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Iced Coconut Milk Mocha Macchiato: Refreshing Recipe
coffees

Iced Coconut Milk Mocha Macchiato

Experience a luxurious, dairy-free coffee house delight right in your own kitchen. This Iced Coconut Milk Mocha Macchiato blends the bold intensity of double-strength espresso with the creamy, tropical notes of coconut milk and a hint of sweet vanilla. Perfect for an invigorating morning wake-up or a refreshing afternoon treat, this drink is easily customizable, quick to prepare, and completely free of animal products or alcohol.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings
Course: Iced Coffee
Cuisine: Modern Coffee Shop
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1/4 cup chilled double-strength coffee or espresso
  • 1/2 cup coconut milk (carton variety)
  • 1 tablespoon vanilla almond creamer
  • Few drops vanilla stevia
  • 2 tablespoons chocolate syrup
  • 1 glass full of ice cubes

Method
 

  1. Brew coffee using a double-strength ratio and chill in the freezer for ten minutes.
  2. Fill a tall glass three-quarters full with fresh ice cubes.
  3. In a small container, whisk together the coconut milk, vanilla creamer, and stevia.
  4. Pour the milk mixture over the ice.
  5. Slowly pour the chilled coffee over the milk base to create a beautiful gradient.
  6. Drizzle the chocolate syrup over the top as a final garnish.

Notes

Use carton coconut milk instead of canned for a lighter, drinkable consistency. If you prefer a richer sweetness, substitute the stevia with coconut sugar to taste. Ensure the coffee is fully chilled before assembly to prevent melting the ice and watering down the drink.