Saturday, May 5, 2012

Dark chocolate iced coffee!

This coffee drink was one of my go-to drinks the last few weeks of the semester. I was very low on scholarship money (womp womp) and super-slammed with readings and papers to wrap up, so I wanted to find a new coffee fix that was easy on the budget and just as fancy as visiting a coffee shop.

Thus, the dark chocolate iced coffee was born!

I altered this recipe to make a cold brewed iced coffee base and then added some delicious dark chocolate almond milk. Mmm, it's like an iced mocha that's sorta good for you. Want to make it? Here's how.


2/3 c coursely ground coffee (I think that a dark roast works best)
3 c cold water 
dark chocolate almond milk, to taste

You can double or triple this recipe too, just depends on how large a glass container you have to store it in. I like to double the batch and drink it for a few days.

What you need to do: 

Grind your beans on a course setting (or have them ground at a coffee shop for you). Enjoy the smell of those beans as you're doing so. Measure out 2/3 cups coffee and place in a pretty glass container of your choosing. Pour cold water on top, give it a stir, cover, and set in the fridge for 4-8 hours minimum, but the longer the better! Leaving the glass in the fridge overnight is a good choice.

Strain the coffee out using a fine mesh strainer or cheese cloth, rinse out your jar, and put the coffee back in. Viola! You've got a super versatile coffee base just waiting to be made into something amazing. (Sidenote: This base is good for Vietnamese coffee and minty iced coffee too, both of which will be coming to the blog soon.) 

I like to set my coffee right next to my chocolate almond milk so it knows its fate.

Fill a glass half full, add plenty of ice, and pour that dark chocolate almond milk over the top. Stir, taste, and add more milk or coffee depending on what you're feelin' that day. You're set! Ahhhhhhh... so good.

If you make this, let me know how you like it. This would be awesome with any kind of fancy milk or creamer. French vanilla coconut milk is also simply devine, but so is good old fashioned half and half. If you are opting to go the milk or cream route and like your coffee sweet, I recommend making Vanessa's recipe with the light brown sugar and cinnamon that it calls for. It's. so. so. good.

Happy coffee making!


  1. Wow that sounds and looks absolutely delicious! I've been looking for a kind of fancy and cheap coffee drink to make at home. I am definitely going to try this out, thanks so much for sharing!

  2. Mmmmmm... it has never occurred to me to use chocolate milk in my coffee.. looks so yummy.

  3. Great idea! I don't like "normal" coffee but with chocolate... I should try it!