Coconut Milk Iced Coffee
I indulge in this beauty on those Portland days when I’m feeling particularly fabulous or when I need to impress someone who thinks cold brew is the pinnacle of sophistication. The coconut milk adds a creamy, nutty sweetness that turns every sip into a mini-vacation. Try it out, and you might just find yourself bragging about your newfound coffee brilliance.
Ingredients
- 1 cup brewed coffee cooled
- 1/2 cup coconut milk canned or refrigerated
- 1 tablespoon maple syrup or sweetener of your choice
- 1/2 teaspoon vanilla extract optional, but trust me
- Ice cubes as needed
Instructions
- Brew Coffee: Prepare your coffee as you normally would. Let it cool to room temperature or chill it in the fridge if you’re in a hurry.
- Mix Ingredients: In a glass or mug, combine the cooled coffee with the coconut milk. Stir in the maple syrup and vanilla extract if you’re feeling fancy.
- Add Ice: Fill the glass with ice cubes. The more, the merrier—just don’t drown it!
- Stir and Serve: Give it a good stir to mix everything evenly. Sip and bask in the creamy, coconutty coffee bliss.
Notes
Nutritional Information (Per Serving)
- Calories: 110
- Total Fat: 7g
- Saturated Fat: 6g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
Vitamins and Minerals (Per Serving)
- Vitamin B12: 0%
- Vitamin D: 0%
- Calcium: 6%
- Vitamin A: 0%
- Folate: 2%
- Iron: 2%
- Vitamin C: 0%
- Vitamin E: 2%
- Niacin: 4%
- Riboflavin: 2%
- Thiamine: 2%
- Vitamin K: 0%
- Vitamin B6: 2%
- Pantothenic Acid: 2%
- Magnesium: 6%
- Zinc: 2%
- Biotin: 0%
- Iodine: 0%
- Potassium: 4%
- Chromium: 0%
- Phosphorus: 4%
- Copper: 2%