COCONUT CONDENSED MILK ICED COFFEE
Are we even sure it’s October, because I’m all about this COCONUT CONDENSED MILK ICED COFFEE right now.
The month is definitely October, but the weather is hot hot hot. It’s supposed to be 94 degrees in North Carolina today.
I’ve been seeing this North Carolina Season meme all over lately and I think it’s hilarious. I think we’re in “second summer” or maybe “third summer”?!? When is “actual fall” actually coming?!
Until then, you’ll find me making this delicious Coconut Condensed Milk Iced Coffee.
It’s such a refreshing recipe and almost guilt free!
A version of condensed milk is made with coconut milk, maple syrup, vanilla essence, and almond essence.
We love that this uses a dairy free milk with a slight coconut flavor that’s so delicious. I’ve been subbing coconut milk into my coffee lately and have been SO enjoying it!
The coconut milk mixture is simmered until it starts to thicken and once it’s cooled it’s literally a healthier version of condensed milk.
I also talk about my love for condensed milk here: Six Layer Bars and Tres Leche Sprinkle Cake
Strong coffee is brewed for this recipe so that when the ice melts, you don’t lose the flavor. And the coconut condensed milk is drizzled on top of the coffee and ice.
Stick a straw in it and that’s it for this recipe and it’s the actual best.
Better than a coffee shop! And healthier too.
This sweet creamer is perfect for hot coffee too and full of so much flavor. You won’t even need sugar with this Coconut Condensed Milk Iced Coffee.
Pour it in a jar and refrigerate for creamer all week!
COCONUT CONDENSED MILK ICED COFFEE
Notes
IF YOU WOULD LIKE YOUR COCONUT CONDENSED MILK LESS SWEET, USE ONLY 3 TABLESPOONS MAPLE SYRUP
Ingredients
- 1 CAN COCONUT MILK (FULL FAT, NOT LITE)
- 4 TABLESPOONS MAPLE SYRUP
- 1/4 TEASPOON VANILLA ESSENCE
- 1/4 TEASPOON ALMOND ESSENCE
- 4 CUPS STRONGLY BREWED COFFEE
- ICE
Instructions
- COMBINE COCONUT MILK, MAPLE SYRUP, VANILLA, AND ALMOND IN A SMALL SAUCE PAN
- HEAT ON MEDIUM UNTIL IT STARTS TO SIMMER
- TURN TO LOW OR SIMMER FOR 20 MINUTES, MIXING EVERY 5 MINUTES OR SO
- REMOVE FROM HEAT, LET COOL AND REFRIGERATE UNTIL CHILLED
- POUR 1 CUP OF COFFEE OVER ICE AND DRIZZLE WITH COCONUT CONDENSED MILK
You can find me enjoying this iced coffee with this Coffee Crumb Cake if you need me. The perfect pairing!
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Much love,
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Lynda
I love anything with coconuts! This is a perfect coffee recipe for fall! Thank you! Bookmarked it.