Almond milk lightens up this rich homemade blended iced mocha, and once you find the right proportions, it's ridiculously simple to make. Step by step, here's how
It's with Blue Diamond that I've decided to team up this year. Almond Breeze
to disseminate nutritious almond milk recipes, such as this cold chocolate beverage spiked with coffee. Since it's possible that I've erred in my maternal strategies I started giving my Smudge ice blended mochas earlier this year, and he has been a big fan ever since. I adore them so much What I was thinking, though, was ordering drinks that cost almost $5 each and contained many calories that neither of us needed. So now, every time we get in the car, she asks me, "Can we go get a MO-KA?" with a million-watt, just-got-the-braces-off grin on her face. ” A wink follows. This is where I give in Just because I'm a softy doesn't mean I have to like it. Just about every time, I'm fooled. Now, however, I have a plan that will be less taxing on the old wallet (this one's my favorite because it's so compact) and still satisfy her appetite. AND Calories-wise, my "borrowed" drinks are better for me. One point for failed parenting strategies
Two primary ingredients—coffee and chocolate—form the basis of a blended mocha iced coffee. What separates a good mocha from a bad one is all in the proportions. By starting with Almond Breeze® Almondmilk Chocolate, I get the creamy texture of almond milk and the chocolatey flavor of chocolate in a single convenient package. Since it has fewer calories and costs less, I have no objections. You'll need some chocolate almondmilk, some strong brewed coffee, and your preferred sweetener (read on for my suggestions on how to sweeten your mocha frappe).
Multiple variations of this drink have been successfully created by me. So far, all I've done is mix ice into liquid. I made coffee cubes and froze them before adding almond milk. Nonetheless, my go-to method involves first freezing Almond Breeze® Chocolate and then blending it with cold, liquid coffee. Adding this step, I've found, simply makes the drink creamier. I usually need to add more Almondmilk after blending to get the desired consistency, so I always make sure to have at least 4 more ounces on hand. The amount will change based on the blender's strength, the size of the ice cubes, and how frozen they are. These silicone ice cube trays were a lucky find at Ikea. When compared to the larger blocks created by conventional freezer trays, these skinny, smaller ones are much simpler to blend. Also, they are malleable and bendable, making it a breeze to extract the frozen almond milk. Get it This is a piece of cake. Almond-scented breeze I know I have a horrible sense of humor.
Adding sugar to the hot coffee before letting it cool is the best method for satisfying my sweet tooth. To make your mocha even sweeter, though, just add some simple syrup. Simple syrup is made by combining one tablespoon of sugar with one tablespoon of boiling water and allowing the mixture to cool before being added to a beverage. If you add sugar directly to the blender, it won't dissolve and you'll have a nasty taste. Smudge-style, pile on the whipped cream and chocolate sauce, and use the largest straws you can find to slurp your way to the bottom.
In this case, any coffee will do. Feel free to use your preferred flavored coffee in place of the chocolate almondmilk. Otherwise, regular or decaf black coffee will do the trick. Of course, you won't have a smooth blended mocha iced coffee if you don't freeze the chocolate almondmilk into cubes first.
The coffee for this drink must be cold; I recommend brewing a pot and storing it in a mason jar in the fridge until you're ready to use it. To achieve a fuller coffee flavor, I brew it at double strength, using 2 tablespoons of coffee per 4 ounces of water. If you have a sudden need for caffeine but don't want to make a full pot of coffee, you can satisfy your craving with 4 ounces of water and a packet of instant coffee. In the absence of chocolate almondmilk, you could possibly use regular almondmilk and cocoa powder instead, though I can't guarantee success. Please report back to me if you try this recipe. Please give this recipe a star rating, leave a comment, snap a photo, and tag me in it on Instagram using the hashtag #foodiecrusheats if you try it!
Once you figure out the right proportions, making your own version of the ubiquitous mocha-flavored coffee drink is a breeze. Here's how
- 1 ⅓ cup Sweet and Creamy Almond Milk Chocolate Almond Breeze , (10-to-12 ounces) cubed and frozen
- 4 ounces Espresso or a cup of strong coffee , chilled
- 1 tablespoon Consisting primarily of sugar and water, or "s
- Combination of whipped topping and chocolate dipping sauce , (obligatory)
Blend the coffee and simple syrup together with the frozen chocolate almond milk cubes. Mix thoroughly until uniform.
To thin out the chocolate almond milk to your liking, add up to another 4 ounces.
A mocha isn't complete until it's topped with whipped cream and chocolate sauce.
Serving: 1 g | Calories: 102 kcal | Carbohydrates: 16 g | Protein: 2 g | Fat: 4 g | Sodium: 447 mg | Potassium: 56 mg | Fiber: 1 g | Sugar: 15 g | Calcium: 400 mg | Iron: 1 mg
The emails we send are of high quality. Subscribe to FoodieCrush and receive each new post, as well as access to subscriber-only content, directly in your inbox. If you want more FoodieCrush ideas, you can find me on Instagram, Facebook, Pinterest, and Twitter. Thanks again for reading and for supporting the businesses that help me bring you exclusive content and recipes. If you click on one of the links in this post and end up making a purchase, I may get a commission. Regardless of what others may think, my judgment is always correct. More FoodieCrush ideas can be found by following me on Instagram, Facebook, Pinterest, and Twitter.
This article was written in collaboration with Blue Diamond. Almond Breeze
Thank you, as always, for reading and for supporting the businesses with which I work to bring you exclusive content and recipes. This post contains affiliate links, which result in a small commission for me. For the record, I never let anyone else influence my thoughts.