And then mixed with milk, topped with chocolate sauce, and a dollop of whipped cream. And then drink it through a Kit Kat bar for the ultimate sweet, cold brew mocha experience (a variation of my Tim Tam slam). As a coffee aficionado (check out my archive of coffee and tea drinks!), I never thought I could love a cup of joe more than I did. That was until I tried my first cold drip espresso, years ago, and had to revisit that earlier conviction. And then I went and tried cold brew coffee and I thought, come on now, it can’t possibly get better than that.
Cold brew mocha
Well, I stand corrected again, because I made Cold Brew Mocha, and nothing seems to make sense again. So I’m not quite ready yet to declare this the ultimate coffee experience, because you have to learn from your past mistakes at some point before you start looking really silly. But it sure comes close to perfect. But wait, it gets better, oh yes it does. I took my cold brew mocha and then added milk, a little bit of whipped cream and chocolate sauce and then dunked a Kit Kat bar in it and voilà, you got Cold Brew Mocha Kit Kat Slam!! Does it get better than that? Maybe, perhaps, possibly. It’ll be a glorious day when I find that out. Alright, so I know you guys may have some questions. What the hell is Cold Brew Mocha? Or Iced Mocha? And what in the sweet wide world is a Kit Kat Slam? In case you weren’t quite sure, let me quickly explain.
How to make cold brew mocha
Usually coffee is brewed with hot water, where the heat (and sometimes pressure) is used to extract coffee oils and flavor compounds from the coffee bean. I remember back when I was working as a barista, my trainer put A LOT of emphasis on the heat of the water. We would always let the hot water run for a few seconds before locking in the portafilter. Because those first few seconds of pressurized water is extremely hot and can easily burn the coffee grounds resulting in burnt coffee (if you’re using quality coffee and your coffee ground is the right size). With cold brew coffee, there’s obviously no high heat involved. You brew your coffee at room temperature for a longer period of time. So yes, this takes patience, but it’s incredibly simple to do and you can do it easily at home without the use of fancy equipment. And that patience pays off wonderfully at the end.
Why I love cold brew coffee
There’s no risk of burning your coffee grounds since you’re not using high heat. Having said that, cold brew coffee can potentially be quite bitter if you grind your coffee too fine, or keep it soaked for too long. I’ve done both (obviously), so I’m here to tell you how to avoid that. 🙂 Cold water does not activate and extract the bitter compounds from coffee beans as readily as hot water does. So the result of cold brew coffee is a uniquely sweet, soft, delicate coffee without that undesirable bitterness and acidity of coffee that’s brewed hot. The trick to getting perfect cold brew coffee is to have the perfect grind, brewed for a perfect length of time. A finer grind = faster extraction time (in theory), larger grind = longer time. I have tried it all, over the years, starting with a fine grind, which tasted quite bitter even after being brewed for 8 hours.
Best ingredient ratio for cold brew mocha
So what works best for me? Medium roast coarse ground coffee with FILTERED water for 20 hours (up to 24 hours). That is my sweet spot, and it always gives me a sweet, delicate cup of coffee that I absolutely cannot resist! For every 125 g of coarse ground coffee I use 685 mL of filtered water (approximately 2 3/4 UK cups or just under 3 US cups) So yes, it takes time, but it’s absolutely worth it! Besides, your involvement in the process is minimal because you can set it up, forget it, and then come back to it the following day and then just filter it through. You could make a large batch and keep it in the fridge for whenever, which is what I always do. You could drink it cold just like that, or even warm it up for a hot cup of joe (if you prefer hot coffee without the usual bitterness and acidity). And now we get to the mocha part. 🙂 I bought some cocoa nibs (or cacao nibs if you want to be more technical) a few months ago. It sat in a cupboard in the kitchen, sealed, for quite some time, until now – for this very post! I figured, cold brew coffee should work just fine with cocoa nibs, right? So I did some research and came across this video. I was SO happy to find out that he uses almost exactly the same ratio that I do at home, and thought why can’t I use half coffee and half cocoa nibs? Maybe it wouldn’t work, maybe it would. Maybe I shouldn’t? I had to find out anyway! For this cold brew mocha, I’ve altered the ratio slightly, to get a stronger brew because cocoa nibs aren’t going to be as strong as the coffee! I’m not sorry about it – and I would do it again. Over and over again! Cold brew aficionados be damned. And the result is AH-mazing! 🙂 The caffeine, the aroma, the sweet taste of cold brew coffee with more than a hint of cocoa, you guys are going to love it too! So, cold brew mocha is essentially coarsely ground cocoa nibs and medium roasted coffee beans, “brewed” for 24 hours in filtered water at room temperature and then filtered (and stored in the fridge). The addition of cocoa makes it a little less strong compared to pure cold brew coffee, but compensates for it by being that much more flavorful! If you don’t have cocoa nibs, I’ll go through the optional steps in the recipe to make delicious cold brew iced mocha instead with your cold brew coffee. So my next addition is milk. I used a little bit of condensed milk because that rich, sweet, creaminess of dairy pairs brilliantly with cold brew coffee. You can use cream, half and half or even coconut milk (if you want it vegan). You can leave out the milk altogether and just enjoy a plain mocha, but the dairy really makes it that much more irresistible. Like Martha Stewart would say – “it’s a good thing!”
