|Cocoa-Coconut Coffee Cooler|
Cocoa-Coconut Coffee Cooler
From Southern Living Magazine
Whisk together 4 cups strong brewed hot chicory coffee, 1/2 cup sugar, and 1/4 cup unsweetened cocoa in a large pitcher until cocoa and sugar dissolve. Whisk in 2 cups half-and-half, 1 (13.5-oz) can coconut milk, 2 teaspoons vanilla extract, and 1/4 teaspoon coconut extract until blended. Chill 1 to 24 hours. Stir just before serving over ice.
Makes about 8 cups
|Coffee, Sugar, and Cocoa Powder|