Alright team, I hope you’re all ready to join me on a coffee drink journey. This Macro-Friendly Iced Mocha is the first of many macro-friendly iced coffee/espresso drinks I’ve got queued up for you! It’s the perfect time of year for it now that the weather is (kind of) warming up and the sun is shining longer. I love this iced mocha because the chocolate flavor is smooth but not too sweet or overpowering, and of course the espresso is just…*chef’s kiss*! Now, if you don’t have an espresso maker at home, you have a few options. First, you can just go get yourself an espresso maker! 😉 Lol…but seriously I have been loving mine. If you don’t want to invest in one though, you could use strong brewed coffee, cold brew, or even instant coffee instead.
Here’s what you’ll need to create this recipe:
Because the iced mocha is usually served with whipped cream on top, I opted for my taller to-go tumbler. I used Fat Free Cool Whip to keep the fat content low, but you can certainly use regular if you’d prefer! I’m a sucker for fresh homemade whipped cream. Yum!
Macros for PBF Version
125 calories / 14 g protein / 1 g fat / 14 g carbs (including 8 g sugar)
(for 16 fl oz)
Macros for Starbucks Version
350 calories / 10 g protein / 17 g fat / 38 g carbs (including 30 g sugar)
(for 16 fl oz/Grande)
Here are some items I used to make this recipe a success. Note: these are Amazon Affiliate links.
Macro-Friendly Iced Mocha Recipe
- Add espresso, syrups, and cocoa to a large glass or to-go cup. Using a milk frother, whisk until cocoa powder is well incorporated into the liquid.
- Add milk to the espresso mixture. Stir until well combined, then add ice. Top with whipped cream before serving.
Regular Iced Mocha
I’m going to do something a little strange for me and actually share the regular recipe as well. The homemade chocolate syrup is simply divine, but going for the original recipe will double the calories in this drink and add ~11 grams of fat and 13 grams of sugar. If you skip the whipped cream and opt for fat free whipped topping instead, you could definitely cut back on some of those calories. Do what works for you!
- 1 cup Fairlife Ultra Filtered Skim Milk, (8 fl oz)
- 2 tbsp homemade chocolate syrup, (recipe follows)
- 2 shots espresso, (2 fl oz)
- 1 cup ice
- 1/4 cup whipped cream, (recipe follows)
- Add espresso, syrup, and milk to a large glass or to-go cup. Stir until well combined, then add ice. Top with whipped cream before serving.
- 1/2 cup water, (4 fl oz)
- 1/2 cup white granulated sugar, (100 grams)
- 1/3 cup Dutch process cocoa powder, (39 grams)
- 1 tsp vanilla extract
- 1/8 tsp salt
- Add water, sugar, cocoa, and salt to a small saucepan and bring to just under a boil over medium-high heat. Whisk to incorporate cocoa and dissolve the sugar. Once smooth, remove from heat and whisk in vanilla extract. Set aside to cool and store in the refrigerator.
- 1 cup heavy whipping cream, (8 oz)
- 1 tbsp sugar, (12 grams)
- 1 tsp vanilla extract
- Add all ingredients to a stand mixer. Using the whisking attachment, whip for 3-4 minutes or until cream reaches desired consistency.