Cold recipe
Coconut Choco iced mocha
Cocoa and cold milk deepen the capsule’s dark-chocolate and coconut-cream flavour profile without turning the drink into a dessert.
Serve
Chilled
Level
Easy
Yield
1 glass
Read
6 min
Ingredients
Ingredients for Coconut Choco iced mocha
- DORO’S Coconut Choco aluminium capsule
- 1
- Cold milk or preferred alternative
- 140 ml
- Unsweetened cocoa powder
- 1 tsp
- Large ice cubes
- 4–5
- Sugar syrup
- 5 ml, optional
Equipment
- Capsule coffee machine
- Tall glass
- Small cup
- Spoon
Method
How to make Coconut Choco iced mocha
- 01Mix the cocoa and optional sugar syrup with one teaspoon of hot water until smooth.
- 02Add the cocoa mixture to a tall glass, fill with ice and pour in the cold milk.
- 03Brew one Coconut Choco capsule as a short espresso into a separate cup.
- 04Pour the espresso over the ice, stir from the base and finish with a very light dusting of cocoa.
The capsule name describes its flavour profile. If dairy milk is used, the finished drink contains milk. Check all labels for ingredient and allergen information.
Meet Coconut Choco