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Drink recipe · from the recipe book

Cinnamon Mocha Coffee-Ice Slush

A frosty, spoonable slush of frozen coffee cubes blended with cocoa, maple and warm cinnamon, with a bittersweet chocolate finish and no milk at all.

Cinnamon Mocha Coffee-Ice Slush

Ingredients

  • 2 cups (470 ml)480 gBrewed coffeefreshly brewed, strong
  • 2 tbsp10 gUnsweetened cocoa powder
  • 1½ tbsp30 gMaple syrup
  • ¾ tsp2 gGround cinnamon
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalta small pinch

Steps

  1. Brew the coffee strong and pour it into a large heatproof pitcher while it is still hot.
  2. Add the unsweetened cocoa powder to the hot coffee and whisk until no cocoa lumps remain.
  3. Whisk the maple syrup, cinnamon, vanilla and salt into the coffee until smooth. This is your cinnamon mocha coffee.
  4. Pour about two-thirds of the cinnamon mocha coffee into ice cube trays and freeze until solid, about 4 hours.
  5. Refrigerate the remaining one-third of the cinnamon mocha coffee in a covered jar until cold, at least 1 hour, while the cubes freeze.
  6. Put the frozen cinnamon mocha coffee cubes and the chilled cinnamon mocha coffee in a blender and blend until thick and slushy, about 30 to 45 seconds, stopping to scrape down once if needed.
  7. Pour into two chilled glasses and serve right away with a straw or spoon.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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