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Drink recipe · from the recipe book

Iced Coconut Mocha Americano with Cocoa Cream

A bold, chilled Americano sweetened with a dark brown-sugar cocoa syrup and crowned with a silky whipped coconut-milk cocoa cream.

Iced Coconut Mocha Americano with Cocoa Cream

Ingredients

  • 4 shots120 gEspressofreshly pulled, cooled
  • 1¼ cups300 gWatercold, divided
  • 2 tbsp12 gUnsweetened cocoa powderdivided
  • 1½ tbsp packed22 gBrown sugar
  • ⅓ cup90 gCoconut milk, cannedwell shaken
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Make the cocoa syrup first: in a small pot, whisk five-sixths of the unsweetened cocoa powder (set the remaining one-sixth aside for the cream) with the brown sugar, the salt and about one-seventh of the water over medium heat until smooth and just simmering, about 2 minutes.
  2. Take the pot off the heat, stir in the vanilla and let the cocoa syrup cool for 5 minutes.
  3. While the syrup cools, make the cocoa cream: in a jar, shake or whisk the coconut milk with the reserved unsweetened cocoa powder until frothy and slightly thickened, about 1 minute.
  4. Fill two glasses with ice. Pour half of the cooled cocoa syrup into each glass.
  5. Pour half of the espresso into each glass, then add half of the remaining cold water to each and stir to make the iced Americano.
  6. Spoon half of the coconut cocoa cream over each glass so it floats on top, and serve right away, stirring as you sip.

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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