Iced Mocha with Coconut Cream
Iced Mocha with Coconut Cream
Cold brew shaken with cocoa and maple syrup, poured over ice, and topped with fluffy whipped coconut milk for a dairy-free coffeehouse treat.
Ingredients
- ½ cup strong cold brew (or 1–2 shots espresso + water to ½ cup)
- 1 Tbsp unsweetened cocoa powder
- ½ Tbsp pure maple syrup (to taste)
- ¼ cup full-fat coconut milk (chilled for whipping)
- Ice
Tip: whisk cocoa with a splash of hot water first to prevent clumps.
Directions
- Shake: In a jar, combine cocoa, maple syrup, and cold brew. Add 2–3 ice cubes and shake 10–15 seconds until smooth and frothy.
- Assemble: Fill a glass with ice and pour in the mocha mixture.
- Top: Whip the thick portion of chilled coconut milk 20–30 seconds until fluffy, then spoon over the drink. Dust with cocoa if desired.
Shortcut: Stir cocoa + maple into 2 Tbsp hot water, then add cold brew and ice.
Whipped Coconut Cream
- Scoop ¼ cup thick portion of chilled full-fat coconut milk.
- Whisk until light and fluffy (20–30 seconds). Sweeten lightly if desired.
- Spoon over the iced mocha just before serving.
Tips & Variations
- Mocha-mint: Add a drop of peppermint extract.
- Extra chocolatey: Add 1 tsp chocolate syrup with the cocoa.
- Less sweet: Start with 1–2 tsp maple and adjust.
- Hot version: Use hot coffee; whisk cocoa + maple into 2 Tbsp hot water before adding coffee.
- Decaf-friendly: Works with decaf espresso or cold brew concentrate.
Serving Info
| Yield | 1 serving (14–16 oz glass) |
| Active Time | ~5 minutes |
| Category | Drinks · Coffee |
| Cuisine | American |