Mozart Coconut Iced Latte (Photo courtesy of Mozart Chocolate Liqueur)
Some things seem far too decadent to go together, like… getting a massage while simultaneously being spoon fed a multi-course meal from the latest, hottest, coveted chef’s table. Or going on an all-paid-for shopping spree while watching the Northern Lights. You know, all great stuff but… you just can’t do them at the same time.
But chocolate, coconut and coffee? Yeah, we can get behind that.
Make no mistake: This is no kids’ milkshake. It’s a grown-up, slightly boozy 17% abv before icy dilution), chilly combo that’s part Piña Colada, part post-meal pick-me-up espresso, part guilty-pleasure chocolate milk. And it’s just about the easiest thing to mix up because it’s built right in the glass; no shaking, grinding or blending needed. Just some ice and, on your travels, a bottle of Mozart Chocolate Liqueur, easily procured from Hamptons Wine Shoppe or Bottle Hampton.
Coconut Iced Latte
- 2 oz Mozart Coconut Chocolate Liqueur*
- 3 oz oat milk (or milk of choice)
- 1 oz freshly brewed espresso, cooled
Fill a large glass or goblet with ice. Pour in all ingredients. Gently stir. Cheers!
* If you can't find Mozart Coconut Chocolate Liqueur, the easier to procure chocolate version is fine; just swap out the oat milk for coconut milk.
Amy Zavatto is the Editor-in-Chief for southforker, northforker and Long Island Wine Press. She's a wine, spirits, and food journalist whose work appears in Wine Enthusiast, InsideHook.com, MarthaStewart.com, the New York Post, Liquor.com, SevenFifty Daily, Imbibe, Men’s Journal and many others. She's the author of The Big Book of Bourbon Cocktails, Prosecco Made Me Do It: 60 Seriously Sparkling Cocktails, Forager’s Cocktails: Botanical Mixology with Fresh, Natural Ingredients, and The Architecture of the Cocktail. She is a respected judge for the American Craft Spirits Association’s annual small-production spirits competition, and has moderated numerous panels on the topics of wine, spirits, cocktails, and regional foodways. She is the former Deputy Editor for the regional celebratory publications, Edible Manhattan and Edible Brooklyn, as well as the former Executive Director of the Long Island Merlot Alliance. She is a member of the New York chapter of the international organization of women leaders in food, wine, and spirits, Les Dames d’Escoffier. The proud daughter of a butcher, Amy is originally from Shelter Island, N.Y., where she developed a deep respect for the East End’s natural beauty and the importance of preserving and celebrating it and its people.
