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A glass filled with coffee concentrate, floated with creamy coconut milk.
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5 from 1 vote

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.
Prep Time5 mins
Total Time5 mins
Course: Drinks
Cuisine: American
Servings: 2 large coffees
Calories: 87kcal

Ingredients

Coffee Concentrate

  • 2 cup water omit if using brewed coffee
  • 1 tablespoon organic instant coffee sub 3 Starbucks Via packs or 2 cups strong brewed 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 light coconut milk canned (full fat isn't as smooth)

Instructions

  • Add water, 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.

Notes

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

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