Toasted Coconut Mocha
If you love chocolate, coconut, and coffee, then you’ll love these hot Toasted Coconut Mochas topped with homemade whipped cream. The perfect pick me up when you need an energy boost.
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.
The first time I had a toasted coconut mocha was when Starbucks had their mocha coconut frappuccino, which is a cold coffee drink blended with ice. I love it, but it’s only available during the summer. Instead of waiting that long, I decided to take charge and make one at home. Instead of making it iced, I made a hot toasted coconut mocha. I love chocolate and coconut together, much like a famous candy bar. Topped with homemade whipped cream, coconut mochas make a great afternoon pick me up.
Technically mochas are made with espresso and steamed milk, but since my espresso machine is out of order, I used regular coffee instead. For the mocha part, I used Amoretti Dark Chocolate Syrup. Amoretti syrups have a more concentrated flavor than most syrups, which means you only need 1-2 pumps in your drink. This means your bottle will last longer because you don’t need to use as much.
For the coconut flavor, I used coconut extract. If you want an extra strong coconut flavor, you can use coconut milk; however, I usually use dairy milk as it’s always in the fridge.
Toasted Coconut Mocha
If you love chocolate, coconut, and coffee, then you’ll love these hot Toasted Coconut Mochas topped with homemade whipped cream. The perfect pick me up when you need an energy boost.
Ingredients
- 1/4 cup chocolate syrup
- 1 teaspoon coconut extract
- 16 ounces (2 cups) hot coffee
- 1/2 cup dairy or coconut milk
- 1/2 cup toasted coconut
- [Homemade Whipped Cream], for serving
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.
More Coffee Drinks
Mexican Spiced Mocha
Disclosure: This post is sponsored by Amoretti. Thank you for supporting me and the companies I work with as sponsored posts help pay for the costs of running Chocolate Moosey, including website hosting and groceries for recipe development.
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This mocha is absolutely stunning! What a great way to start the day.
That looks like comfort food in liquid form!
You know what? I HATE making grocery lists. Like, of all the tasks I do each week, it’s the most despised one. I LOVE your idea of making it at a coffee shop. If I treated myself with an awesome coffee, while at the same time having to do this dreaded task, wouldn’t it sort of be some type of aversion/reward therapy? LOL. Now, if only I can find a coffee shop with a toasted coconut mocha like this :)
This drink is stunning! It looks like it came from a coffee shop! Almost makes me want to start drinking coffee!
I can’t get over how gorgeous these photos are!!
This looks so good! Have you tried to froth the milk? I bet that would be amazing too. Going to have to make this, I just don’t have coconut extract. We have the Ninja coffee bar so we like to make all sorts of specialty coffee drinks :)
I don’t own a frother, but I used to and agree it would be a nice touch! The coconut extract does help bring more coconut flavor, but if you use coconut milk and toasted coconut, you should still get coconut flavor (albeit more subtle without the extract).