Coconut-Café Mocktail

Allergens

None (if using honey as a sweetener)

Ingredients

• 1 cup unsweetened coconut milk
• 2 tablespoons instant espresso powder
• 3 tablespoons agave syrup or honey (adjust to taste)
• 1/2 teaspoon vanilla extract
• 1 cup ice cubes
• Whipped cream, for garnish (optional)
• Cocoa powder or cinnamon, for dusting (optional)

Instructions

1. In a small saucepan, gently warm the coconut milk over low heat until it begins to steam. Remove from heat and whisk in the instant espresso powder until completely dissolved.
2. Stir in the agave syrup or honey, and vanilla extract. Allow the mixture to cool to room temperature.
3. Fill 6 glasses with ice cubes, then pour the cooled coconut coffee mixture over the ice, filling each glass to the brim. Garnish with a dollop of whipped cream, if desired, and dust with cocoa powder or cinnamon for an added touch of indulgence.
4. Raise your glass in a toast to sweet escapades, and let the Coconut Café Mocktail transport you to Brazil's sun soaked shores!

Chef’s Insight

To add a festive touch, garnish with fresh edible flowers or a sprig of mint.

Notes

For a vegan version, use maple syrup instead of honey.