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Recipe by Naomi Robinson
Naomi is a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other. Learn more about Naomi and her cozy corner of where baking meets random thoughts and musings.
Learn MoreCoconut S'mores Mocha
Let’s step up our coffee game with some Toasted S’Mores Coconut Mocha. This isn’t your everyday iced mocha. Whatever you do, don’t forget Organic Valley Half & Half, it gives the iced mocha a deeper richness of flavor.
5 MIN PREP
10 MIN COOK
15 MIN TOTAL
1 servings
Ingredients
¼ cup powdered sugar
2 tbsp dark chocolate syrup
¼ cup toasted coconut chips
¼ cup crushed graham crackers
1 ½ cup brewed coffee (cold)
1 tsp vanilla extract
¼ cup mini marshmallows
Directions
Dip the rim of a 10 oz glass first into chocolate sauce, then graham cracker crumbs and then toasted coconut.
Turn glass right side up and drizzle chocolate into bottom of glass.
Pour cold brewed coffee into glass.
Add half & half and vanilla extract.
Stir to combine.
For the whipped cream: In a large bowl, combine heavy cream and sugar, beat until soft peaks form.
Top coffee mixture with whipped cream, chocolate syrup drizzle, graham cracker crumbs and mini marshmallows.
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