Skip to content
My Account
mobile search

Iced Almond Milk Mocha

  • Prep Time: 1 hr
  • Cook Time: -
  • Total Time: 1 hr
  • Yield: about 64 oz


Chocolate almond milk

1 cup raw, unsalted almonds

3 pitted Medjool dates

½ cocoa powder, dutch processed

¼ cup honey

3 tsp vanilla extract

⅛ tsp salt


Cold brew (or use 32 oz of store bought cold brew concentrate)

6.5 oz coffee, medium-coarse ground 

45 oz water


PREPARE the cold brew:

WARM water to just below a boil. 

ADD ground coffee to a medium sized glass bowl.

POUR 13 ounces of hot water over the coffee and stir for 30-40 seconds until combined.

ADD 32 ounces of cold water immediately after and stir.

COVER with a towel and refrigerate for 14-18 hours.

MIX well and strain through a nut milk bag or coffee filter.


PREPARE the chocolate almond milk:

SOAK almonds in water overnight or up to 2 days.

STRAIN AND RINSE the almonds.

ADD almonds, dates, salt, and 3 cups of fresh water to a blender.

BLEND on high speed until smooth, about 2 minutes.

TRANSFER the mixture to a nut milk bag and use your hands to squeeze out the milk from the fiber.

ADD cocoa powder, honey, and vanilla extract to a bowl and whisk to create a chocolate paste.

ADD the chocolate paste to the freshly made almond milk and whisk until completely dissolved.


ADD the cold brew concentrate to the chocolate almond milk and mix together. 

ENJOY cold with or without ice and Simple Mills Creamy Peanut Butter Nut Butter Stuffed Sandwich Cookies


Store Almond Milk Mocha in glass jars or jugs with an airtight seal in the refrigerator. It will keep for up to 4 days. Be sure to shake well before drinking, the milk tends to separate.