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Caramel Iced Coffee With Coconut Milk

Caramel iced coffee with coconut milk combines bold coffee with creamy coconut and rich caramel sweetness. This refreshing, dairy-free drink delivers smooth texture and balanced flavor, making it a perfect café-style treat to enjoy at home anytime.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Drink, Snack
Cuisine American
Servings 18 cookies
Calories 60 kcal

Equipment

  • French press
  • kettle
  • Measuring spoon
  • Stirring spoon
  • Glass
  • Ice Tray

Ingredients
  

Coffee Base

  • 30 g coffee medium coarse grind
  • 500 ml hot water
  • Ice cubes as needed
  • 120 ml coconut milk
  • 2 tbsp caramel syrup

Instructions
 

  • Add medium-coarse ground coffee to the French press for balanced extraction.
  • Pour hot water over the grounds and stir gently to saturate evenly.
  • Let coffee steep for four minutes without pressing.
  • Press the plunger slowly and steadily to separate grounds.
  • Fill a glass with ice and pour brewed coffee over it.
  • Add coconut milk and caramel syrup, then stir until smooth and creamy.

Notes

Adjust grind size to control texture; coarser creates smoother coffee, finer increases strength. Shake coconut milk before use. Avoid over-steeping to reduce bitterness. Customize with vanilla or chocolate. Store brewed coffee refrigerated up to two days for best flavor.
Keyword Bristle Cookie, Caramel Coconut Coffee, Dairy Free Caramel Coffee, Ice Cream Cookie