Coconut Milk Mocha
I indulge in this mocha when I need to remind myself that I have excellent taste and a penchant for indulgence. It’s perfect for those lazy Portland afternoons when I’m lounging around, pretending to be a sophisticated coffee connoisseur. The subtle coconut flavor is like a pat on the back from me to me, and it’s my little escape from the daily grind. Plus, it pairs exceptionally well with my ego, so I have that going for me.
Ingredients
- 1 shot espresso about 1 ounce
- 1 cup coconut milk full-fat for extra creaminess
- 2 tablespoons cocoa powder
- 1 tablespoon sugar or to taste
- 1/2 teaspoon vanilla extract
- A pinch of sea salt
- Optional: whipped cream and a sprinkle of toasted coconut for garnish
Instructions
- Prepare the Espresso: Brew your shot of espresso and set it aside.
- Heat the Coconut Milk: In a small saucepan, heat the coconut milk over medium heat until warm but not boiling.
- Mix Cocoa and Sugar: Whisk together the cocoa powder, sugar, and sea salt in a bowl. Gradually add a small amount of the warm coconut milk to the cocoa mixture, stirring to create a smooth paste.
- Combine Ingredients: Pour the cocoa paste back into the saucepan with the remaining coconut milk. Stir until fully mixed and heated through. Add the vanilla extract.
- Add Espresso: Pour the espresso shot into your mug, then top with the warm coconut cocoa mixture. Stir to combine.
- Optional Garnish: For extra flair, top with whipped cream and a sprinkle of toasted coconut.
- Enjoy: Sip and revel in the fact that you’ve just created a café-worthy drink with minimal effort.