The Perfect Iced Coffee (Vegan)

VEGAN ICED COFFEE COVER-01

I know that I am not alone here when I say that coffee is my day wine. Coffee is a magical elixir, that fuels leaders to success and it is what gets me out of bed in the morning (otherwise I would snuggle my cat all day against his will). You might think that I am being hyperbolic, but I don’t think I am. That is why morning coffee isn’t enough and I have added in an additional afternoon iced coffee each day

The only problem with most iced coffees? Now that I am vegan, soy milk just doesn’t seem to cut it. The magic of a full fat, milky iced coffee has been eluding me and I have been determined to come up with a new recipe that satisfies that craving. Lucky for you I have decided to share this top secret recipe with all of you! It is so quick that I can make it in a jiffy before an afternoon meeting or even before work on a particularly hot day. 

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Vegan Iced Coffee
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Prep Time
5 min
Cook Time
6 hr
Prep Time
5 min
Cook Time
6 hr
Ingredients
  1. -2 1/2 cup full fat coconut milk
  2. -1/3 cup organic cane sugar
  3. -1/8 tsp salt
Instructions
  1. Mix together all the ingredients in a slow cooker and cook on the lowest setting for 6 hours.
  2. Remove from heat and store in an airtight container in the fridge for up to two weeks.
  3. Use a spoonful in your iced coffee as it will dissolve easier than plain sugar and will be more flavorful as well.
Something Swell Media http://www.somethingswellblog.com/

This recipe is for vegan sweetened condensed milk and it is perfect for adding to your iced coffee, but you can also add a dash of cinnamon or a flavored syrup – vanilla and caramel are my favorite!  

What is your go to iced coffee recipe?

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2 Comments

    • Annie
      August 9, 2016 / 1:57 pm

      Let me know what you think! xx

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