Iced Mocha Soy Latte

• 221 g chilled unsweetened soy milk — Unsweetened soy milk
• 86 g chilled unsweetened cold-brew coffee — Unsweetened cold-brew coffee
• 8 g unsweetened cocoa powder — Unsweetened cocoa powder
• 15 g pure maple syrup — Pure maple syrup
• 20 g potable ice cubes — Ice cubes

Method

1. 1Make a smooth mocha concentrateAdd the 86 g cold brew, 8 g cocoa, and maple syrup to the blender.Look for: Everything is evenly positioned and ready for the next action.
2. 2Continue making a smooth mocha concentrateSecure the lid and blend on low for 20 seconds.20 secLook for: The cocoa is fully wetted with no dry powder on the lid or dark clumps at the base.Safety: Avoid inhaling loose cocoa and keep the measured coffee amount unchanged because coffee and cocoa together provide about 70 mg caffeine.
3. 3Blend in the soy milkAdd all the chilled soy milk, distributing the food evenly across the pan or dish.Look for: Everything is evenly positioned and ready for the next action.
4. 4Blend on low for 15 secondsBlend on low for 15 seconds, just until uniform and lightly foamy.15 secLook for: The latte is an even cocoa brown, smooth and pourable, with only a thin foam cap.Safety: Secure the lid before blending and declare the soy allergen.
5. 5Serve over icePlace the 20 g ice in a chilled glass, pour in the complete latte.Look for: Everything is evenly positioned and ready for the next action.
6. 6Stir once from the bottomStir once from the bottom, and serve immediately.20 secLook for: No cocoa sediment remains in the blender and one creamy iced serving is ready.Safety: The full drink contains about 70 mg caffeine; refrigerate promptly if not serving immediately.