Morning Mocha Smoothie Recipe with Coffee Ice Cubes

Cooking Time

10 minutes



Serves Up To


Nutrition Information

Total Fat25.3 g
Cholesterol2.9 mg
Sodium200.3 mg
Potassium393.8 mg
Total Carbohydrate77.8 g
Dietary Fiber0.5 g
Sugars38.5 g
Protein6.3 g


  1. Brew coffee and let cool to room temperature.

  2. Pour into ice cube mold. Freeze 4-6 hours or overnight is best.

  3. Over a double broiler, melt chocolate with ½ cup vanilla almond milk, stirring constantly until melted and smooth. Stir in mint. Let cool.

  4. In a blender, combine frozen yogurt and remaining ½ cup vanilla Almond Breeze. Blend until thick and smooth.

  5. 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


  • 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)