There are few beverages that I enjoy drinking in the morning or early afternoon on a patio more than iced coffee. Usually, a shot or two of espresso is poured over ice then some milk is added to fill up the cup. When I am at home however, I like to do it a little differently and make the coffee into frozen cubes.
When it comes to making flavoured ice cubes or popsicles, more strength of flavour is better because the freezing takes down the intensity. If the coffee used is a bit stronger than usual it will make the right flavoured cubes for you.
This could also be done with decaf coffee or even strongly brewed tea.
This time I forgot to soak nuts overnight, the usual way to prepare for making nut milk so instead I used cashew butter. Blending it with water makes for an instant nut milk- no soaking or straining required. Any nut butter can work, almond would be a classic choice or hazelnut can be delicious too. I also added in some dates for natural sweetness and some raw cacao powder to make it into an iced mocha.
This is a really easy drink to make and the measurements do not have to be precise at all. Small servings like this are made from around 1 cup of coffee frozen into cubes and 1/2 cup of nut milk but it totally comes down to preference.
- Iced Coffee Cubes
- 4 cups strong coffee
- Nut Milk
- 2 cups cold water
- 4 Medjool dates, pitted
- 2 tablespoons cashew butter (or any preferred nut butter)
- Optional: 1 tablespoon raw cacao powder
- Brew the coffee then pour it into an ice cube tray and put it in the freezer overnight.
- In the morning, place all the milk ingredients into a blender and blend until smooth and frothy.
- Divide the ice into cups then pour the milk over and sip slowly.
