When we lived in Sunnyvale, my favorite local coffee shop, Barefoot Coffee Roasters, had a sublime drink called the Voodoo, made with sweetened condensed milk, chocolate and coconut. I’ve craved it ever since, so naturally it was the inspiration for the recipe I’m about to share. But, it is eleventy billion degrees outside, so this is an iced version.
We all know that cold brew coffee is the way to go, especially for tasty iced coffee at home — but did you know that CoolBrew was doing cold brew before cold brew was cool?* This New Orleans company has been brewing their coffee using the cold-dripped process since 1989. Yep, they’re the original.
*Okay, cold brew was always cool, technically.
When they offered me a sample, I enthusiastically said yes, and I received a big box of goodies to experiment with — which is exactly what I’ve been doing for the last couple of months. The recipe I am about to share is the first of a few I’ll be tossing out over the summer months — and perhaps beyond — to keep you nice and cool.
But first — here’s a cool trick to make sure you don’t water down your iced coffee. Use coffee ice cubes!
It couldn’t be simpler. I just used some of my Original Cool Brew to make a batch of coffee, and then froze it in an ice cube tray to use in coffee-based beverages. How’s that for a stroke of brilliance? Of course, I can’t take full credit for the idea — Dolce Vita, a local espresso bar here in Austin, offers an “upgrade” of coffee ice cubes in any of their iced beverages for a small fee.
As for the Iced Voodoo — you guys. You are going to have to taste this to believe it. I slung together** my Iced Voodoo Chocolate Almond Mocha based on that Barefoot Roasters drink I crave, and I have to say — it’s not the same. I’m not a copycat artist. But when you take inspiration and use the tools you’ve got, sometimes something beautiful happens.
** I was gonna say “crafted” but, meh. That’s kinda pretentious, at least when you’re talking about my aimless kitchen experimentations. Artist I am not, but I do like to experiment, and I know what tastes good!
Beautiful it is. And delicious. And ever-so-simple to sling together.
- 1 oz CoolBrew Chocolate Almond coffee concentrate (or other flavor of your choice)
- 8 oz cold water
- 2 Tbsp coconut milk (vanilla or regular)
- 1 Tbsp sweetened condensed milk
- 1 Tbsp chocolate syrup
- Measure the coffee concentrate and stir into the cold water.
- Add the sweetened condensed milk, chocolate syrup and coconut milk and stir vigorously or shake to combine. Pour into a glass over ice (using coffee ice cubes if you desire).
Note: I received samples of CoolBrew coffee in exchange for this review, but I was not otherwise compensated, and my opinions are my own.