Iced Coconut Mocha with Cold Foam
Make a rich, layered Iced Coconut Mocha at home, complete with a creamy coconut cold foam topping.
- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 5 min
- Yield: 1 serving
- Category: Beverage
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 shots espresso (or 4 oz strong cold brew concentrate)
- 4 oz milk (dairy or non-dairy for the base)
- 2 Tbsp chocolate syrup
- 1 Tbsp coconut syrup
- Ice cubes
- For the Cold Foam: 2 Tbsp heavy cream
- For the Cold Foam: 1 Tbsp milk (any type)
- For the Cold Foam: 1 tsp powdered sugar
- For the Cold Foam: 1/2 tsp coconut extract
Instructions
- Brew your espresso shots or prepare your cold brew concentrate. Set aside to cool slightly.
- In a tall glass, combine the chocolate syrup and coconut syrup.
- Add the 4 oz of base milk to the glass. Stir the syrups and milk together until mostly combined.
- Fill the glass nearly to the top with ice cubes.
- Pour the cooled espresso or cold brew over the ice and milk mixture.
- Prepare the cold foam: In a small bowl or using a handheld frother, combine the heavy cream, 1 Tbsp milk, powdered sugar, and coconut extract. Whisk or froth vigorously until the mixture thickens and holds soft peaks.
- Gently spoon the prepared cold foam over the top of the iced coffee mixture.
- Serve immediately.
Notes
- For a dairy-free cold foam, substitute the heavy cream with a high-fat canned coconut cream (the thick part from the top of the can) and use a non-dairy milk base.
- Adjust the amount of chocolate and coconut syrup to match your preferred sweetness and flavor intensity.
- If you do not have a frother, you can shake the cold foam ingredients very hard in a sealed jar for one minute.
Nutrition
- Serving Size: 1 drink
- Calories: 350
- Sugar: 25
- Sodium: 75
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 8
- Cholesterol: 60