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<< Previous   of   Next >> Associated Press  (click to enlarge) Coconut Cream Mocha Espresso is seen in this Sunday, March 9, 2008 photo. This Coconut Cream Mocha Espresso can also be made with a mug of coffee instead of espresso.   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Monday, May 12, 2008 Recipe of the day: Coconut Cream Mocha Espresso COCONUT CREAM MOCHA ESPRESSO 1 tablespoon heavy cream 1 tablespoon coconut milk 1 ounce Irish cream liqueur 1 ounce chocolate liqueur 31/2-4 ounces freshly brewed espresso (about a double shot) Cocoa powder (optional) In a small glass, mix together the heavy cream and coconut milk. Set aside. In a small, heat-safe serving glass, combine the Irish cream and chocolate liqueur. Microwave for 1 minute, or until hot. Add the espresso and stir gently. Float the cream mixture on the top of the drink. To do this, hold a spoon upside down directly over the drink. Slowly pour the cream mixture over the back of the spoon. If desired, dust with cocoa powder. For a grander take on this drink, substitute a mug of coffee for the espresso and top it with whipped cream spiked with coconut milk and garnished with chocolate shavings. Makes 1 serving. Associated Press

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