Coconut Mint Iced Mocha

Try this healthier Peppermint Coconut Milk Iced Mocha, and you won’t be tempted to spend your cash at the coffee houses this summer. This lightly date-sweetened coffee drink is made ultra creamy with the addition of coconut milk — but you can use almond milk for a lower calorie treat as well!

The Easiest DIY Iced Mocha Latte

I love my iced coffee. And I’m not the only one– last summer, I posted this recipe for Caramel Mocha Iced Coffee Concentrate, and it’s still one of the most popular recipes on my site. In that recipe post, I focused on the money you’ll save making your own specialty coffee drinks at home— it adds up to quite a big savings if you do it regularly!

Saving money isn’t really my main motivator when it comes to cooking at home. The number one reason I choose to make so many meals, drinks, smoothies and snacks at home is that it’s healthier.

I like knowing what I’m putting in to my body (especially those things I am putting into my body regularly, like coffee).

I like being able to choose what sweetener works best for my body, and having the option of using non-dairy milk and unsweetened flavorings. (BTW, I love that Starbucks now carries coconut milk as an option).

It’s easy to make an iced mocha latte at home, and you can make a large batch and refrigerate it for up to a week.

You can also freeze this into an ice cube tray if you have extra, and use it for peppermint mocha smoothies! Just add a banana, ice, and almond milk! Throw in some spinach for good measure.

How to Make Iced Mocha Coffee Concentrate at Home

Step 1: Add your Cold Brew Coffee, dates, and cocoa powder to a blender. Process on high for 2-3 minutes, until the dates are fully broken down. If your dates are old or dry, soak them in hot water for 5 minutes before adding them to the blender.

Step 2: Add the vanilla and peppermint extract.

Step 3: Strain the mixture through cheesecloth or a nut milk bag. The nut milk bag is handy to have around, less messy, and easier to clean. You can also use a French Press and push down the solid ingredients.

Step 4: Pour the coffee concentrate over ice, and then add in coconut milk. If you don’t have coconut milk, try almond milk or your favorite non-dairy milk instead for a less rich treat.

Mint Coconut Iced Mocha – A Delicious Speciality Coffee Drink at Home!

If you love coffee shop drinks, making your own at home is not only easier, but much cheaper.

The first thing you want to do is master the art of cold brew coffee. You can use cold brew coffee to make both hot or iced speciality coffee drinks.

The next thing you need to figure out is what coffee you love the most. I use a Swiss process decaffeinated coffee because I am sensitive to caffeine but love to drink coffee. If you love Starbucks, then pick some up from there.

Finding the best milk option is another trick! I love coconut milk in my coffee. It’s rich and has a mild sweetness, and gives coffee a wonderful creaminess that I can’t resist. If you’d like something on the lighter side, try an unsweetened oat milk or even an almond-coconut milk mixture.

Last, experiment with flavors! I adore peppermint, so that’s a no-brainer for me.

I also use cocoa powder, almond extra, vanilla extract, and even whey protein to add different flavors and textures to my homemade iced lattes.

Other Delicious Summer Coffee Drinks

If you love iced coffee, lattes, and cold brew coffee, I have some incredible drinks to try!

• Cold Brew Coffee (use plain with coconut milk!)
• Vanilla Almond Milk Latte
• Vanilla Cashew Iced Latte
• Iced Caramel Mocha

If you make this recipe, be sure to share it with me! Find me on Facebook or Instagram and be sure to tag #SunkissedKitchen @SunkissedKitch

Coconut Mint Iced Mocha

A healthier summery coffee drink is made by lightly sweetening coffee with dates, and using coconut milk as a dairy free alternative.

4.5 from 2 votes

Print Pin Rate

Course: Drinks

Cuisine: American

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 2 large coffees

Calories: 87kcal

Author: Michelle Miller

Ingredients

Coffee Concentrate

• ▢ 2 cups cold brew coffee *or use 2 cups of water + 2 tablespoons good quality instant coffee
• ▢ 1 tablespoon raw cocoa powder
• ▢ 2 medjool dates
• ▢ 1 teaspoon vanilla
• ▢ 1/2 teaspoon peppermint extract

Coconut Mint Iced Mocha

• ▢ 1/2 cup coffee concentrate
• ▢ 1/4 cup water or almond milk
• ▢ 2 tablespoons coconut milk *if you can find it in a paper carton, the flavor is a lot better!

Instructions

• Add cold brew coffee, cocoa powder, and dates to a blender. Blend on high for 2-3 minutes.
• Strain coffee concentrate through cheesecloth or a nut milk bag. This step can be skipped, but the coffee is smoother by doing this.
• Squeeze the date and cocoa powder pulp to drain as much liquid as possible.
• Add vanilla and peppermint extract to the concentrate.
• When ready to serve, pour concentrate over ice and add water, coconut milk, or other milk of choice.

Video

Notes

*Medjool dates are very large. If substituting a smaller type of date, add 2-3 in place of 1 Medjool.

 

**In SE Asia, coconut milk is sold in paper cartons, not cans. The milk stays fresher and is much sweeter than what we typically buy in North America. If you live near an Asian import store or can order it on Amazon, it’s worth it! I use this in my hot coffee as the perfect non-dairy creamer that adds just the right pop of sweetness. If you need to use a can of coconut milk, add it to a blender and process it until it’s smooth before pouring into your coffee to prevent clumping. 

NutPods French Vanilla Creamer also works in place of the coconut milk here!

 

Cold Brew Coffee stays fresh for up to a week — so if you LOVE this recipe, double or triple it and keep the concentrate in the fridge for a week. Just pour over ice and add your milk or creamer!

Nutrition

Calories: 87kcal | Carbohydrates: 18g | Fat: 1g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 167mg | Fiber: 1g | Sugar: 16g | Vitamin A: 35IU | Calcium: 23mg | Iron: 0.2mg

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