1 cup coconut milk (or almond milk as a substitute)
In a blender, combine the cold brew coffee, dates, and cocoa powder. Blend on high speed for 2-3 minutes until the mixture is smooth and the dates are fully broken down. If the dates are dry, you can soak them in hot water for 5 minutes before blending.
Once blended, add the vanilla and peppermint extracts to the mixture and continue blending.
Strain the blended mixture through a cheesecloth or a nut milk bag to remove any solids or lumps.
In a glass, add ice cubes and pour the coffee concentrate over them.
Finally, add the coconut milk and stir well. You can also use almond milk or any other non-dairy milk as an alternative to the coconut milk.
Garnish with a sprig of mint and enjoy your refreshing Coconut Mint Iced Mocha!
This recipe is a perfect summer beverage to enjoy at home, without having to spend money at coffee shops. It is easy to make and can be stored in the refrigerator for up to a week. Additionally, the coffee concentrate can be frozen and used for making peppermint mocha smoothies by adding a banana, ice, and almond milk. You can also experiment with different flavors such as vanilla, almond extract, cocoa powder, or even whey protein powder to add variety to your iced coffee.