This coconut almond cold summer coffee feels like a beach vacation with boundaries and zero emotional availability.
It blends nutty confidence, tropical calm, and bold coffee energy effortlessly.
Basically, it’s refreshing, slightly dramatic, and refuses to melt down.
Coconut Almond Cold Summer Coffee Recipe
A creamy, refreshing vegan summer coffee combining coconut milk, almond notes, and chilled coffee for smooth balance.
Ingredients
- Strong brewed coffee chilled: 1 cup
- Coconut milk unsweetened: ½ cup
- Almond milk unsweetened: ¼ cup
- Almond extract: ¼ teaspoon
- Maple syrup or agave syrup: 2 teaspoons
- Ice cubes: 1½ cups
- Toasted almond slices optional garnish: 1 teaspoon
Instructions
- Brew coffee strong and allow it to cool completely.
- Fill two tall glasses with ice cubes.
- Pour chilled coffee evenly over the ice.
- Add coconut milk and almond milk to each glass.
- Stir gently until smooth and creamy.
- Add almond extract and maple syrup.
- Mix again lightly for balanced flavor.
- Garnish with toasted almond slices if desired.
Notes
Nutritional Values (Per Serving)
- Calories: 95 kcal
- Total Fat: 4.2 g
- Saturated Fat: 2.8 g
- Carbohydrates: 12 g
- Fiber: 1.2 g
- Protein: 1.5 g
Vitamins & Minerals (Per Serving – %DV, Max 5)
- Calcium: 12%
- Vitamin E: 10%
- Magnesium: 7%
- Potassium: 9%
- Riboflavin: 6%
Additional Notes / Tips to Enhance the Flavor
- Chill coconut milk beforehand for better texture.
- Use lightly roasted almond extract for deeper aroma.
- Best served cold, preferably while ignoring texts you don’t want to answer.
