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Published on August 02, 2017

Coconut milk mocha macchiato recipe

Makes 1 serving

Ingredients

  • ½ cup cold brewed coffee
  • 1 Tbsp. Torani® chocolate sauce
  • 1 tsp. Torani® caramel coffee syrup, optional
  • ½ cup Silk® coconut milk

Preparation

Drizzle chocolate sauce into bottom of a 12 ounce glass. Fill with ice. Pour one-third to half-full with cold brewed coffee. Top with coconut milk and a splash of caramel syrup. Add a straw and enjoy!

Notes:

  • Torani syrups are found in the coffee isle of any grocery store.
  • This drink can be made hot. To assemble: omit ice. Fill mug 2/3 full with hot brewed coffee. Add steamed coconut milk and drizzle with chocolate syrup.
  • To cold-brew coffee: In container with lid (large mason jar works well), combine ½ cup freshly ground coffee with 1½ cups cold tap water. Cover and let sit for 8-12 hours. Strain coffee from grounds into another mason jar. Cover and keep in the refrigerator for up to 3-4 days.

Nutrition analysis per serving: 100 calories, 3 g fat, 1 g protein, 18 g carbohydrate, 0 g fiber, 30 mg sodium

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