this past weekend was homecoming at my alma mater. i didn’t attend, and honestly haven’t been to a homecoming event since i graduated, but i did skip a bit down memory lane with the facebook updates and photos of college friends. the parade, the bonfire, the dorm food and the coffee shop…
really, the coffee shop is linked to many of my good ol’ college memories. the countless, fun hours worked, cups of coffee served, friends made, late night mug washings, romantic crushes begun… well, not countless crushes, but a few. i guess that’s another story.
one of my favorites on the menu was a cowboy coffee. officially, a cowboy coffee is a method of making coffee, much like you’d imagine a cowboy out on the trail would make his cup of joe. coffee grounds are mixed in a pot of water and heated. then the grinds settle to the bottom and the coffee is poured off the top. i guess cowboys have more to worry about than coffee grounds in their teeth.
but this cowboy coffee was a bit different and certainly much more appealing. hot coffee, chocolate syrup and milk. kind of like a mocha, but with coffee in the place of the espresso. simple and easy and delicious.
because of my aforementioned love-hate relationship with milk, not to mention for the sake of delicious flavor, i have happily substituted coconut milk in place of the dairy version.
Coconut Cowboy Coffee
Serves: 1 generous serving
  • 1 cup canned unsweetened coconut milk
  • 1 cup hot, brewed strong coffee
  • 3 tablespoons chocolate syrup
  1. Heat coconut milk in small saucepan until steamy. If desired, froth with a steam wand or aerator.
  2. Combine coffee, chocolate syrup and coconut milk. enjoy!


more delicious gluten-free recipes like this one: