Description

Vegan Overnight Thai Iced Coffee Recipe {Homemade}

Ingredients

Units Scale

4 tbsp ground dark Espresso (double if you like STRONG coffee)
12–14oz purified hot water
4oz Almond/Cashew Milk (vanilla or other flavor of choice)
1 tsp ground cardamon
1 tsp cinnamon
1/4 tsp nutmeg (optional)
2 tbsp coconut sugar or raw sugar (see notes)
1 tbsp coconut cream or full fat coconut milk
1/2 tsp Vanilla or almond extract
Optional stir in vegan dulce de leche sauce

Cook Mode Prevent your screen from going dark

Instructions

First brew your coffee in a french press. Add your ground coffee/espresso to your french press, then add your hot water, then press down and let it sit for 5 minutes.
While coffee is brewing, mx your milk and spices. Place your almond/cashew milk in a large canister or glass container.
Mix in your sugar, spices, extracts, and any additional coconut cream you’d like.
Now pour your french press coffee on top of that mix.
Stir and let it sit overnight in fridge.
Pour into cups with ice the next morning and enjoy!

Notes

For nutchello , I used the Caramel Almond Cashew flavor. Silk Cashew or almond milk will work too! Feel free to add in my vegan dulce de leche sauce for more caramel flavor.

You can enjoy this recipe right away but letting it sit overnight really brings out the thai spices! So good!

NOTES Adjust the sweetness and strength of coffee by adding more or less sugar/espresso. You can customize it! No prob.

Prep Time: 24 hours