Starbuck
Coconut Coffee
Here's Starbucks newest delight that's like
a cold Mounds bar in a cup with a caffeine kick thrown in for extra
buzzing. Find shredded coconut in the baking aisle and toast 1/2 cup of
it (store the leftover coconut in the fridge). You'll use most of the
toasted coconut in the blender, but save a little for the garnish when
the drinks are done.
1/2 cup shredded coconut
3/4 cup double strength coffee
1 cup low-fat milk
1/3 cup Hershey's chocolate syrup
3 tablespoons granulated sugar
2 cups ice
Garnish
whipped cream
1. Preheat oven to 300 degrees. Spread shredded coconut on a baking
sheet and toast coconut in the oven. Stir the coconut around every 10
minutes or so for even browning. After 25 to 30 minutes the shredded
coconut should be light brown. Cool it off.
2. Make double-strength coffee by brewing with twice the coffee required
by your coffee maker. That should be 2 tablespoons of ground coffee per
each cup of coffee. Chill before using.
3. To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted
coconut, 1/3 cup chocolate syrup, and sugar in a blender. Blend for 15
to 20 seconds to dissolve sugar. Add ice and blend until ice is crushed
and the drink is smooth. Pour drinks into two 16-ounce glasses. Garnish
each drink with whipped cream, a drizzle of chocolate, and a pinch of
some of the remaining toasted coconut. Add a straw to each one.
Makes 2 "grande" drinks. |
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