Smooth, velvety and homemade coconut mocha syrup takes your coffee to the next level!
- 1 can (13.66 Oz. Size) Coconut Milk, Full- Or Low-fat
- ⅔ cups Cocoa Powder
- ½ cups Sugar
- 1 Tablespoon Vanilla Extract
- Brewed Coffee Of Choice, 8-10 Ounces Per Serving
Combine the coconut milk, cocoa powder, sugar and vanilla in a saucepan over medium-low heat and whisk to combine. Bring to a slight simmer, whisking constantly, until the sugar is completely dissolved, about 3-4 minutes. Let cool completely; it will be thick and creamy—you want this! It’s actually the same texture as Starbucks’ actual mocha syrup!
To make a mocha at home, combine 1-2 tablespoons of the syrup and stir it into 8-10 oz brewed coffee of choice. I like mine just like that, but if you want a little extra creaminess, then go ahead and add some milk to it, too. Enjoy!