Chocolate Almond Milk with Creamy Malted Coffee Ice Cubes

A Busy Woman's Guide to a Luxurious Breakfast

Mornings. For some, they're a serene time for meditation and mindful moments. For others, including myself – a busy marketing executive juggling client calls, presentations, and the occasional yoga class – mornings are a whirlwind of activity. Getting out the door feeling energized and ready to conquer the day is a challenge that demands strategy, and for me, that strategy starts with breakfast. This isn't just any breakfast, though. It’s about creating a moment of delicious indulgence, a brief respite before the day’s demands fully engulf me. It's about a luxurious, yet surprisingly simple, chocolate almond milk drink that takes the place of my morning coffee.

My recipe for Chocolate Almond Milk with Creamy Malted Coffee Ice Cubes isn’t just a quick breakfast; it’s a testament to efficient luxury. I discovered this recipe while searching for healthy, quick, delicious and unique ways to make use of almonds while travelling to Southeast Asia. I wanted something that would satisfy my cravings for both chocolate and coffee, but without the caffeine crash of a standard cup of joe. What I created surpassed even my own expectations. The creamy texture of the almond milk, infused with the richness of cacao, is balanced perfectly by the cool, subtly sweet coffee ice cubes. It is the perfect balance of flavors and textures, designed for the busy woman (or man) who appreciates quality and taste but doesn't have hours to spend in the kitchen.

The beauty of this recipe lies in its versatility. On some mornings, I’ll prepare the almond milk the night before, storing it in the fridge ready for a quick blend and pour. Other mornings, I’ll utilize the time while I take care of my hair, getting my daily exercise, or answer a few emails while the ingredients for the almond milk are doing their own thing. The coffee ice cubes can also be made ahead of time, turning the morning rush into a smoothly executed routine. The combination of preparation and quick assembly allows me to truly savor the experience, even amidst the chaos of my busy life.

Beyond its practicality, this breakfast is a little treat that helps me feel my best. The almonds provide a healthy dose of nutrients, the cacao lifts my spirits, and the coffee ice cubes add a touch of indulgent sophistication. It’s a perfectly balanced start to my day, giving me the sustained energy and mental clarity I need to tackle even the most demanding tasks. The simple act of preparing this drink—the whirring blender, the delicate clinking of ice cubes—becomes a small ritual that grounds me, preparing my mind and body for the day ahead.

Beyond the Recipe: This recipe isn’t just about the taste; it’s about creating a mindful moment in the midst of a busy life. It’s a small act of self-care, a way to indulge in something delicious and healthy without sacrificing precious time. It’s a reminder that even in the hustle and bustle, there’s always room for a little luxury – especially when it comes to starting the day right. And the best part? It's adaptable to your schedule and preferences. Feel free to experiment with different types of coffee, add a dash of cinnamon for a warmer flavor, or adjust the sweetness to your liking.

A final thought: This breakfast drink isn’t just fuel for the body; it’s fuel for the soul. In a world that often demands so much of us, creating these small moments of indulgence, these small acts of self-care, is crucial. It's a reminder to appreciate the little things, the small joys, and to start each day with intention and a delicious, energizing drink. Try it; you might just find yourself looking forward to your mornings a little more.

Step-by-step

• Add the almonds to a 4-cup glass measuring cup or bowl and cover with around 4 cups of 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-powered 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 cheesecloth, 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 will take about 3-5 minutes to get all the milk out.
• Rinse out the 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.