Vegan Iced Mocha
Rich espresso meets deep chocolate in this refreshing cold drink that comes together in just a few minutes with no fancy equipment required. The trick is whisking the cocoa powder directly into the warm espresso along with maple syrup, which dissolves everything smoothly so you never end up with chalky clumps floating in your glass. Plant-based milk keeps it completely free of dairy while still delivering that creamy, café-style texture you want in an iced mocha. Whether you reach for oat, almond, soy, or any other variety, it blends beautifully with the bold espresso-chocolate base. Poured over a full cup of ice, the whole drink stays cold and satisfying from the first sip to the last. It's the kind of drink that makes skipping the coffee shop feel like a genuinely good decision.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
1 serving
- 2 shots (2 oz) espresso, freshly brewed and cooled to room temperature
- 1 tbsp unsweetened cocoa powder
- 1 tbsp maple syrup
- 1 cup plant-based milk
- 1 cup ice
Instructions
- 1
In a small bowl or mug, whisk together the espresso, cocoa powder, and maple syrup until the cocoa is fully dissolved and the mixture is smooth with no dry lumps.
- 2
Fill a tall glass with the ice, then pour the plant-based milk over the ice.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!