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–+ servings
Iced Samoa Cookie Latte in a glass, topped with coconut whipped cream, chocolate syrup, and a toasted coconut rim.

Iced Samoa Cookie Latte

By Chloe Martin
One of your favorite Girl Scout cookies turned into a luxurious dairy-free latte with caramel, chocolate, and coconut goodness. This Iced Samoa Cookie Latte features a blend of caramel, coconut milk, and espresso poured over ice, topped with coconut whipped cream and chocolate syrup, and garnished with a toasted coconut rim. It tastes like dessert in a cup!
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PREP TIME:15 minutes
COOK TIME:20 minutes
TOTAL TIME:35 minutes
SERVINGS: 1
COURSE: Drinks
CUISINE: American

Ingredients
 

Caramel Syrup (Dairy-Free & Refined Sugar-Free)

  • 1 cup pure maple syrup
  • ¼ cup vegan butter (I like Country Crock or Earth Balance)
  • ¼ cup canned coconut cream (or full-fat canned coconut milk; see notes)
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt

Chocolate Syrup (Dairy-Free & Refined Sugar-Free)

  • 1 cup pure maple syrup
  • 1 cup water
  • ½ cup cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ teaspooon sea salt

Samoa Cookie Iced Latte

  • 2 shots (1 ounce or ¼ cup) freshly brewed espresso (see notes for substitutions)
  • 1 tablespoon caramel syrup (or to taste; use the homemade recipe or use store-bought)
  • handful of ice cubes
  • ¾ cup light canned coconut milk (or full -fat canned coconut milk)
  • coconut whipped topping (I used So Delicious Cocowhip)
  • drizzle of chocolate syrup (for the rim and/or topping; use the homemade recipe or use store-bought)
  • toasted shredded coconut (for the rim and/or topping; see notes)

Instructions
 

Caramel Syrup

  • If using store-bought syrups, you can skip the homemade syrup steps.
    Add maple syrup to a small saucepan over medium heat and bring to a boil. Watch carefully to prevent burning. There's no need to stir.
  • As soon as the maple syrup reaches a boil, remove from heat and add vegan butter, coconut cream, vanilla, and sea salt. Whisk until just combined; whisking too much may cause the mixture to crystallize.
  • Let the syrup cool in the saucepan for 5-10 minutes before transferring to a glass jar or airtight container.

Chocolate Syrup

  • Add maple syrup, water, cocoa powder, vanilla, and salt to a small saucepan over medium heat. Whisk well until there are no clumps of cocoa powder.
  • Bring the mixture to a boil. Reduce to low or medium-low to maintain a gentle simmer, whisking frequently, for 8-10 minutes, until thickened and reduced.
  • Let the syrup cool in the saucepan for 5-10 minutes before transferring to a glass jar or airtight container.
    Note: You will have leftover caramel and chocolate syrups after making the latte — store them in the fridge for up to 2 weeks and enjoy warm or cold over ice cream, in lattes, and more. The chocolate syrup will thicken as it cools — add a splash of water to thin it out if needed.

Samoa Cookie Iced Latte

  • In a small glass, stir together hot espresso and a tablesoon of the prepared homemade (or store-bought) caramel syrup.
  • If desired, dip the rim of your serving glass in chocolate syrup and roll in toasted coconut.
  • Add ice to the serving glass. Pour in the caramel espresso mixture and coconut milk, then stir gently to combine. Taste and add more caramel syrup if desired.
  • Top latte with a few dollops of coconut whipped topping, a drizzle of chocolate syrup and caramel syrup, and a sprinkle of toasted coconut, as desired. Serve and enjoy!

Notes

Espresso substitutes: Mix 2 teaspoons of instant espresso with ¼ cup of hot water, or use ½ cup of strongly brewed coffee.
 
Coconut cream options:
  • Use canned coconut cream if possible.
  • Or use full-fat canned coconut milk: chill the can for at least 12 hours, then use only the firm cream that rises to the top. Reserve the coconut water at the bottom for another use.
  • Room temperature canned coconut milk works too — shake well before using. It has a higher water content than coconut cream, so the caramel may be slightly thinner.
  • Dairy-free heavy cream is also an option (I like Country Crock or Silk).
 
Toasted coconut: If your shredded coconut is not already toasted, you can easily toast your own. Preheat the oven to 325°F and line a baking sheet with parchment paper. Sprinkle the coconut in a thin, even layer and bake for 5-8 minutes, stirring halfway through, until golden. Watch carefully to prevent burning. Alternatively, toast the coconut in a pan on the stovetop.
Did you make this recipe?Leave a comment below and tag @chloescreativekitchen!