What a Mocha Mix!

Coconut Mint Iced Mocha


A healthier summery coffee drink is made by lightly sweetening coffee with dates, and using coconut milk as a dairy free alternative.



Keywordcoconut latte, coconut mint, iced coffee, mocha latte, vegan latte

Prep Time5 minutes

Total Time5 minutes

Servings2 large coffees




Coffee Concentrate

  • 2 cup water omit if using brewed coffee
  • 1 tablespoon organic instant coffeesub 3 Starbucks Via packs or 2 cups strong brewed coffee
  • 1 tablespoon raw cocoa powder
  • 2 medjool dates
  • 1 teaspoon vanilla
  • 1/2 teaspoon peppermint extract

Coconut Mint Iced Mocha

  • 1/2 cup coffee concentrate
  • 1/4 cup water or almond milk
  • 2 tablespoons light coconut milkcanned (full fat isn’t as smooth)


  • Add water, coffee, cocoa powder, and dates to a blender. Blend on high for 2-3 minutes.
  • Strain coffee concentrate through cheesecloth or a nut milk bag. This step can be skipped, but the coffee is smoother by doing this.
  • Squeeze the date and cocoa powder pulp to drain as much liquid as possible.
  • Add vanilla and peppermint extract to the concentrate.
  • When ready to serve, pour concentrate over ice and add water, coconut milk, or other milk of choice.


*Medjool dates are very large. If substituting a smaller type of date, add 2-3 in place of 1 Medjool.


Calories: 87kcal | Carbohydrates: 18g | Fat:1g | Saturated Fat: 1g | Sodium: 27mg |Potassium: 167mg | Fiber: 1g | Sugar: 16g |Vitamin A: 0.7% | Calcium: 2.3% | Iron: 1.2%


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