Mocha Coconut Iced Coffees Recipes
MOCHA COCONUT ICED COFFEES
These Mocha Coconut Iced Coffees are the perfect treat to cool down with this summer! They're sweetened with a touch of maple syrup and a super easy to make dark chocolate fudge sauce! And to finish - they're topped with whipped cream, more fudge sauce, and toasted coconut! An iced coffee and chocolate lovers dream!
Provided by Molly | Spices in My DNA
Categories Beverage Breakfast/Snack Drinks
Number Of Ingredients 15
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 FRAPPES
Provided by Duff Goldman
Categories beverage
Time 15m
Yield two 12-ounce frappes
Number Of Ingredients 9
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.
MOCHA COCONUT ICED COFFEE
Provided by Molly Thompson
Time 10m
Number Of Ingredients 6
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.
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