Appreciate this sweet and rich Coconut Milk Thai Iced Coffee with every one of the flavors and no dairy! It's a paleo and vegetarian adaptation of the widely adored frosted espresso.

The first occasion when I had Thai frosted espresso, my first idea was, "WHAT IS THIS CRACK THAT I'M DRINKING?" No joke. It was love at first taste. It's the creamiest espresso ever that is flavorfully sweet, and it fundamentally poses a flavor like espresso frozen yogurt in fluid structure.

With the temperature hitting the 90s nowadays, there's simply no chance I'm drinking hot espresso in the mornings. So I chose to make a paleo and veggie lover form of my most loved frosted espresso, and I've been totally cherishing it!

This Coconut Milk Thai Iced Coffee is so wanton without a trace of dairy. The key is to make a thick and rich improved consolidated milk utilizing coconut milk, which is a lot simpler than you might suspect. You should simply stew the coconut milk and a sugar until it's decreased, at that point add almond concentrate and cardamom to make it taste genuinely true. It's truly the best blend of flavors.

You can even make the espresso and the improved dense coconut milk early and appreciate it for a couple of days. Simply try to whisk the coconut milk before pouring it over the espresso since it can separate as it sits in the icebox. It'll consolidate well to it's unique rich structure once you shake it up a bit, so blend it up and appreciate the most delightful espresso, flawless to chill off with in the late spring!

Also Try Our Recipe : Layered Rainbow Frozen Drink



  • 4 cups strongly brewed coffee
  • Ice cubes
  • Additional dairy free milk optional

Sweetened Condensed Coconut Milk

  • 14 oz can of full-fat coconut milk
  • 3 tbsp maple syrup
  • 1/4 tsp cardamom powder
  • 1/4 tsp almond extract


  1. Place the coffee in the refrigerator to let it chill.
  2. Add coconut milk in a saucepan. 
  3. Heat over medium high heat while whisking, until it starts to boil. 
  4. Reduce the heat to low to simmer, then add maple syrup.
  5. Simmer while whisking occasionally for 30 minutes, or until the mixture is reduced to half.
  6. Stir in cardamom powder and almond extract. 
  7. Remove from heat and let it cool. Refrigerate to chill for at least 1 hour.
  8. To make the Thai iced coffee, place ice cubes in 4 glasses. 
  9. Divide the coffee into the glasses.
  10. Whisk the sweetened condensed coconut milk if it's separated, and pour over the coffee.
  11. Stir together and enjoy! You can add more dairy free milk if you want it creamier.

For more detail :

Read More Our Recipe : Soft Farmer’s Cheese Cookies – “Гусиные Лапки” (Geese Feet)

Posting Komentar

0 Komentar