Coconut Milk Thai Iced Coffee (Paleo, Vegan)
Enjoy this sweet and creamy Coconut Milk Thai Iced Coffee with all the flavors and no dairy! It's a paleo and vegan version of everyone's favorite iced coffee.
Prep Time5 mins
Cook Time35 mins
Chill Time1 hr
Total Time40 mins
Servings: 4 servings
Calories: 197kcal
Ingredients
- 4 cups strongly brewed coffee
- Ice cubes
- Additional dairy free milk optional
Sweetened Condensed Coconut Milk
- 14 oz can of full-fat coconut milk
- 3 tbsp maple syrup
- 1/4 tsp cardamom powder
- 1/4 tsp almond extract
Instructions
- Place the coffee in the refrigerator to let it chill.
- Add coconut milk in a saucepan.
- Heat over medium high heat while whisking continuously, until it starts to boil.
- Immediately reduce the heat to low to simmer once it starts boiling, then add maple syrup.
- Simmer while whisking occasionally for 30 minutes, or until the mixture is reduced to half.
- Stir in cardamom powder and almond extract.
- Remove from heat and let it cool.
- To make the Thai iced coffee, place ice cubes in 4 glasses.
- Divide the coffee into the glasses.
- Whisk the sweetened condensed coconut milk if it's separated, and pour over the coffee.
- Stir together and enjoy! You can add more dairy free milk if you want it creamier.
- Leftover condensed coconut milk will last up to a week in the refrigerator in an airtight container.
Nutrition
Serving: 1serving | Calories: 197kcal | Carbohydrates: 7g | Protein: 1g | Fat: 18g | Saturated Fat: 16g | Sodium: 37mg | Potassium: 303mg | Sugar: 3g | Calcium: 5mg | Iron: 2.3mg