This vegan iced coffee is rich, creamy, super delicious, and so easy to make. You’d never know it’s dairy free!
Throw all of the ingredients into your blender, and blast on high for 30 to 60 seconds until it is smooth, creamy, and frothy. Add espresso and sweetener to taste.
ALMOND MILK
For the creamiest texture and most nutrients, make homemade almond milk. For convenience, use commercial almond milk with no additives or preservatives. You could also use unsweetened coconut milk or hemp milk.
COFFEE
We've used strong espresso. You could also use very strong brewed coffee or commercial cold brew.
Photo by Trent Lanz; styling by Alicia Buszczak