Homemade Mocha Coconut Iced Coffees Recipes

MOCHA COCONUT ICED COFFEES

Steps:

• Make the dark chocolate fudge sauce. In a medium saucepan, combine the heavy cream, light corn syrup, brown sugar, and half of the chopped chocolate. Bring to a simmer and simmer of 2-3 minutes, stirring to melt the chocolate. (Be sure to not let the mixture boil, because it will separate and become grainy!) Remove from heat, and add the remaining chocolate, vanilla, butter, and salt and stir until completely smooth. Let cool completely before making coffees.
• To make the coffees, rim the glasses in honey and then dip in the toasted coconut to adhere. Fill glasses with crushed ice. Combine the cold brew, maple syrup, chocolate sauce, half and half, and coconut extract in a blender. Blend until completely smooth, creamy, and frothy. Pour into glasses, and top with whipped cream, a drizzle of chocolate fudge sauce, and toasted coconut. Enjoy immediately!

HOMEMADE MOCHA COCONUT ICED COFFEES

Steps:

• 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!

MOCHA COCONUT ICED COFFEE

Steps:

• Pour the cooled coffee into two large glasses filled with ice. In a separate glass, combine the coconut extract, cocoa powder and coconut milk and stir well. Pour the coconut milk mixture over the coffee and stir well to combine. Top with whipped cream and mini chocolate chips.

MOCHA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.