You all know I am a lover of Coffee and Chocolate. Mocha is actually one of my biggest weaknesses. A big mug of Hot Mocha in winter and a tall glass of Iced one in summer are both completely irresistible. It’s my preferred drink every time I visit any café.
Earlier before Alaru came into our life, we spent most of our evenings in restaurants, bars and cafes. Going out for a late night coffee with friends after dinner was a very common affair. I loved my coffee and beer equally. I was unstoppable when I started drinking both. Then later when I got pregnant I slowly cut down on my caffeine intake. But even then one of my true cravings was always Iced Mocha!
Of course now we don’t go out that often and even if we do, I don’t drink much coffee anymore. But suddenly the other day I was hit by a strong urge to drink my favorite Mocha… A refreshing, cold, creamy one with a drizzle of some thick chocolate sauce on top! Mmmm… Nothing was going to stop me! I had to just make some for myself immediately. For somebody who likes Iced Mocha so much, I had never really made it at home. One of the reasons was that I didn’t want it to be so easy and knowing how little self control I have I didn’t want to be drinking several glasses of it through the day!
But the damage is now done! I have actually ended up with a super delicious Iced Café Mocha recipe, which satisfies my cravings each and every time. It’s thick, creamy, silky and so delicious! I like the fact that I can control the amount of sweetness it in. The recipe happens to be dairy-free too! The day I made it, I had a cup of soaked cashew nuts and a cup of coconut milk in the refrigerator, which made it way into the Iced Mocha. Of course you can make it with any milk (dairy or nut/seed milk) of your choice but I highly recommend you don’t skip the cashew nuts in it. The dairy free version was just perfect though!
The best thing about the recipe is that it’s done in 2 steps. I first created a ‘base’ for the drink which is a thick coffee chocolate paste with cashew nuts in it. Once you have this paste ready, you are just minutes away from your favorite drink. You can store this in the refrigerator for up to a week and make it whenever your heart begs for an Iced Mocha!
Lets not delay this anymore! I know you just can’t wait
You should be able to replace the cashew nuts in the recipe with Almonds.
Replace the instant coffee powder with ¼ – ½ cup of strong freshly brewed coffee.
You can use regular sugar instead of unrefined sugar.
- 1 cup cashew nuts
- 1 tbsp instant coffee powder
- 2 tbsp unsweetened cocoa powder
- 4 tbsp unrefined cane sugar
- 1 cup cold milk (coconut, almond, rice or soy)
- 4-5 ice cubes
Soak the cashew nuts in water for a couple of hours and drain completely.
Blend the cashew nuts, unrefined sugar, coffee and cocoa powder with ¼ cup of warm water into a very fine paste. Make sure there are no grains left. Your Mocha base is now ready. You can refrigerate this for up to a week.
To make the Iced Mocha, take a tablespoon of this creamy mocha base with a cup of any cold milk of your choice, pulse in a blender until the paste is completely incorporated into the milk. Pour it over a glass filled with ice cubes and top it with a dollop of the thick creamy ‘Mocha base’. Serve immediately.