This blended chocolate coconut iced coffee is the perfect summer treat.
A few months ago our coffee maker broke. It was the 3rd Mr. Coffee drip machine we had in this house that failed us despite pretty consistent de-scaling attempts thanks to our horrifically hard water situation. We actually got a water softener soon thereafter (best $1500 we’ve ever spent in this house!) but I refused to get another drip machine and deal with frequent vinegar cleanings again. Plus, I hated the room it took up on my counter.
So, I bought this stove top percolator and love it to pieces. It means however, that you need to actually be in the kitchen while making coffee so it doesn’t start to boil or you don’t accidentally leave it going for too long and end up with burnt coffee, but I’m ok with that. Ulysses however, finds a way to screw up the coffee making process every.single.time.
The first time, he tried to pour the coffee without taking out the inner basket resulting in grinds everywhere. Gritty coffee, yum.
Then, it was him turning the burner to 9 (out of 10 on our glass top electric pos stove) and boiling the beejeezus out of it. Burnt coffee, double yum.
Recently, it’s been not filling it up enough so that it percolates quicker which results in me only getting 1 cup in the morning.
1 cup is about 2 cups too little. And 2 cups short of my desired coffee consumption is a recipe for a pissed off Gina.
Which is why afternoon blended iced coffees happen.
And the good thing about afternoon coffee versus morning coffee is that it becomes socially appropriate for chocolate to make its way into that glass.
So, I might just have to let him continue screwing up the morning pot a little while longer.
Blended Chocolate Coconut Iced Coffee
- 2 cups strongly brewed coffee
- 1/2 cup coconut cream, from the top of a can of full fat coconut milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 2 tablespoons coconut sugar
- 1/4 cup dark chocolate chips
- 2 cups ice cubes
- melted chocolate
- crushed chocolate cookies
- Combine all ingredients in a blender and blend until smooth.
- Pour into glasses, drizzle with melted chocolate and sprinkle crushed cookies on top.
Nutrition information is automatically calculated, so should only be used as an approximation.
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Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.