Iced Coconut Mocha Macchiato, aka Chocolate Milk for Adults (With Caffeine)

The macchiato.

Just the name looks intimidating, no? Chances are if you asked the average person on the street exactly how to make one, you’d get a blank stare in response.

Turns out macchiatos are completely uncomplicated to whip up—the recipe is a simple ratio of two parts espresso to one part milk foam, with the foam usually dolloped on top.

They’re divine served hot, and maybe even better on ice. And they go great with this gluten free chocolate cake recipe. And better still when drizzled with caramel or chocolate for a hint of sweetness. This summer, Starbucks unveiled a dairy-free, soy-free version made with coconut milk and chocolate. Basically, it’s like caffeinated chocolate milk with a hint of espresso—how can you pass up the chance to replicate that at home?

Iced Coconut Mocha Macchiato

Yield: 1 servings
Active Time: 5 minutes
Total Time: 10 minutes

Ingredients

1 shot of espresso 1 tablespoon coconut milk creamer
¼ cup light coconut milk
1 tablespoon coconut sugar
2 tablespoons chocolate syrup
Ice

Instructions

Brew the espresso as you normally would. Fill a tall glass with ice, then add the coconut milk, creamer, and sugar, and stir. Pour espresso over the top, and drizzle with chocolate syrup to serve.

Photo credit: Alicia Cho