A cup of good quality coffee is one of life’s great pleasures in my opinion. In summer though, this iced version is a delicious alternative. It’s been so warm that drinking a hot drink has been making me break a sweat! These ice blocks are a lovely combination of flavours – coffee, cinnamon, and a little dark chocolate and gently sweetened with the delicious flavour of maple syrup. If you don’t have cacao nibs, you can leave them out but they do add a nice crunch.
These grown up coffee maple ice blocks are sure to please – this recipe serves 6. You could switch out the water for almond milk too for a creamer version.
3 teaspoons instant coffee dissolved in 1 tablespoon hot water
1 cup cold water
8 tablespoons Greek yoghurt
2 tablespoons maple syrup
1 teaspoon cinnamon
1 row of Whittakers dark chocolate
2 tablespoons cacao nibs (optional)
Whisk together the coffee, water, yoghurt and cinnamon in a medium bowl until well combined and there are no lumps. Using a fine grater, grate the chocolate into the bowl. Add the cacao nibs and mix.
Spoon into ice block moulds and freeze for 8 hours, or overnight.