Behold, the Cold Brew Mocha Kit Kat Slam! Coffee beans and cocoa nibs, perfectly ground and brewed for the perfect length of time to make sweet, delicate Cold Brew Iced Mocha (without much of the acidity and bitterness of hot brewed coffee), 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!
As a coffee aficionado, 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.
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.
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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.
First, let’s start with 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). It’s a topic I will revisit at length, in another post.
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. 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.
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 flavourful! If you don’t have cocoa nibs, I’ll go through the optional steps in the recipe to make delicious 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!”
And now the Kit Kat Slam!
This is my version of a TIM TAM SLAM! 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! 🙂
Ladies and Gentlemen, I present to you Cold Brew Mocha Kit Kat Slam!
So how do you enjoy an Iced Mocha Kit Kat Slam (and why you should be doing it RIGHT NOW!)?
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.
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, flavouring 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 guys try it, I’d love to hear about it, so tag it #TFBKitKatSlam and share it so I can check it out and give you a shout out! 🙂[bctt tweet=”Do the #TFBKitKatSlam this Summer with a Cold Brew Iced Mocha!!”]
- 130g of your favourite medium roast whole bean coffee (or freshly ground medium roast coffee). You can use flavoured coffee if you wish, like hazelnut.
- 130g cocoa nibs (substitute with an equal amount of coffee grounds if you don’t have cocoa nibs)
- 1200mL (1200g) filtered water
- A larger bowl (I prefer a glass bowl, but you could use a clean plastic container too)
- Cheese cloth (or dampened paper towels - I have used both, and really like using paper towels, since there's no cleaning afterwards!)
- Sealable bottles or jars
- Condensed milk
- Freshly whipped cream (1 cup of whipping cream, whipped with 2 tbsp of confectioners sugar and vanilla extract)
- Chocolate sauce (the kind you use to make chocolate milk - homemade or store bought)
- Kit Kat Bars
- Optional - Kahlua, Baileys or Irish Cream if you want to add a boozy kick!
- Grind your coffee beans to a coarse ground and place them in a large bowl or container. Grind your cocoa nibs to a coarse ground and place them with the ground coffee beans. (I have a small coffee grinder, and needed to grind them in batches. So take your time, and have patience grasshopper! This is the most important step).
- Mix the cocoa nibs and coffee together using a wooden or plastic spoon. Add half of the water and mix it through to moisten the grounds completely. Add the rest of the water and stir to mix it through again well. Cover with plastic wrap or clean cloth and let it stand for 24 hours undisturbed. (Caution - your house will smell gloriously of coffee! If you’re into that sort of thing).
- When the 24 hours are up, give the coffee mix a stir and strain it through a big sieve to remove all the larger grounds of coffee.
- To remove the smaller sediment, take two paper towels and place them on a sieve. Dampen them with some filtered water, and pour about half of the filtered mocha liquid and let it pass through (This takes a little bit of time, so you can walk away from it at this point if you want. The flow-though will slow down, as more sediment settles on the paper towel. Repeat this for the rest of the mocha liquid with new dampened paper towels, until all the liquid has filtered through. I did it in two batches with a large sieve).
- Place the cold brew mocha in air tight bottle or jar and chill it in the fridge for a few hours, or until needed. (or in the freezer for a bit if you want it right away).
- If using freshly whipped cream, place some chocolate sauce in a piping bag, and then place the whipped cream in the same piping bag. You can pipe a chocolate ripple whipped cream this way. Alternatively, just spoon fresh whipped cream on top.
- Fill half of a small glass with the cold brew mocha. Pour some condensed milk and mix till well combined. (Add enough to your taste, I don’t like it too sweet!). If you only made cold brew coffee, you can add some chocolate sauce along with the condensed milk.
- Top it with some whipped cream and a drizzle of chocolate sauce.
- Stick two kit kat bars in it and serve.
- Bite off both ends of the kit kat bar. Put one end in the iced mocha and suck on the chocolate bar, until you can taste the mocha coming through the wafer. You can keep doing this until the chocolate wafer is completely soaked. Then simply eat it and repeat with another kit kat bar. Kids LOVE this, trust me! 🙂 Happy Kit Kat Slamming!
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IF YOU LOVE COLD BREW COFFEE, THEN YOU WILL LOVE THESE RECIPES!