Iced Spiced Mocha
Iced Spiced Mocha
Ingredients
- ¾ cup (180 ml) half & half oat and coconut creamer, cold
- ½ cup (125 ml) water
- ¼ cup (55 g) brown sugar
- ¼ cup (25 g) cocoa powder
- 1 tsp (5 ml) vanilla
- ½ tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp salt
- 1 cup (250 ml) half & half oat and coconut creamer, cold
- 2 cups (500 ml) strong espresso coffee, cold, or cold brew coffee
- Cocoa powder, to taste
- Maldon salt or fleur de sel (optional)
Instructions
- Divide the creamer among 12 cavities of an ice cube tray, 1 tbsp (15 ml) in each cavity. Freeze for 2 hours or until almost frozen.
- Meanwhile, in a small pot off the heat, whisk together the remaining ingredients. Bring to a boil. Simmer over medium-low heat while whisking for 2 minutes or until the sugar has completely dissolved. Remove from the heat. Pour into a bowl and let cool. Refrigerate until completely chilled, about 1 hour.
- Remove the ice cube tray from the freezer. Pour the chilled spiced mocha mixture over the frozen creamer, about 1 tbsp (15 ml) per cavity. Freeze for 8 hours or overnight.
Iced Spiced Mocha