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–+ servings
Two tall glasses of dairy-free iced coffee with a drip of vegan caramel sauce.

Quick Vegan Iced Coffee Recipe

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 servings
Author: Tracy Halasz

Ingredients

  • 2 tbsp condensed milk*
  • 1 long shot espresso*
  • ¼-1/2 cup almond milk (optional)
  • ice cubes

Instructions

  • CONDENSED MILK RECIPE: (or use commercially made non-dairy brand like this one)
    Ingredients: 150 grams coconut cream/milk powder*, 150 grams coconut palm sugar, 120 ml warm water, 2 tablespoons coconut oil, melted (I used refined), and a pinch of sea salt.
    Method: place all ingredients in a high speed blender and blend on high for 2-3 minutes until thick and gooey. Place in airtight container in fridge – it gets thicker as it chills. If it gets too thick, warm slightly in microwave.
    I used coconut cream powder. (Be sure to check the label of the coconut milk or cream powder you buy to ensure there is no dairy as some brands I saw had whey listed.)
  • FOR THE ICED COFFEE:
    Make 1 long shot of your favourite coffee. Place 2 tablespoonsful of condensed milk into the bottom of a tall glass. Fill with ice cubes. Pour coffee over. Mix to incorporate. I added a splash of almond milk as well but this is optional.
    Adjust the sweetness level by adding more or less condensed milk to suit your taste preference. If your glass is really tall, you may need to top up with extra coffee. Mess around with the quantities until you get the perfect iced coffee for you!