Calling all major coffee addicts.
If you are anything like me, you cannot even think about starting your day without your daily caffeine fix. In the winter, those steaming, hot almond lattes I pick up on my way from creche drop-off and into the office are my life-saver – I literally look forward to that first sip from the moment I open my eyes.
In the summer months, I swap the hot coffees for iced ones, and again, feel a pang of joy the moment the barista in my local coffee shop hands it to me and I can get on with my day.
However; my coffee habit does come at a cost. Those iced lattes don’t come cheap, and much as I tell myself I deserve it (as I have very few other guilty pleasures being a non-smoker and very rarely drink alcohol), I always shudder when I do a mental calculation of what I could have spent all that coffee money on (hello new Rae Feather bag I have been lusting after…)
Anyway, having come across this seriously delicious iced coffee recipe, I am now determined to DIY this every morning and thus save myself a lot of money these summer months.
Frozen Coconut Cream Vietnamese Coffee
Ingredients
- dark roast coffee, brewed and chilled
- 2 cans of coconut cream
- 1 can coconut milk
- 6-7 ice cubes
- stevia or sweetener of choice if desired (I like it without)
Instructions
1. Put coconut cream, coconut milk and sweetener into a blender with your ice cubes. Blend until thoroughly mixed, then put in the freezer for about an hour. Place in the refrigerator 5 mins before serving.
2. When ready to serve, pour your chilled coffee into a glass, and remove the frozen coconut from the fridge. Mash up the frozen coconut with a fork to make it “scoopable,” then scoop into the coffee. Feel free to use generous scoops to create a mound. Enjoy with a spoon and/or straw!
