alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Coconut Milk Iced Thai Coffee Latte

Serves 6 to 8.

    Share

    Coconut Milk Iced Thai Coffee Latte

    Sometimes we crave a little more fullness in our brew. Put the chill on with this creamy coconut coffee latte. Smooth, satisfying, and dairy free, it is practically a meal in a glass—perfect when it’s too hot to eat.

    Advertisement

    Coconut Milk Iced Thai Coffee Latte

    Ingredients

    • 4 cups (1 L) fresh brewed, strong decaf coffee
    • 2 cardamom pods, crushed
    • 1/2 tsp (2 mL) cinnamon
    • 1/4 tsp (1 mL) almond extract
    • Honey, optional, to taste
    • 14 oz (398 mL) can full-fat coconut milk
    • 6 to 8 cinnamon sticks

    Nutrition

    Per serving:

    • calories98
    • protein1g
    • fat11g
      • saturated fat9g
      • trans fat0g
    • carbohydrates2g
      • sugars0g
      • fibre0g
    • sodium9mg

    Directions

    01

    In medium saucepan, combine coffee, cardamom, cinnamon, and almond extract and bring to a gentle boil. Remove from heat and set aside to steep for 10 minutes. Strain through fine-meshed sieve into jug and stir in honey to taste, if using. Refrigerate until chilled.

    02

    To serve, in small bowl with pouring spout, whisk coconut milk just until smooth. Pour chilled coffee into serving glasses each containing 2 ice cubes. Pour equal amounts of whisked coconut milk overtop and serve with cinnamon sticks for stirring.

    Advertisement

    Like this recipe?

    This recipe is part of the Thirsty? collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.