Samoa Cookie Coffee

The Girl Scout Cookies know what’s up – the coconut/caramel/chocolate is perfect. I learned there are 2 cookie manufacturers so yours might be Samoa or might be Caramel Delights. Whatever you call it, these flavors went into coffee for a decadent sweet treat.

Samoa Cookie Coffee
Ingredients: (for 1 drink)

1 cup coffee
1/4 cup coconut milk
2 tablespoons caramel sauce
2 tablespoons chocolate sauce

Directions:
Add a tablespoon of the chocolate sauce into the hot coffee and stir well.
Rim the cup with caramel sauce and add a tablespoon of the caramel sauce into the cup and pour the coffee onto it.
Froth the coconut milk – either with an instant frother, frother wand, or warmed in a jar and shaken thoroughly. Pour the froth onto of the coffee.

Drizzle with remaining chocolate sauce. Enjoy!

This was delightful. The slight chocolate in the coffee with coconut milk and the caramel finish was so good – just like the addicting cookie.

I do not recall why we have so much caramel and chocolate sauce! The reduced fat coconut milk isn’t my favorite but we had it for a kids recipe from one of our picture books which didn’t happen. Put the leftovers to use to make coconut rice!

Butternut Iced Coffee

This coffee and butternut syrup is a treat. The syrup is so flavorful and I topped it with tons of thick foam. There’s a richness and nuttiness.

The Three Bite Rule - Butternut Iced Coffee

Butternut Coffee Syrup
Ingredients:

1/2 cup sugar
1/2 cup water
1 teaspoon butter extract
1/2 teaspoon almond extract
1/4 cup milk
1-2 cups ice
1-2 cups iced coffee (or espresso)

Directions:
In a small saucepan, mix sugar and water over medium heat until melted. Stir in butter extract and almond extract. Allow to cool – 1 hour to overnight.

The Three Bite Rule - Butternut Iced Coffee

Serve over iced coffee or iced espresso with 1-2 tablespoons of the syrup.

The Three Bite Rule - Butternut Iced Coffee

Top with cold foam. Enjoy!

The Three Bite Rule - Butternut Iced Coffee

My milk frother was acting up but Mr. J came to the rescue. It reminded me that the wand one does not compare.

I normally drink coffee black but love a very special coffee moment. Make the syrup and reap the benefits for many cups to come. The syrup is good in the fridge for a month. Butter extract is a specialty ingredient but is an easy swap for many vanilla extract uses. I also used it in Snickerdoodle Chex Mix.