Chocolate Coconut Iced Coffee Recipes

SKINNY WHITE CHOCOLATE COCONUT ICED COFFEE

Steps:

• Pour coffee in ice cube tray(s); place in freezer until frozen solid, 2 to 4 hours.
• Combine coffee cubes, coconut milk, white chocolate syrup, coconut syrup, and sugar substitute in a blender; blend until icy and frothy.

MOCHA COCONUT ICED COFFEES

Steps:

• Make the dark chocolate fudge sauce. In a medium saucepan, combine the heavy cream, light corn syrup, brown sugar, and half of the chopped chocolate. Bring to a simmer and simmer of 2-3 minutes, stirring to melt the chocolate. (Be sure to not let the mixture boil, because it will separate and become grainy!) Remove from heat, and add the remaining chocolate, vanilla, butter, and salt and stir until completely smooth. Let cool completely before making coffees.
• To make the coffees, rim the glasses in honey and then dip in the toasted coconut to adhere. Fill glasses with crushed ice. Combine the cold brew, maple syrup, chocolate sauce, half and half, and coconut extract in a blender. Blend until completely smooth, creamy, and frothy. Pour into glasses, and top with whipped cream, a drizzle of chocolate fudge sauce, and toasted coconut. Enjoy immediately!

CHOCOLATE ICED COFFEE

Steps:

• Bring water and coffee to a boil in a saucepan.
• Remove from heat and let stand 10 minutes.
• Pour mixture through a fine wire-mesh strainer into a bowl, discarding coffee grounds.
• Stir sugar and cinnamon into coffee until sugar dissolves.
• Let cool.
• Stir in half and half and chocolate syrup.
• Chill 2 hours.
• Serve over ice.
• Note: To keep coffee from diluting, freeze cubes of half and half and coffee to use in place of ice.

CHOCOLATE-COCONUT ICED COFFEE

Steps:

• Combine instant coffee granules with water in a tall glass and stir until dissolved.
• Add the Almond Breeze (or low-fat milk of your choice), syrups and sweetener and stir.
• Add ice cubes and if desired top it off with whipped cream and a little chocolate sauce!