We’ve come a long way.
I’m officially a coffee fan who genuinely looks forward to that morning cup. Sometimes I even get excited to go to bed because I know there will be coffee waiting for me in the morning.
It’s the very little things.
Miraculously, I’m still married even though Eddie still absolutely hates coffee — especially the smell. If I want him out of the house, I just make two cups. Works every time.
These coffee ice cube molds are adorable and make each morning just a bit better. I found them at my local grocery store and they’ve become a small daily joy—iced coffee weather forever.
Nearly five years ago I wrote about not loving coffee but wanting to—and how coffee ice cream inspired my attempt to enjoy coffee. It took a couple of years before I began drinking coffee more often, and a few more after that before I felt slightly dependent on it (welcome to parenting a child who doesn’t sleep). For me, even black coffee used to feel like sacrilege.
Now it’s an occasional necessity, especially on busy or desperate days.
I’ve developed a new favorite iced coffee — a quick, indulgent mocha that’s easy to make at home. While I still adore homemade syrups, this simple combo delivers a fast, delicious mocha without the fuss.
My updated semi-high-maintenance mocha includes:
vanilla powder in the cold brew — it’s addictive and adds a lovely, subtle flavor.
And the fun part: chocolate milk. I can’t remember the last time I drank chocolate milk regularly, but it pairs perfectly here. I sometimes drizzle a little chocolate syrup in the glass — a bit on the bottom and around the rim. It looks decadent, especially in tall, skinny glasses. On weekdays I might skip the syrup, but on weekends I want all the chocolate.
Best part: making this at home saves a ton compared to buying mochas out.
Give this a try this weekend: cold coffee, chocolate milk, coffee ice cubes, and a drizzle of chocolate. It’s a simple, dreamy iced mocha.
Chocolate Milk Iced Mochas.
Yield:
3
cups of coffee (4 with ice and cream!)
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Ingredients
- 1 cup coarsely ground coffee
- 2 tablespoons vanilla powder
- 3 1/2 cups cold waterpreferably filtered
- 3 to 4 tablespoons chocolate syrup
- 1 cup cold chocolate milk
- coffee ice cubes
Instructions
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The night before, combine the coarsely ground coffee and vanilla powder in the bottom of a French press or a large container. Pour in the cold water, cover, and refrigerate for at least 8 to 12 hours.
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In the morning, press the French press or strain the coffee through a filter into a pitcher. In a glass, add a little chocolate syrup to the bottom and a few coffee ice cubes. Pour in the cold brew, then top with cold chocolate milk. Drizzle extra chocolate around the rim, if desired. Coconut whipped cream makes a lovely topping.
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If you’re short on time, brewing a shot from a Nespresso or similar machine over ice works in a pinch—slightly more diluted but still tasty.
Did you make this recipe?
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buuuut I want, like, seven cups.