Samoa Iced Latte
Girl Scout Samoa cookies in iced latte form!
Ingredients
Chocolate Caramel Sauce
- 200 g granulated sugar (1 c.)
- 56 g semi-sweet chocolate chopped (⅓ c.)
- 170 g heavy whipping cream (¾ c.)
- ¼ tsp. salt
Coconut Whipped Cream
- 13.5 oz. can of full fat coconut milk chilled overnight
- 115 g heavy whipping cream (½ c.)
- 2 tbsp. granulated sugar
Samoa Iced Latte
- 2 oz. Papanicholas French Vanilla Espresso
- 6 oz. sweetened coconut milk
Instructions
Chocolate Caramel Sauce
- Add the sugar to a medium-sized saucepan set over medium heat. Stir occasionally untilthe sugar begins to melt and caramelize.
- Once it starts to change in color, stir constantly until the mixture is completelycarmelized and smooth.
- Add in the chocolate and whisk until the mixture is smooth.
- Slowly whisk in the heavy cream until it is completely incorporated into the caramel,then whisk in the salt.
- Set the chocolate caramel sauce aside to cool in the fridge.
Coconut Whiped Cream
- Chill the can of coconut milk in the fridge overnight to allow it to solidify.
- Remove the can from the fridge and transfer the solid coconut milk to a mixing bowl,leaving the liquid in the can.
- Add in the sugar and beat until smooth, light, and fluffy.
- Add in the heavy whipping cream and beat until stiff peaks form.
Samoa Iced Latte
- Brew the French Vanilla Espresso, and immediately stir in 1 tbsp. of the chocolatecaramel sauce until smooth.
- Generously drizzle some of the chocolate caramel sauce into a cup, then fill with ice.
- Pour the coconut milk into the cup, followed by the espresso.
- Top the drink off with the coconut whipped cream and a Samoa cookie. Serve and enjoy!