Ingredients:
- 1 shot of espresso (or 1/4 cup strong brewed coffee)
- 1/2 cup coconut milk (chilled)
- 1/4 cup cold water
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon maple syrup (or sweetener of your choice)
- 1/4 teaspoon vanilla extract
- Ice cubes
- Shredded coconut (optional, for garnish)
- Dark chocolate shavings (optional, for garnish)
Instructions:
- Prepare the Espresso: Brew a shot of espresso using an espresso machine or a moka pot. If you don’t have an espresso machine, you can use 1/4 cup of strong brewed coffee as a substitute. Let it cool slightly.
- Mix the Mocha Base: In a small bowl, whisk together the unsweetened cocoa powder, maple syrup, and vanilla extract. Gradually add the cold water while whisking to create a smooth mocha syrup.
- Combine Ingredients: In a glass, add the ice cubes and pour the espresso over the ice. Add the coconut milk and then stir in the mocha syrup until well combined.
- Garnish: For an extra touch of indulgence, sprinkle shredded coconut and dark chocolate shavings on top.
- Serve: Enjoy your refreshing Iced Coconut Mocha, perfect for warm days when you need a cool, chocolaty coffee treat!
This recipe combines the rich flavors of espresso with the creaminess of coconut milk and the deep chocolatey taste of cocoa, all served over ice. It’s a delicious and refreshing coffee option, especially for those who enjoy a hint of coconut in their beverages.
