Iced Samoa Cookie Latte (Edit recipe)

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One of your favorite cookies just got turned into this luxurious latte filled with caramel, chocolate, and coconut goodness. This Iced Samoa Cookie Latte features caramel coconut milk espresso poured over ice, topped with coconut whipped cream and chocolate syrup, and garnished with a toasted coconut rim and a Samoa cookie. It tastes like dessert in a cup!

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PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

20

Serves: 1

Ingredients

Latte

2 oz Espresso, 2 shots, or 1/2 cup strong brewed coffee, hot
2 Tbsp Caramel Sauce, more or less to taste, see recipe below or use store-bought
2 Tbsp Chocolate Syrup, see recipe below or use store-bought
2 Tbsp Coconut, Shredded and Toasted
0.5 cup Ice Cubes
0.75 cup Coconut Milk, I used light canned coconut milk
0.25 cup Coconut Whipped Topping, I used So Delicious Cocowhip

Caramel Syrup (dairy-free, refined sugar-free)

1 cup Pure Maple Syrup
0.25 cup Plant-Based Butter
0.25 cup Coconut Cream, or full fat coconut milk
1 tsp Vanilla Extract
0.5 tsp Sea Salt

Chocolate Syrup (dairy-free, refined sugar-free)

1 cup Pure Maple Syrup
1 cup Water
0.5 cup Cocoa Powder
1 tsp Vanilla Extract
0.25 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small cup, stir together hot espresso and caramel syrup. Adjust the amount of syrup to sweeten it to your liking.
If desired, dip the rim of your serving glass in chocolate syrup and roll in toasted coconut.
Into the serving glass, add ice, then pour in coconut milk and caramel espresso mixture and stir.
Top with coconut whipped cream, chocolate syrup, caramel syrup, and toasted coconut, as desired. Optionally serve with a Samoa cookie. Enjoy!
Caramel Syrup: To a small saucepan over medium heat, add maple syrup and bring to a boil. Watch carefully to prevent burning. There's no need to stir. Remove from heat and add in butter, coconut cream, vanilla, and sea salt. Whisk until just combined; whisking too much may cause the mixture to crystallize. Let the syrup cool in the pot for 5-10 minutes before transferring to a glass jar, which you can store in the fridge for up to 2 weeks and enjoy warm or cold over ice cream, in lattes, and more.
Chocolate Syrup: To a small saucepan over medium heat, add maple syrup, water, cocoa power, vanilla, and salt. Whisk well until there are no clumps of cocoa powder. Bring to a boil. Reduce to low or medium-low to maintain a gentle simmer, whisking frequently, for 8-10 minutes, until thickened and reduced. Let the syrup cool in the pot for 5-10 minutes before transferring to a glass jar, which you can store in the fridge for up to 2 weeks and enjoy warm or cold over ice cream, in lattes, and more. It will thicken as it cools. Add a splash of water to thin it out if needed.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	3196
Fat:	94 g
Carbohydrates:	559 g
Protein:	25 g
Cholesterol:	0 g
Sodium:	2143 mg
Fiber:	50 g
Sugars:	471 g
Sugar Alcohol:	0 g
Calculated for total recipe.

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