Mocha on Vacation

For the month of June, we are featuring a coffee beverage that was a summer favorite among our customers at Som’s Café. It’s an iced mocha with a hint of coconut that we call the Mocha on Vacation. Even if you are not going on vacation this summer, this drink will bring the feeling of being in a tropical paradise to you at home.

Before you make this beverage, make sure you have read our blog post, or watch our video on our YouTube channel attached to this link. Since this is an iced latte, you will just need to use our instructions for brewing espresso at home in a Bialetti Mokka Pot. 


  • 3oz Brewed Espresso
  • 1oz Hershey syrup (about 3 squeezes)
  • 1/2 oz Coconut flavored coffee syrup 
  • Milk of your choice
  • Ice
  • Whipped Cream 
  • Shaved coconut


  1. Add first three ingredients to a 16oz glass and stir well. If you don’t have any coconut flavored syrup, you can substitute coconut extract, but I would recommend starting with 2 drops and then adding more to taste. Coconut is such a strong flavor that a little goes a long way.
  2. Add the milk of your choice until the glass is about 3/4 full. Stir again to incorporate milk with the other ingredients.
  3. Add ice up to about 1/2in below the rim of the glass.
  4. Top your iced mocha with whipped cream and shaved coconut flakes of your choice, and serve. I used sweetened coconut flakes that can be found in the baking aisle at the grocery store. You can also use unsweetened coconut flakes or toast the coconut flakes, or not add topping at all, depending on your preference. 

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