This post is sponsored by Di Bella Coffee.  Recipe, photos and opinions are my own – as always ๐Ÿ™‚

Coffee lovers, you are going to love this one!

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I have been wanting to make a delicious iced mocha for the longest time, but I needed a coffee that would live up to expectations.  A coffee that was smooth and delicious, but also ‘healthy’ (organic).  As a coffee lover and also a health blogger I was naturally excited to see that Di Bella Coffee had a certified organic and ethically sourced coffee, and even more excited when I saw that I could use my plunger and have a cafe style iced mocha in the comfort of my own home.

It’s almost Summer in Australia and that means SUPER hot and muggy days.  I wanted to make a dairy free iced mocha that was not only a healthy option, but also refreshing.  So I have a little trick for you that I know you will love when Summer rolls around.

Coffee ice cubes!  I know!  Like why did this not happen sooner! The perfect way to enjoy an iced mocha without ending up with watery or weak coffee.  It’s like a slow-release coffee hit.  You are welcome!

I have made this dairy free iced mocha vegan friendly (and Di Bella Coffee is ethically sourced directly from the farmer), but of course you could use regular milk if you want to.  If you prefer your coffee totally free from sugar then skip the rice malt syrup, but it is the perfect amount of subtle sweetness in my opinion.

“Di Bella Coffee is proud to be the only company in Australia to source 100% of its beans directly from the farmer. We do this because we know that great coffee is only sustainable if we support those farming communities which support us.”

Now on to the dairy free iced coffee with the certified organic blend Di Bella Coffee (purchase here), grown without the use of chemicals or pesticides.

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Oh, you wanted the recipe didn’t you…

Organic and dairy free iced mocha


  • For the coffee ice-cubes:
  • 2 tbsp certified organic Di Bella Coffee plunger coffee
  • 2 cups boiling water
  • For the chocolate:
  • 1 tbsp boiling water
  • 2 tbsp cacao powder
  • 1 tsp rice malt syrup
  • For the dairy-free milk:
  • 2 cups coconut milk (or alternative - coconut milk works best as it doesn't separate)
  • 1 tsp rice malt syrup
  • 1 tbsp boiling water
  • 1/4 tsp cinnamon


  1. Prepare the coffee ice-cubes in advance. Add the organic Di Bella Coffee to a plunger followed by boiling water and allow to brew. Press the plunger strainer down and pour the brewed coffee into an ice cube tray. Place the tray in the freezer for at least 4 hours;
  2. To make the chocolate, add the boiling water to the rice malt syrup and cacao powder and stir until combined.
  3. In a separate bowl, add the rice malt syrup and boiling water and stir until the syrup has dissolved. Add the cinnamon and coconut milk and stir.
  4. Drizzle the chocolate sauce through the inside of a clean glass and fill the glass with coffee ice-cubes. Pour the coconut milk over the ice-cubes and serve.
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Is ethically sourced and organic coffee important to you?  Do you love a good iced mocha?
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