Raise your hand fellow coffee dorks because this recipe is for you. If you're as into coffee as I am, you likely do an informal coffee tour when you're in a coffee-centric city like Portland. It's the hometown of Stumptown and Coava so they take their coffee — be it iced, espresso, or pour-over — as seriously as the French take baguettes. On my latest trip, it was blazing hot so everyone was selling a version of iced coffee, with lots of appearances by the increasingly popular carbonated iced coffees aka coffee tonics aka coffee spritzers.
My favorite was at Barista coffee shop where they made a bubbly mocktail by mixing tonic, coffee, and balsamic vinegar. It was totally crazy, as in crazy good, but it's most definitely an acquired taste. As a sort of gateway guzzler, I created this Coconut Chocolate Coffee Seltzer that resembles an old-fashioned East Coast-style Egg Cream, except there's coconut milk and cold brew so it's decidedly different.
Combine the chocolate syrup and coconut milk in the bottom of a tall glass and stir until evenly combined. Add ice to the top of the glass, top with the coffee, and stir. Garnish with a slice of orange and top with club soda or seltzer water to your liking (we liked 2 to 3 ounces).
If you want more intense coffee flavor use espresso or iced coffee cold brew concentrate.
Food styling and photography by Aida Mollenkamp