Salted Honey Mocha Iced Coffee

Craving a delightful refreshment that's both rich and sweet with a hint of salt? The Salted Honey Mocha Iced Coffee Recipe is your ultimate guide to crafting this artisanal beverage at home, proving that you don't need to frequent a coffee shop for a sophisticated treat that’s both satisfying and surprisingly easy to whip up.

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Prep Time 5

Total Time 5

Servings: 1 serving

Course: Beverage, Coffee

Ingredients Equipment Method Notes

Ingredients

1 cup strong brewed coffee or espresso chilled (about 2 shots of espresso)
1/2 cup milk of your choice (whole milk, almond milk, oat milk, or soy milk all work beautifully)
2 tablespoons unsweetened cocoa powder
2 tablespoons honey (or maple syrup for a vegan option)
1/4 teaspoon sea salt , plus more for garnish (optional)
1/2 teaspoon vanilla extract
ice cubes enough to fill your serving glass
whipped cream optional, for topping
chocolate drizzle optional, for topping

Equipment

Small Bowl
Serving glass

Method

Brew your coffee or espresso. For the best flavor, use a strong brew. If using an espresso machine, pull two shots. If using a drip coffee maker, brew a concentrated batch. Let the coffee cool completely in the refrigerator before proceeding to prevent it from melting your ice too quickly.
1 cup strong brewed coffee or espresso
In a small bowl or directly in your serving glass, whisk together the unsweetened cocoa powder, honey (or maple syrup), and the 1/4 teaspoon of sea salt until you have a smooth paste. This ensures the cocoa doesn't clump and the salt is evenly distributed.
2 tablespoons unsweetened cocoa powder, 2 tablespoons honey, 1/4 teaspoon sea salt
Add the chilled coffee (or espresso) to the cocoa mixture. Stir well until the cocoa and honey are fully dissolved into the coffee, creating a rich mocha base.
1 cup strong brewed coffee or espresso
Pour in your chosen milk and the vanilla extract. Stir everything together thoroughly until all ingredients are well combined and the mocha mixture is evenly distributed throughout the milk.
1/2 cup milk of your choice, 1/2 teaspoon vanilla extract
Fill a tall glass generously with ice cubes. Pour the salted honey mocha coffee mixture over the ice, filling the glass almost to the top.
ice cubes
If desired, top your Salted Honey Mocha Iced Coffee with a swirl of whipped cream and a drizzle of chocolate sauce. For an extra touch of flavor and visual appeal, sprinkle a tiny pinch of sea salt over the whipped cream. Serve immediately and enjoy your homemade masterpiece!
whipped cream, chocolate drizzle, 1/4 teaspoon sea salt

Notes

This recipe is best enjoyed fresh. If you have leftovers, store the un-iced coffee mixture in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended.