Serves: one person
- 1 cup brewed coffee (chilled)
- 1 cup cashew milk (or other dairy alternative: almond, hemp, rice, coconut, etc.)
- Handful of ice cubes
- 2-4 drops liquid stevia
The steps to this recipe are super simple!
First, brew your coffee however you typically brew it. I usually like to use a French-press to brew mine, but a normal coffee maker or Keurig is fine too. After it’s finished brewing, pour it into a container and let it sit in the refrigerator or freezer for a an hour or two until it’s cooled off.
Now, just add in the milk, ice cubes, stevia, and give it a stir. Lots of people say that they can’t give up dairy because they just can’t drink coffee without creamer. But with this recipe, there’s no way you’ll miss that creamer. I’ve found that cashew milk is one of the creamiest dairy milk alternatives, so it works great in coffee.
So there you have it, an easy veganized iced coffee recipe to enjoy all summer long!