Iced Coconut Mocha

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!