The weird winter weather of southeast Texas is here to stay, well, at least through February. It includes frigid nights mixed with sunny warm days and bouts of rain ❄️☀️☔️ I’ve been craving warm foods like soup, sweet potato fries, gnocchi, and hot tea. Lately I’ve been buying vegan ramen from the health foods store and adding in mushrooms, cabbage, broccoli, and tofu. It’s so delicious 🍜👅
But for those random winter days that end up feeling more like spring (my Texas peeps know ✊) here’s a frothy, creamy, java induced recipe that is served cold and is the closest thing to heaven 😇
All you need for this rich recipe is 1 can of full fat coconut milk and 1 and 2/3 cups of fresh brewed coffee, cold. I prefer strong coffee so I use a dark roast, which works well with this drink because the coconut milk dilutes it quite a bit. After brewing, you can put your coffee in a measuring cup or glass container and pop into the fridge for a little bit.
Place the coffee and coconut milk into the blender, along with a couple of ice cubes and blend until frothy. I lined my serving glass with ground coffee beans because I’m an addict 💉☕️, poured my coffee milk in, and topped it with some espresso sea salt (from Central Market bulk foods section) and fresh mint.
If this recipe is too rich for you try diluting it with some non-dairy milk, or using 1/2 canned coconut milk and 1/2 coconut milk from the refrigerated section of the store. You can also play around with flavors by adding in ground cinnamon or nutmeg, vanilla extract, chocolate sauce, or whatever else you like.
This coffee milk makes a great coffee creamer as well, or you can make a full fledged frappucino by adding in more ice. Or, if you don’t get those random spring days in the winter like me, you can totally make this a hot beverage by using hot, freshly brewed coffee. You’ll have plenty leftover with this recipe so get creative with the leftovers! Should last a few days in an airtight container in the fridge.
- 1 can full fat coconut milk
- 1 and ⅔ cup of fresh brewed coffee, cold
- a couple of ice cubes
- topping ideas: espresso sea salt, fresh mint, ground cinnamon
- I prefer strong coffee so I use a dark roast, which works well with this drink because the coconut milk dilutes it quite a bit. After brewing, you can put your coffee in a measuring cup or glass container and pop into the fridge for a little bit.
- Place the coffee and coconut milk into the blender, along with a couple of ice cubes and blend until frothy. I lined my serving glass with ground coffee beans, poured my coffee milk in, and topped it with some espresso sea salt (from Central Market bulk foods section) and fresh mint.
- If this recipe is too rich for you try diluting it with some non-dairy milk, or using ½ canned coconut milk and ½ coconut milk from the refrigerated section of the store. You can also play around with flavors by adding in ground cinnamon or nutmeg, vanilla extract, chocolate sauce, or whatever else you like.
- This coffee milk makes a great coffee creamer as well, or you can make a full fledged frappucino by adding in more ice. Or, if you don't get those random spring days in the winter like me, you can totally make this a hot beverage by using hot, freshly brewed coffee. You'll have plenty leftover with this recipe so get creative with the leftovers! Should last a few days in an airtight container in the fridge.
Creamy Vegan Coffee Milk allows you to get those good fats found in coconut, as well as a caffeine fix. Sold 👍
Jillian 💙
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