So, I think it’s pretty obvious I’m a fan of both coffee and cocktails. This is why, it’s quite surprising I’ve never merged these worlds together and made a coffee based cocktail. Well, that is, until now! I’ve partnered with Keurig® to create these spiked mocha lattes with a decadent chocolate rosewater drizzle- they are SO good. Find the recipe below!
This post is made in partnership with Keurig®, all opinions remain 100% my own.
Every year, Keurig® partners with Pantone and releases a special ‘color of the year’ brewer. This year’s color is ‘Greenery’ and the Keurig® K15 Coffee Maker in limited edition Greenery is green and gorgeous. For these boozy treats, I used Green Mountain Coffee® Organic Peru Cajamarca Coffee K-Cup® pods. The taste is very smooth and works perfectly in the cocktails!
For the beverage:
- 1 cup (8 oz.) Green Mountain Coffee® Organic Peru Cajamarca Coffee brewed
- 1/2 cup full fat coconut milk
- 2 oz. vodka
- 1 oz. coffee liqueur (optional)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 2 tablespoons raw cacao powder
- 1 cup of ice for blending
For the chocolate rosewater drizzle:
- 1/4 cup of dark chocolate chips
- 1 tbsp coconut oil
- 1/4 teaspoon rosewater
First off, I brewed one Green Mountain Coffee® Organic Peru Cajamarca Coffee K-Cup® pod at the 8 oz setting in my Keurig® K15 coffee maker.
After brewing, set the coffee aside to cool. After coffee has cooled off, add all ingredients including the coffee into a high speed blender. Blend on high until you have a smooth, slightly chilled mixture.
Next, in either the microwave or a small saucepan on low heat, melt the chocolate chips and the coconut oil. Once melted, mix together along with the 1/4 teaspoon of rosewater. Take the glass for the cocktail, and using a spoon, drizzle the inside of the glass with the melted rosewater chocolate mixture. Finally, pour the cocktail into the drizzled glass. Optionally, you can garnish the drinks with whipped cream, extra chocolate drizzle, and edible rose petals.