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Vanilla Coconut Iced Coffee

A simple date-sweetened iced coffee to satisfy your coffee cravings on warm summer days. Just add cold brew, ice and a this blended coconut creamer flavored with vanilla and dates.
Course Drinks
Cuisine vegan, vegetarian
Prep Time 15 minutes
Cook Time 0 minutes
Steeping Time 12 hours
Total Time 12 hours 15 minutes
Servings 1

Ingredients

Cold Brew

  • 1/3 cup ground coffee (I used Kicking Horse Coffee)
  • 1 cup cold water

Coconut Creamer

  • 2 cups low-fat coconut milk
  • 2 Medjool dates, pitted
  • 1 vanilla bean, seeds scraped (or 1/2 teaspoon vanilla extract)

Instructions

Prepare the Cold Brew

  • In a glass container, combine ground coffee and water. Let steep overnight or for 12-24 hours.
  • Strain the coffee using a fine mesh sieve, a cheese cloth or a nut milk bag. You could even use a French press. Strain it a few times as needed to remove all the coffee grounds.

Make the Coconut Creamer

  • In a high-speed blender, blend coconut milk, dates and vanilla.
  • Strain the milk the same way you did the cold brew.

Prepare the Iced Coffee

  • In a glass, combine ice, cold brew and creamer as desired.

Notes

Make sure to use boxed low-fat coconut milk and not canned, as the canned milk will turn into clumps when mixed with cold brew and ice.
You can make a larger batch of cold brew to use throughout the week. Simply combine ground coffee and water in a 1:3 ratio. Store the cold brew in the fridge for up to a week. For more details on making cold brew at home, check out this post.
Keep the leftover creamer in the fridge. I also love to use it in oatmeal.