While in Hawaii, I figured out that I love coconut milk in my coffee, which is odd only because I’ve always disliked coconut. What I’ve discovered through the years is that I actually only dislike shredded coconut. Coconut flavor and smell themselves are both amazing! I’ve even been using coconut lotion from Victoria’s Secret post-Hawaii. Yum!
There were 2 Starbucks on property at the Hilton Hawaiian Village on Waikiki Beach, where we stayed last month. Thanks to my students from last year, I had a few Starbucks cards to use. <3 I found myself ordering the same thing every time I went! Now that I’m back home, Starbucks every day is: 1) a little unreasonable and 2) a little inaccessible. Our Starbucks here in town is inside Target. That means you have to put on pants to go. I think I can speak for all teachers when I say we prefer the comfort of our homes in the summer. There will be plenty of school shopping, lesson planning, and bulletin board creating in my future (in the next week– yikes). As often as I can, I’m staying home with my dog!
So, tried and tested, I’ve finally developed the perfect Coconut Milk Mocha Macchiato recipe! It rivals Starbucks and is the most amazing thing to wake up and have in the summer! So, here goes:
Ingredients:
- Cold Brew Coffee or Espresso (User’s choice!)
- Coconut Milk (Original/Unsweetened)– I prefer the Aldi brand ‘Friendly Farms‘ (pictured) over Silk. (I’ve tried both with this recipe.)
- Original Coffee Creamer
- Sweet’n’Low (or other sugar substitute)
- Hershey’s Caramel Syrup
- Hershey’s Chocolate Syrup
Step 1: Squeeze a little layer of caramel syrup into the bottom of the cup. Drizzle chocolate syrup down the sides of the cup. Use as many calories here as you feel comfortable with! :p
Step 2: Depending on the size coffee you are making, mix 1/2 cup to 1 cup of unsweetened coconut milk with 2 TBSP of coffee creamer and 2 packets of Sweet’n’Low. I mix mine for 30-60 seconds with the frother (under $15!) Erin got me for my birthday to make this mixture a little more thick and creamy. I also use the stainless steel frothing pitcher (under $7) Erin got me to create the coconut cream mixture. These both work great for hot coffee too! (If making hot coffee, heat the mixture in a microwave safe cup before frothing.) You could also use Sweetened coconut milk, but I’ve been use sugar substitute to save calories. Sweet’n’Low is my favorite, but you do you!
Step 3: Add coconut cream mixture to cup.
Step 4: Add ice to cup (4-5 cubes).
Step 5: Add coffee to top of cup. (cold brew, espresso, or dark roast recommended to create macchiato or latte).
*NOTE: If you would prefer a latte instead of the stacked macchiato, just mix together.
The result should be very similar to Starbucks and a little easier on your wallet. 😉 Please let me know what you think if you give it a try! Enjoy, coffee lovers! <3
xo,
Ash
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