Chocolate Coconut Iced Coffee Recipes

Steps:

• Pour coffee in ice cube tray(s); place in freezer until frozen solid, 2 to 4 hours.
• Combine coffee cubes, coconut milk, white chocolate syrup, coconut syrup, and sugar substitute in a blender; blend until icy and frothy.

Steps:

• Combine instant coffee granules with water in a tall glass and stir until dissolved.
• Add the Almond Breeze (or low-fat milk of your choice), syrups and sweetener and stir.
• Add ice cubes and if desired top it off with whipped cream and a little chocolate sauce!

Steps:

• Make the toasted coconut syrup:
• Preheat oven to 350°F. Spread coconut on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes.
• Bring toasted coconut, sugar, honey, and 1/2 cup water to a low boil in a small saucepan. Remove from heat, cover, and let steep at least 30 minutes and up to 4 hours.
• Strain syrup through a fine-mesh sieve into a small bowl or resealable glass container, pushing down on solids to extract as much syrup as possible. You should have about 1/3 cup.
• Make the drink:
• Fill a glass with ice and add cold brew. Stir in desired amount of syrup (about 2 Tbsp.) Top with a splash of coconut milk.
• Do Ahead
• Toasted coconut syrup can be made 7 days ahead; store in an airtight container and chill.