I have been obsessed with coffee and coffee infused treats lately. Earlier this week, I made some chocolate and coffee scones, and throughout the week, I have been snacking on chocolate bites with brewed coffee in the center of the chocolates. I recently discovered these chocolate treats when Kevin brought home a jar of chocolates. The jar of chocolates was given to him from one of his colleagues as a holiday gift. Inside the jar was a chocolate candy I had never seen or tasted before. It was labeled Wild Ophelia Cold Brew Chocolate Coffee Bite. I took a bite out of the chocolate and a stream of coffee flavored syrup was released from the chocolate. The coffee filling combined with the melt-in-your-mouth chocolate was so good, I pulled up my phone and googled where I could purchase these chocolate bites. Turns out, Whole Foods Market carries packs of these chocolates. Last weekend, I headed to Whole Foods Market and picked up two packages of these chocolates to snack on throughout the week. These coffee chocolate treats inspired me to whip up my almond, coconut, and chocolate iced coffee. I’ve been feeling very experimental last weekend with cooking vegan dishes and wanted to make a vegan iced coffee. I used a combination of almond milk, coconut milk, confectioners’ sugar, fresh brewed coffee, and dairy free chocolate chips. I blended all of these ingredients together with some ice cubes and within minutes, I had a glass of very cold iced coffee in hand. I made enough for both Kevin and I. Kevin has been a bit weary of my adventures in vegan cooking, but so far he has enjoyed my veganballs with parsley cream and marinara sauce and now my almond, coconut, and chocolate iced coffee. A handful of chocolate chips are blended into the coffee so there are bits of chocolate pieces in each sip. My almond, coconut, and chocolate coffee is best served in the morning, but also makes for a great mid-day pick-me-up. The only thing missing is a side of flatbread or pita with hummus.
Almond, Coconut, and Chocolate Iced Coffee:
· 2 cups freshly brewed coffee
· ¼ cup almond milk
· ¼ cup coconut milk
· 2 tablespoons, confectioners’ sugar
· ¼ cup nondairy chocolate chips
· 1-2 cups ice cubes
Directions:
1) In a large blender, add the coffee, almond milk, coconut milk, confectioners’ sugar, chocolate chips, and ice cubes. Blend all of the ingredients together for 2-3 minutes. Serve in two large glasses or mason jars.
Takeaways: You can serve this iced coffee with some coconut whipped cream for a more decadent treat. To make the coconut whipped cream, skim off the cream from the top of a can of full fat coconut milk. Whip in some confectioners’ sugar until the coconut cream develops a whipped cream consistency. Top the iced coffee with coconut whipped cream and serve.