Bring Caribbean holiday vibes to your home menu with this Coquito Iced Latte, starring our Dark Horse Blend, coconut milk, coconut condensed milk, and a cinnamon-coconut finish. 

 Makes: one 8-oz serving
Total time: 10 minutes

Ingredients

• 2 oz Dark Horse Blend espresso (double shot)

• 6 oz chilled coconut milk

• 1 oz coconut condensed milk

• 1 Tbsp coconut syrup

• ¾ cup ice cubes

• Coconut shavings (for garnish)

• Pinch of ground cinnamon (plus extra to dust)

Gear

• Espresso machine & portafilter (18–20 g basket)

• Cocktail shaker or mason jar with tight lid

• Long bar spoon (for layering)

• 16 oz glass (tempered or double-wall is best)

• Micro-plane or small grater (for coconut shavings)

• Optional: handheld milk frother for extra foam

Step-by-Step

1. Prep the glass (15 sec)
   • Pop the serving glass in the freezer to chill—keeps the coconut base extra thick and frosty.

2. Pull the espresso (40 sec)
   • Dose 18–20 g Dark Horse Blend, tamp firmly.
   • Extract a 2 oz double shot in 25–30 sec.
   • Set aside; you want it hot for that dramatic marble effect.

3. Shake the coconut base (30 sec)
   • Into a shaker: 6 oz coconut milk, 1 oz coconut condensed milk, 1 Tbsp coconut syrup, and ¾ cup ice.
   • Shake vigorously for ~10 sec until the tin feels icy cold.

4. Assemble (30 sec)
   • Retrieve the chilled glass and strain the shaken coconut mixture in, leaving about ½ inch of headroom.
   • Slowly pour the hot espresso over the back of a spoon so it cascades and ribbons through the drink.

5. Finish (15 sec)
   • Grate fresh coconut shavings over the top.
   • Dust with a pinch of ground cinnamon.
   • Add straw and spoon—serve at once; give a quick stir before sipping if you want full flavor integration.