A classic and energizing treat is taken to the next level with these low-acid cold brew coffee floats. Make strong brewed coffee overnight or the morning you want to make the floats. Prepare the chocolate sauce, and then assemble the floats. It’s chill enough for a night at home with family or friends, but upscale enough to serve company after lunch or dinner.
Coffee desserts can be especially challenging for people with acid reflux, since coffee is acidic. This recipe uses Alex’s Low-Acid Organic Whole Bean or Fresh Ground French Roast Coffee, which is gentle on the stomach. A lower-acid coffee also has the benefit of being less bitter, so the dessert tastes smoother and more balanced.
This recipe yields four decadent servings. You can alter the recipe however you like to suit your preferences or dietary needs. Here are some options.
Dairy-free: in the chocolate sauce, use a dairy substitute, such as oat milk, instead of cream, and dairy-free chocolate chips. You can also choose a coconut-based or other dairy-free ice dessert.
Flavors: chocolate, vanilla, and coffee ice cream all work great. Mocha chip and cherry are some other options to try.
Low-carb: use sugar-free caramel syrup, sugar-free chocolate, and low-carb ice cream.
Toppings: you can make the floats fancier with whipped cream and chocolate shavings, mini chocolate chips, or coffee grounds sprinkled on top.
Recipe for Low-Acid Coffee Floats
Makes 4 servings
For Chocolate Sauce
⅓ cup of whole milk or cream
4 ounces of chopped dark chocolate or 6 to 8 tablespoons of dark or semi-sweet chocolate chips
2 tablespoons of golden or caramel syrup
16 ounces (2 cups) of strong brewed coffee made with Fresh Ground Low-Acid Organic Coffee or coarsely ground Low-Acid Whole Bean Coffee (½ 12-ounce bag)
4 scoops of vanilla or chocolate ice cream
1 ½ cups (12 ounces) of strong cold brew coffee
2 cups (16 ounces) of sparkling water
4 maraschino cherries
Optional toppings: whipped cream and shaved chocolate
To prepare the coffee, just brew very strong coffee. You can use leftover coffee or brew it fresh and then cool it before using it for this recipe.
To make the chocolate sauce, heat the cream or milk in a double boiler. Add the chocolate and stir it occasionally as it melts. Mix the chocolate completely in, and then remove from the heat.
Let the chocolate sauce cool for four minutes. Then whisk in the golden syrup or caramel syrup until the chocolate sauce is combined. Cover the chocolate sauce to keep it from solidifying.
To assemble the low-acid coffee floats, spoon a bit of chocolate sauce into the bottom of each cup. Add the coffee. Then add a scoop of ice cream to each cup and add ½ cup of sparkling water to each cup.
Add more chocolate sauce as desired, as well as any other toppings, such as whipped cream and chocolate shavings. Top the floats with a maraschino cherry and serve immediately. Enjoy!