Heading into the May long weekend, we're looking for the perfect drink to keep by the campfire or tableside while lounging on the patio. This Minty Iced Oat Mocha is creamy and chocolatey, made with a shot of espresso for another layer of decadence. It's all rounded out with a healthy dose of fresh mint, adding a subtle yet uplifting finish.

The only thing better than a delicious iced mocha is one you can easily make at home. For this recipe, we’ve partnered with the newest addition to our roaster program, Holm Coffee Co. 

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About Holm Coffee

After years of travelling and living all over the world, Simon Harper and Izzy Lamoureux finally decided to plant their roots in Revelstoke, founding Holm Coffee Co in the quaint B.C. town among sprawling lakes and mountains.

How does Holm approach their coffee? First and foremost, with curiosity. They’re also heavily committed to working with high-quality, trusted suppliers for the best-possible sourcing practices. According to the founders, their goal is to offer a wide range of experiences and flavour profiles, from comforting blends to more experimental coffees.

If you’re discovering Holm for the first time, Simon and Izzy recommend starting with their Jammin’ Wid Chu Blend, a coffee from Ethiopia and Peru with tasting notes of Red Jam, Mixed Berry, and Milk Chocolate. It’s the perfect balance between sweetness and light acidity, thanks to juicy red fruit notes, all smoothed out with a decadent cocoa finish.

As a great entryway into lighter roasted coffee, we love the Jammin’ Wid Chu blend. So, we’ve decided to make it the star of our latest drink recipe. 

Minty Iced Oat Mocha Recipe

Preparation

Grind your coffee

• Using an ultra-fine setting on your grinder, preferably one that is dedicated to espresso, grind 19 g of Jammin’ Wid ‘Chu whole-bean coffee. Our ideal setting was 2 on the Fellow Opus All-Purpose Grinder.

Combine the espresso & chocolate

• Measure 40 g of Hollander Dutched Chocolate Café Sauce into a 70 ml shot glass.
• With an espresso machine or a manual alternative, brew your espresso directly into the chocolate and use a spoon to stir into a smooth mixture (resist the temptation to drink only this!)
• If you are using the Fellow Espresso Series 1 Machine, we found the Medium Roast Profile to be the perfect setting for the Jammin’ Wid Chu Blend, which offers both fruity and comforting notes.

Prepare the the base

• In the shaker, add 10 mint leaves and muddle lightly, enough to release their aromatics and oils without creating a pulp!
• Add around ½ cup of ice.
• Add your oat milk, or milk of choice, and shake well without the espresso.

Pour, serve, and admire

• Strain the oat milk base into a tall glass over ice, leaving a bit of room (around 3-5 cm).
• Give your espresso shot another stir, ensuring all of the chocolate has completely melted into the coffee, and slowly pour over the base.
• Garnish with a few additional mint leaves and enjoy!

How to make espresso-style coffee without a machine

Every mocha calls for chocolate, milk, and – most importantly – a shot of espresso.
If you don’t own an espresso machine, you can still make this recipe. All you’ll need is an AeroPress Original Coffee Maker. The Fellow Prismo is a great optional attachment if you want to get even closer to a genuine espresso shot with crema!

• Grind 19 g of coffee on a very fine setting (slightly finer than drip).
• Insert the plunger 3-5 cm into the chamber and stand the AeroPress upside down. This is the "inverted method".
• Add 50 ml of hot water. Stir vigorously for 20 seconds, then let steep for 1 minute (stir time included).
• Attach the cap and pre-soaked filter (and Prismo, if using), flip onto your cup, and press until the plunger hits the grounds.
• Voila! You’ve made espresso-style coffee by hand.