Mocha Coconut Iced Latte

• 1 cup strongly brewed coffee, chilled
• 1/2 cup unsweetened coconut milk
• 2 tablespoons cocoa powder
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• Ice cubes
• Whipped cream (optional)
• Cocoa powder (optional for garnish)

Steps

1. 1 In a small bowl, whisk together cocoa powder and sugar.
2. 2 Add chilled coconut milk and vanilla extract to the cocoa mixture and whisk until smooth.
3. 3 Fill two glasses with ice cubes.
4. 4 Divide the chilled coffee between the two glasses.
5. 5 Pour the coconut mocha mixture evenly over the coffee.
6. 6 Gently stir to combine.
7. 7 Top with whipped cream and a sprinkle of cocoa powder if desired.

Equipment

• Whisk
• Measuring cups and spoons
• Glasses

Variations

• For a vegan option, ensure the whipped cream is plant-based.
• Add a dash of cinnamon for an extra kick of flavor.

Substitutions

• Substitute coconut milk with almond milk for a different flavor profile.
• Use maple syrup instead of sugar for a unique sweetness.

Pairings

• Perfect alongside a light breakfast or as an afternoon refresher.

Nutrition

Tips

• For a sweeter latte, adjust the sugar to taste.
• Use espresso for an even more robust coffee flavor.

Storage

Keep in an airtight container in the refrigerator for up to 24 hours. Shake well before serving.

Freezing: Does not freeze well due to separation of ingredients upon thawing.

Serving Suggestions

• Serve with a side of biscotti or a chocolate chip cookie for a treat.

FAQ