Iced Mocha (Vegan and Plant-Based)

Years ago, treating myself to a late afternoon Iced Mocha now and then was such a guilty pleasure!

But that’s an indulgence I’ve grown very accustomed to avoiding, since it has been many years since I’ve added sugar (or chocolate syrup) to coffee, no matter how good it might sound.

That’s why I am so excited that this summer I’ve discovered the Iced Mocha of my dreams! Easy, sugar-free, and fully plant-based.

Here’s why. I’m using Date Lady Organic Pure Date Syrup (made with only dates) for just the right touch of natural sweetness, along with antioxidant-rich cocoa powder, instead of the usual coffee shop sugar-laden chocolate syrup.

Simple, healthy, and delicious, and quite a lovely pick-me-up without dairy or processed white sugar. Hope you love it as much as I do! : )


1 shot espresso
1 teaspoon cocoa powder
2 teaspoons Date Lady Organic Pure Date Syrup
unsweetened nondairy milk, to taste (I like Trader Joe’s soy milk)
ice cubes (several)


Combine hot espresso with powdered cocoa and date syrup. Mix well. Add milk to taste, and pour over ice. Enjoy immediately.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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