Coconut Milk Iced Mocha
Weather: 36 degrees, icicles dripping
What I’m listening to: The Shape of Us, Ian Britt (a new fav I discovered on the t.v. show Parenthood)
I am going to share one of my cooking pet peeves with you. It really makes me sad when I spend $3-$4 for a can of coconut milk and the recipe only calls for 1 cup. I always feel so guilty when the rest of the can (and $2) goes down the drain. So, I have resolved myself to always find something to do with the leftovers.
This is the perfect solution – a cold, chocolatey, coconutty, caffeinated beverage. You don’t have to tell me twice. When coffee is involved, I’m in. I especially love an icy espresso drink in the afternoon… you know how I miss my Starbucks. Now, every time I pop open a can of coconut milk for a recipe, I’ll be looking forward to indulging in my coconut mocha. Grab a straw and gulp away.
- 1-2 shots espresso
- 1/3c coconut milk (lite or regular)
- 1/2c milk
- 1-2T chocolate syrup
- 1-2t sugar
- whipped cream
- toasted coconut
- chocolate syrup for drizzling
- In a glass, mix espresso (1-2 shots depending on how strong you like it), coconut milk, milk, chocolate syrup (1-2T depending on how chocolatey you like it), and sugar (1-2t depending on how sweet you like it). Stir until combined.
- In another tall glass, fill with ice. Pour coconut mocha mixture over ice and swirl. Top with whipped cream (fresh recommended), toasted coconut, and chocolate drizzle. Enjoy.
Still have more coconut milk leftover? Put it in a tupperware container and refrigerate. Enjoy another iced coconut mocha tomorrow! and the next day... and the next.