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
Ingredients
-
4 - 5 ounces
cold brewed coffee
-
2
ice cubes
-
1
good glob of chocolate syrup
-
4 ounces
coconut milk
Directions
-
Squirt the chocolate syrup into a large glass.
-
Add the coffee and stir.
-
Pour in the coconut milk, stir, and add ice cubes if necessary (though this drink won't be sticking around for too long).
See what other Food52ers are saying.