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Drink recipe · from the recipe book

Iced Cinnamon Mocha Latte with Cocoa Syrup

Cold espresso and whole milk swirled with a glossy cinnamon-cocoa syrup for a smooth, chocolatey sip with a warm spiced finish.

Iced Cinnamon Mocha Latte with Cocoa Syrup

Ingredients

  • 4 shots120 gEspressofreshly brewed
  • 1½ cups (350 ml)360 gWhole milkcold
  • 2 tbsp12 gUnsweetened cocoa powder
  • 2 tbsp24 gGranulated sugar
  • ¼ cup60 gWater
  • ½ tsp1 gGround cinnamon
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Brew the espresso and let it cool while you make the syrup.
  2. In a small pot, whisk together the unsweetened cocoa powder, sugar, cinnamon and salt.
  3. Whisk the water into the cocoa powder mixture until smooth with no dry lumps.
  4. Bring the cocoa syrup to a gentle simmer over medium heat, whisking, and cook 1 to 2 minutes until glossy and slightly thickened.
  5. Take the pot off the heat, stir in the vanilla, and let the cocoa syrup cool for about 10 minutes.
  6. Whisk the cooled espresso into the cocoa syrup until blended to make the mocha base.
  7. Fill two glasses with ice and pour half of the whole milk into each glass.
  8. Pour half of the mocha base over the milk in each glass, stir, and serve cold.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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