Cocoa-Coconut Coffee Cooler

Photo: Melina Hammer; Styling: Caroline M. Cunningham
This is almost a dessert! Stir in 1 cup dark rum or bourbon for an even more festive sipper.

Yield:

Makes about 8 cups

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hour, 15 Minutes

Ingredients

4 cups strong brewed hot chicory coffee
1/2 cup sugar
1/4 cup unsweetened cocoa
2 cups half-and-half
1 (13.5-oz.) can coconut milk
2 teaspoons vanilla extract
1/4 teaspoon coconut extract

Preparation

Whisk together hot coffee, sugar, and cocoa in a large pitcher until cocoa and sugar dissolve. Whisk in half-and-half, coconut milk, vanilla, and coconut extract until blended. Chill 1 to 24 hours. Stir just before serving over ice.

Note:

September 2013