True story: mochas were the gateway to my coffee addiction. In my early teen days, a mocha mid-afternoon with a chewy cookie (hello sugar overload!) was not uncommon. Eventually, mochas turned into lattes, and later lattes into coffee with a splash of milk, and now I can just drink the stuff black — cold brewed.
While I can’t remember the last time I ordered a mocha from my local barista, the flavor melody of chocolate and coffee will never go out of style. Let’s just put it out there: coffee ice cream with chocolate chunks, my favorite. Dark chocolate with crunchy coffee bean pieces, give me a piece please.
That said, now that the temperatures are hitting triple digits again this week, a hot, rich, dairy-ladden mocha is not in my immediate future. Cool coffee + chilly chocolate “ice cubes”, now that’s how you can satisfy a mocha craving mid-summer.
To make an easy as breeze, two-ingredient iced mocha: 1) freeze Chocolate Almond Breeze in an ice tray; 2) fill a glass 3/4 full with frozen chocolate ice cubes; 3) pour refrigerated coffee (the darker the better, in my opinion) over ice & enjoy!
Cheers to summer and chilled, caffeinated, chocolate-y cups of coffee.
Easy as Breeze 2-Ingredient Iced Mocha (dairy free!)
This “Easy as Breeze” post is sponsored by Almond Breeze Almondmilk. For more “Easy As Breeze” recipes made with five ingredients or less, visit Almond Breeze on Facebook, Twitter, Instagram, and Pinterest.
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