Iced Chocolate Latte – our recipe for iced coffee at home 🍫❄️
Our iced chocolate latte is inspired by the unexpectedly sunny blue skies over Berlin. Combine housemade chocolate syrup and your favorite milk with a shot of one of our Warawul espresso roasts. All served over ice as a goodbye to winter. Keep reading for the recipe.
Recipe: Iced Chocolate Latte
- Prepare 1–2 shots of espresso. Recommendations below
- Add 15 g of chocolate syrup (recipe below) to the glass and optionally use a frother to create a pattern along the inside
- Add ice
- Add 150-200 g of your choice milk
- Mix the espresso with 5–10 g of chocolate syrup
- Pour the espresso/chocolate mixture over the milk and ice
Recipe: Chocolate Syrup
Ingredients:
- 38 g unsweetened cocoa powder
- 105 g sugar (beet sugar if available)
- ½ cup (120 ml) water
- 1 tsp vanilla extract
- A pinch of salt
Instructions:
In a small saucepan, whisk together cocoa powder, sugar, and water over medium heat until smooth. Bring to a simmer, then reduce the heat and cook for about 3 minutes, stirring frequently. The syrup will bubble and expand slightly.
Remove from heat and stir in the vanilla extract and salt. Let cool, then transfer to a bottle or jar. The syrup will thicken as it cools.
Store in the fridge for up to 2 weeks.
Which espresso works best?
If you enjoy darker espresso profiles, we recommend Gitesi Gold for this drink. Its chocolatey notes pair beautifully with the syrup and hold up well against milk and ice.
If you’d also like to use the beans for cold brew, we recommend going for one of our medium-roasted espressos—Angostura Espresso or Gitesi Espresso.
You can try both in our set here:
Explore the Espresso Tasting Set
Visit us in Berlin
Looks delicious, but don’t have time for the work? If you’d rather skip the prep, come by our café and try the Iced Chocolate Latte with us ☕
