indulgent texture without requiring additional chocolate or cocoa powder.

2. Dissolve the premix properly – Always mix the hot chocolate premix with hot water before adding the milk. This helps dissolve it completely and prevents lumps, giving you a smooth and creamy chocolate base.

3. Whip the coffee froth well – Use a hand frother or electric whisk to whip the instant coffee, honey, and water until thick and foamy. Honey-based froth may be softer than traditional sugar-based dalgona, so whip it just before serving for the best texture.

4. Use chilled milk – Make sure your milk is cold before adding it to the drink. This keeps the iced chocolate coffee refreshing and prevents the ice from melting too quickly.

5. Adjust the coffee intensity – If you prefer a milder coffee flavour, reduce the quantity of instant coffee powder slightly. For a stronger coffee kick, use the full quantity mentioned in the recipe.

6. Let the chocolate mixture cool slightly – After dissolving the hot chocolate premix in hot water, allow it to cool for a minute or two before adding the ice. This prevents excessive melting and keeps the drink chilled for longer.

7. Serve immediately – This iced chocolate coffee tastes best when freshly prepared. Add the dalgona froth just before serving to maintain its light, airy texture, and stir everything together before enjoying.

If you like my iced chocolate coffee recipe or hot chocolate premix and happen to make them in your kitchen, do tag me on@shivesh17 and share pictures with me #Bakewithshivesh. Happy Baking.