Name: Vegan Iced Mocha
Prep time: 20 min
Total time: 20 min
Ingredients: Homemade Cashew Milk:; 1/2 cup Raw Cashews (soaked overnight and then drained); 2 cups Distilled Water; Coconut Whipped Cream:; 1/2 cup Coconut Cream (chilled overnight); 1 Tablespoon Sugar; Vegan Iced Mocha:; 2 cups Homemade Cashew Milk; 1/4 cup Vegan Chocolate Chips; 2 Shots Espresso; 2 Tablespoons Kahlua; 2 scoops Vegan Vanilla Ice Cream

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Greetings, Amrita here today! Ever get kind of annoyed when you go out and all you want is a delicious mocha/latte/frappe but the only vegan option you’ve got is a boring-a$$ soy latte? I hate soy lattes with a passion. I hate most things with a passion 🙁 I need help! Anyway… I figured since I can’t get anything decent anywhere I might as well come up with my own version of a Vegan Iced Mocha and save myself the coffee deprived sadness.

Obviously, I was not gonna use soy milk (kill!) in my Vegan Iced Mocha, so I utilized my homemade cashew milk instead since I personally think cashew milk is the most neutral and versatile non dairy milk in terms of flavor and thickness. I also got a little cheeky by adding in a splash of Kahlua into the mix along with a nice dollop of Coconut Whipped Cream on top. Hey, I’m still in boob recovery… give me a break. I can feel your castings of judgement seep into the depths of my wretched soul.

All in all, what I ended up with was a kick-a$$ Vegan Iced Mocha that tastes even better than the dairy based mocha frappes you get at so many coffee joints these days. To be honest, coffee joints in general aren’t for me, they’re full of ridiculous hipster punks that look like wannabe owls, pretending to read books they don’t actually read. They make me lose my temper. I think it’s time for me to take Yoga up. Or not.

Well, I’ll leave you with the recipe for my Vegan Iced Mocha, along with the instructions on how you can make your own homemade cashew milk and coconut whipped cream. You should definitely try your hand out at these very simple recipes because I’m pretty sure you’ll love it. And if you don’t… well, then that really sucks for you 🙂

Vegan Iced Mocha

Crazy Vegan Kitchen

Delicious creamy Vegan Iced Mocha made with homemade cashew milk, coconut whipped cream, and a decadent dash of Kahlua. Simply satisfying!

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Prep Time 20 mins

Total Time 20 mins

Course Vegan Drink

Servings

Ingredients

Homemade Cashew Milk:
1/2 cup Raw Cashews soaked overnight and then drained
2 cups Distilled Water
Coconut Whipped Cream:
1/2 cup Coconut Cream chilled overnight
1 Tablespoon Sugar
Vegan Iced Mocha:
2 cups Homemade Cashew Milk
1/4 cup Vegan Chocolate Chips
2 Shots Espresso
2 Tablespoons Kahlua
2 scoops Vegan Vanilla Ice Cream

Instructions

Prepare Cashew Milk: In a high speed blender, combine soaked and drained cashews and distilled water and blend till smooth. Pour into a jug and chill till cold.
Prepare Coconut Whipped Cream: Whisk chilled and hardened coconut cream with sugar till it resembles whipped cream. Store in the fridge for later.
Prepare Vegan Iced Mocha: In a high speed blender, combine all ingredients and blend till smooth. You can choose to blend it to a point where there are still little flecks of chocolate in it too, it's just as delicious.
Pour into glasses and top with a generous dollop of coconut whipped cream. Dust with cocoa and enjoy!

Tried this recipe?Let us know how it was!

Comments

Michelle @ Vitamin Sunshine says
April 13, 2015 at 9:13 am
Those look delicious :) The first time I had a soy latte, I was 16, and didn't know until that day that I was allergic to soy-- like super, hospitalization allergic. Suffice it to say, I didn't enjoy it! There are so many great coffee shops in the States that now offer hemp, almond, etc. milks, and I heard that even Starbucks in the States is now offering coconut milk. But.. I am in Malaysia right now! So no alternatives other than soy. I actually take a little container of coconut milk with me to coffee shops, and just add it to an americano. I love the flavor of coconut milk, but I am going to have to try this with cashew milk!
- Amrita @ Crazy Vegan Kitchen says
  April 13, 2015 at 1:18 pm
  Totally feeling you Michelle! Vegan coffee and other related kinda of drinks are pretty hard to find in Southeast Asia. I think the situation is the same in both Malaysia and Singapore? I am a HUGE fan of coffee ---> HUGE! I could drink up to 8 cups a day even. That being said, I think cashew milk is a viable alternative, better than soy cause soy tends to overwhelm in taste. CHEERS TO THE VEGAN MOCHA!
Laura @ Raise Your Garden says
March 30, 2015 at 6:52 pm
Your iced mocha looks absolutely marvelous ~ well done, I think you should give yourself a high five. I'm avoiding soy like the plague these days.....let me tell you....soy does nothing for your hormones. Nothing. And mine are way out of whack (ok, sorry about TMI) I don't plan on taking up Yoga either, will just this this scrumptious drink instead.
- Amrita @ Crazy Vegan Kitchen says
  April 9, 2015 at 11:50 am
  Hey Laura, I've been avoiding soy too...somehow it gives me quite a bit of discomfort and pain in the tummy...soy-intolerent? I have no idea. Bread is doing that to me too....darn! I used to drink soy as a teen in hopes that it would pump more estrogen into my.....chest. Well we all know how that went :P
Thao @ In Good Flavor says
March 30, 2015 at 1:47 am
This looks and sounds fantastic, Amrita! I love the photos!
- Amrita @ Crazy Vegan Kitchen says
  April 9, 2015 at 11:49 am
  Thank you so much Thao! Nice to see you here again =) To be honest, I am having mental blocks with photos these days, also, winter is coming, it really gets on my nerves :(
cioccolatofondente123 says
March 28, 2015 at 1:27 pm
interesting recipe!
- Amrita @ Crazy Vegan Kitchen says
  April 9, 2015 at 11:48 am
  Thank you :) it tasted really good! Like a Mocha frap :)

Vegan Iced Mocha

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Ingredients