Go Back

Coconut Almond Cold Summer Coffee Recipe

moka coffee pot
A creamy, refreshing vegan summer coffee combining coconut milk, almond notes, and chilled coffee for smooth balance.

Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Calories 95 kcal

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.