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Drink recipe · from the recipe book

Iced Oat Milk Cocoa Mocha

A smooth, chocolaty iced mocha with bold espresso, a gentle maple sweetness and the creamy, toasty body of homemade oat milk.

Iced Oat Milk Cocoa Mocha

Ingredients

  • ½ cup35 gOld-fashioned rolled oats
  • 1½ cups360 gWatercold
  • 4 shots120 gEspressofreshly brewed, about 4 shots
  • 2 tbsp10 gUnsweetened cocoa powder
  • 1 tbsp24 gMaple syrup
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalta small pinch

Steps

  1. The night before, stir the oats into the cold water in a covered jar and soak in the fridge for at least 8 hours.
  2. Pour the soaked oats and their water into a blender and blend on high for about 1 minute until very smooth and milky; this is your oat milk. Pour it into a jug and rinse the blender.
  3. Brew the espresso and pour it into a small bowl while hot.
  4. Add the unsweetened cocoa powder, maple syrup and salt to the hot espresso and whisk until the cocoa powder fully dissolves into a glossy mocha syrup, then stir in the vanilla.
  5. Let the mocha syrup cool for 5 minutes, then pour it into the blender with the oat milk and blend for 15 seconds until frothy.
  6. Fill two glasses with ice, pour half of the iced mocha into each glass, and serve right away, stirring before sipping.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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

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