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Drink recipe · from the recipe book

Iced Mocha Americano with Cardamom Date Syrup

A bold, chilled americano sweetened with a silky cocoa-date syrup, warmed by cardamom and finished with a cool float of almond milk.

Iced Mocha Americano with Cardamom Date Syrup

Ingredients

  • 4 shots120 gEspressofreshly brewed
  • 1½ cups340 gWatercold, divided
  • ⅔ cup (160 ml)160 gAlmond milk, unsweetenedchilled
  • 36 gMedjool dates, pittedfinely chopped
  • 2 tbsp12 gUnsweetened cocoa powder
  • ¼ tsp0.5 gGround cardamom
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Measure the cold water and set aside one quarter of it for the syrup; keep the remaining three quarters cold for the americano.
  2. In a small pot, combine the reserved quarter of the water with the chopped dates.
  3. Whisk the unsweetened cocoa powder into the pot until no dry lumps remain, then stir in the ground cardamom and the salt.
  4. Simmer over medium-low heat, stirring and mashing the dates, for 4 to 5 minutes until the cocoa-date syrup is thick and glossy.
  5. Take the pot off the heat, stir in the vanilla extract, then whisk in the espresso until the syrup dissolves.
  6. Strain the mocha espresso through a fine sieve into a pitcher, pressing on the date pulp, then stir in the remaining three quarters of the cold water.
  7. Chill the pitcher in the fridge for about 15 minutes until cold.
  8. Fill two glasses with ice, divide the mocha americano between them, then slowly pour half of the almond milk over each glass so it floats, and stir before sipping.

Contains: Tree nuts.

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

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