Temperatures are rising in Europe. On Monday, a usual roasting day for me, it was 31C outside! Not the nicest weather to roast coffee but once finished I pampered myself with my own version of Espresso Coco Loco. This is a quick and simple yet delicious recipe to refresh yourself. “Coco Loco” which means crazy coconut in Spanish is a traditional cocktail in the Caribbean. It is usually prepared with rum, coconut milk and ice. Some versions also add pineapple or lime juice, tequila or vodka. It is not strange that coconut milk and rum are the base for many cocktails (as Pina colada) because they go alone very well. Coconut milk gives a creamy texture to the drink while the rum provides the necessary boost.
How to prepare Espresso Coco Loco
We need a double espresso, sugar, coconut milk, rum, ice cubes and a blender.
For the coffee prefer fruity or naturally processed coffees which combined with the creamy coconut milk will bring out a flavour that reminds of a milk shake with Caribbean flavours. I chose the Cariamanga Natural coffee from Engrano. This is a 100% Arabica, varietal tipica, dried processed with hints of cacao and nuts.
Brew a double espresso and pour it into the blender cup.
Mix it with some sugar. Then add two spoons of coconut milk, a small glass of rum (30 ml) and ice.
Blend it all together and then …. enjoy!