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.
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.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
