It’s also known as “Iced Mochaccino”. It’s similar to iced coffee. What’s the difference? Iced coffee is filled with chunky ice, and doesn’t have chocolate (unless you want it, of course) and is simply sweetened with either a flavored syrup or sugar.
Just a note: don’t buy that flavored syrup stuff. It’s usually mostly corn syrup. There are lots of good, healthy recipes (usually just sugar or honey plus water plus flavor extract) that you can make yourself. And it tastes the same, if not better.
So anyway, back to the title recipe. I recommend using French roast coffee since it has a strong, dark flavor that compliments the chocolate and creamy milk. If you want the drink to be extra icy, freeze the coffee.
The homemade fudge sauce is a must. It’s so unbelievably easy and drop dead amazing that you’ll want to consume the entire batch all at once (example: spoon + cold fudge sauce = dangerous). But don’t. Not yet. You want to make the drink below first. And oh, another thing you can do with the Hot Fudge is Hot Cocoa. Just stir in 2 tablespoons into a cup of hot milk. It’s the easiest hot drink ever. Yum.
Hope you’re all enjoying the summer!
Iced Coconut Mocha Cappuccino
|Iced Coconut Mocha Cappuccino|
|Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy
Preparation Time: 5 minutes
- 3/4 cup cold, strong coffee (partly frozen if desired)
- 1/2 cup organic whole raw milk or coconut milk*
- 2 tablespoons fudge sauce (see recipe below), cold
- 2-4 ice cubes
- 1 tablespoon coconut oil, melted (optional)
Place all ingredients except coconut oil in blender and blend until well combined, pouring coconut oil into the cappuccino a steady stream. Top with freshly whipped cream and enjoy!
Hot Fudge Sauce
- 1/2 cup sugar plus 2 tablespoons
- 1/2 cup cocoa powder
- 3/4 cup heavy cream
- 4 tablespoons butter
- 1-2 tablespoons coconut oil
- 1 1/2 teaspoons vanilla extract
Combine all ingredients except vanilla extract in a saucepan over medium heat.
When butter is melted and well mixed in, turn heat up to high and bring fudge to a boil, whisking constantly. Boil for 1 minute. Remove from heat and stir in vanilla.
Store in the refrigerator and don’t eat it all at once.
Recipes courtesy Sarah Shilhavy