Coconut Maple Hot Coffee Recipe
This recipe fuses hot coffee with coconut milk and maple syrup for a warm, sweet, and creamy experience.
Ingredients
- Brewed coffee: 1 cup strong enough to wake the dead
- Coconut milk: ½ cup for that creamy tropical goodness
- Maple syrup: 2 tablespoons for sweetening without the guilt
- Vanilla extract: ½ teaspoon a hint of flavor never hurt anyone
- Optional toppings: whipped cream or toasted coconut because why not make it fancy?
Instructions
- Brew your coffee according to your favorite method; let’s not mess this part up.
- In a saucepan, heat the coconut milk over medium heat until warm; do not boil—unless you enjoy cleaning.
- Stir in the maple syrup and vanilla extract into the warmed coconut milk; it’s a flavor party!
- Pour the brewed coffee into your favorite mug and add the coconut mixture; admire the beauty.
- Top with whipped cream or toasted coconut if you’re feeling extra; why not go all out?
Notes
Nutritional Values (Per Serving):
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
Vitamins & Minerals (Per Serving):
- Calcium: 4%
- Iron: 2%
- Vitamin B12: 0%
- Potassium: 3%
- Vitamin A: 2%
Additional Notes/Tips:
- Adjust the maple syrup to suit your sweetness level; no one wants a coffee that’s a sugar bomb.
- For a richer flavor, use dark roast coffee; it adds a depth that’s hard to resist.
- Experiment with spices like nutmeg or cinnamon for a cozy twist.