RECIPE: Easy Iced Soy Mochas
I love me my mochas in the morning — hot in fall and winter, iced in spring and summer. With hot mochas, the chocolate mixes in very easily, whether you use powder or syrup. But with the iced ones, it’s much harder. I don’t like regular chocolate milk, because it’s so high in calories (from the sugar, even if you buy the low-fat variety).
But chocolate soymilk is generally healthier: lower in calories, fat and sugar. Plus the sugar is often from a “better” source, like evaporated cane juice instead of highly refined white sugar. I like Silk Chocolate Soymilk, but there are many other brands and varieties out there that work just as well. (And if you’re worried it won’t taste the same as dairy-based, I’ve found that in mochas, I don’t notice the difference at all. But I do like the flavor of chocolate soymilk already, so maybe I’m biased. 
)
Ingredients:
2/3 cup (160 ml) chocolate soymilk
1 double shot espresso*
Ice cubes to taste
* If you prefer, use a single shot. The nutritional estimates won’t change significantly, although the serving size will go down 1-1.5 oz, depending on the volume of your shot(s).
Directions:
Pour soymilk in a 12-oz glass. Brew espresso and add to glass. Stir and add ice. Enjoy!
