How to Order and Customize a Starbucks Iced Mocha — Tips & Add-Ins

This is an easy homemade copycat of the Starbucks Iced Mocha. It combines espresso and chocolate over ice and is finished with a light, homemade whipped cream. Ready in about 5 minutes from start to finish.

Recipe Summary

• The Starbucks Iced Mocha is made with espresso, chocolate syrup, milk, and ice, and it’s topped with whipped cream.
• This copycat recreates that flavor at home and yields one grande (16-ounce) Iced Mocha.
• Use an espresso machine or Nespresso capsules for authentic espresso flavor.

Note from Jee

I have both an espresso machine and a Nespresso machine. For convenience I usually use my Nespresso. To make this grande-style drink, use two Nespresso espresso capsules, though one capsule will work if you prefer a milder coffee flavor and less caffeine.

Ingredient Notes

• Espresso: Starbucks uses a classic dark roast espresso. Using a similar espresso capsule or dark roast espresso will bring you closest to that flavor.
• Chocolate syrup: Store-bought chocolate syrup is convenient, but homemade syrup works well too.
• Milk: Starbucks typically uses 2% milk, but you can use your preferred milk or milk alternative.
• Heavy cream: Used to make the whipped cream topping.
• Vanilla syrup: Sweetens the whipped cream; you can use homemade or store-bought vanilla syrup, or substitute sugar if desired.
• Ice: If possible, use filtered water to make clearer ice.

For full ingredient amounts and step-by-step instructions, see the recipe card below.

Step-by-Step Instructions

Step 1: Whisk heavy cream and vanilla syrup with a handheld milk frother until soft to stiff peaks form, about one minute. Move the frother up and down to incorporate air. Set aside.

Step 2: Combine the chocolate syrup and freshly made espresso in a cup and stir until smooth.

Step 3: Add milk, then fill the cup with ice.

Step 4: Spoon the whipped cream on top of the drink and serve.

Expert Tips

• If you don’t have espresso available, dissolve 1 tablespoon of instant coffee in ¼ cup hot water to mimic two shots of espresso.
• The whipped cream here is flavored with vanilla syrup to match Starbucks’ style; you can replace the syrup with 2 teaspoons of sugar if you prefer.
• Use the milk you enjoy—whole milk or creamier alternatives will make a richer drink, while skim or plant-based milks will reduce calories.

Related

• Starbucks Iced White Mocha
• Starbucks Iced Blonde Vanilla Latte
• TikTok Starbucks Iced White Mocha copycat
• Starbucks Iced Caramel Macchiato
• Starbucks Iced Shaken Espresso

If you try this Starbucks Iced Mocha recipe, please leave a star rating and share your thoughts in the comments below!

5 from 15 votes

Starbucks Iced Mocha

By: Jee Choe, Certified Tea Sommelier

A simple homemade copycat of the Starbucks Iced Mocha.

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 serving (16 ounces)

Ingredients

Iced Mocha

• ¼ cup chocolate syrup
• 2 Nespresso espresso capsules (or 2 espresso shots)
• ¾ cup 2% milk
• 1 cup ice

Whipped Cream

• ¼ cup heavy cream
• 1 tablespoon vanilla syrup

Instructions

1. Whisk heavy cream and vanilla syrup with a handheld milk frother until stiffer peaks form, about one minute. Move the frother up and down to incorporate air. Set aside.
2. Pour chocolate syrup and espresso into a cup and stir to combine. Use two Nespresso pods or pull two shots from an espresso machine.
3. Add milk, then ice, and top with the whipped cream. Use a spoon to dollop the whipped cream on top.

Notes

• Starbucks uses 2% milk for lattes, but any milk or milk alternative will work.
• If you don’t have espresso, dissolve 1 tablespoon instant coffee in ¼ cup hot water to replace the two shots.
• You can replace the vanilla syrup in the whipped cream with about 2 teaspoons of sugar if you prefer.

Nutrition

Calories: 557

Carbohydrates: 74 g

Protein: 9 g

Fat: 26 g

Saturated Fat: 16 g

Sugar: 61 g

Nutrition information is an approximation.