Morning Mocha Smoothie Recipe with Coffee Ice Cubes
Nutrition Information
| Total Fat | 25.3 g |
| Cholesterol | 2.9 mg |
| Sodium | 200.3 mg |
| Potassium | 393.8 mg |
| Total Carbohydrate | 77.8 g |
| Dietary Fiber | 0.5 g |
| Sugars | 38.5 g |
| Protein | 6.3 g |
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Directions
Brew coffee and let cool to room temperature.
Pour into ice cube mold. Freeze 4-6 hours or overnight is best.
Over a double broiler, melt chocolate with ½ cup vanilla almond milk, stirring constantly until melted and smooth. Stir in mint. Let cool.
In a blender, combine frozen yogurt and remaining ½ cup vanilla Almond Breeze. Blend until thick and smooth.
Assemble by drizzling mint chocolate sauce on the bottom of a glass. Add coffee ice cubes and then pour in milkshake. Garnish with espresso beans, cocoa dusted almonds, mint, or chocolate sauce.
Courtesy of: Design Love Fest
Ingredients
- 1 Cup Almond Breeze Vanilla - divided (or for extra creaminess use Almond Breeze Almondmilk Cashewmilk Blend Vanilla Unsweetened)
- 2 Cups water
- 8 Tablespoons ground coffee
- 1/2 Cup semi-sweet chocolate chips
- 2 Tablespoons finely chopped fresh mint
- 1 pint vanilla frozen yogurt or sorbet
- Espresso beans (optional garnish)
- Mint (optional garnish)
- Chocolate sauce (optional garnish)
