These Mocha Coconut Iced Coffees are the perfect treat to cool down with this summer! They’re sweetened with a touch of maple syrup and a super easy to make dark chocolate fudge sauce! And to finish – they’re topped with whipped cream, more fudge sauce, and toasted coconut! An iced coffee and chocolate lovers dream!
(This post is sponsored by Chocolove! Thank you so so much for reading and supporting the brands that I love!)
I must confess that I’m a year round iced coffee drinker. When it’s -20 degrees out in the dead of winter, you’ll still find me drinking my iced coffee. What can I say? It’s just SO good and I love it so much. I’ve never been much of a hot beverage person, but I do enjoy a cup of tea at night every once in awhile.
I normally just take my iced coffee unsweetened, with a splash of milk, because I’m not a huge fan of super sweet things in general. But definitely not my coffee.
These however, are the perfect amount of sweet, and I used a little pure maple syrup and homemade chocolate fudge sauce (OMG) to sweeten these delicious beauties.
The best part of these, is without a doubt the dark chocolate fudge sauce. Yes, I said it. DARK CHOCOLATE FUDGE SAUCE in your coffee. AND drizzled on top.
I used my absolute favorite Chocolove 70% dark chocolate, and made a super quick and easy chocolate sauce over the stove. It’s silky, perfectly sweet and rich, and dangerously good. As in, it’s hard not to eat it with a spoon. Not “a” spoon actually. Many spoons.
I love how perfectly the chocolate melts into the cream, and I even added a little vanilla to it. Because everything is better with vanilla!
Just look at how drizzly and delicious the chocolate sauce is!
I know I might have gotten a little overzealous with it, but, it’s really SO good. Especially with the whipped cream and toasted coconut!
The other fabulous thing about the chocolate sauce, is that it makes extra, so that means more for drizzling on ice cream, pancakes, waffles, and whatever your heart desires. I won’t judge.
I love rimming the glasses in toasted coconut, especially if you’re not drinking them through a straw, because you get a little toasted coconut in every sip!
I also added a teeeeny bit of coconut extract to the coffees, just to play up that coconut flavor. Just a little drop to bring all of the flavors together.
I love blending all of the ingredients together in the blender, so everything gets super combined and frothy. It takes less than a minute to make these once you’re finished making and cooling the chocolate sauce! You just put cold brew, pure maple syrup, the chocolate sauce, half and half, and a drop of coconut extract into the blender and that’s it! Incredibly simple and the best summer treat!
And you know what?!
These would be so incredible spiked.
Mocha Coconut Iced Coffees
These Mocha Coconut Iced Coffees are the perfect treat to cool down with this summer! They're sweetened with a touch of maple syrup and a super easy to make dark chocolate fudge sauce! And to finish - they're topped with whipped cream, more fudge sauce, and toasted coconut! An iced coffee and chocolate lovers dream!
For the dark chocolate fudge sauce
- 2/3 cup heavy cream
- 1/2 cup light corn syrup
- 1/2 cup dark brown sugar, loosely packed*
- 2 (3.2 ounce) bars Chocolove 70% dark chocolate, chopped
- 2 teaspoons vanilla extract
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
For the coffees
- 3 cups cold brew coffee
- 3 tablespoons pure maple syrup
- 3 tablespoons chocolate fudge sauce, plus extra for drizzling
- 3 tablespoons half and half
- 3/4 teaspoon coconut extract
- whipped cream for serving*
- homey for rimming the glass
- 1/2 cup coconut flakes, toasted, for rimming the glass, plus extra for garnish*
Make the dark chocolate fudge sauce. In a medium saucepan, combine the heavy cream, light corn syrup, brown sugar, and half of the chopped chocolate. Bring to a simmer and simmer of 2-3 minutes, stirring to melt the chocolate. (Be sure to not let the mixture boil, because it will separate and become grainy!) Remove from heat, and add the remaining chocolate, vanilla, butter, and salt and stir until completely smooth. Let cool completely before making coffees.
To make the coffees, rim the glasses in honey and then dip in the toasted coconut to adhere. Fill glasses with crushed ice. Combine the cold brew, maple syrup, chocolate sauce, half and half, and coconut extract in a blender. Blend until completely smooth, creamy, and frothy. Pour into glasses, and top with whipped cream, a drizzle of chocolate fudge sauce, and toasted coconut. Enjoy immediately!
*I like using dark brown sugar here because it's richer and adds a more caramelly flavor to the chocolate sauce, but if you have light brown sugar on hand, that works too!
*Adding whipped cream is optional, but totally delicious. If you want to add even more coconut flavor, you could use coconut whipped cream, which is a great dairy free version too!
*To toast my coconut flakes, I toast them in a dry skillet over medium/medium-low heat, stirring frequently until golden brown and fragrant. Watch carefully, as it can burn super quickly!
*This makes extra chocolate sauce, and it will keep in a sealed container in the fridge for up to 2 weeks! Use it for drizzling on ice cream, waffles, pancakes, and whatever your heart desires!