Go Back

Honey Iced Coffee With Coconut Milk

This honey iced coffee with coconut milk delivers a smooth, creamy texture with natural sweetness and a subtle tropical twist. Perfect for warm days, it offers a refreshing and balanced drink. Simple to prepare and customizable, it transforms everyday ingredients into a café-style beverage you can enjoy anytime at home.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course beverage, Dessert, Snack
Cuisine American
Servings 18 cookies
Calories 80 kcal

Equipment

  • Mixing bowl
  • French press
  • Spoon
  • Glass
  • Ice Tray
  • kettle

Ingredients
  

Coffee Base

  • cup ground coffee coarse grind
  • cups hot water just off boil

Creamy Blend

  • cup coconut milk well shaken
  • tbsp honey adjust to taste

Serving

  • cup ice

Instructions
 

  • Add ground coffee to the French press.
  • Pour hot water over coffee and stir gently.
  • Let coffee steep for four minutes for smooth flavor.
  • Press the plunger down slowly to separate grounds.
  • Stir honey into warm coffee until fully dissolved.
  • Fill a glass with ice and pour coffee over it.
  • Add coconut milk, stir gently for a creamy texture, and serve.

Notes

Adjust honey for sweetness and coconut milk for creaminess. Shorter steep time creates lighter flavor, longer increases strength. Chill coffee before serving to avoid dilution. Freeze coffee into ice cubes for better texture. Store refrigerated up to two days and stir before serving.
Keyword Bristle Cookie, coconut milk coffee, Cookies, Ice Cream Cookie, Iced Coffee