Drink recipe · from the recipe book
Blended Cinnamon Almond Butter Mocha
A thick, frosty blended mocha with deep chocolate flavor, nutty almond butter and a warm hint of cinnamon, made creamy with almond milk and frozen coffee cubes.
- Blender
- 3 hr 10 min · 10 min hands-on
- Makes 2 glasses
- Vegan
- Gluten-free
- Up to 30 g carbs
- Sodium 600 mg or less
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- 1¼ cups (300 ml)300 gBrewed coffeebrewed strong and cooled
- 1 cup (240 ml)240 gAlmond milk, unsweetenedcold
- 2 tbsp32 gAlmond butter, no salt added
- 2 tbsp12 gUnsweetened cocoa powder
- 1½ tbsp packed24 gBrown sugar
- ½ tsp1 gGround cinnamon
- ½ tsp2 gVanilla extract
- a pinch0.3 gSalt
Steps
- Prepare ahead: pour half of the cooled coffee into an ice cube tray and freeze until solid, about 3 hours; keep the remaining half of the coffee cold in the fridge.
- Pour the almond milk and the remaining half of the chilled coffee into the blender.
- Add the unsweetened cocoa powder, brown sugar, cinnamon, vanilla and salt to the blender, then blend for about 15 seconds until the cocoa powder and brown sugar dissolve.
- Add the almond butter and the frozen coffee cubes, then blend on high for 30 to 45 seconds until thick and smooth.
- Pour into 2 tall glasses and serve right away with a straw.
Contains: Tree nuts.
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