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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
4 - 5
ounces cold brewed coffee
good glob of chocolate syrup
ounces coconut milk
- 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).