Recipes
Back
Share
Organic Valley Logo
Share your finished recipe with #OVRECIPES
Recipe by Naomi Robinson

Naomi is a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other. Learn more about Naomi and her cozy corner of where baking meets random thoughts and musings.

Learn More

Coconut S'mores Mocha

Let’s step up our coffee game with some Toasted S’Mores Coconut Mocha. This isn’t your everyday iced mocha. Whatever you do, don’t forget Organic Valley Half & Half, it gives the iced mocha a deeper richness of flavor.

5 MIN PREP
10 MIN COOK
15 MIN TOTAL
1 servings
Ingredients
½ cup Organic Valley Heavy Whipping Cream
¼ cup powdered sugar
2 tablespoons dark chocolate syrup
Small bowl of brown sugar.
¼ cup toasted coconut chips
Small bowl of brown sugar.
¼ cup crushed graham crackers
1 ½ cup brewed coffee (cold)
¼ cup Organic Valley Half & Half
A small bottle of vanilla extract.
1 teaspoon vanilla extract
A small bottle of vanilla extract.
¼ cup mini marshmallows

Directions

Dip the rim of a 10 ounce glass first into chocolate sauce, then graham cracker crumbs and then toasted coconut.
Turn glass right side up and drizzle chocolate into bottom of glass.
Pour cold brewed coffee into glass.
Add half & half and vanilla extract.
Stir to combine.
For the whipped cream: In a large bowl, combine heavy cream and sugar, beat until soft peaks form.
Top coffee mixture with whipped cream, chocolate syrup drizzle, graham cracker crumbs and mini marshmallows.
© Baker's Royale 2024. All rights reserved.
Related Recipe

Mexican Mocha Frappé

Make it
Product used in this recipe