coconut hazelnut chocolate iced coffee

HHHHHIIIIIIIIIIIIIIIIIIIIIIIII-eeeeeeeeeeeee! I'm back again. Twice in a week! Maybe it's because I'm all hopped up on coffeeeeeeeeeeee! I may have had enough that I thought my eyeballs were going to vibrate right out of their sockets yesterday.  Random fact about me, I very, very, very rarely drink hot coffee anymore. I'm iced coffee all year round. This one is a definite favorite of mine.  And, this flavor is one that works, year round too.

Now, you're going to think I'm nuts, but there is a serious flavor difference between cold brew and hot coffee that's been cooled then iced. For whatever reason it's seems sweeter and less acidic. At one point, I couldn't drink any coffee, because I became so nauseated, I could barely eat for the rest of the day. For whatever reason, cold brew usually does not affect me that same way. Maybe it's all in my head or maybe there is a reason to it, but for what ever reason, this is my go to coffee method. I just bought this cold brew maker a couple of weeks ago and I love it! I definitely recommend getting one if you love iced coffee year 'round.

Coconut Hazelnut Chocolate Iced Coffee:
serves 8-12

For Coconut Chocolate Hazelnut Syrup:

2 cups sugar
2 cups water
1 cup cocoa powder
1/2 cup chocolate hazelnut spread
1 teaspoon coconut extract

Combine all ingredients, except extract, in a small sauce pan and bring to a boil over medium-high heat. Once boiling remove from heat and stir in coconut extract. Allow to come to room temp before refrigerating.


For Cold Brew Coffee:

Use a 4 to 1 ratio for your brew.
For example, I use 4 cups water to 1 cup coffee for a small batch.

Place your coffee and water in a pitcher or jar and allow to sit at room temp for at least 12 hours. I tend to go a full 24. Then strain through a fine mesh strainer lined with a coffee filter or cheesecloth. Be careful not to let any grounds through. I find it keeps up to week just fine.


For the Iced Coffee:

Pour coffee over ice, stir in syrup to taste and top off with coconut milk.

Mint Chocolate Iced Coffee

Forget paying a trillion dollars a cup for a peppermint mocha when you can make it at home.

   Some mornings, aka EVERY morning, I am very slow to rise and very slow to motivate myself. That has been one constant of my entire existence. I do not wake up ready to do anything, but grunt. I never have and never will. I thought all of that would change once I brought my heathens into the world, but no such luck. They just wake up before me and demand food, while I try to pawn them off on my husband as often as possible. One day, some day maybe, just maybe I'll be a proper adult and wake up with the sun, but it is very unlikely. Until then, I drink this concoction or something very similar on a regular basis.

   I make two versions of this chocolate sauce. I make a double batch using regular cocoa for my two little guys chocolate milk and make a batch of this type for my coffee and for my husband's night time chocolate milk. He reserves it for the most stressful of days. The days he when he comes home about to explode with stress and wants to scream. Those days, he has a glass of his "grown up" chocolate milk. I use dutch process cocoa powder to make this "dark chocolate" or "semi-sweet", because it is stripped of the acidity and darkens the color and intensifies the flavor.  I recommend keeping some on hand for baking junkies, like myself.  

Dark Chocolate Sauce
yields 2 cups
(click here to print)

2 cups sugar*
2 cups water
1 cup dutch prorcess cocoa powder

1 tablespoon vanilla extract

In a skillet whisk together all ingredients, then bring to a boil over medium high heat whisking often. Once it boils, cook for no more than 5 minutes. Remove from the heat and allow to cool until neutral to the touch. Stores, covered in a refrigerator for 2 weeks to a month.

*Feel free to change it up for something healthier, use maple syrup, brown rice syrup, whatever you choose for sweetener.

   Use this for flavoring coffee, tea, cocktails, whatever floats your boat. It's a good basic to keep around the house.

Mint Simple Syrup
yields 2 cups
(Click here to print)

2 cups of sugar*
2 cups of water
5 to 6 large springs of mint.

Combine in a pot a bring to a boil over medium high heat. Cook for no more than 5 minutes Remove from heat and allow to steep and cool until neutral to the touch. Store in a covered container or jar in the refrigerator.

*Feel free to change it up for something healthier, use maple syrup, brown rice syrup, whatever you choose for sweetener.

Mint Chocolate Iced Coffee
(aka Peppermint Mocha)
makes 1 serving
(click here to print)

I take mine:
(and yes I know this is a huge portion, don't judge me)

2 tablespoons dark chocolate sauce
3 tablespoons mint simple syrup
1 1/2 cups cold coffee
1/2 cup half and half or your desired creamer
ice

Stir together all ingredients and drink up!

Prepare to become addicted and say goodbye to your drive-thru habit!


xoxo,
Ashley