Iced Coffee With Mini Chocolate Glazed Donuts – Weekend Coffee Treat

Finally, it’s the weekend coffee lovers, and it’s time again to make some weekend coffee treat. What we’re making today is something sweet like a dessert, but with a kick of strong coffee, oh this sounds so lovely and yummy! For this weekend treat, we’re making coconut iced coffee with mini chocolate glazed coffee doughnuts.

This recipe is an adaptation from half-baked harvest blog. In this recipe, you can make your own doughnuts and follow these steps below, or opt to but the doughnuts.

INGREDIENTS

MINI DOUGHNUTS

• 2 tablespoon plus 1 teaspoon active dry yeast
• 1 cup warm milk (2%)
• 2 1/2 cups bread flour
• 1 teaspoon pure vanilla extract
• 3 large egg yolks
• 2 tablespoons granulated sugar
• 1/2 teaspoon kosher salt
• 4 tablespoons unsalted butter softened at room temperature and cut into cubes, 1/2 stick
• 1 tablespoon instant coffee
• canola oil for frying

CHOCOLATE GLAZE

• 1 cup powdered sugar
• 3-5 tablespoons coconut milk
• 1 tablespoon brewed coffee
• 4 ounces melted semi-sweet chocolate

For the complete instruction visit half-baked harvest blog.

In this recipe, we opt to buy the mini doughnuts because it will save us time, and we wanted to focus on making the iced coffee.

INGREDIENTS

COFFEE ICE CUBES

• 5 cups brewed cold coffee

COCONUT SWEETENED CONDENSED MILK

• 1 can full-fat coconut milk
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract

CHOCOLATE SAUCE

• 2 tablespoons cocoa powder
• 1/4 cup honey use brown rice syrup if honey is an issue
• 1/3 cup coconut milk
• 1/4 teaspoon salt
• 3 ounces semi-sweet chocolate use vegan chocolate if needed
• 1 tablespoon coconut oil
• 1 teaspoon vanilla extract

TO MAKE ONE ICED COFFEE

• 5 ounces cold brewed coffee
• 2 tablespoons chocolate sauce optional
• 1/3 cup coconut sweetened condensed milk or regular sweetened condensed milk
• 2-3 tablespoons coconut milk or regular cream/milk
• 1/2 teaspoon vanilla extract
• 1 tablespoon toasted coconut for the rim, (optional)
• mini chocolate glazed doughnuts (optional)

INSTRUCTIONS

COFFEE ICE CUBES

1. Pour the cold coffee into ice-cube trays and freeze overnight.
2. Store in the freezer until ready to use.

COCONUT SWEETENED CONDENSED MILK

1. Add the coconut milk, sugar and vanilla in a small sauce pot.
2. Bring to a low boil and then reduce the heat to a simmer.
3. Simmer on low for 1 hour and 30 minutes to 2 hours.
4. Once the milk has thickened and reduced by half remove from the stove and allow to cool.
5. Pour the milk into a glass jar and store in the fridge until ready to use or up to two weeks.

CHOCOLATE SAUCE

1. Add the cocoa powder, honey, coconut milk, salt, chocolate and coconut oil to a small pot and place over medium heat.
2. Slowly melt the chocolate and milk into each other. Continue stirring until they become a smooth sauce.
3. Remove from the heat and store in the fridge until ready to use.
4. Re-warm on the stove or in the microwave.

TO MAKE ONE ICED COFFEE

1. Mix together the sweetened condensed coconut milk, coconut milk and vanilla until smooth.
2. Dip a large tall glass into 1 tablespoon chocolate sauce and then roll in toasted coconut.
3. Drizzle the remaining chocolate up and down the sides of the glass. Place a few coffee iced cubes in the glass.
4. Fill the glass with coffee.
5. Pour in the milk mixture and use a spoon to mix it all together.
6. Top with coconut whipped cream if desired.
7. Place a straw in the glass and a doughnut on the straw or just eat the doughnut and drink the coffee!

We hope you enjoy this amazing treat, Happy weekend!