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    Iced Coconut Mocha

    Drinks

    Say hello to your new go-to for when you need that caffeine boost. This drink is perfect for those warm, sunny days when you want something cool and refreshing. 

    This recipe is made with light coconut milk, which comes from the white, fleshy part of the coconut, which is then mixed with water. It’s become increasingly popular in vegetarian cooking, and provides a range of vitamins and minerals. 

    We used maple syrup as a sweetener, which adds a subtle sweetness that complements the chocolate and coffee really well. I enjoy my coffee super strong and so the coffee shot I used was pretty concentrated in caffeine. If you prefer things light, brew your coffee accordingly. 

    And speaking of brewing, let’s brew this fine thing up. In a small pot, heat the coconut milk over low flame, and add the dark chocolate. Stir frequently until all the chocolate has melted. Let that cool and pour it into a small ice cube tray. Pop it in the freezer overnight. If you have some difficulty getting the ice cubes out of the tray, just rum some warm water on the bottom of the tray to loosen them up.

    Add the iced cubes, cooled black coffee, almond milk, vanilla extract, and maple syrup to a blender and blend until smooth. You can either pour these right into your glass, or if you want to fancy things up, you can first wet the rims of the glass with water and then place them into a bowl with cocoa powder. Another option is adding dark chocolate syrup to the glass, and then pouring in the iced mocha. Get creative with it! I personally don’t like sweet drinks so I only used 1/2 tablespoon of maple syrup. You can start with this amount, and adjust up, depending on your preference 

    Think this can help you skip that coffee shop line? Save time and money with this Coconut Iced Mocha. Have any other coffee recipes you love? Throw us a comment in the section below!

    Print
    Coconut Iced Mocha
    Servings: 1
    Ingredients
    • 1.5 ounces dark chocolate
    • 1/4 cup light coconut milk
    • 1/2 cup strong black coffee, cooled
    • 1 cup almond milk
    • 1/2 to 1 tablespoon maple syrup depending on how sweet you want it*
    • Optional: 1/4 tsp vanilla extract
    Instructions
    1. In a small pot, heat the coconut milk over low flame, and add the dark chocolate
    2. Stir frequently until all the chocolate has melted
    3. Let that cool and pour it into a small ice cube tray
    4. Pop it in the freezer overnight
    5. If you have some difficulty getting the ice cubes out of the tray, just rum some warm water on the bottom of the tray to loosen them up
    6. When ready, add the iced cubes, cooled black coffee, almond milk, vanilla extract, and maple syrup to a blender
    7. Blend until smooth
    8. You can either pour these right into your glass, or if you want to fancy things up, you can first wet the rims of the glass with water and then place them into a bowl with cocoa powder
    9. Another option is adding dark chocolate syrup to the glass, and then pouring in the iced mocha
    10. Enjoy!
    Recipe Notes

    I personally don't like sweet drinks so I only used 1/2 tablespoon of maple syrup. You can start with this amount, and adjust up, depending on your preference

    6 Comments

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    Comments

    1. NADINE BROWN says

      May 17, 2017 at 1:57 pm

      I thinj this recipe is awesome but I don’t like coffee, what would you suggest to use as a substitute? Could I use use a chocolate protein powder?

      Reply
      • Wendy says

        May 17, 2017 at 8:45 pm

        yep that works too! or you can do it with chai tea

        Reply
    2. Nicole Clark says

      June 7, 2017 at 3:27 am

      I can’t wait to try this! I love coconut, and when I buy a latte I tend to ask for coconut flavoring. This is perfect!

      Reply
      • Wendy says

        June 7, 2017 at 4:03 pm

        Hope you love it! It’s so rich and tasty, without that heavy factor afterwards. xo

        Reply
    3. Jessica says

      August 1, 2017 at 6:29 pm

      What’s the nutritional info for this? You mentioned it’s lower in calories and I’m trying to keep track of my daily intake. 🙂

      Reply
      • Wendy says

        August 1, 2017 at 9:22 pm

        Hi! We don’t provide nutrition data on our recipes. It’s super time consuming to calculate accurately, and since we don’t have the time to do it well, we prefer not to post. Sorry!

        Reply

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    Crispy on the outside, oozy on the inside, we are Crispy on the outside, oozy on the inside, we are using @cabotcheese seriously sharp cheddar to make these bolitas de yuca for your superbowl turn up! A mouthwatering Dominican appetizer made with my favorite root vegetable, these bolitas feed a crowd and pair perfectly with Cabot cheddar, which is naturally aged and 100% lactose free. See below for the full recipe! #cabotcreamery 

Ingredients 
🧀 1 pound yuca, peeled and chopped into small chunks 
Salt
🧀1 tablespoon butter 
🧀1/2 jalapeño, seeded and finely chopped 
🧀1/4 teaspoon of garlic
🧀1/4 teaspoon of paprika 
🧀4 ounces of Cabot Seriously Sharp Cheddar Cheese, cut into small 1/2” chunks 

Directions:
🧀Preheat the oven to 450F.
🧀Bring a medium pot of salted water to boil and add the yuca. Boil for 30 minutes or until tender. Drain the yuca, remove all of the fibrous stems and add to a medium sized bowl. 
🧀Mash the yuca well with butter, jalapeño and spices until completely smooth. Adjust for salt and set aside until cooled. 
🧀Grab about 1 1/2 tablespoons of the yuca mix, put the cheddar cheese in the center and roll it up into a ball. Repeat for the remaining yuca and cheese. 
🧀Add the yuca balls onto a parchment paper lined baking sheet OR air fryer and spray with oil. Bake for 25 minutes (or air fry for 10-12 minutes) until crispy and browned on the outside. Enjoy on their own or with your favorite sauce! 

TIPS: 
👉🏽If the balls are extra sticky, wash and dry your hands throughout the rolling process - this will help. 
👉🏽If your yuca mash is bulky, add a little bit of water while mashing to make it smoother.
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What are some other ones you’ve been told? The latest on my roster has been “damn that ass is fat” 🤣 (can’t make this up)
    NEW MONTH, NEW SERIES. This time we’re talking a NEW MONTH, NEW SERIES. This time we’re talking about relationships. Do you ever wonder what science has to say about maintaining a fulfilling long-term relationship? Today on the podcast, we interviewed acclaimed relationship scientist, #tytashiro. His book, The Science of Happily Ever After, shows how our decision-making abilities falter when choosing mates and how insights from social science can help us make smarter decisions. 

You don’t want to miss an episode of our dating and relationships series! We are going to speak to everyone from @tenneshawood the founder of the first ever matchmaking firm dedicated to black professionals, to @loganury the author of How Not to Die Alone & director of relationship science at the dating app Hinge. And of course we can’t talk about relationships without talking about divorce, so we will interview @chautethompson, a counselor who helps couples and families grow healthier relationships.

What we cover:
What “happily ever after” really means
Why we only get 3 wishes for an idea partner
Why most people wish for the wrong things
Why the seeds of marital conflict can be traced back to your first dates
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Why is it so hard to date these days?
What is wrong with online dating?
What is the best age to get married?
What is the worst age to get married?
How to swipe smarter on dating apps.
What traits make a great life partner?
What is the number 1 trait to have in a satisfying relationship?
Is being “nice” a bad thing in relationships?
What is a novelty seeker and why could that be a dealbreaking trait?
3 things to look for successful online dating (hint: it’s not compatible zodiac signs).
Does wealth really matter in relationships?
Are soulmates real?
What does it take to make relationships work?
Should you feel a spark when dating?
1 thing you can do NOW to improve your relationship.

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