Living in Florida, it’s Summer time all day everyday. Blended Coffee with Cocoa is the perfect remedy for beating the heat.
Blended Coffee is the perfect pick me up!
I don’t normally drink coffee unless I am super exhausted. Even then, I usually go for a sweet drink at Starbucks. Having recently discovered the calorie load in the average Starbucks drink, I went on a quest to make a healthier Blended Coffee alternative. This Blended Coffee recipe took a little tinkering, but i’m happy with the result and much happier with the cleaner ingredients.
I will warn you that I have no clue how many calories are in this drink. But if I had to guess (just simply on the fact that nothing is coming out of a bottle with the word “Syrup” on it) it’s far less than a Starbucks, Dunkin Donuts or Dutch Brothers drinks. Hope you like it!
It all starts with Great Coffee
If you’re like my husband, you’ll want a stronger coffee flavor. Iced drinks, when made incorrectly, will begin to taste watered down as the ice melts. The secret to keeping your iced coffee and blended coffee drinks from getting watery is to double (or at least 1.5x) the coffee to water ratio.
To make one cup of good iced coffee:
- 4 tablespoons of ground coffee
- 8oz water at 208 degrees (boiling)
- Use a French Coffee Press for stronger coffee flavor so you can fully soak the grounds
Let your coffee cool to room temperature then place it in the fridge. Don’t place it in the fridge too quickly or you run the risk of cracking your French Press.
- 2 Cups of Iced Coffee (from the recipe above) Coffee, cooled
- 5-6 medjool dates, pitted
- ¾ cup almond milk – feel free to use whatever milk you want, coconut tastes great too!
- 2 tablespoons cocoa powder
- 4 cups ice
- Take all the ingredients above and pour them into a blender (we use a Vitamix)
- Blend everything together.
- Serve right away.
- Serves 2 people