Coffee In A Cone : World’s Most Instagrammable Coffee
Coffee in a cone originally is a brainchild of Dayne Levinrad, owner of The Grind Company in Johannesburg, South Africa. Dayne’s a self proclaimed techy and and has become inspiration as an innovative young entrepreneur. It became immensely popular on the social media and a lot of users post their photos on the Instagram.
“We used the cone as a way to become an Instagrammable product,” Levinrad told CNN. “When people come in, they take a selfie and tag #coffeeinacone.”
“I wanted to create something that would play on peoples nostalgia and childhood memories, coffee and ice cream was at the forefront of my visions,” Dayne said “Whilst I was consulting for a coffee company in Brazil, I needed to create a product that would bring people through the door of a new concept coffee shop to create a buzz, the logical idea was to leverage off social media, and so Coffee in a Cone was born.”
There’s always a line out the door for the treat and they’re often sold out. “We have had over 20 million reach on the cone since we launched and even Jennifer Lopez shared it on her Facebook page,” says Levingrad. “I am just so overwhelmed and so appreciate that a young guys from South Africa could create such a world wide viral product.”
For those who like to drink their coffee slow, though, this may not be the safest treat.
The waffle cone is coated with a four layers of a leak-proof special chocolate, so there’s no need to worry about spills.
But the chocolate will start to melt at around 10 to 15 minutes, so don’t hold on to it for too long.
Coffee in a cone is exactly what the names says. You can have your coffee, either a Cappuccino or an Espresso in a chocolate coated Ice-Cream cone. The cone is coated in a special chocolate compound made from various types of cacao in order to make it leak-proof. Customers have around 10min to drink from the cone before all the chocolate melts.
How To Make Your Own Coffee In A Cone
Coffee In A Cone Recipe (image and recipe by awesomenesstv.com)
What You’ll Need:
1 (12 oz.) bag of chocolate chips
1/4 cup coconut oil
1 box ice cream cones
Prepared coffee or espresso
Cone toppings (optional)
1. Combine your chocolate chips and coconut oil in a double boiler (or microwave) until completely melted. I used milk chocolate, but you can use whatever kind of chips you prefer. The chocolate will sweeten your coffee or espresso so you don’t need to add milk and sugar.
If you don’t have a double boiler or microwave at home (me), you can easily create a makeshift double boiler with a sauce pan and a glass bowl. Fill the pan 1/4 full with water and bring to a boil. Reduce heat to low and place your glass bowl on top of the pan. The water should not be able to touch your bowl (that would be bad, very very bad).
Add your coconut oil and chocolate chips. They will slowly begin to melt as you continually stir with a spoon. The double boiler is the preferred method over using a microwave because it’s less likely that the chips will burn or get a funky texture.
Continue to mix until the chips are completely melted and your chocolate is lump-free.
2. With a teaspoon, drip your melted chocolate into your cone. You’ll need to rotate the cone allowing the chocolate to spread evenly. Make sure to cover every inch of the inside and then dip the rim of the cone so that you have a chocolatey edge.
3. Dip your cone into whatever topping you prefer. I tried sprinkles and cubed mini marshmallows. You could also use mini chocolate chips or crushed graham crackers.
If you aren’t a coffee drinker, you could still try this DIY cone recipe using hot chocolate instead. The marshmallow toppings would go perfectly with the sweet drink.
4. For waffle cones, you’ll need to place your cone into a shallow cup and store it in the refrigerator for about 10 minutes.
5. After 10 minutes of cooling time, you’ll repeat Step 2 and add another layer of chocolate to your cones. Again, place in the fridge to let the chocolate solidify. During this time you can start making your coffee or espresso.
6. Once your chocolate has set, it’s time to pour! I like my coffee black so I didn’t add any milk or sugar. The chocolate boarder will melt into your coffee and give it a nice sweetness, but if you’re a person who likes a little coffee with her creamer, go ahead and add whatever fixings you need.