Homemade Mocha Coconut Iced Coffees
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5
2 reviews
Excellent
Homemade Mocha Coconut Iced Coffees
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 5 ounces coffee cold, brewed
- 1/2 cup coconut milk full-fat, or the refrigerated kind, your choice: lite
- 3 tablespoons chocolate syrup
- 1 teaspoon vanilla extract
- 1 teaspoon sugar
- 2 tablespoons coconut toasted
- 1 coconut milk full-fat, cold, canned
- 2 tablespoons sugar
Instructions
- Brew coffee and let cool – this can work with leftover morning coffee, or I suggest making some at night and once it cools, putting it in the fridge overnight. However you want to do it, as long as you have cold coffee, you are set! I still have not tried cold brewed coffee but I know I need to.
- In the bowl of your electric mixer (or using a bowl and an electric hand mixer), add cold coconut milk and sugar. Beat until peaks form and you have the consistency of whipped cream – about 6 minutes. Mine did not get quite as thick as regular whipped cream and was still a bit runny – but I have no patience. It was still delicious.
- Fill the bottom of your glass with 1-2 tablespoons of chocolate syrup, then add ice cubes. Pour in coffee, then coconut milk, then vanilla, then sugar and mix well with a spoon. Add in some toasted coconut if you wish.
- Add 1-2 tablespoons of whipped coconut cream on top and another tablespoon or 2 of chocolate syrup. Drink up!
Notes
- [copied from Starbucks using my iced mocha recipe + ashley’s coconut whipped cream]
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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