Toasted Coconut Shaken Espresso

The perfect iced coffee drink that tastes like summer! Just minus the annoying bugs, humidity, greasy sunscreen, and sunburns. Strong espresso shaken with a homemade toasted coconut syrup and ice - topped off with your milk of choice. Here's the perfect step into summer.

Coconut is one of my favorite flavors, and I adore it in drinks and desserts. At my local coffee shop, my go-to drink is an iced vanilla coconut latte with oat milk, and it's always a highlight. I love how bright and refreshing it is, and it tastes delicious during all times of the year.

However, this homemade toasted coconut simple syrup is way more delicious than anything you could buy at the grocery store or online, because we're not fooling around with coconut extracts or artificial flavors. You can definitely add a splash of coconut extract to take this over the top, but I love it as is. and, I can't believe I'm saying this ... but, it's better than the local coffee shop.

Adding a tablespoon or two to your next coffee, tea, or mixed drink will take it to the next level. Helloooooo summer!

Ingredients for a Toasted Coconut Shaken Espresso

- Toasted Coconut Syrup (see recipe below and here)

- 2 shots of espresso, or 1/4 cup very strongly brewed coffee

- Ice, for serving

- ¾ to 1 cup milk of choice (I use oat milk)

- Whipped Cream, for serving, optional

How to Make a Toasted Coconut Shaken Espresso

1. Make the syrup:

Preheat oven to 325°F and line a baking sheet with parchment paper. Evenly spread coconut on the parchment and place in the oven to toast. Keep an eye on it and don’t walk away while it’s in the oven. Bake for 8-10 minutes, stirring every 2-3 minutes until it’s golden. Remove from the oven immediately and let cool. Crush the toasted coconut in a ziploc bag to break into smaller pieces and to release even more flavor

In a small saucepan over medium heat, combine the sugar, water, and toasted coconut. Bring to boil, reduce to simmer, and stir occasionally until all sugar has dissolved.

Remove from heat, add vanilla bean paste (or extract), and let all ingredients steep for 10 minutes.

Using a fine mesh sieve, pour the syrup into a clean jar for storing, straining out the coconut. Allow to cool.

2. Combine the espresso with the coconut syrup and ice in a cocktail shaker, mason jar with lid, or other lidded container. Shake until foamy, about 10 seconds.

3. Add to a glass with more ice, feel free to strain the ice that you shook the espresso with.

4. Top with oat milk or milk of your choice. Stir to combine and enjoy.

Other Drinks to Whip Up

When in doubt, coffee is always the answer. You can never go wrong with a classic Iced Brown Sugar Shaken Espresso. It’s easy, non dairy, and so delicious.

For a relaxing night in, a Gingerbread Chai is the perfect thing to sip on. The homemade gingerbread syrup is the perfect addition to coffee drinks and cocktails, and I'm here to proclaim that gingerbread is not just a holiday flavor.

Perfectly spiced, a homemade Pumpkin Spice Latte pairs well with just about anything. The homemade syrup is easy to throw together and uses lots of real spices and pumpkin puree. Nothing fake here! and, who says this has to be a fall-only drink.

Need an impressive drink for any girls night or evening in? A Classic Sidecar Cocktail will be a showstopper. It’s traditional and simple, but it’s a great drink for any occasion.

Cookies for Coffee-Dunking

The perfect sweet treat to dunk into coffee is none other than biscotti. Here are a few of my favorite biscotti recipes with variations for both regular and gluten free:

- Blueberry Orange and Pistachio Biscotti

- Double Chocolate Biscotti

- Cranberry Bliss Biscotti