If you love coconut, chocolate and coffee then you’ll love this toasted coconut mocha, a great, healthy(ish) energy boost. Find out how to make it here.
One of my favourite things to do is visit coffee shops, find an interesting one and add it to my shopping list, all in the name of research of course. This time, on my coffee quest, I found a coconut mocha. I know that Starbucks does a nice summery coconut drink but apart from the seasonal exception, a coconut mocha isn’t your average café order, which makes it all the better to make at home.
There’s nothing wrong with a good mocha, especially later on in the evening when you don’t really want to be completely caffeinated up. Although it might not be my personal first choice to drink but every now and then an indulgent type of mocha, like this coconut goodie, always goes down a treat.
What you’ll need
Hazelnut Syrup (optional but complements the coconut perfectly)
1 teaspoon of coconut extract
Espresso – find the best beans or instant coffee in our store
Half a cup of coconut milk
Whipped cream (optional)
Step 1 – Make the coffee
An obvious step but it is arguably the most important. Make your coffee with your beans, grounds or instant, as you would normally in the morning but minus the sugar and milk.
Step 2 – Mixing the ingredients together
Mix in the coffee the coconut extract and chocolate syrup, do a little tester as you go along to make sure you’ve got it exactly how you like it. Stir well until it is all mixed well.
Step 3 – Finishing touches
Stir in the coconut milk, as much or as little as you want. Top off the drink with some whipped cream and even sprinkle some toasted coconut flakes on top. This would be a great recipe to include on your menu if you own your own coffee shop.