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Photo: Melina Hammer; Styling: Caroline M. Cunningham

Cocoa-Coconut Coffee Cooler

This is almost a dessert! Stir in 1 cup dark rum or bourbon for an even more festive sipper.

Southern Living SEPTEMBER 2013

  • Yield: Makes about 8 cups
  • 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.

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Cocoa-Coconut Coffee Cooler recipe

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