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Drink recipe · from the recipe book

Coconut Cocoa Mocha Americano

A bold, long Americano with a silky coconut-cocoa base, gently sweet with brown sugar and a whisper of cinnamon.

Coconut Cocoa Mocha Americano

Ingredients

  • 4 shots120 gEspressofreshly brewed, hot
  • 1 cup240 gWaterjust off the boil
  • ½ cup100 gCoconut milk, cannedshaken well
  • 2 tbsp10 gUnsweetened cocoa powder
  • 1 tbsp packed16 gBrown sugar
  • ¼ tsp0.5 gGround cinnamon
  • a pinch0.3 gSalt

Steps

  1. Brew the espresso and keep it hot; bring the water to a boil in a kettle.
  2. In a small pot off the heat, add the unsweetened cocoa powder, brown sugar, cinnamon and salt, then whisk in about a quarter of the coconut milk to make a smooth cocoa paste.
  3. Whisk the remaining three quarters of the coconut milk into the cocoa paste and warm over medium-low heat, whisking, for 2 to 3 minutes until steaming and glossy; do not boil.
  4. Pour half of the warm coconut cocoa mixture into each of two mugs.
  5. Pour half the hot water into each mug, then add half the espresso to each.
  6. Stir each mug well and serve hot.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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