At some point I’ll do something other than cold brews, but I can’t help myself with this one. I got this Anchorhead Leviathan blend from the store not that long ago, and I’ve been waiting for the right idea to try it out.
With notes of chocolate, plum, and brown sugar, mocha was the first thing that came to mind. I hope you enjoy this one as much as I have!
|1 cup ice|
|1-2 cups coarse ground coffee (the linked blend above, or your choice)|
|3-4 cups cold water|
|1/2 tbsp instant cocoa|
|1 tbsp oat milk|
|3 tbsp whipping cream|
|Drizzle of chocolate syrup|
Mocha Recipe and Presentation
Once you’ve made your cold brew (coarse ground coffee and water in air-tight jar, set in the refrigerator for at least 12 hours, then strain), the next step is the topping and presentation.
- Drizzle chocolate syrup into your glass.
- Add the ice, and then fill your glass about 3/4 of the way full with your coffee.
- In a separate container (I used a tall, slim glass), add in the whipping cream, oat milk, and instant cocoa.
- With a handheld milk frother, whip the mixture on low and work your way up to medium until the mixture gets thick and a bit stiffer. The mixture should double or triple in volume.
- Pour the cream topping over top the coffee, and then drizzle more of the syrup on top, if desired.
I made a to-go cup for my neighbor where I included the syrup drizzle inside, and she loved it!
I don’t always have the biggest sweet tooth, but you can bet I’m going to be coming back to this one whenever I want a mocha pick-me-up in the future.
And of course I stirred it all up and ruined the presentation, but I just couldn’t help how tasty the whip topping was for this one. I wanted it in every sip!