Vanilla Coconut Iced Coffee
A simple sugar-free iced coffee to satisfy all your coffee cravings on warm summer days. Just add cold brew, ice and a blended coconut creamer flavored with vanilla and dates.
Servings 1
Ingredients
Cold Brew
- 1/3 cup ground coffee (I used Kicking Horse Coffee)
- 1 cup cold water
Coconut Creamer
- 2 cups low-fat coconut milk
- 2 Medjool dates, pitted
- 1 vanilla bean, seeds scraped (or 1/2 teaspoon vanilla extract)
Instructions
Make the Cold Brew
- In a glass container, combine ground coffee and water. Let steep overnight or for 12-24 hours.
- Strain the coffee using a fine mesh sieve, a cheese cloth or a nut milk bag. You could even use a french press. Strain it a few times if desired to remove all coffee grounds.
Make the Coconut Creamer
- In a high-speed blender, blend coconut milk, dates and vanilla.
- Strain the milk the same way you did the cold brew.
For the Iced Coffee
- In a glass, combine ice, cold brew and creamer as desired.
Notes
Make sure to use boxed low-fat coconut milk and not canned, as the canned milk will turn into clumps when mixed with cold brew and ice.
You can make a larger batch of cold brew if desired, simply combine ground coffee and water in a 1:3 ratio. Store the cold brew in the fridge for up to a week.
Keep the leftover creamer in the fridge. I love to use it in oatmeal!