Vegan Mexican Iced Mocha

Vegan Mexican Iced Mocha

Since London has been spoiling us with the most glorious hot and sunny weather I’ve been obsessing over iced coffee.

I’ve been having a version of the refreshing ice cold brew every single day. Can you blame me?

First I went for the classic, simply mixed a coffee shot, a generous splash of non-dairy milk and ice cubes.

And don’t get me wrong, I’m still very much in love with the classic iced coffee.

But lately I’ve started experimenting with different flavours and spices, especially chocolate. Who doesn’t love a good old iced mocha? I certainly do.

But my new absolute favourite comes with a little twist. Chilli, cinnamon, nutmeg and vanilla.

It’s to die for! Creamy, spicy and still very much refreshing.

And it’s really quick and easy, too. Just throw all the ingredients in a blender, blitz and top it off with a scoop of coconut cream. The cream will slowly melt and swirl into the mocha and make it even creamier.

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Vegan Mexican Iced Mocha

Vegan Mexican Iced Mocha
Prep time
Total time
Serves: 1
  • double coffee shot (75 ml)
  • 2 Tbsp agave or maple syrup
  • 2 Tbsp cocoa powder
  • 1 tsp vanilla extract
  • ⅛ tsp chilli powder (or to taste)
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • 150 ml soy milk
  • 20-25 ice cubes
  • 1 Tbsp coconut cream
  1. Brew a double coffee shot or alternatively make a strong cup of coffee and pour 75 ml in a blender.
  2. Add the agave syrup, cocoa powder, vanilla extract, chilli powder, cinnamon, nutmeg, soy milk and ice cubes and blitz until you have a thick liquid with lots of small ice cube pieces.
  3. Depending on the strength of your chilli powder you might want to use less or more than this recipe suggests. Start with less and add more if it’s not spicy enough.
  4. Pour the mixture in a glass or several glasses and top with a Tbsp of coconut cream. Enjoy!

Vegan Mexican Iced Mocha


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