Kit Kat Slam
And now the Kit Kat Slam. This is my version of a TIM TAM Slam! one of my favorite Australian recipes. My OZ and Kiwi friends out there know exactly what I’m talking about. Tim Tams are chocolate biscuits (cookies) and a Tim Tam Slam is when you bite both ends off the biscuit, then dunk it in coffee and drink it THROUGH the biscuit like a straw! It’s one of the most enjoyable ways of having Tim Tams for sure. 🙂 While it’s easier to do with a hot beverage, the biscuit melts much quicker that way too. Tim Tams are pretty hard to find here in the US, although I was absolutely stoked to find out that my local Walmart has started carrying it fairly recently. I am not ashamed to admit that I stare at them longingly every time I walk by the cookie aisle and I may or may not have picked up one and cradled it in my arms like a baby one or two times. Tim Tams are quite legendary in Australia, with good reason. 🙂 So, a couple of weeks ago, I made myself a cup of coffee and then promptly forgot about it in the midst of taking photographs of another dish I made for the blog. I came back to the coffee sometime later, realized it was cold, so rather than heating it up in the microwave, I just stuck it in the freezer for a bit. When I sat down with my ice coffee a little later, I noticed one Kit Kat bar sitting on the coffee table, and that’s when I had that mini Eureka moment! So here I am sharing that exciting moment with you guys! 🙂
How to enjoy cold brew mocha kit kat slam
You can serve this with or without booze. Add some Kahlua, or chocolate liqueur, Bailey’s or even vodka – whatever strikes your fancy. If it’s late enough in the day or if it’s the weekend, you don’t even need to explain the booze to anyone. Or serve it with coffee layer cake, or coffee flan, or date scones (with coffee!), or coffee doughnuts for the ultimate coffee experience. For best results for a Kit Kat Slam (or Tim Tam Slam), your beverage should be cold and not thick like a milkshake. It’s ideal for iced coffee, iced chocolate or plain cold milk, but not thick shakes. You bite off the ends, dunk it in your iced coffee, iced mocha or cold brew mocha, and then suck though the kit kat bar like a straw. After a couple of seconds of initial resistance, your cold beverage moves up and through the kit kat bar, flavoring it with all that chocolate deliciousness of kit kat! So the thicker the liquid, the harder it’ll be to suck through the kit kat, so Do NOT add as much whipped cream as I have in the pictures here. 🙂 Just a little dollop on top should be just perfect! Bite off just enough from both ends to expose the wafer. And remember to suck hard for a couple of seconds to get the liquid moving through the chocolate wafer (my inner Archer voice in my head is screaming Phrasing right now!). And voilà, you’ve got an amazing coffee dessert drink that’s perfect for the hot summer months that are just around the corner! So go ahead and try it, I know you guys will love it. You could just try the Cold Brew Mocha for a sweet, delicious coffee drink, or transform it into an irresistible dessert with a Kit Kat Slam.
If you like cold brew coffee, you’ll love these coffee drinks
Cookie butter cold brew coffee Coffee slushie with rum (boozy coffee slushie) Easy Nutella frappuccino Iced matcha latte Brown sugar oat milk shaken espresso
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