Once upon a time I worked for Starbucks. But you know this already.
What you may not know, though, is that once upon a time they (Starbucks) had a coconut mocha – before the last time they had coconut mochas – and I started to work there literally a week after they did away with them. You guys, this was TERRIBLE.
See Starbucks customers are fantastic on many levels, and I feel like I can say that because I am now one of them. But one thing that may not be *quite* as fantastic is the fact that after a promotion is over (i.e. the coconut mocha) there are some of us that get addicted to said promotion and then get upset when it’s gone. I remember on my very first day of working for Starbucks I got totally reamed by this guy because there was no more coconut syrup left. I think I stuttered, “I-I-I-I-I’m s-s-s-s-sorry?” about 50 bajillion times.
But here’s the good news y’all: you (I) (that guy) never have to be without a delicious, magical & heavenly coconut mocha for the rest of our lives.
It’s literally only 4 ingredients and can double as a coconut chocolate pudding. What’s not to love, right?!
BETTER THAN STARBUCKS COCONUT MOCHA
- 1 13.66-oz can coconut milk (full-fat or low-fat both work)
- 2/3 cup cocoa powder
- 1/2 cup sugar
- 1 Tbsp vanilla
- prepared coffee (full-caf, decaf, half-caf, whatever)
Combine the coconut milk, cocoa powder, sugar and vanilla in a saucepan over medium-low heat and whisk to combine. Bring to a SLIGHT simmer, whisking constantly, until the sugar is completely dissolved – about 3-4 minutes. Let cool completely; it will be thick and creamy – you want this! It’s actually the same texture as Starbucks’ actual mocha syrup!
To make a mocha at home, combine 1-2 Tbsp of the syrup and stir it into 8-10 oz brewed coffee of choice. I like mine just like that, but if you want a little extra creaminess then go ahead and add some milk to it too. Enjoy!
You better believe I’m having coconut mochas every.single.morning. for the rest of the next two weeks!