Mocha Caramel Brownie Iced Coffee

Dive into the ultimate indulgence with this Mocha Caramel Brownie Iced Coffee, a recipe designed to transform your average coffee break into a decadent dessert experience. This guide provides everything you need to craft this rich, satisfying beverage right in your own kitchen, saving you trips to expensive cafes.

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Prep Time 10

Cook Time 1

Chilling Time 1

Total Time 11

Servings: 1 serving

Course: Beverage, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 cup strong brewed coffee, chilled espresso or dark roast work best
1/2 cup milk dairy or non-dairy like almond, oat, or soy
2 tablespoons unsweetened cocoa powder
2 tablespoons caramel sauce plus more for drizzling
1 tablespoon granulated sugar adjust to taste
1/2 teaspoon vanilla extract
1/4 teaspoon instant coffee granules optional, for extra coffee kick
ice cubes
whipped cream for topping
crumbled brownie bits for topping (store-bought or homemade)

Equipment

Small Saucepan
Tall glass

Method

First, brew a strong cup of your favorite coffee. We recommend using an espresso or a dark roast for the most intense flavor. Allow it to cool completely, or even better, chill it in the refrigerator for at least an hour. This ensures your iced coffee won't be watered down by warm liquid.
1 cup strong brewed coffee, chilled
In a small saucepan over medium heat, combine the unsweetened cocoa powder, granulated sugar, and about 2 tablespoons of the milk. Whisk continuously until the cocoa and sugar are fully dissolved and the mixture is smooth.
2 tablespoons unsweetened cocoa powder, 1 tablespoon granulated sugar, 1/2 cup milk
Once the cocoa mixture is smooth, stir in the 2 tablespoons of caramel sauce and the vanilla extract. Continue to cook for another minute, whisking, until everything is well combined and the sauce has a glossy sheen. You can add the instant coffee granules now if you desire a more robust coffee flavor.
2 tablespoons caramel sauce, 1/2 teaspoon vanilla extract, 1/4 teaspoon instant coffee granules
Remove the saucepan from the heat and gradually whisk in the remaining milk until you have a smooth, chocolatey-caramel liquid.
1/2 cup milk
Fill a tall glass generously with ice cubes. Pour the chilled brewed coffee over the ice.
ice cubes, 1 cup strong brewed coffee, chilled
Pour the prepared mocha caramel milk mixture over the coffee and ice.
Stir everything together until well combined. Top generously with whipped cream and a final drizzle of caramel sauce. For the ultimate brownie experience, sprinkle a good amount of crumbled brownie bits over the whipped cream.
whipped cream, 2 tablespoons caramel sauce, crumbled brownie bits
Your delicious Mocha Caramel Brownie Iced Coffee is ready to be enjoyed! Savor every sip of this decadent treat.

Notes

To store any leftover Mocha Caramel Brownie Iced Coffee, it's best to keep the components separate. The coffee base (coffee, milk, cocoa, caramel, sugar, vanilla) can be stored in an airtight container in the refrigerator for up to 2 days. Whipped cream and brownie crumbles are best added fresh before serving. If you need to reheat the coffee base slightly for a warm mocha, gently heat it on the stovetop or in the microwave, being careful not to boil it. Freezing is not recommended for this beverage as it can affect the texture of the milk and caramel components.