CEO Wife Coconut Vanilla Coffee

This creamy coconut vanilla coffee combines bold espresso with tropical coconut flavor and smooth vanilla sweetness for an easy homemade café drink. Rich texture and balanced flavor create comforting energy without complicated preparation. Enjoy this refreshing coffee hot or iced during busy mornings, relaxing afternoons, or emotionally expensive grocery shopping days lately.

Print Recipe

Prep Time 10

Cook Time 5

Total Time 15

Course Breakfast, Dessert, Drinks, Snack

Cuisine American

Servings 2 cups

Calories 190 kcal

Equipment

espresso machine
Milk frother
Mixing bowl
Measuring cups
tall glass
Spoon

Ingredients

Coffee Base

2 shots espresso freshly brewed
1 cup coconut milk full-fat preferred
1 tablespoon vanilla syrup adjust sweetness if desired
1 tablespoon maple syrup optional extra sweetness
1 cup ice optional for iced version

Toppings

0.25 cup whipped cream optional topping
1 tablespoon toasted coconut flakes for garnish

Instructions

Brew fresh espresso shots until dark and aromatic. Set aside briefly while preparing the coconut vanilla mixture.
Warm coconut milk gently and whisk in vanilla syrup plus maple syrup until smooth and lightly frothy.
Fill serving glasses with ice for chilled texture, or skip ice for a cozy warm coffee version.
Pour espresso carefully into glasses. Add coconut vanilla milk slowly for smooth balanced flavor throughout.
Top with whipped cream and toasted coconut flakes. Serve immediately while creamy, refreshing, and beautifully caffeinated.

Notes

Use extra coconut milk for softer texture or stronger espresso for bolder flavor. Freeze leftover coffee into cubes for iced drinks without dilution. Stir carefully during assembly for prettier layers. Customize flavor with cinnamon or caramel syrup. Store leftover coconut mixture refrigerated for two days and whisk before serving.

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