A really good iced coffee is somewhere between a drink and a pudding.
However, I am always faced with a dilemma when it comes to ordering something like an iced cappuccino when I’m out at a café, because whilst I love creamy and indulgent, I’m not too into dairy or anything sweet.
In order to satisfy my desire for a dairy-free iced coffee, I spent a while messing around in my home kitchen until I eventually came up with this delicious recipe:
To make the iced coffee:
100 grams blanched almonds
50 grams macadamia nuts
40 grams pitted dates
50 g cashew nuts
2 tsp cinnamon powder
1 tsp vanilla paste
1 liter water
2 shots hot espresso
Honey to taste (optional)
To make the ice cubes:
1 mug of strong Americano coffee (cooled)
6 drops of walnut bitters
6 drops of cinnamon bitters
Ice cube tray
1. First, make the ice cubes. Combine the coffee and the bitters and then pour into the ice cube tray. Place in the freezer overnight.
2. In a large bowl combine almonds, cashew nuts, macadamia nuts, dates, and spices. Add the water, cover the bowl, and allow the mixture to soak overnight at room temperature for a minimum of 12 hours.
3. The next morning, pour the mixture into a blender. Process the mixture on pulse to begin with, then on high for 3 to 4 minutes until it is well-combined and a smooth puree is achieved.
4. Strain the mixture through a piece of muslin cloth or a jelly bag.
5. Place the strained nut milk into a jug and chill in the fridge.
6. To make the iced coffee:
Combine 200 ml of chilled nut milk, a double shot of espresso, and three of the Americano coffee cubes in a glass. Stir for a few seconds, then add more ice cubes and a touch of honey if desired.
This recipe just proves that dairy-free can be delicious. I really enjoy this on its own or with a scoop of dairy-free ice cream. It will also keep for three or four days in the fridge, which I find handy when in need of an instant, sweet treat.
Author: Seren Charrington-Hollins
Editor: Catherine Monkman
Copy Editor: Nicole Cameron
Social Editor: Waylon Lewis