Beat the Summer Heat with Cold Brew

FOR A FROZEN TREAT…

MOCHA MINT COLD BREW POPSICLES

Ingredients

• 1 can full-fat coconut milk
• 1 cup Chameleon Cold-Brew Black Coffee Concentrate
• 8 Medjool dates, pitted
• ½ cup cacao powder
• ¼ teaspoon peppermint extract

Instructions

• Blend all ingredients until smooth.
• Pour into popsicle molds and freeze 45 minutes.
• Remove from freezer to add popsicle sticks then return to freezer for another 3+ hours until solid.
• Remove from molds and enjoy!

GOLDEN MILK LATTE ICE CREAM SANDWICHES

Ingredients

Ice Cream Ingredients

• 1⁄2 cup Chameleon Cold-Brew Vanilla Coffee Concentrate
• 1 cup coconut milk, full fat
• 2 tsp turmeric
• 1 tsp ground ginger
• 1 tsp cardamom
• 1⁄2 tsp cinnamon
• 1⁄2 tsp black pepper
• pinch sea salt
• 5 bananas, frozen

Raw Brownie Ingredients

• 1 1⁄2 cups dates, pitted
• 1 cup walnuts
• 1⁄2 cup almonds
• 1⁄4 cup cacao powder
• 1⁄4 tsp sea salt

Instructions

• Over medium heat, combine all ice cream ingredients except bananas and bring to a simmer. Remove from heat and refrigerate until cold.
• Line 3 loaf pans with parchment paper.
• Divide & smooth into two lined loaf pans and freeze until firm.
• In food processor, blend all bar ingredients until they are uniform consistency, no large chunks.
• Press half of the bar mixture in your lined loaf pan. Place a layer of parchment on top of that, then press the other half of mixture on top, creating 2 layers of brownies. Refrigerate until chilled.
• Once ice cream is frozen, peel off parchment from all three loaf pans and place ice cream between bars.
• Cut into squares and enjoy!

FOR HAPPY HOUR IN THE HEAT…

ESPRESSO LEMON BOOZY SLUSHIE

Ingredients

• 1 bottle Chameleon Espresso Cold Brew On-The-Go
• 1⁄4 teaspoon lemon zest
• 1⁄4 — 1⁄2 cup lemon vodka
• 2 tablespoons agave or maple syrup

Instructions

• Freeze Chameleon into ice cube trays.
• Once frozen, blend frozen Chameleon and remaining ingredients until slushy.

HIBISCUS LIME COLD BREW COCKTAIL

Ingredients

• 2 oz gin
• Juice from 1⁄4 lime
• 1 oz agave nectar
• 1 hibiscus tea bag
• Ice
• 1⁄2 oz Chameleon Cold-Brew Black Coffee Concentrate

Instructions

• Steep tea bag with gin for 1 – 5 minutes.
• Shake all ingredients except Chameleon in shaker until chilled.
• Strain into glass over fresh ice & gently top with Chameleon so it floats.
• Optional: Add lime peel as garnish.

FOR AN ELEVATED ICED COFFEE

TOASTED S’MORES ICED COFFEE

Ingredients

• 1 cup mini marshmallows, vegan
• 1⁄2 cup Chameleon Cold-Brew Mocha Coffee Concentrate
• 1 tbsp cacao powder
• 1 cup almond milk
• 1 graham cracker (2 squares)
• Optional: 1 tablespoon honey

Instructions

• Broil mini marshmallows until golden brown and let cool before moving. Careful to watch them while broiling to make sure they don’t burn – unless you like them that way!)
• Blend Chameleon, cacao, milk, ice, 1 graham cracker square and honey.
• Fill glass with a ½ cup toasted marshmallows then top with Iced S’mores Coffee.
• Top with remaining toasted marshmallows and your other square of graham cracker, crumbled.
• Drink with a boba straw or spoon!

ADAPTOGENIC MALTED MOCHA FRAPP LATTE

Ingredients

• 1 cup Chameleon Cold-Brew Mocha Coffee Concentrate
• 1⁄2 cup almond milk
• 1TBSP maca powder
• 1 tsp cacao powder
• 3TBSP maple syrup
• Optional: 2 mL CBD oil
• 2 cups ice

Top with:

• whipped cream
• chocolate sauce

Instructions

• Blend Chameleon, almond milk, maca, cacao, (optional CBD oil) and maple until smooth.
• Add ice and blend until smooth but icy.
• Serve topped with whipped cream and chocolate sauce.

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Show us how you are beating the summer heat with Chameleon by tagging @ChameleonColdBrew on Instagram. Find more cold brew inspiration on our recipe page, or order a caseor find your Favorite Chameleon flavor near you.