Print

Iced Coconut Mocha with Homemade Cold Foam

A tall glass filled with Iced Coconut Mocha with Cold Foam, showing condensation on the glass.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow these steps to prepare a refreshing iced mocha featuring coconut flavor and topped with a creamy, homemade cold foam.

Ingredients

Scale
  • 2 shots espresso (or 4 oz strong cold brew concentrate)
  • 4 oz milk (dairy or non-dairy for the base)
  • 2 tbsp chocolate syrup
  • 1 tbsp coconut syrup
  • Ice cubes
  • For the Cold Foam: 2 oz heavy whipping cream
  • For the Cold Foam: 1 oz cold milk (dairy or non-dairy)
  • For the Cold Foam: 1 tsp powdered sugar
  • For the Cold Foam: 1/2 tsp coconut extract

Instructions

  1. Brew your espresso shots or prepare the cold brew concentrate. Set aside to cool slightly.
  2. In a tall glass, combine the chocolate syrup and coconut syrup.
  3. Add the 4 oz of base milk to the glass. Stir briefly to mix with the syrups.
  4. Fill the glass almost to the top with ice cubes.
  5. Pour the cooled espresso or cold brew over the ice and milk mixture. Do not stir the coffee layer yet.
  6. Prepare the cold foam: In a small, deep container, combine the heavy whipping cream, cold milk, powdered sugar, and coconut extract.
  7. Use a handheld milk frother or whisk vigorously until the mixture thickens and holds soft peaks. This takes about 1 to 2 minutes with a frother.
  8. Gently spoon the prepared cold foam over the top layer of the iced drink. Serve immediately.

Notes

  • For a dairy-free cold foam, use full-fat canned coconut cream instead of heavy cream and milk. You may need less coconut extract.
  • Adjust the amount of chocolate and coconut syrup based on your preference for sweetness and flavor intensity.
  • If you do not have a frother, you can shake the cold foam ingredients very hard in a sealed jar for several minutes until thickened.

Nutrition

Find it online: https://eatableempress.com/iced-coconut-mocha-with-cold-foam-recipe/