Mocha Coconut Iced Coffee Recipes

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 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!

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 COCONUT FRAPPES

Steps:

• Place the coconut cream in a large bowl, or the bowl of a stand mixer if using, and refrigerate for 10 minutes.
• Add the coconut milk, coffee, ice, 3 tablespoons sugar, cocoa powder, vanilla and salt to a blender and blend on high speed until smooth and frothy, about 1 minute. Pour the frappe into 2 glasses and refrigerate while you whip the coconut cream.
• Whip the chilled coconut cream and the remaining 1 teaspoon sugar in a stand mixer, or with a hand mixer, until it holds soft peaks, about 1 minute. Transfer to a piping bag fitted with an open star tip and pipe a swirl of whipped cream onto each drink. Sprinkle the cream with the toasted coconut and dust lightly with cocoa powder.

RACHEL'S MOCHA LOCA ICED COFFEE

Steps:

• Mix hot water, instant coffee mix, sugar, and chocolate syrup in a small mug until all ingredients have dissolved.
• Put 1/2 to 1 cup ice (depending on how cold you want it) in a tall mug or glass.
• Pour the contents of the small mug over the ice.
• Then stir in the milk.
• That's it. It's that simple. Enjoy!

MOCHA COFFEE

Steps:

• Pour hot coffee into a mug. Stir in cocoa, sugar and milk.

STARBUCKS' MOCHA COCONUT FRAPPUCCINO (COPYCAT)

Steps:

• Preheat oven to 300°F.
• Spread shredded coconut on a baking sheet and toast coconut in the oven.
• Stir the coconut around every 10 minutes or so for even browning. After 25 to 30 minutes the shredded coconut should be light brown. Cool it off.
• Make double-strength coffee by brewing by standard method, or make a double shot of espresso.
• Chill before using.
• To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, chocolate syrup, and sugar in a blender. Blend until sugar is dissolved.
• Add ice and blend until ice is crushed and the drink is smooth.
• Pour drinks into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each one.