Recipe of the Day: Flavored Ice Cubes

We’ve got a fancy way to dress up your drinks and cocktails! Ice cubes get revamped to take your libations to the next level. Some can be used for mock-tails or cocktails, that way the whole family can partake in this fun! It’s also a fun way to sneak booze into drinks if you are having a day at the beach or even going to a fun outdoor concert!

You will need a few things to get started:

  • Measuring devices: spoons & cups
  • Ice cube trays – we recommend the silicon version.
  • Small sauce pan

Leftover Coffee Cubes:

Fun to make iced coffee or add into a blender to make a mocha or coffee infused smoothie!


  • coffee
  • 1/4 cup agave syrup or even a bit of chocolate milk


  1. Easy breezy here, simply add the coffee to the trays, and if you like add in a bit of sweetness or chocolate.


Chocolate Ice Cubes:

These cubes are the perfect companion for a cold-brew coffee, a white russian cocktail, or even with plain cold milk! Super tasty, and all homemade.


  • 1/4 cup cocoa powder
  • 2 cups water
  • 1/4 cup agave syrup


  1. Place all ingredients in a heavy-bottom pan and whisk until combined. Bring to a simmer and remove from heat.
  2. Let mix cool completely and place in ice cube trays.
  3. Remove from trays and serve with your favorite drink (or even munch on them!)


Champagne Cubes:

Fun to keep you brunch “mimosas” cold and pretty!


  • Champagne or Prosecco
  • Grenadine or favorite juice that has a pretty hue


Pour the champagne into the trays, and add a 1/2 teaspoon of grenadine, or blood orange juice, or your favorite colored juice. Looks beautiful and tastes delicious!


Limeade Cubes:

These babies are great for adding citrus to ice cubes, or making a margarita or mojito that much more zesty.


  • 3 limes
  • fresh mint leaves
  • 2 cups water
  • 1/4 cup agave syrup


  1. Pour your water into the trays, evenly leaving room for a few drops of agave and the lime juice.
  2. Squeeze lime juice into water and agave.
  3. Add a mint leaf to each cube.
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