Dairy Free Iced Coffee courtesy Sarah Bakes Gluten Free Treats
I’m an iced coffee girl through and through. Even in the fall, I prefer my coffee over ice. Don’t get me wrong, it makes me happy to have a warm cup of coffee on a cold, winter day. My husband always makes fun of me though when I do have a cup of hot coffee because I never drink it in time. It always gets cold before I finish it. I start doing stuff around the house and forget about it. By the time I do, it’s cold. The solution…stick with iced coffee.
This summer I started feeding into my obsession with iced coffee by keeping a supply in the fridge. Wish I would have thought of that bright idea sooner! I brew some strong-brewed decaf coffee, not quite doubling the strength. I can’t do full caffeinated, my stomach doesn’t agree with it, but sometimes I’ll add a little in there. You just want to make sure you brew the coffee stronger than what you normally prefer. Once cooled, I store the coffee in a glass jar in the fridge and it lasts me for the week. Saves me so much time and money!
I pretty much only drink my iced coffee in a mason jar. Does that make me a mason jar snob? Maybe, but I’m ok with that. When I’m ready for my cool drink, I fill my glass about half way with ice. Pour over the chilled coffee and unsweetened coconut milk. I like my coffee creamy so I also add So Delicious french vanilla (my fave) coconut milk coffee creamer, which gives it some sweetness too. You can also just add additional coconut milk and sweeten with stevia or a little pure maple syrup. So Delicious comes to the rescue when it comes to my dairy free iced coffee. Making it quick, easy and so DELICIOUS.
- 1 cup ice
- 3/4 cup strong-brewed coffee, chilled
- 1/3 cup So Delicious unsweetened coconut or almond milk
- 2-3 tablespoon So Delicious coconut milk coffee creamer
Fill glass or mason jar with 1 cup ice (about half of the glass).
Pour strong-brewed chilled coffee over ice.
Add coconut milk and coffee creamer to taste. Stir and enjoy!