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Choco Crunch Caramel Iced Coffee Recipe

moka coffee pot
A vegan iced coffee layered with chocolate richness, caramel sweetness, and crunchy texture for a dessert-style caffeine fix.

Print Recipe
Prep Time 6 minutes
Cook Time 2 minutes
Total Time 8 minutes
Servings 2 servings
Calories 190 kcal

Ingredients
  

  • Strong brewed coffee chilled: 300 ml
  • Unsweetened oat milk: 200 ml
  • Vegan chocolate syrup: 2 tablespoons
  • Vegan caramel syrup: 2 tablespoons
  • Cocoa powder unsweetened: ½ teaspoon
  • Crushed vegan chocolate biscuits or cereal: 3 tablespoons
  • Brown sugar optional: 1 teaspoon
  • Ice cubes: 1½ cups
  • Pinch of sea salt

Instructions
 

  • Heat oat milk in a saucepan over low flame.
  • Add chocolate syrup, caramel syrup, cocoa powder, sugar, and sea salt.
  • Whisk gently for 1–2 minutes until smooth and glossy.
  • Remove from heat and let mixture cool slightly.
  • Fill glasses generously with ice cubes.
  • Pour chilled coffee evenly into each glass.
  • Add chocolate caramel milk mixture slowly.
  • Sprinkle crushed vegan chocolate crunch on top before serving.

Notes

Nutritional Values (Per Serving)

  • Calories: 190 kcal
  • Total Fat: 5.1 g
  • Saturated Fat: 1.0 g
  • Carbohydrates: 32 g
  • Fiber: 2.2 g
  • Protein: 2.8 g

Vitamins & Minerals (Per Serving – %DV, Max 5)

  • Calcium: 28%
  • Magnesium: 14%
  • Iron: 10%
  • Potassium: 12%
  • Vitamin E: 7%

Additional Notes / Tips to Enhance the Flavor

  • Freeze crunch pieces briefly for louder texture.
  • Add espresso for sharper bitterness.
  • Swap oat milk with almond for deeper nutty contrast.