My Perfect Vanilla Bean Iced Coffee Recipe

My Perfect Vanilla Bean Iced Coffee Recipe


Cold Brew Coffee

  • 1 cup whole coffee beans
  • 4-5 cups coconut water or water
Vanilla Bean Coconut Milk
  • 1 (14 ounce) can full-fat coconut milk
  • 2 whole vanilla beans, seeds removed or 1 tablespoon vanilla
  • 2-4 tablespoons honey, maple syrup or coconut sugar
Vanilla Iced Coffee
  • cold brew coffee
  • 2-4 tablespoons vanilla coconut milk
  • coffee ice cubs or regular ice cubes
Chocolate Coffee Ice Cubs
  • 2 cups brewed or cold brewed coffee
  • 3 tablespoons cocoa or cacao powder
  • 1 tablespoon honey or maple
Cold Brew Coffee
  1. Grind you coffee beans, then add them to a large pitcher or bowl. 
  2. Pour over 4-5 cups of coconut water (what I like to use) or water. 
  3. Stir gently to combine and then cover with a piece of cheesecloth or a kitchen towel. 
  4. Let sit a room temperature for at least 12 hours or up to overnight. Strain the coffee through a mesh strainer lined with a piece of cheesecloth. 
  5. Chill in the fridge for up to 1 week.
Vanilla Bean Coconut Milk
  1. Combine the coconut milk, vanilla bean seeds and honey in a small sauce pan and bring to a low boil. 
  2. Simmer 3-4 minutes, then remove from the heat, cover and steep 10-15 minutes. 
  3. Transfer the milk to a glass jar and store in the fridge for up to 1 week.
Iced Coffee
  1. Fill your glass with ice cubes (or Chocolate Coffee Ice Cubes - recipe below), pour your cold brewed coffee overtop. 
  2. Add the vanilla coconut milk to your liking. DRINK!
Chocolate Coffee Ice Cubes
  1. In a 4 cup glass measuring cup, whisk together the coffee, cocoa powder and honey until combined. 
  2. Divide between ice cube trays and freeze until frozen. 
  3. Use as desired.

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