Mint Mocha Shake with Coffee Ice Cubes

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  • 1 Cup vanilla Almond Breeze Almond Milk, divided
  • 2 Cups water
  • 8 Tablespoons coffee, ground
  • 1/2 Cup semi-sweet chocolate chips
  • 2 Tablespoons fresh mint, fine chop
  • 1 pint vanilla frozen yogurt or sorbet


  1. Brew coffee and let cool to room temperature.
  2. Pour into ice cube mold. Freeze 4-6 hours or overnight is best.
  3. Over a double broiler, melt chocolate with ½ cup vanilla Almond Breeze stirring constantly until melted and smooth. Stir in mint. Let cool.
  4. In a blender, combine frozen yogurt and remaining ½ cup vanilla Almond Breeze. Blend until thick and smooth.
  5. Assemble by drizzling mint chocolate sauce on the bottom of a glass. Add coffee ice cubes and then pour in milkshake. Garnish with espresso beans, mint, or chocolate sauce.

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