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| Image from : http://www.chocolatemoosey.com |
One of my favorite things to do on the weekends in Pittsburgh is go to a coffee shop, order a drink for there, then sit and write, which usually ends up being my grocery list. What an exciting afternoon for me. My go-to order is usually a mocha, sometimes a latte depending on my mood and how well the coffee shop can make a mocha; not all mochas are created equal. Since I can’t be spending money on coffee drinks every day, during the week I make my own at home inspired by the drinks I buy. Last year I made Mexican Spiced Mochas. This time I was in the mood for a Toasted Coconut Mocha.
Ingredients
- 1/4 cup Amoretti Premium dark chocolate syrup
- 1 teaspoon coconut extract
- 16 ounces (2 cups) hot coffee
- 1/2 cup dairy or coconut milk
- 1/2 cup toasted coconut
- Whipped Cream
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- In the bottom of one coffee mug stir together 2 tablespoons chocolate syrup and 1/2 coconut extract. Pour in 1 cup hot coffee and stir until dissolved. Stir in 1/4 cup milk. Repeat with a second coffee mug. Top both with whipped cream and toasted coconut.
- In a large mixing bowl (with whisk attachment if using a stand mixer), beat the heavy cream until thickened. Gradually beat in the sugar and vanilla then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over).
Whipped Cream
Original recipe please read here --> http://www.chocolatemoosey.com/2016/03/14/toasted-coconut-mocha/