Iced Mocha Coffee

Virginia McGee


Do you like the Starbucks Frappuccinos? My husband is a coffeeholic. After 20 years in the military, I sincerely think he has more coffee in his veins than blood. They call coffee, lifer juice, amongst other things, ha, ha. Well, he started buying them all the time and it just wasn't in the budget. So in defense of our budget, I made up a recipe that tastes even better and more like coffee too.

★★★★★ 2 votes
16 - 8 ounce servings
30 Min
30 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is honestly as good as the iced coffees at the fancy coffee shop but at a fraction of the cost! Keep this easy iced coffee on hand for a quick grab and go coffee. It makes a ton... great if you have a family of coffee drinkers. But, the recipe can easily be cut in half (we did for testing purposes) if you don't have a house of coffee lovers.


2/3 c
(rounded/heaping cup) instant coffee powder
2/3 c
(rounded/heaping cup) sugar or Splenda
9 c
boiling water
7 c
whole milk or whatever you like; whole milk makes a creamier drink
2-4 oz
chocolate syrup (I use the kind with calcium)

How to Make Iced Mocha Coffee


  • 1Measure 9 cups of water plus one cup in case some boils off into a pot or kettle.
  • 2Pour 9 cups of boiling water into your gallon container. I've got a Tupperware one that I use. Do not pour into a glass container as it might crack.
  • 3Add instant coffee, sugar or sweetener, and chocolate syrup to the water.
  • 4Stir until blended.
  • 5Add 7 cups of milk to the mix and stir to blend. Chill.
  • 6The chocolate syrup usually falls out of the liquid as it chills so be sure to shake the container before serving.
  • 7Alternate flavors: Some of the milk can be replaced by flavored creamers for something different.

Printable Recipe Card

About Iced Mocha Coffee

Main Ingredient: Dairy
Regional Style: American
Collection: Summer Sippers