Dreamy Vanilla Bean Iced Coffee
Brew rich coffee with creamy coconut milk, a real vanilla bean, and a touch of honey for a dreamy iced treat.
Prep Time 14 hours hrs
Total Time 14 hours hrs
Course Drink
Cuisine American
Servings 1
Calories 150 kcal
- Whole coffee beans
- Coconut water or water
- Full-fat coconut milk
- Whole vanilla bean, seeds removed (or vanilla extract)
- Honey (maple syrup or coconut sugar)
- Brewed or cold brewed coffee
- Vanilla coconut milk
- Coffee ice cubes or regular ice cubes
- Cocoa or cacao powder
For the Cold Brew Coffee: Grind your coffee beans, then add them to a large pitcher or bowl. Pour over coconut water or water. Stir gently to combine and then cover with a piece of cheesecloth or a kitchen towel. Let sit at 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.
For the Vanilla Bean Coconut Milk: Combine the coconut milk, vanilla bean seeds and honey in a small saucepan 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.
For the Iced Coffee: Fill your glass with ice cubes, pour your cold brewed coffee overtop. Add the vanilla coconut milk to your liking. DRINK!
For the 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.
- For the best flavor, use freshly roasted whole coffee beans.
- Ensure your coconut milk is full-fat for maximum creaminess.
- Steep the vanilla bean in the warm coconut milk for at least 15 minutes to infuse maximum flavor.
- Adjust honey and vanilla to your personal taste preference.
Allergens: Milk, Soybeans.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.