I am back on the caffeine train. Nothing crazy but after not having any caffeine for my entire pregnancy, I was hoping I would be able to abstain permanently. But, there is just something about both having an infant and living in Seattle that make you feel like you NEED to drink coffee.
At this point, I am just having one cup in the morning and will most likely stick with that as having too much caffeine really impacts my sleep.
Now that it’s warm out, I really prefer that one cup of coffee to be iced; and for it to have a bit of chocolate. Because seriously, what isn’t better with chocolate?!
These Mocha Ice Cubes take iced coffee to the next level. In addition to using them for iced coffee, another option is to toss a bunch into the blender along with some milk, cream or non-dairy milk of your choice and have a frosty chocolate coffee treat.
For me, I have just been all about keeping it simple with the ice cubes and some hemp milk, almond milk or coconut milk. With two little kids, my morning routine is quite hectic and I can’t even process adding in washing the blender.
Make these with leftover coffee or brew a fresh pot to keep your freezer stocked. Your iced coffee will thank you!
NOTES:
- If you want to substitute stevia for the coconut palm sugar, I recommend using a high quality liquid stevia.
- I have made these with both unsweetened baking cocoa and raw cacao powder. The baking cocoa is more mellow. If you go with the raw cacoa, you may need to adjust the sweetener so taste the mixture before you freeze it.
- I use these ice cube trays (2 of them) which make 30 1-ounce ice cubes.
Everyday Maven
Yields 10
2 Points Plus Per Serving - Individual Serving Size is 3 Cubes - Makes 30 1-ounce ice cubes or 10 Servings
5 minPrep Time
5 minTotal Time
Save RecipeIngredients
- 28 ounces brewed coffee
- 1/2 cup plus 2 Tablespoons unsweetened organic baking cocoa OR raw cacoa powder
- 1/4 cup plus 2 Tablespoons coconut palm sugar
- 1/4 teaspoon pure vanilla extract
- pinch finely ground sea salt
Instructions
- Combine all ingredients in a medium saucepan and heat over low heat.
- Whisk continuously until palm sugar and cocoa powder are incorporated.
- Remove from heat, allow to cool for 10 to 15 minutes. Whisk again to reincorporate any cocoa that may have settled to the bottom of the pot and pour into ice cube molds. I set my ice cube trays on a small baking sheet to make them easier to transfer in and out of the freezer.
- Once the ice cubes are set, remove and store in a ziploc type freezer bag or other freezer safe container. Enjoy!
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