If you’re looking to change up your morning coffee routine, look no further. This Thai Coconut Milk Iced Coffee is refreshing, creamy, and sweet, with hints of warm cardamom and a touch of almond extract. The best part? It’s completely dairy-free!
Pro Tip: Pour cold brew coffee into an ice cube tray and freeze. Use in place of regular ice cubes to avoid watered down coffee!
Coconut Milk Thai Iced Coffee
Ingredients
- 4 cups cold brew coffee
- 14 ounce can of full-fat coconut milk
- 3 tbsp pure maple syrup
- 1/4 tsp cardamom powder
- 1/4 tsp almond extract
- 1/4 tsp vanilla extract
- Dash cinnamon
Instructions
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Add coconut milk in a saucepan and heat over medium high heat while whisking continuously until it starts to boil.
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Once coconut milk starts to boil, reduce the heat to low. Simmer while whisking occasionally for 30 minutes or until the mixture is reduced to half.
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Whisk in the maple syrup, cardamom powder, almond extract, vanilla extract, and cinnamon.
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Remove from heat and let cool. Place ice in four glasses. Remove the cold brew coffee from the fridge and divide among the four glasses.
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If the sweetened condensed coconut milk has separated, whisk it again and pour over the coffee. Stir together and enjoy! Feel free to add more dairy-free milk if you want it creamier.
Recipe Notes
Leftover condensed coconut milk will keep in the fridge for up to four days in an airtight container. It may separate while chilled, so be sure to mix it thoroughly before using it.
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