Hot days call for cold drinks, and cold coffee is one of my favorites! When I say cold coffee I don’t mean regular coffee with ice thrown in it, I mean the really good stuff: cold-brewed coffee concentrate. That’s when coffee gets real! If you want cold coffee for summer, skip adding ice cubes to hot coffee and make this Easy Mocha Freeze instead.
I highly recommend cold-brewing your coffee if you haven’t already discovered this method of coffee prep. I started cold-brewing my coffee a couple years ago and I rarely brew my coffee with hot water these days, even in the winter time. If it’s cold outside and I want a hot drink or I want to make bullet-proof coffee with coconut oil, I heat up my cup of cold brew. Easy!
Cold brewing coffee helps to keep the acid in the coffee to a minimum so it’s actually better for your stomach and tastes less bitter. Since it is less bitter, you can use dark roast coffee without the bitterness (unless you steep it too long).
I love cold-brewing my coffee to be quite strong so it’s a concentrate, so I usually use 1-1/2 cups dark roast coffee to 6 cups water and I let it soak overnight in the fridge. In the morning, I filter it through a juice bag ad I have great coffee for the next 4-5 days. Perfect!
As awesome as coffee is, people still need to drink it responsibly. I try to follow a couple rules I made for myself to keep my coffee consumption to a sane level:
- Try not to drink more than 1-2 cups a day
- Don’t drink coffee too late in the afternoon or you won’t sleep. Even if you think coffee doesn’t affect you, it will make you toss and turn – no fun. This goes for caffeinated tea as well
- Watch the calories in your favorite coffee drinks!
- Save some $$ (and calories) and save the special frou-frou coffee drinks for a once a week treat
For the longest time I was always a tea drinker, never really into coffee much until a few years ago when I was working on a temporary project with a wellness company and I had to be up at 3-4 am to meet employees for wellness testing. That’s when I really started drinking coffee on the regular. For a while it was just once a week, then it became daily.
It’s very easy to keep adding cups of coffee each day until you are drinking a pot daily. Not so great for your adrenal glands or your stomach lining!
Except for our last vacation, I follow these rules pretty well and it has kept me from having a raging coffee and caffeine addiction and I get pretty good sleep. During our vacation to Mexico my energy levels were pretty low, especially when it started to get hot out and we walked a lot, so I drank more espresso than I normally do! But when we got back I made sure to get my coffee consumption back to normal again.
Here’s a little step-by-step to pin for later!
The theme for this Blue Diamond-sponsored recipe is “Easy as Breeze”: recipes featuring Almond Breeze Almondmilk Chocolate that have 5 ingredients or less. Well check this out: my Easy Mocha Freeze only has 3 ingredients! And so easy to make you can *almost* do it with your eyes closed 😉
Each cube in this particular tray holds exactly 1 Tablespoon liquid, so there are 6 Tablespoons cold-brewed coffee and 6 Tablespoons Almond Breeze Almondmilk Chocolate in this tray. 6 Tablespoons is a little more than 1/3 cup (1/3 cup = 5.3 Tablespoons)
Once the coffee and chocolate almondmilk are frozen it’s hard to tell them apart!
If you would like to lower the sugar in this recipe, check out the Almond Breeze Almondmilk Chocolate Unsweetened, or replace some of the Almond Breeze Almondmilk Chocolate with your favorite unsweetened Almond Breeze variety.
- 1/3 + 1/2 cup strong cold-brewed coffee divided
- 1/3 + 1/2 cup Almond Breeze Almondmilk Chocolate divided
- A few drops of Vanilla Creme liquid Stevia to taste
- Prepare your frozen coffee and Almond Breeze Almondmilk Chocolate: pour the 1/3 cup cold-brewed coffee and the 1/3 cup chocolate almondmilk into an ice cube tray, and freeze for several hours or overnight (until frozen solid). For the ice cube tray I used in the photo below, each cube holds exactly 1 Tablespoon liquid, so you will actually use 6 Tablespoons (a little bit over 1/3 cup) each coffee concentrate and Almond Breeze Almondmilk Chocolate
- Once the coffee and chocolate almondmilk are frozen, add them to a small blender or NutriBullet with the remaining 1/2 cup cold-brewed coffee and 1/2 cup chocolate almondmilk
- Add a couple drops of vanilla-flavored Stevia drops and blend well until there are no large ice pieces left
- Serve immediately
If you would like to lower the sugar in this recipe, check out the Almond Breeze Almondmilk Chocolate Unsweetened