Ingredients
Units
Scale
- 1 cup brewed coffee, cooled
- 1/4 cup canned coconut milk
- 2 teaspoons chocolate syrup (plus more for topping, if desired)
- 1 cup ice cubes
- 2 tablespoons coconut milk whipped cream (optional, for topping)
Instructions
- Brew your coffee and allow it to cool. You can use any type of coffee you like, but for this recipe, I recommend a dark roast or espresso.
- In a blender, combine the cooled coffee or espresso, coconut milk, and chocolate syrup. Blend until smooth.
- Fill a glass with ice cubes.
- Pour the blended mixture over the ice cubes.
- If desired, top with whipped cream and extra chocolate syrup.
Equipment
Notes
- This recipe can easily be doubled and served in 2 glasses.
- It’s best to brew your coffee and chill it at least several hours before you make the mocha. Otherwise, the hot coffee will melt the ice cubes.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Beverage
- Method: Blended
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 260
- Sugar: 5.2 g
- Sodium: 73.1 mg
- Fat: 24 g
- Saturated Fat: 18.1 g
- Carbohydrates: 10.3 g
- Fiber: 0.4 g
- Protein: 2.9 g
- Cholesterol: 34 mg
Keywords: coconut milk iced mocha, iced mocha recipe, vegan iced mocha