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iced mocha with coconut

Iced Mocha with Coconut Cream

This refreshing iced mocha combines rich chocolate and smooth coffee flavors, topped with a luxurious dairy-free coconut cream. Perfect for warm days, this homemade beverage offers coffee shop quality without the price tag, and can be easily customized to suit your taste preferences.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 drink
Course: Beverage
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup strong cold brew coffee or 1-2 shots espresso with water to make ½ cup
  • 1 tablespoon unsweetened cocoa powder plus extra for dusting
  • ½ tablespoon pure maple syrup adjustable to taste
  • ¼ cup full-fat coconut milk chilled overnight
  • Ice cubes

Equipment

  • Jar or cocktail shaker
  • Glass
  • Whisk

Method
 

  1. In a jar or cocktail shaker, combine the cocoa powder with a splash of hot water and whisk to create a smooth paste (this prevents clumping).
  2. Add the maple syrup and cold brew coffee to the cocoa mixture.
  3. Add 2-3 ice cubes to the jar, secure the lid tightly, and shake vigorously for 10-15 seconds until frothy.
  4. Fill your glass with ice cubes (larger cubes work best to prevent dilution).
  5. Pour the shaken mocha mixture over the ice.
  6. Scoop the thick cream portion from the top of your chilled coconut milk (about ¼ cup).
  7. Whip the coconut cream with a small whisk or fork for 20-30 seconds until light and fluffy.
  8. Gently spoon the whipped coconut cream over the iced mocha.
  9. For an elegant finish, dust the coconut cream lightly with cocoa powder.

Notes

For a quick shortcut when pressed for time, simply stir the cocoa powder and maple syrup into about 2 tablespoons of hot water until dissolved, then add your cold brew and ice—no shaking required.
Try adding a drop of peppermint extract for a refreshing chocolate-mint variation, or increase the chocolate intensity with an extra teaspoon of chocolate syrup.
This recipe works beautifully with decaf coffee as well. Store any leftover coconut cream in an airtight container in the refrigerator for up to 3 days.