My Perfect Vanilla Bean Iced Coffee.
It's kind of a sweet treat and the perfect four o'clock pick me up!
Servings: 4 Servings
Calories: 380kcal
Ingredients
Cold Brew Coffee
- 1 cup whole coffee beans
- 4-5 cups coconut water or water
Vanilla Bean Coconut Milk
- 1 (14 ounce) can full-fat coconut milk
- 1 whole vanilla bean, seeds removed (or 1 tablespoon vanilla extract)
- 2-4 tablespoons honey maple syrup or coconut sugar
Vanilla Iced Coffee
- cold brew coffee
- 2-4 tablespoons vanilla coconut milk
- coffee ice cubs or regular ice cubes
Chocolate Coffee Ice Cubs
- 2 cups brewed or cold brewed coffee
- 3 tablespoons cocoa or cacao powder
- 1 tablespoon honey or maple
Instructions
Cold Brew Coffee
- Grind you coffee beans, then add them to a large pitcher or bowl. Pour over 4-5 cups of coconut water (what I like to use) or water. Stir gently to combine and then cover with a piece of cheesecloth or a kitchen towel. Let sit a room temperature for at least 12 hours or up to overnight. Strain the coffee through a mesh strainer lined with a piece of cheesecloth. Chill in the fridge for up to 1 week.
Vanilla Bean Coconut Milk
- Combine the coconut milk, vanilla bean seeds and honey in a small sauce pan and bring to a low boil. Simmer 3-4 minutes, then remove from the heat, cover and steep 10-15 minutes. Transfer the milk to a glass jar and store in the fridge for up to 1 week.
Iced Coffee
- Fill your glass with ice cubes (or Chocolate Coffee Ice Cubes - recipe below), pour your cold brewed coffee overtop. Add the vanilla coconut milk to your liking. DRINK!
Chocolate Coffee Ice Cubes
- In a 4 cup glass measuring cup, whisk together the coffee, cocoa powder and honey until combined. Divide between ice cube trays and freeze until frozen. Use as desired.
Nutrition
Calories: 380kcal | Carbohydrates: 15g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 141mg | Fiber: 1g | Sugar: 13g | Calcium: 12mg | Iron: 0.8mg