A mocktail that tastes like dessert—but without any alcohol. The Mocca Cream combines the depth of coffee with the sweetness of cocoa and the creaminess of milk and cream. Perfect for coffee lovers who want something special in the evening without any guilt. The recipe can be mixed quickly and tastes cold like a milkshake, but with the elegance of a cocktail.
And this is what you need for the Mocca Cream – alcohol-free
200 ml cold milk (3.5 % fat)
50 g cream (at least 30 % fat)
1 tbsp brown sugar (or raw cane sugar)
2 tbsp unsweetened cocoa powder (high-quality, no instant cocoa)
1 tbsp coffee syrup (or 1 cl espresso syrup)
6 ice cubes (large, so they don’t melt too quickly)
2 tbsp whipped cream (for garnishing)
1 pinch chocolate shavings (or cocoa for dusting)
This is what matters
The trick lies in the cocoa powder: don’t use instant cocoa, but high-quality unsweetened powder with a high fat content (at least 20 %). This gives the drink a velvety texture and prevents it from tasting gritty. If you don’t have a blender, you can also shake the ingredients vigorously in a shaker—but the consistency will be less creamy. Important: chill the glass in the freezer for 10 minutes beforehand so the drink doesn’t warm up too quickly.
Variations
- Iced coffee variation — Use 150 ml cold espresso instead of milk and replace the cream with 1 tbsp condensed milk. Tastes more intense and less sweet.
- Chocolate-mint — Blend 1 tsp fresh mint leaves with the milk and garnish with a mint leaf. Surprisingly pairs well with the coffee aroma.
- Peanut butter twist — Blend 1 tsp peanut butter into the milk and cream mixture. Adds a nutty depth—but only if the peanut butter is really smooth.
Frequently asked questions
Can I make the drink without cream?
Yes, but the cream is crucial for the creamy texture. Without it, the drink tastes thinner and less rounded. If you want to avoid cream, replace it with 30 g cream cheese or 1 tbsp coconut milk—this also adds creaminess, but with a different flavor.
Why does my drink become watery?
This happens when the ice cubes melt too quickly. Use large ice cubes (preferably from the freezer, not an ice cube maker) and don’t blend for too long. Alternatively, you can blend the drink without ice and add 2–3 ice cubes to the glass at the end.
Can I serve the drink warm?
Technically yes, but the Mocca Cream is designed as a cold drink. If you prefer it warm, gently heat the milk and cream mixture (do not boil!) and blend it with cocoa and coffee syrup. Then pour into a pre-warmed cup and garnish with whipped cream.
