Chocolate Almond Milk with Creamy Malted Coffee Ice Cubes

A Busy Mom's Secret Weapon: Chocolate Almond Milk with Creamy Malted Coffee Ice Cubes

Mornings in my house are a whirlwind. Between getting the kids ready for school, packing lunches, and trying to sneak in a few minutes of quiet time before the chaos begins, I need a quick and delicious breakfast that fuels me up without slowing me down. That's where this Chocolate Almond Milk with Creamy Malted Coffee Ice Cubes recipe comes in. It's simple to make, incredibly satisfying, and it actually makes my mornings a little more enjoyable.

I stumbled upon this recipe while searching for healthier alternatives to my usual sugary coffee drinks. As a busy working mom, I'm always on the lookout for ways to boost my energy levels naturally. This drink is exactly that – a healthy, delicious treat without the unnecessary sugar crash. The creamy almond milk is packed with nutrients, the coffee provides the needed caffeine boost, and the malted coffee ice cubes add a touch of indulgence that makes it feel like a special treat.

The beauty of this recipe is its flexibility. I often adjust it based on what I have on hand. Sometimes, I'll add a dash of cinnamon or a sprinkle of cocoa powder to the almond milk for an extra flavor boost. Other times, I'll experiment with different types of coffee, like cold brew for a smoother, less acidic taste. The possibilities are endless!

Making the almond milk from scratch might seem intimidating, but trust me, it's easier than you think. The process is incredibly therapeutic, too. Something about the gentle squeezing of the nut milk bag is incredibly calming, almost meditative. It's a nice little break in my otherwise hectic day.

And the creamy coffee ice cubes? They're the perfect finishing touch. They're not just aesthetically pleasing (they look absolutely gorgeous in the glass!), but they also keep the drink cold and deliciously creamy without watering it down. They're a game-changer.

This isn't just a quick breakfast; it's a self-care ritual. It's a quiet moment in the morning where I can pause, take a deep breath, and enjoy something delicious and healthy before diving headfirst into the day's adventures. It's a reminder to myself that even in the midst of chaos, there's always time to treat myself – even if it's just a simple, yet extraordinary, glass of chocolate almond milk with creamy malted coffee ice cubes.

I encourage you to try this recipe. It's more than just a drink; it's a little slice of calm in the midst of a busy day. So, next time you're looking for a quick, healthy, and delicious breakfast or afternoon pick-me-up, remember this recipe – your taste buds and your sanity will thank you.

Tips and Variations:

• Adjust sweetness: Add more or fewer dates to the almond milk, depending on your preferred sweetness level.
• Experiment with flavors: Add a dash of cinnamon, cardamom, or other spices to the almond milk for a unique flavor profile.
• Use different types of coffee: Experiment with cold brew, espresso, or your favorite type of coffee.
• Make it ahead: Prepare the almond milk and coffee ice cubes ahead of time to save time in the morning.
• Vegan alternative: Omit the malt powder for a vegan-friendly version.

This Chocolate Almond Milk with Creamy Malted Coffee Ice Cubes is a versatile and delicious recipe that can be easily adapted to your own preferences. Try it, and let me know what you think! I bet it will quickly become a morning staple in your home too.

Step-by-step

• Add the almonds to a 4-cup glass measuring cup or bowl and cover with around 4 cups water. Allow the almonds to sit overnight or in a pinch, at least 1 hour.
• The next morning, drain the almonds and rinse well under cold water. Add the rinsed almonds to a high powdered blender or food processor. Add 4 cups of water and the dates. Puree until the almonds are very finely ground, about 2 minutes.
• Line a bowl or glass pitcher with a double layer of cheese cloth, a nut milk bag or a thin cloth kitchen towel. Slowly pour the almond milk mixture into the cloth (or bag). Gently squeeze the bottom of the cloth to release the milk. This with take about 3-5 minutes to get all the milk out.
• Rinse out blender and pour the milk back in. Add the cacao powder, vanilla bean seeds and a pinch of salt. Blend on high until smooth and creamy, about 1 minute.
• Pour into a glass jar to store in the fridge for up to 1 week. Shake well before drinking and serve with the creamy coffee ice cubes (recipe below).
• In a blender, combine the coconut milk, malt powder and vanilla bean seeds. Blend until smooth.
• Pour the mixture among 15-18 ice cube molds, leaving at least half the mold for coffee.
• Pour the coffee over the coconut milk.
• Freeze for 4 hours or overnight.
• Serve with the chocolate almond milk