At certain periods in my life I’ve had a habit of going to coffee places too often for breakfast or lunch. I say too often because the price of food can really add up when this is a habit. I love coffee shops but I love them more when I visit them as a treat rather than because I haven’t brought any food or drinks with me when I go to work.
To create a new habit I’ve been making my own beverages ahead of time that I can just grab out of the fridge on the way to work. That means I don’t have to do any preparation in the morning, just grab and go. I’ve been making lots of this homemade chai concentrate recipe I shared a few months ago. I’ve been doubling the recipe, then adding half milk and half concentrate into mason jars, and drinking it cold throughout the week. It’s so yummy! But too much of anything starts to beg for variety.
To switch it up I decided to play around with making a super easy, creamy, rich delicious mocha that I can prepare ahead of time like the chai concentrate, then just take it to work with me and drink it cold. I searched whether or not prepared coffee would last in the fridge, and many people in various forums have shared that they store their coffee in the fridge for a few days, even up to a week, and it’s still totally fine to drink. Perhaps, this is not preferable for the coffee connoisseurs of the world, but upon testing this I’ve found that it’s perfectly satisfactory when kept in the fridge for a few days and consumed cold. This is especially true in a mocha where the coffee is not the only flavour.
So, here’s my mocha recipe that I’ve been playing around with and tweaking over the last few days to make it super yummy, and absurdly easy. This recipe creates approximately two 16 ounce beverages.
2 cups of Prepared Coffee
2 cups of your favourite kind of Milk
3 Tablespoons Cocoa Powder
1/4 cup of Maple Syrup
Put all the ingredients into a blender and blend for a minute, until it gets nice and frothy!
Pour into your containers of choice that you can keep sealed in the fridge. The picture below shows two 500ml (about 16 ounce) mason jars. I’m kind of obsessed with putting things in mason jars at the moment.
There should be enough left over to have a taste test 😉
Store in the fridge for up to a few days, and grab and go whenever you want a quick and easy boost of deliciousness.
*Shake before drinking as the chocolate will fall to the bottom.
If desired, reheat it in a pot for a warm mocha, and add whipped cream or a dusting of cinnamon or cocoa powder.
The Printable Version:
- 2 Cups of Prepared Coffee
- 2 Cups of your favourite kind of Milk
- 3 Tablespoons of Cocoa Powder
- 1/4 cup of Maple Syrup
- Put all the ingredients into a blender, and blend for a minute until it's frothy!
- Pour into your containers of choice that you can keep sealed in the fridge. (I used two 500ml mason jars.)
- Store in the fridge for up to a few days, and grab and go whenever you want a quick and easy boost of deliciousness.
- Shake before drinking because the chocolate falls to the bottom.
- If desired, reheat it in a pot for a warm mocha, and add whipped cream or a dusting of cinnamon or cocoa powder.
Below are links to some organic ingredients for this recipe that I’ve chosen based on good reviews and competitive pricing. By buying products through these links it costs you no more and contributes a little to this site. Thank you!
Question: What’s your favourite way to make a mocha?