5 Ingredients or Fewer

Chocolate Coconut Iced Coffee

July 30, 2013
0 Ratings
  • Serves 1
Author Notes

A short and simple recipe both obvious and necessary. I converted to cold brewing my coffee last summer in order to make iced vanilla lattes. The taste is richer, the coffee more concentrated, and the process laissez-faire. After this month's trip to New England and a taste of Marylou's "Almond Joy" aka "Creamy Chocolate Coconut" iced coffee, I did my best to create an inspired adaptation. Posting for other Food52ers in search of a decadent, quick, and convenient iced coffee.

I'm interested in variations on this theme and may try cocoa powder + vanilla- or coconut-infused simple syrup in lieu of the chocolate syrup to cut out preservatives and calories. I welcome more cold brew flavoring alternatives! —lydiaencyclopda

What You'll Need
  • 4 - 5 ounces cold brewed coffee
  • 2 ice cubes
  • 1 good glob of chocolate syrup
  • 4 ounces coconut milk
  1. Squirt the chocolate syrup into a large glass.
  2. Add the coffee and stir.
  3. Pour in the coconut milk, stir, and add ice cubes if necessary (though this drink won't be sticking around for too long).

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